cheese

Question 1

what is Rennet coagulate with.

Answer 1

Rennet is used to coagulate milk with enzymes.

Question 2

Moisture Fresh cheese?

Answer 2

High in moisture and intended for early consumption. 80% moisture.

Question 3

4 Fresh type?

Answer 3

o Cottage cheese
o Cream cheese
o Mozzarella
o Ricotta

Question 4

Moisture Soft cheese?

Answer 4

Matured for a short time, creamy and spreadable 50-60% moisture

Question 5

6 type Soft cheese?

Answer 5

o	Brie - french 
o	Camembert - 
o	Feta – Greek Feta 
o	Munster
o	Chèvre - French goats 
o	Halloumi -

Question 6

Moisture Hard cheese?

Answer 6

Firm but can be easily cut, with some elasticity when pressed. 30-50% moisture

Question 7

5 type hard cheese?

Answer 7

o	Cheddar – British
o	Edam – Dutch 
o	Gruyere 
o	 Gouda  Dutch 
o	 Emmental is from Switzerland

Question 8

Moisture Blue Cheese

Answer 8

Cheese is injected with long probes with cultures which spread throughout the cheese to produce blue veins.

Question 9

5 type of blue cheese?

Answer 9

o	Roquefort – France.  
o	Gorgonzola – Italian blue cheese. 
o	Stilton-  English 55% fat content.
o	Danish Blue – Denmark
o	Kikorangi Blue- NZ

Question 10

what Fresh cheeses?

Answer 10

Fresh or unripened cheeses are coagulated by fermentation of lactic acid in milk instead of the addition of rennet. Fresh cheeses are primarily used in baking and desserts, either plain or flavoured with vegetables, fruit, herbs or spices.

Question 11

what is Soft cheeses?

Answer 11

Soft cheeses are classified into two types the surface-ripper and inner-ripper. surface-ripened soft cheeses covered with a thin layer of white or mould. Inner-ripened soft cheeses are washed in light brine to preserve the moisture and softness of the cheese.

Question 12

Firm and semi-firm cheeses

Answer 12

Firm cheeses are cheeses that have been cooked and pressed. The curd is heated for an hour in order to make it more concentrated, which, upon pressing, produces a more compact cheese. Their texture is usually firm, although some hard cheeses, like Parmesan and Romano.

Question 13

Blue-veined cheeses

Answer 13

the curd is inoculated with a species of blue-green mold, which is injected into the cheese by means of long needles. Fermentation occurs from the inside toward the outside. Those cheeses - have a strong and sharp, peppery flavor and are often crumbled in texture.

Question 14

Process cheeses

Answer 14

Process cheeses are cheeses made from one or several cooked or uncooked pressed cheeses that are remelted, and to which milk, cream or butter is added; they keep for a long time.Process cheeses have different names depending on the quantity of cheese they contain (process cheese, process cheese food, cheese spread).

Question 15

Goat’s-milk cheeses

Answer 15

cheeses are soft cheeses with a natural rind; they may be made from 100% goat’s milk or from a mixture of goat’s milk and cow’s milk. These cheeses are often very salty, a factor which has the effect of prolonging their storage life.

Question 16

How cheese is made?

Answer 16

1. Heat the milk up to Goat’s-milk cheeses21°C
2. Add culture (lactic acid)
3. Heat the milk up to 32°C
4. Add rennet
5. Curds and whey will form
6. Cut the solid part
7. Heat to 38°C
8. Drain the whey
9. Separate the curds & whey (break up the curds)
10. Add salt
11. Place into moulds (wheels)
12. Press each mould
13. Dry the cheese for 3-4 days
14. Wax (depending on the type of cheese made)