Cheese Questions

Question 1

Proteolysis

Answer 1

Breakdown of proteins. Responsible for textural changes and development of a more complex flavor and aroma.

Question 2

Lipolysis

Answer 2

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.

Question 3

Glycolysis

Answer 3

Ongoing conversion of lactose into lactic acid (fermentation) continues into the early stages of ripening.

Question 4

Ripening environment

Answer 4

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

Question 5

Soft ripened cheese standards

Answer 5

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

Question 6

Slip skin or toad skin

Answer 6

Excessive proteolysis.
Proteolysis in ripening creates the soft to oozing texture under the rind.

Question 7

Geotrichum candidum

Answer 7

Yeast, fungus
Moist brain coral look
Sweet bready and mild character

Question 8

Washed rind/smeared cheese

Answer 8

34 to less than 50% moisture
Ripening days to years
Ex
Raclette, Limburger, Comte, gruyere, Munster

Question 9

Halotolerant

Answer 9

Salt liking

Question 10

Blue cheese

Answer 10

Less than 46% moisture.
Ripening week to months

Question 11

Sodium Chloride (NaCI) aka table salt

Answer 11

Enhances flavor.
Ceases fermentation activity of cheese cultures.
Preserves cheese from spoilage bacteria and pathogens.
Contributes to wheel expulsion.

Question 12

Turning cheese during aging does what

Answer 12

Evenly distributed moisture and butterfat

Question 13

Pasteurization

Answer 13

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

Question 14

Govern the production of fluid milk for human consumption

Answer 14

PMO pasteurized milk ordinance

Question 15

Synerenis

Answer 15

Separation of whey from curds

Question 16

After curd separation what are the principal components of in order of highest concentration

Answer 16

Lactose, whey protein, vitamins/minerals

Question 17

Salt crystals on the outside

Answer 17

Calcium lactate

Question 18

How does the addition of lipase as an ingredient impact the finished cheese

Answer 18

Increases flavors that are associated with fatty acids

Question 19

What is lipase

Answer 19

Enzyme

Question 20

What is the importance of good air flow. In the ripening of rinded cheese

Answer 20

Remove ammonia/carbon dioxide and replace with oxygen rich air

Question 21

Which microbe is most associated with the characteristics of washed rind cheese

Answer 21

Brevibacterium linens

Question 22

A cheese that crumbles with little effort into smaller pieces

Answer 22

Friable

Question 23

What would you look for in conjunction with small shiny holes to confirm early gas blowing

Answer 23

Small shiny holes with unclean aroma smell

Question 24

What does a grader hope to detect by tapping a cheese

Answer 24

Fissures

Question 25

What is the best packaging for bucheron

Answer 25

Non flex packaging

Question 26

What temperature is most optimal for maintaining the cold chain while cheese is in transit

Answer 26

34 - 38 degrees