CHEESE PT 1 Flashcards
what is listeria associated with
fresh and raw cheese and soft cheese
what is cheese made from
curd of milk; trying to get cheese to last longer
what does adding certain enzymes or acid to milk do
causes caseins and fat to coagulate and separate from the liquid whey portionn
describe curd
can be treated n variety of ways to produce over 2000 varieties of cheese
what are the different ways to classify cheese
milk source (animal), fermentation/ripening conditions, type of bacteria used, methods of pressing/sizing/shaping, appearance
what are the two main ways to classify cheese
place of origin and moisture content
describe the protected designation of origin specifications
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)
describe the PDO example
kalamata olive oil PDO is entirely produced in Kalamata, Greece using olive varieties from the area
what does Protected Geographical Indication (PGI) emphasize
the relationship between specific geographic region and the name of the product
what’s attributable to geographical origin (PDO)
particular quality, reputation or other characteristic
describe PGI specifications
for most products, at least one of the stages of production, processing or preparation takes place in the region
give PGI example with wine
means that at least 85% of grapes used have to come only from geographical area where wine is actually made
how is cheese moisture content produced
during production/aging, moisture decreases
describe fresh cheese and give two examples
over 80% moisture content; not aged and highly pershibale; examples are cottage cheese and feta
described soft cheese and give two examples
50-75% moisture content; aged for short time; brie and camembert
describe semi-hard cheese and give two examples
40-50% moisture content; gorgonzola and gouda
describe hard cheese and give two example
30-40% moisture contennt; cheddar and swiss
describe very hard cheese and give two examples
~30% moisture content; aged the longest; parmesan and romano
describe process of making whey/liquid portion of cheese
milk -> add enzyme (rennin) -> whey
describe process of making cheese curd/solid portion of cheese
milk -> add acid -> cheese curd
describe indirect process of adding acid
acidic environment created by adding bacterial cultures
what are the 4 basic steps of producing cheese
milk selection, coagulation, curd treatment to remove more whey, aging
what is amount of fat determined by
milk type
does what the animal eats impact cheese taste
yes
what are the two main methods of coagulation
enzyme and acid
whats coagulation
changing liquid to solid state
describe the reaction of enzyme coagulation
hydrolyze casein
what origins can the enzyme have
animal, plant, bacterial
what are the two main enzymes used
chymosin (aka rennin/rennet - commercial); protease
where was chymosinn originally obtained and where is it produced from now
from calf stomachs; majority produced now from GM bacteria, called fermntation-produced chymosin
what happens to milk before enzyme is added for enzyme coagulation
milk is heated to provide optimum environment for enzyme activity
how long does coagulation take and what does it create
less than an hour and creates a tough, rubbery curd
