Cheese Flashcards
How many varieties of cheeses are there?
2000
Name 7 ways to classify cheeses.
o Microbial characteristics o Appearance o Mode of packaging o Place of origin o Processing method o Milk source o Moisture content
Which cheese classifications are the most common?
Processing method, milk source, moisture content
Name 5 milk sources.
Cow, goat, camel, horse, water buffalo
What nutrients do cheeses provide?
Protein, CHO, fat, cholesterol, vitamins, minerals
How much protein, fat, cholesterol does 1 ounce of cheese provide?
Protein: 7g
Fat: 9g
Cholesterol: 0-40 mg
What minerals are found in cheese?
Calcium, phosphorus, zinc
What vitamins are found in cheese? What remains in the curd and what is drained in whey?
- Fat soluble (A&D) remain in curd
- Water soluble vitamins drained in whey
What type of fat is primarily in cheese?
saturated
Is there a lot of lactose in cheese?
Lactose is drained off in whey
BUT it is sometimes added in processed cheeses
Name the 5 steps to cheese production.
- Milk selection
- Coagulation
- Curd Treatment
- Curing
- Ripening
Name 2 ways to coagulate milks to cheeses.
1) Acid
2) Enzyme
What is the textured produced by acid coagulation?
Soft and spongy
What is coagulation by acid influenced by?
pH, increasing pH = more solid and compact cheese
What are the 2 methods to coagulate by acid?
- Indirect: Inoculate milk with bacterial starter culture (4-16 h) that will convert lactose to lactic acid
- Direct: Add acid to milk
What is the aim of the curd treatment?
To remove more whey
Name the 5 types of curd treatment.
o Cutting o Heating o Salting o Knitting o Pressing
What coagulation processes are used for :
- Cottage cheese
- Cream cheese
- Camembert
- Boconccini
- Cottage cheese:
- Cream cheese:
- Camembert:
- Boconccini:
Where does the enzyme rennet come from?
Cow’s stomachs
Which method of coagulation will result in the higher calcium content?
Enzyme, bcos calcium is lost with whey in coagulation with acid
Why are there holes in swiss cheese?
Release of CO2 during the fermentation process
What happens during the curing process?
The aging of cheese in controlled
conditions of temperature and humidity
The environment
How long can ripening last?
4 weeks to 2 years
What elements can be manipulated during ripening.
Elements can be manipulated to develop
different flavors, aromas, textures: salt, bacteria, mold
Do soft cheeses or hard cheeses have a longer ripening time?
Hard cheeses
What are the two types of ripening methods?
1) Bacteria-ripened
2) Mold-ripened
What is the common factor from processed cheese?
All made from blended cheeses
What is the appeal of processed cheeses?
Longer shelf life and minimal cost
Processed cheeses contribute to what fraction of the cheeses produced in the US?
1/3
How is processed cheese made from natural cheese?
Grind, blend, heat (pasteurize), emulsify
How much real cheese must be in processed cheese?
AT LEAST 51%
How does cheese become so yummy?
Different processing will lead to different functional groups (in AA), which will lead to diff tastes
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
Why is Whey useful?
o Low in fat Rich in nutrients o Water soluble whey proteins o Lactose o Water soluble vitamins and minerals
Name some important principles when purchasing cheese.
- Select the best cheese (according to grade)
◦ Keep temperatures low
◦ Keep heating times short
Name some properties of cheese preparation.
- Shredability
- Meltability
- Oiling Off
- Blistering
- Browning
- Stretchability
What does blistering depend on?
Aged cheese =large blisters
Unaged cheese =
numerous small
blisters
What does browning depend on?
Excess sugars, amino acids, or lactose =
more browning
What does stretchability depend on?
- High levels of calcium phosphate = tougher/grainy texture - Protein breakdown in aging = soft texture
What does meltability depend on?
Higher
fat/moisture
content = higher
meltability
Name the 3 types of whey products.
- Whey cheese
- Dry Whey
- Modified Whey
What is the main reason for using mozzarella cheese on pizza?
Does not oil off in cooking
How should most cheeses be stored? Which cheeses store the longest?
Refrigeration
Dried cheeses
What reduces mold during refrigeration of cheese?
Waxing
What kind of cheeses can be frozen?
- Hard cheeses (2 months)
- Processed cheeses (5 months)
Whey protein will coagulate in the presence of what?
Heat
What is the name of the process by which cheese is exposed to controlled temperature and
humidity during aging?
Curing
What is the moisture content of fresh cheese? Give examples.
> 80% (cottage, ricotta)
What is the moisture content of soft cheese? Give examples.
50-75% (brie, camembert)
What is the moisture content of semi-hard cheese? Give examples.
40-50% (gouda)
What is the moisture content of hard cheese? Give examples.
30-40% (cheddar, swiss)
What is the moisture content of very hard cheese? Give examples.
30% (parmesan, romano)
What is cutting?
increases surface area then strained. Low
moisture varieties
What is heating?
increases whey evaporation for a firmer
texture and destroys micro-organisms
What is salting?
dehydrates, controls bacteria growth, flavor,
texture, appearance
What is knitting?
curds are melted into a solid mass
What is pressing?
curds are compacted into a mass
Which curd treatment produces the smallest type of curd?
Cutting
