Cheese Questions Flashcards
Proteolysis
Breakdown of proteins. Responsible for textural changes and development of a more complex flavor and aroma.
Lipolysis
Breakdown of fats also occurs during ripening. Fats breakdown into fatty acids that are capable of producing an array of memorable flavors and aromas including goaty, rancid, sweaty and baby vomit.
Glycolysis
Ongoing conversion of lactose into lactic acid (fermentation) continues into the early stages of ripening.
Ripening environment
Humidity 85-95% - promote microbial growth and retain moisture in the cheese.
Temperature 45 - 65 degrees- dictate microbial growth and control rate of ripening
Air flow- distribute air equitably and refresh air and oxygen
Time- dictates extent of ripening
Soft ripened cheese standards
Greater then or equal 50% moisture.
Total ripening-days - weeks
Less than or equal 50% FDM.
Ex.
Brie, Camembert,chabichou du Poitou,robiola tres latte
Slip skin or toad skin
Excessive proteolysis.
Proteolysis in ripening creates the soft to oozing texture under the rind.
Geotrichum candidum
Yeast, fungus
Moist brain coral look
Sweet bready and mild character
Washed rind/smeared cheese
34 to less than 50% moisture
Ripening days to years
Ex
Raclette, Limburger, Comte, gruyere, Munster
Halotolerant
Salt liking
Blue cheese
Less than 46% moisture.
Ripening week to months
Sodium Chloride (NaCI) aka table salt
Enhances flavor.
Ceases fermentation activity of cheese cultures.
Preserves cheese from spoilage bacteria and pathogens.
Contributes to wheel expulsion.
Turning cheese during aging does what
Evenly distributed moisture and butterfat
Pasteurization
Vat - 145 degree for a minimum of 30 minutes
HTST high temperature short time - 161 degrees for 15 seconds
HHST high temperature shorter time - 212 degree for a minimum of .01 seconds
Ultra pasteurized UP - 280 degree for a minimum of 2 seconds
Govern the production of fluid milk for human consumption
PMO pasteurized milk ordinance
Synerenis
Separation of whey from curds
After curd separation what are the principal components of in order of highest concentration
Lactose, whey protein, vitamins/minerals
Salt crystals on the outside
Calcium lactate
How does the addition of lipase as an ingredient impact the finished cheese
Increases flavors that are associated with fatty acids
What is lipase
Enzyme
What is the importance of good air flow. In the ripening of rinded cheese
Remove ammonia/carbon dioxide and replace with oxygen rich air
Which microbe is most associated with the characteristics of washed rind cheese
Brevibacterium linens
A cheese that crumbles with little effort into smaller pieces
Friable
What would you look for in conjunction with small shiny holes to confirm early gas blowing
Small shiny holes with unclean aroma smell
What does a grader hope to detect by tapping a cheese
Fissures
What is the best packaging for bucheron
Non flex packaging
What temperature is most optimal for maintaining the cold chain while cheese is in transit
34 - 38 degrees
