cheese

Question 1

evaluate the nutritional value of cheese to the diet - protein

Answer 1

cheese is an excellent source of HBV protein. the average nutrioanl composition of protein ranges from 10-27%. growth and repair

Question 2

evaluate the nutritional value of cheese to the diet - carbohydrates

Answer 2

cheese lacks carbohydrates, as the lactose(sugar) in milk is converted to lactic acid during cheese production. cheese only contains 0-3& carbohydrates, heat and energy

Question 3

evaluate the nutritional value of cheese to the diet - fat

Answer 3

cheese is a source of saturated fat. hard cheese contains more saturated fat(35%) where as soft cheese only contains 6%, prot4ctive Layer around the body

Question 4

evaluate the nutritional value of cheese to the diet - vitamins

Answer 4

cheese is a good source of vitamins A and D and vitamin B2, growth an development of body tissue

Question 5

evaluate the nutritional value of cheese to the diet - minerals

Answer 5

cheese is an excellent source of calcium. calcium helps the formation of strong teeth and bones

Question 6

evaluate the dietetic contribution of cheese to the diet (1)

Answer 6

cheese is 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

Question 7

evaluate the dietetic contribution of cheese to the diet (2)

Answer 7

cheese is a versatile food suited to many different culinary uses, e.g. salads, sauces and desserts

Question 8

evaluate the dietetic contribution of cheese to the diet (3)

Answer 8

cheese lacks carbohydrates and vitamin C. so it should be combined with foods rich in carbohydrates e.g. bread, pasata

Question 9

evaluate the dietetic contribution of cheese to the diet (4)

Answer 9

cheese is an excellent source of calcium, which is vital for forming strong bones, especially in teenagers and children

Question 10

describe the production of cheese (1)

Answer 10

pasteurised - raw milk is pasteurised at 72*C for 25 seconds

Question 11

describe the production of cheese (2)

Answer 11

starter culture added - a starrer culture of lactic acid bacteria is added. this changes lactose to lactic acid, which acts as a preservative and adds flavour

Question 12

describe the production of cheese (3)

Answer 12

rennet added - milk is heated to 30*C and rennet is added. rennet contains the enzyme rennin that changes the protein caseinogen to casein. This coagulates the milk

Question 13

describe the production of cheese (4)

Answer 13

curds and whey - the mixture is left for 35-40 minutes until it separates into curds(solid) and whey(liquid)

Question 14

describe the production of cheese (5)

Answer 14

cut - curds are cut to release more whey

Question 15

describe the production of cheese (6)

Answer 15

drained - whey is drained off. at this point cottage cheese is produced ed

Question 16

describe the production of cheese (7)

Answer 16

scalding - curds are heated to 35-40*C for 40-45 minutes and stirred continuously to release more whey and achieve the correct consistency

Question 17

describe the production of cheese (8)

Answer 17

salt added - 2% salt is added to add flavour

Question 18

describe the production of cheese (9)

Answer 18

pressed and ripened - the curds are pressed into moulds and are sprayed with hot water to form a protective rind on the cheese. it is date stamped and stored to ripen and mature for 3-15 months

Question 19

describe the production of cheese (10)

Answer 19

packaging - cheese is graded according to quality. it is cut to retail size, e.g. 200g or 500g and packaged in varying materials e.g. plastic or wax paper

Question 20

describe the production of cheese (11)

Answer 20

labelling - cheese is labelled with details including the type of cheese, ingredients, storage instructions and allergy advice

Question 21

classify cheese and give one example of each

Answer 21

hard cheese - cheddar
semi hard cheese - gouda
soft cheese - cottage cheese

Question 22

lactic acid bacteria

Answer 22

changes lactose into lactic acid

Question 23

rennet

Answer 23

contains the enzyme rennin that changes the protein caseinogen into casein