CHEESE PT 1

Question 1

what is listeria associated with

Answer 1

fresh and raw cheese and soft cheese

Question 2

what is cheese made from

Answer 2

curd of milk; trying to get cheese to last longer

Question 3

what does adding certain enzymes or acid to milk do

Answer 3

causes caseins and fat to coagulate and separate from the liquid whey portionn

Question 4

describe curd

Answer 4

can be treated n variety of ways to produce over 2000 varieties of cheese

Question 5

what are the different ways to classify cheese

Answer 5

milk source (animal), fermentation/ripening conditions, type of bacteria used, methods of pressing/sizing/shaping, appearance

Question 6

what are the two main ways to classify cheese

Answer 6

place of origin and moisture content

Question 7

describe the protected designation of origin specifications

Answer 7

every part of the production, processing, and preparation process must take place in the specific region (so like for wines, the grapes must only come from geographic area where wine is made)

Question 8

describe the PDO example

Answer 8

kalamata olive oil PDO is entirely produced in Kalamata, Greece using olive varieties from the area

Question 9

what does Protected Geographical Indication (PGI) emphasize

Answer 9

the relationship between specific geographic region and the name of the product

Question 10

what’s attributable to geographical origin (PDO)

Answer 10

particular quality, reputation or other characteristic

Question 11

describe PGI specifications

Answer 11

for most products, at least one of the stages of production, processing or preparation takes place in the region

Question 12

give PGI example with wine

Answer 12

means that at least 85% of grapes used have to come only from geographical area where wine is actually made

Question 13

how is cheese moisture content produced

Answer 13

during production/aging, moisture decreases

Question 14

describe fresh cheese and give two examples

Answer 14

over 80% moisture content; not aged and highly pershibale; examples are cottage cheese and feta

Question 15

described soft cheese and give two examples

Answer 15

50-75% moisture content; aged for short time; brie and camembert

Question 16

describe semi-hard cheese and give two examples

Answer 16

40-50% moisture content; gorgonzola and gouda

Question 17

describe hard cheese and give two example

Answer 17

30-40% moisture contennt; cheddar and swiss

Question 18

describe very hard cheese and give two examples

Answer 18

~30% moisture content; aged the longest; parmesan and romano

Question 19

describe process of making whey/liquid portion of cheese

Answer 19

milk -> add enzyme (rennin) -> whey

Question 20

describe process of making cheese curd/solid portion of cheese

Answer 20

milk -> add acid -> cheese curd

Question 21

describe indirect process of adding acid

Answer 21

acidic environment created by adding bacterial cultures

Question 22

what are the 4 basic steps of producing cheese

Answer 22

milk selection, coagulation, curd treatment to remove more whey, aging

Question 23

what is amount of fat determined by

Answer 23

milk type

Question 24

does what the animal eats impact cheese taste

Answer 24

yes

Question 25

what are the two main methods of coagulation

Answer 25

enzyme and acid

Question 26

whats coagulation

Answer 26

changing liquid to solid state

Question 27

describe the reaction of enzyme coagulation

Answer 27

hydrolyze casein

Question 28

what origins can the enzyme have

Answer 28

animal, plant, bacterial

Question 29

what are the two main enzymes used

Answer 29

chymosin (aka rennin/rennet - commercial); protease

Question 30

where was chymosinn originally obtained and where is it produced from now

Answer 30

from calf stomachs; majority produced now from GM bacteria, called fermntation-produced chymosin

Question 31

what happens to milk before enzyme is added for enzyme coagulation

Answer 31

milk is heated to provide optimum environment for enzyme activity

Question 32

how long does coagulation take and what does it create

Answer 32

less than an hour and creates a tough, rubbery curd