Cheese Flashcards
After the Listeria outbreak that happened at the Old Europe Cheese who got involved?
FDA and the department of justice
What outbreak was linked to brie and camembert cheese?
Listeria
What are the characteristics of cheese that were related to outbreaks?
High in moisture, fresh and soft
How is cheese made?
From the curd of milk.
What causes caseins and fat in milk to separate from the liquid whey portion?
Acid or enzymes
What are ways that you can classify cheese?
Milk source, fermentation, type of bacteria utilized, methods of pressing/sizing/shaping, appearance, place or origin, and moisture content.
What are the 2 big ways to classify cheese?
Place of origin and moisture content
Place of origin has a big effect on cheese. True or False.
True
Some cheeses are named for the location in which they______.
Originated
What does PDO stand for?
Protected denomination origin
What does PGI stand for?
Protected geographical indication
PDO is when?
The cheese is harvested, packaged, and distributed in the same region.
PGI is when?
At least one of the stages takes place in the region
Characteristics of fresh cheese
Highest moisture content and the shortest shelf life
What are examples of fresh cheese?
Cottage cheese and feta
Soft cheese characteristics
It was aged for a short time (50-75% moisture content)
Semi-hard cheese has what moisture content?
40-50%
Hard cheese has what moisture content?
30-40%
Very hard cheese has what moisture content?
~30%
Moisture content decreases during production and?
aging
What is the purpose of cheese production?
To extend the shelf life of protein, add flavor, and remove moisture
Camel milk is
stinky
Yak milk is
pink
Any mammal’s milk can be made into cheese. True or False.
True
The amount of fat is determined by
Milk type
Whatever the animal eats will affect the flavor. True or False.
True
Goat eating berries will cause
fruitness
Cow grazing on garlic will cause
A big defect for milk
What are two methods of coagulation?
Enzyme and Acid
Enzyme creates what type of curd?
Tough and rubbery
Acid creates what type of curd?
Soft and spongy
Which type of coagulation takes longer?
Acid
Which type of coagulation creates a hint of sourness?
Acid
Acid is either added directly or milk is inoculated with bacteria. True or False.
True
When milk is inoculated with bacteria that ferments lactose what occurs?
Lactic acid is formed
Enzymes can originate from where?
Animals, plants, or bacteria
Chymosin is what type of enzyme
Commercial
Protease was originally obtained from where?
Calf stomachs
Today how is protease produced?
GM bacteria is called fermentation-produced chymosin
With the enzyme coagulation process is milk heated prior to the addition of the enzyme?
Yes
Adding acid to milk causes what proteins to coagulate?
Whey
What are the 3 steps of curd treatment?
Cutting, heating, and salting
What is the ripening time of cheese?
4 weeks to 2+ years
What is rind?
The dried outer surface of the cheese
Bland, tough, rubbery curd becomes what?
unique cheese
What acid causes holes in the cheese?
Propionic acid
How is blue cheese made?
Inoculation with mold spores creates blue-veined cheeses
During ripening bacteria and enzymes initiate what pathways?
Glycolysis, Lipolysis, and proteolysis
What methods produce the ropy texture in mozzarella and provolone?
Pulling and stretching
What is the difference between mild, medium, and sharp cheddars?
Different aging times
What does NSLAB stand for?
Non-starter Lactic Acid Bacteria
What is the effect of aging on Swiss cheese?
More holes
What is the effect of aging on cheddar cheese?
Sharpness increases
Whey protein is low in what?
Fat
Whey protein is high in what?
Nutrients
In the past what was considered a waste product from cheese?
Whey
What was whey protein previously used for?
To feed animals
How are whey cheeses made?
Evaporating water until the whey is extremely concentrated
What is a characteristic of whey cheese?
It tends to be sweet
Dry whey uses:
Feed livestock
Processed foods
Sport supplements
How is processed cheese made?
Blending of one or more types of cheese and emulsifiers
Processed cheese is what?
More uniform has a longer shelf life, is cheap, and is better for melting
What is the cut-off to be considered real cheese?
51%
When Vitamin D3 is added to American cheese what is this called?
Fortification
Sodium Citrate is an example of what?
An emulsifier
What is the milk fat composition requirement for processed cheese?
Not less than 50% by weight of the solids
What is the milk fat composition requirement for blended cheese?
Range 13-17% by total weight
Name forms of cheese:
Blocks, shredded, processed, sauce, dip
Most cheeses should be refrigerated. True or False.
True
Fresh cheese should be used within ____ of the sell-by date.
1 week
Should cheese be wrapped tightly?
Yes
Grated parmesan should be what after opening?
Refrigerated
