cheese

Question 1

Why cheese was invented?

Answer 1

to increase milk conservation

Question 2

what makes the protein and fat more durable?

Answer 2

curdling

Question 3

what prevents the microorganism growth?

Answer 3

addition of acids and salt

Question 4

is cheese healthy?

Answer 4

They are
- high in calories, saturated fat, sal
- good source of protein, calcium, vit A, B12, riboflavin
You can fit cheese on the diet without being “bad”

Question 5

Which cheese contains the highest percentage of fat? and the lowest?

Answer 5

Mascarpone - high

quark - low

Question 6

The classification of the cheese is based on what?

Answer 6

Place of origin and milk source
Moisture
Rind
veins presence
milk treatment
manufacturing process

Question 7

What are the milk sources

Answer 7

Cattle (water buffalo and cow)
sheep
goat
camel
horse

Question 8

What are the types of moistures and their %?

Answer 8

fresh: more than 80% moisture
soft: 67-80% soft
semi- soft: 62-67% moisture
firm: 50-62% moisture
hard: less than 50% moisture
veined: soft, semi-soft

Question 9

Give an example of fresh cheese?

Answer 9

cottage, ricotta and cream cheese

Question 10

Give an example of soft cheese?

Answer 10

brie, camembert

Question 11

Give an example of semi-soft cheese?

Answer 11

havarti, munster

Question 12

Give an example of firm cheese?

Answer 12

gouda, gryère, cheddar

Question 13

Give an example of hard cheese?

Answer 13

parmesan

Question 14

Give an example of veined cheese?

Answer 14

stilton, Roquefort

Question 15

What are the different types of rinds?

Answer 15

In soft cheeses:

• bloomy rind
• washed rinds

In semisoft and firm cheeses

• washed
• brushed
• natural rinds

Question 16

What are the characteristics of a bloomy cheese?

Answer 16

white, soft, fuzzy

Question 17

TRUE OR FALSE

solution of molds is sprayed on the bloomy cheese

Answer 17

True

Question 18

What helps the growth of the molds on a bloomy cheese?

Answer 18

humidity

Question 19

What are the colours of washed cheese?

Answer 19

oranges or reddish hue

Question 20

What is used in a washed cheese?

Answer 20

brine, alcohol or a mix of both

Question 21

What happens when you wash a cheese?

Answer 21

it creates a damp environment for molds to grow

Question 22

In what types of cheese you can wash the rind?

Answer 22

soft, semisoft, firm

Question 23

Why do you brush cheese?

Answer 23

to remove dust or mold that are growing

Question 24

In what types of cheese you can brush the rind?

Answer 24

semisoft and firm

Question 25

What are some characteristics of natural cheese?

Answer 25

they are left ageing in a dry place

Question 26

What types of cheese are with the natural rinds?

Answer 26

semisoft and firm

Question 27

What does the cheesemakers do to maintain the rind?

Answer 27

they rub salt, oil or brine

Question 28

What are the 3 ingredients of cheese?

Answer 28

Milk, rennet ( an enzyme) and cheese microbes

Question 29

What are the characteristics of milk that will have an effect on the cheese?

Answer 29

species breed, feed and seasons, and if it is pasteurized or raw milk

Question 30

What are the characteristics of rennet (an enzyme) in cheese?

Answer 30

It is the curdling agent

Question 31

What do the cheese microbes do to the cheese?

Answer 31

it affects flavour, aroma, texture, and appearance

Question 32

What is starter bacteria? | And what is the difference between mesophilic and the thermophilic

Answer 32

present in the milk and acidifies it mesophilic - proliferate in moderate temperatures thermophilic : proliferate in high temperatures

Question 33

What is proprionibacteria?

Answer 33

it's what it makes the holes in swiss cheese

Question 34

smear bacteria what it does?

Answer 34

it is applied to create a rind. It gives a strong smell

Question 35

where does mold stays and what do they tolerate?

Answer 35

they stay on the rinds and veins and they tolerate drier conditions

Question 36

what is curdling?

Answer 36

it can be done by adding acid and rennet to the milk

Question 37

what happens when you curdle with acid or starter culture ( 1 day old whey)

Answer 37

it gives fine, fragile curds

Question 38

what happens when you curdle with rennet?

Answer 38

it gives robust, rubbery curds

Question 39

what type of proteins clump together?

Answer 39

casein proteins

Question 40

What is draining?

Answer 40

removing whey depending on the cheese moisture level

Question 41

what is shaping?

Answer 41

pressing in a mold to give the cheese its shape

Question 42

what is salting?

Answer 42

adding dry salt to the curds or applying dry salt or brine on the cheese

Question 43

what does salting do to the cheese?

Answer 43

it draws moisture out, firms protein structure, slows growth f microbes and alters activity of ripening enzymes

Question 44

what is ripening (affinage) ?

Answer 44

period during which microbes and enzymes develop the cheese's flavours, texture, and aroma

Question 45

what are the controlled conditions of ripening?

Answer 45

temperature and humidy

Question 46

who is an affineur?

Answer 46

is a profession in France, he is a specialist of ripening, may buy immature cheese and finish the process with own techniques

Question 47

what is whey?

Answer 47

leftover from cheese production

Question 48

what are the components of whey?

Answer 48

lactose, proteins, minerals and water

Question 49

what products are made with whey?

Answer 49

whey powder, whey cheese -> water evaporated, caramelization

Question 50

what are the properties of cheese?

Answer 50

sheredability, meltability , oiling odd, blistering, browning and stretchability

Question 51

what are the sheredability of the cheese?

Answer 51

it increases surface area, and it decreases melting time

Question 52

how is meltability is increased?

Answer 52

it increases with high moisture and high fat content

Question 53

what is oiling off?

Answer 53

when the cheese realses oil - happends when the high fat content makes oil released from the cheese

Question 54

what blistering properties will do to the cheese?

Answer 54

when it heats it will create bubbles that will brown or pop aged cheese = large blisters unaged cheese = numerois small blisters

Question 55

what browning will do to the cheese?

Answer 55

it caramelizes of sugars - maillard reaction ex: oignon soup

Question 56

what stretchability do to your cheese?

Answer 56

it depends on calcium phosphate concentration. It influences by the pH and with less Ca more strech

Question 57

what can you make with cheese?

Answer 57

cheese sauces and soups, cheese founue, toppings, grating

Question 58

if you want to brown a cheese which cheese you should select?

Answer 58

a cheese that resist oiling off

Question 59

wht types of cheese at the end of a meal can protect against cavities?

Answer 59

cheddar, gouda, blue, monterey jack, mozzarella, swiss ans processed cheese. * Because eating cheese lowers acidity in the mouth which prevents cavities

Question 60

can lactose intolerent people eat cheese?

Answer 60

yes, old cheeses because it has less lactose than fresh so they won't cause the symptoms EX: parmesan, swiss, gouda, cheddar

Question 61

what is the most used cheese?

Answer 61

mozzarella

Question 62

why do you add cheese in sauces and soups?

Answer 62

because it can add flavour and texture. Use moist or grated well aged cheeses, you can let it melt at low temperature without too much stirring

Question 63

in a cheese fondue, what can you add to stabilize

Answer 63

wine - tartic acid will remove calcium from casein proteins letting them move more freely