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Foods > Cheese > Flashcards

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
Q

The amount of fat is determined by

A

Milk type

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26
Q

Whatever the animal eats will affect the flavor. True or False.

A

True

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27
Q

Goat eating berries will cause

A

fruitness

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28
Q

Cow grazing on garlic will cause

A

A big defect for milk

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29
Q

What are two methods of coagulation?

A

Enzyme and Acid

30
Q

Enzyme creates what type of curd?

A

Tough and rubbery

31
Q

Acid creates what type of curd?

A

Soft and spongy

32
Q

Which type of coagulation takes longer?

A

Acid

33
Q

Which type of coagulation creates a hint of sourness?

A

Acid

34
Q

Acid is either added directly or milk is inoculated with bacteria. True or False.

A

True

35
Q

When milk is inoculated with bacteria that ferments lactose what occurs?

A

Lactic acid is formed

36
Q

Enzymes can originate from where?

A

Animals, plants, or bacteria

37
Q

Chymosin is what type of enzyme

A

Commercial

38
Q

Protease was originally obtained from where?

A

Calf stomachs

39
Q

Today how is protease produced?

A

GM bacteria is called fermentation-produced chymosin

40
Q

With the enzyme coagulation process is milk heated prior to the addition of the enzyme?

A

Yes

41
Q

Adding acid to milk causes what proteins to coagulate?

A

Whey

42
Q

What are the 3 steps of curd treatment?

A

Cutting, heating, and salting

43
Q

What is the ripening time of cheese?

A

4 weeks to 2+ years

44
Q

What is rind?

A

The dried outer surface of the cheese

45
Q

Bland, tough, rubbery curd becomes what?

A

unique cheese

46
Q

What acid causes holes in the cheese?

A

Propionic acid

47
Q

How is blue cheese made?

A

Inoculation with mold spores creates blue-veined cheeses

48
Q

During ripening bacteria and enzymes initiate what pathways?

A

Glycolysis, Lipolysis, and proteolysis

49
Q

What methods produce the ropy texture in mozzarella and provolone?

A

Pulling and stretching

50
Q

What is the difference between mild, medium, and sharp cheddars?

A

Different aging times

51
Q

What does NSLAB stand for?

A

Non-starter Lactic Acid Bacteria

52
Q

What is the effect of aging on Swiss cheese?

A

More holes

53
Q

What is the effect of aging on cheddar cheese?

A

Sharpness increases

54
Q

Whey protein is low in what?

A

Fat

55
Q

Whey protein is high in what?

A

Nutrients

56
Q

In the past what was considered a waste product from cheese?

A

Whey

57
Q

What was whey protein previously used for?

A

To feed animals

58
Q

How are whey cheeses made?

A

Evaporating water until the whey is extremely concentrated

59
Q

What is a characteristic of whey cheese?

A

It tends to be sweet

60
Q

Dry whey uses:

A

Feed livestock
Processed foods
Sport supplements

61
Q

How is processed cheese made?

A

Blending of one or more types of cheese and emulsifiers

62
Q

Processed cheese is what?

A

More uniform has a longer shelf life, is cheap, and is better for melting

63
Q

What is the cut-off to be considered real cheese?

A

51%

64
Q

When Vitamin D3 is added to American cheese what is this called?

A

Fortification

65
Q

Sodium Citrate is an example of what?

A

An emulsifier

66
Q

What is the milk fat composition requirement for processed cheese?

A

Not less than 50% by weight of the solids

67
Q

What is the milk fat composition requirement for blended cheese?

A

Range 13-17% by total weight

68
Q

Name forms of cheese:

A

Blocks, shredded, processed, sauce, dip

69
Q

Most cheeses should be refrigerated. True or False.

A

True

70
Q

Fresh cheese should be used within ____ of the sell-by date.

A

1 week

71
Q

Should cheese be wrapped tightly?

A

Yes

72
Q

Grated parmesan should be what after opening?

A

Refrigerated

Foods (17 decks)

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