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Cheese Flashcards

1
Q

After the Listeria outbreak that happened at the Old Europe Cheese who got involved?

A

FDA and the department of justice

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2
Q

What outbreak was linked to brie and camembert cheese?

A

Listeria

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3
Q

What are the characteristics of cheese that were related to outbreaks?

A

High in moisture, fresh and soft

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4
Q

How is cheese made?

A

From the curd of milk.

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5
Q

What causes caseins and fat in milk to separate from the liquid whey portion?

A

Acid or enzymes

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6
Q

What are ways that you can classify cheese?

A

Milk source, fermentation, type of bacteria utilized, methods of pressing/sizing/shaping, appearance, place or origin, and moisture content.

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7
Q

What are the 2 big ways to classify cheese?

A

Place of origin and moisture content

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8
Q

Place of origin has a big effect on cheese. True or False.

A

True

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9
Q

Some cheeses are named for the location in which they______.

A

Originated

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10
Q

What does PDO stand for?

A

Protected denomination origin

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11
Q

What does PGI stand for?

A

Protected geographical indication

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12
Q

PDO is when?

A

The cheese is harvested, packaged, and distributed in the same region.

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13
Q

PGI is when?

A

At least one of the stages takes place in the region

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14
Q

Characteristics of fresh cheese

A

Highest moisture content and the shortest shelf life

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15
Q

What are examples of fresh cheese?

A

Cottage cheese and feta

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16
Q

Soft cheese characteristics

A

It was aged for a short time (50-75% moisture content)

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17
Q

Semi-hard cheese has what moisture content?

A

40-50%

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18
Q

Hard cheese has what moisture content?

A

30-40%

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19
Q

Very hard cheese has what moisture content?

A

~30%

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20
Q

Moisture content decreases during production and?

A

aging

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21
Q

What is the purpose of cheese production?

A

To extend the shelf life of protein, add flavor, and remove moisture

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22
Q

Camel milk is

A

stinky

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23
Q

Yak milk is

A

pink

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24
Q

Any mammal’s milk can be made into cheese. True or False.

A

True

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25
The amount of fat is determined by
Milk type
26
Whatever the animal eats will affect the flavor. True or False.
True
27
Goat eating berries will cause
fruitness
28
Cow grazing on garlic will cause
A big defect for milk
29
What are two methods of coagulation?
Enzyme and Acid
30
Enzyme creates what type of curd?
Tough and rubbery
31
Acid creates what type of curd?
Soft and spongy
32
Which type of coagulation takes longer?
Acid
33
Which type of coagulation creates a hint of sourness?
Acid
34
Acid is either added directly or milk is inoculated with bacteria. True or False.
True
35
When milk is inoculated with bacteria that ferments lactose what occurs?
Lactic acid is formed
36
Enzymes can originate from where?
Animals, plants, or bacteria
37
Chymosin is what type of enzyme
Commercial
38
Protease was originally obtained from where?
Calf stomachs
39
Today how is protease produced?
GM bacteria is called fermentation-produced chymosin
40
With the enzyme coagulation process is milk heated prior to the addition of the enzyme?
Yes
41
Adding acid to milk causes what proteins to coagulate?
Whey
42
What are the 3 steps of curd treatment?
Cutting, heating, and salting
43
What is the ripening time of cheese?
4 weeks to 2+ years
44
What is rind?
The dried outer surface of the cheese
45
Bland, tough, rubbery curd becomes what?
unique cheese
46
What acid causes holes in the cheese?
Propionic acid
47
How is blue cheese made?
Inoculation with mold spores creates blue-veined cheeses
48
During ripening bacteria and enzymes initiate what pathways?
Glycolysis, Lipolysis, and proteolysis
49
What methods produce the ropy texture in mozzarella and provolone?
Pulling and stretching
50
What is the difference between mild, medium, and sharp cheddars?
Different aging times
51
What does NSLAB stand for?
Non-starter Lactic Acid Bacteria
52
What is the effect of aging on Swiss cheese?
More holes
53
What is the effect of aging on cheddar cheese?
Sharpness increases
54
Whey protein is low in what?
Fat
55
Whey protein is high in what?
Nutrients
56
In the past what was considered a waste product from cheese?
Whey
57
What was whey protein previously used for?
To feed animals
58
How are whey cheeses made?
Evaporating water until the whey is extremely concentrated
59
What is a characteristic of whey cheese?
It tends to be sweet
60
Dry whey uses:
Feed livestock Processed foods Sport supplements
61
How is processed cheese made?
Blending of one or more types of cheese and emulsifiers
62
Processed cheese is what?
More uniform has a longer shelf life, is cheap, and is better for melting
63
What is the cut-off to be considered real cheese?
51%
64
When Vitamin D3 is added to American cheese what is this called?
Fortification
65
Sodium Citrate is an example of what?
An emulsifier
66
What is the milk fat composition requirement for processed cheese?
Not less than 50% by weight of the solids
67
What is the milk fat composition requirement for blended cheese?
Range 13-17% by total weight
68
Name forms of cheese:
Blocks, shredded, processed, sauce, dip
69
Most cheeses should be refrigerated. True or False.
True
70
Fresh cheese should be used within ____ of the sell-by date.
1 week
71
Should cheese be wrapped tightly?
Yes
72
Grated parmesan should be what after opening?
Refrigerated

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