CHEESE PT. 2

Question 1

describe acid coagulation

Answer 1

[direct] acid either added directly to milk or [indirect] milk inoculated with bacteria that ferment lactose to lactic acid

Question 2

how long does acid coagulation take and what does it result in

Answer 2

4-16 hours; results in soft, spongy texture

Question 3

describe what the low pH of acid does

Answer 3

inhibits growth of molds and bacteria that are critical to the aging process

Question 4

describe the acid coagulation mechanism

Answer 4

adding acid to milk causes casein proteins (not whey) to coagulate, because caseins are usually negative and repel each other, but the acids give an H ion which neutralizes their charge and makes them coagulate

Question 5

what are the three methods of curd treatment to remove more whey

Answer 5

cutting (increases surface area to help water escape), heating (evaporates whey + destroys undesirable microorganisms), salting (dehydrates curd and adds to flavor/texture/appearnce)

Question 6

how is cheese aged

Answer 6

curing and ripening; subjected to different temps and humidity levels, which control mold growth)

Question 7

what does bland, tough, rubbery curd create

Answer 7

unique cheese with mature flavor, aroma, and texture

Question 8

whats the ripening time for cheese

Answer 8

4 weeks to 2 hours

Question 9

whats rind

Answer 9

dried outer surface that some cheeses are treated to develop

Question 10

why does Swiss cheese have holes

Answer 10

as bacteria grows, their gases create round opening

Question 11

describe blue cheese mold

Answer 11

inoculation with mold spores creates blue-veined cheeses

Question 12

what do bacteria and enzymes initiate during ripening

Answer 12

glycolysis, lipolysis and proteolysis

Question 13

what does pulling and stretching of curd produce

Answer 13

ropy texture in mozzarella and provolone

Question 14

how are mild, medium, and sharp cheddars produced

Answer 14

different gang times - mild is aged the shortest

Question 15

what does whey portion contain

Answer 15

whey proteins, minerals, water-soluble vitamins and lactose; low in fat and rich in nutrients

Question 16

how has image of whey changed

Answer 16

was considered a waste product from cheese production and used to feed animals but now was several uses

Question 17

how are whey cheeses made

Answer 17

by evaporating water until whey is extremely concentrated; tend to be sweet; Scandinavian cheese, ricotta

Question 18

whats dry whey

Answer 18

large portion fed to livestock and remainder used as ingredient in processed foods and sports supplements

Question 19

how is processed cheese made

Answer 19

from blending one or more types of cheese and mixing with other ingredients (like emulsifiers)

Question 20

what are the benefits of processed cheese

Answer 20

more uniform, longer shelf-life, cheaper, convenient, better for melting (like American cheese)

Question 21

how do different types of processed cheese differ from each other

Answer 21

differ by ingredients and manufacturing method (like processed cheese foods and processed cheese spreads)

Question 22

whats the first step of creating processed cheese

Answer 22

Pasteurized Process Cheese Food starts with a minimum of 51% real Cheese

Question 23

whats the second step of creating processed cheese

Answer 23

ground and mixed with artificial coloring, flavoring dairy, water, salt and mold inhibitors

Question 24

whats the third step of creating processed cheese

Answer 24

the PPCF is heated to at least 150 F for at least 30 seconds

Question 25

whats the fourth step of creating processed cheese

Answer 25

while heating, emulsifiers and acidifiers may be added

Question 26

whats the fifth step of creating processed cheese

Answer 26

wrapped in plastic and PPCf

Question 27

what are the milk fat composition requirements of processed cheese

Answer 27

not less than 50% by weight of the sollids

Question 28

what are the milk fat composition requirements of blended cheese

Answer 28

range 13%-17% by total weight

Question 29

when should fresh cheeses be used

Answer 29

within a week of sell-by date