cheese Flashcards
what is the classification of cheese
-hard cheese
-soft cheese
-semi-hard cheese
-mould cheese
what is the nutritional value of cheese
protein: an excellent source of HBV protein
-casein in the main protein present
-hard cheese contains more protein than soft cheese
carbohydrates: lacks carbohydrates as the lactose in milk is converted to lactic acid during cheese production. for this reason cheese is usually served with a carbohydrate-rich food
fat: a source of saturated fat- the amount depends on the type of milk used to make the cheese. hard cheese contains more saturated fat due to a lower water content
vitamins: a good source of vitamins A and D
- source of vitamin B2
-lacks vitamin C
minerals: an excellent source of calcium
-salt is added during manufacture so sodium chloride is present
-lacks iron
water: the water content varies, depending on the type of cheese
-the higher the water content the less fat is present
what is the dietetic value of cheese
-an excellent source of HBV protein which assists with growth and repair. this makes it a valuable food in the diets of children, teenagers and pregnant women
-cheese is an excellent source of calcium, which is vital for forming strong bones, especially in children and teenagers
-cheese is a versatile food suited to many different culinary uses, e.g. salads and sauces
-soft cheeses should be avoided during pregnancy, as they can contain the food-poisoning bacteria listeria that causes an infection called listeriosis
how is cheese produced
1.pasteurised: raw milk is pasteurised at 72C for 25 seconds
2.starter culture added: a starter culture of lactic acid bacteria is added. this changes lactose to lactic acid, which acts as a preservative and adds flavour
3.rennet added: milk is heated to 30C and rennet is added.
4.curds and whey: the mixture is left for 35-40mins until it separates into curds and whey
5.cut: curds are cut to release more whey
6.drained: whey is drained off. at this point cottage cheese is produced
7.scalding: curds are heated to 35-40C for 40-45 mins and stirred continuously to release more whey and achieve the correct consistency
8.cheddaring: curds are cut into blocks and piled on top of each other to drain more whey
9.curd chips: curds are cut into curd chips by a mill
10.salt added: 2% salt is added to add flavour and preserve the cheese
11.pressed and ripened: curds are pressed into moulds and stored to ripen and mature for 3-15 months. it develops the characteristic flavour, texture and smell of a cheese
12.packaged and labelled: cheese is graded according to quality. it is cut to retail size and packaged in varying materials. the packaging is labelled with details including the type of cheese, ingredients, storage instructions, allergy advice and nutritional information
what are the guidelines for buying cheese
-buy cheese from a retailer that has a strict food hygiene and safety policy to ensure any cheese being sold is safe and fit for consumption
-check the use by date on pre-packaged cheese
-buy cheese in small amounts. buying too much can lead to food waste, as cheese has a short shelf life
-ensure packaging is properly sealed. damaged or incorrectly sealed packaging will quicken spoilage
what are the guidelines for storing cheese
-store cheese in a fridge at 4C and away from heat and light to slow down spoilage
-minimise the amount of time cheese is in storage
-remove from the fridge one hour before use to allow flavours to develop
-mould cheese should be kept in a box as it requires moisture and air for mould growth
what are the culinary use of cheese and give an example of each one
-savoury dishes: pizza
-baking: cheese pastry
-salads: greek salad
-desserts: cheesecake
what are the effects of cooking on cheese
-protein coagulates causing cheese to shrink
-fat melts. it can be seen as an oily film on the surface of some cooked foods, e.g. lasagne
-colour changes as the cheese browns
-cheese becomes tough and indigestible if overcooked
