CHEESE PT. 2 Flashcards
describe acid coagulation
[direct] acid either added directly to milk or [indirect] milk inoculated with bacteria that ferment lactose to lactic acid
how long does acid coagulation take and what does it result in
4-16 hours; results in soft, spongy texture
describe what the low pH of acid does
inhibits growth of molds and bacteria that are critical to the aging process
describe the acid coagulation mechanism
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
what are the three methods of curd treatment to remove more whey
cutting (increases surface area to help water escape), heating (evaporates whey + destroys undesirable microorganisms), salting (dehydrates curd and adds to flavor/texture/appearnce)
how is cheese aged
curing and ripening; subjected to different temps and humidity levels, which control mold growth)
what does bland, tough, rubbery curd create
unique cheese with mature flavor, aroma, and texture
whats the ripening time for cheese
4 weeks to 2 hours
whats rind
dried outer surface that some cheeses are treated to develop
why does Swiss cheese have holes
as bacteria grows, their gases create round opening
describe blue cheese mold
inoculation with mold spores creates blue-veined cheeses
what do bacteria and enzymes initiate during ripening
glycolysis, lipolysis and proteolysis
what does pulling and stretching of curd produce
ropy texture in mozzarella and provolone
how are mild, medium, and sharp cheddars produced
different gang times - mild is aged the shortest
what does whey portion contain
whey proteins, minerals, water-soluble vitamins and lactose; low in fat and rich in nutrients
how has image of whey changed
was considered a waste product from cheese production and used to feed animals but now was several uses
how are whey cheeses made
by evaporating water until whey is extremely concentrated; tend to be sweet; Scandinavian cheese, ricotta
whats dry whey
large portion fed to livestock and remainder used as ingredient in processed foods and sports supplements
how is processed cheese made
from blending one or more types of cheese and mixing with other ingredients (like emulsifiers)
what are the benefits of processed cheese
more uniform, longer shelf-life, cheaper, convenient, better for melting (like American cheese)
how do different types of processed cheese differ from each other
differ by ingredients and manufacturing method (like processed cheese foods and processed cheese spreads)
whats the first step of creating processed cheese
Pasteurized Process Cheese Food starts with a minimum of 51% real Cheese
whats the second step of creating processed cheese
ground and mixed with artificial coloring, flavoring dairy, water, salt and mold inhibitors
whats the third step of creating processed cheese
the PPCF is heated to at least 150 F for at least 30 seconds
whats the fourth step of creating processed cheese
while heating, emulsifiers and acidifiers may be added
whats the fifth step of creating processed cheese
wrapped in plastic and PPCf
what are the milk fat composition requirements of processed cheese
not less than 50% by weight of the sollids
what are the milk fat composition requirements of blended cheese
range 13%-17% by total weight
when should fresh cheeses be used
within a week of sell-by date
