Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

1) Food Fundamentals > Cheese > Flashcards

Cheese Flashcards

1
Q

How many varieties of cheeses are there?

A

2000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name 7 ways to classify cheeses.

A 
o Microbial characteristics
o Appearance
o Mode of packaging
o Place of origin
o Processing method
o Milk source
o Moisture content
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Which cheese classifications are the most common?

A

Processing method, milk source, moisture content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Name 5 milk sources.

A

Cow, goat, camel, horse, water buffalo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What nutrients do cheeses provide?

A

Protein, CHO, fat, cholesterol, vitamins, minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How much protein, fat, cholesterol does 1 ounce of cheese provide?

A

Protein: 7g
Fat: 9g
Cholesterol: 0-40 mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What minerals are found in cheese?

A

Calcium, phosphorus, zinc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What vitamins are found in cheese? What remains in the curd and what is drained in whey?

A
  • Fat soluble (A&D) remain in curd

- Water soluble vitamins drained in whey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What type of fat is primarily in cheese?

A

saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Is there a lot of lactose in cheese?

A

Lactose is drained off in whey

BUT it is sometimes added in processed cheeses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name the 5 steps to cheese production.

A
  1. Milk selection
  2. Coagulation
  3. Curd Treatment
  4. Curing
  5. Ripening
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Name 2 ways to coagulate milks to cheeses.

A

1) Acid

2) Enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the textured produced by acid coagulation?

A

Soft and spongy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is coagulation by acid influenced by?

A

pH, increasing pH = more solid and compact cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the 2 methods to coagulate by acid?

A
  • Indirect: Inoculate milk with bacterial starter culture (4-16 h) that will convert lactose to lactic acid
  • Direct: Add acid to milk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the aim of the curd treatment?

A

To remove more whey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Name the 5 types of curd treatment.

A 
o Cutting
o Heating
o Salting
o Knitting
o Pressing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What coagulation processes are used for :

  1. Cottage cheese
  2. Cream cheese
  3. Camembert
  4. Boconccini
A
  1. Cottage cheese:
  2. Cream cheese:
  3. Camembert:
  4. Boconccini:
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Where does the enzyme rennet come from?

A

Cow’s stomachs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Which method of coagulation will result in the higher calcium content?

A

Enzyme, bcos calcium is lost with whey in coagulation with acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Why are there holes in swiss cheese?

A

Release of CO2 during the fermentation process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What happens during the curing process?

A

The aging of cheese in controlled
conditions of temperature and humidity
The environment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How long can ripening last?

A

4 weeks to 2 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What elements can be manipulated during ripening.

A

Elements can be manipulated to develop

different flavors, aromas, textures: salt, bacteria, mold

25
Do soft cheeses or hard cheeses have a longer ripening time?
Hard cheeses
26
What are the two types of ripening methods?
1) Bacteria-ripened | 2) Mold-ripened
27
What is the common factor from processed cheese?
All made from blended cheeses
28
What is the appeal of processed cheeses?
Longer shelf life and minimal cost
29
Processed cheeses contribute to what fraction of the cheeses produced in the US?
1/3
30
How is processed cheese made from natural cheese?
Grind, blend, heat (pasteurize), emulsify
31
How much real cheese must be in processed cheese?
AT LEAST 51%
32
How does cheese become so yummy?
Different processing will lead to different functional groups (in AA), which will lead to diff tastes
33
What do we do with the whey?
Baked goods, sauces, salad dressings, cheese, | canned fruits and vegetables, confections, jams, meat, pasta, milk products OR FED TO COWS
34
Why is Whey useful?
``` o Low in fat Rich in nutrients o Water soluble whey proteins o Lactose o Water soluble vitamins and minerals ```
35
Name some important principles when purchasing cheese.
- Select the best cheese (according to grade) ◦ Keep temperatures low ◦ Keep heating times short
36
Name some properties of cheese preparation.
- Shredability - Meltability - Oiling Off - Blistering - Browning - Stretchability
37
What does blistering depend on?
Aged cheese =large blisters Unaged cheese = numerous small blisters
38
What does browning depend on?
Excess sugars, amino acids, or lactose = | more browning
39
What does stretchability depend on?
``` - High levels of calcium phosphate = tougher/grainy texture - Protein breakdown in aging = soft texture ```
40
What does meltability depend on?
Higher fat/moisture content = higher meltability
41
Name the 3 types of whey products.
- Whey cheese - Dry Whey - Modified Whey
42
What is the main reason for using mozzarella cheese on pizza?
Does not oil off in cooking
43
How should most cheeses be stored? Which cheeses store the longest?
Refrigeration | Dried cheeses
44
What reduces mold during refrigeration of cheese?
Waxing
45
What kind of cheeses can be frozen?
- Hard cheeses (2 months) | - Processed cheeses (5 months)
46
Whey protein will coagulate in the presence of what?
Heat
47
What is the name of the process by which cheese is exposed to controlled temperature and humidity during aging?
Curing
48
What is the moisture content of fresh cheese? Give examples.
> 80% (cottage, ricotta)
49
What is the moisture content of soft cheese? Give examples.
50-75% (brie, camembert)
50
What is the moisture content of semi-hard cheese? Give examples.
40-50% (gouda)
51
What is the moisture content of hard cheese? Give examples.
30-40% (cheddar, swiss)
52
What is the moisture content of very hard cheese? Give examples.
30% (parmesan, romano)
53
What is cutting?
increases surface area then strained. Low | moisture varieties
54
What is heating?
increases whey evaporation for a firmer | texture and destroys micro-organisms
55
What is salting?
dehydrates, controls bacteria growth, flavor, | texture, appearance
56
What is knitting?
curds are melted into a solid mass
57
What is pressing?
curds are compacted into a mass
58
Which curd treatment produces the smallest type of curd?
Cutting

1) Food Fundamentals (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions