Cheese, yogurt, and sour cream Flashcards
What is curdling
substance formed when milk sours
Is milk high in PH
yes
Are acids irritant?
yes
what is a process that occurs in the absence of oxygen, and breaks down sugars
fermentation
How do hole in cheese form
comes from CO2 gas pockets
Do whey proteins interact with casein micelles during aggregation
no
does temperature impact cheese formation
yes
does the amount of moisture affect the cheese?
Yes, the texture
High moisture means
soft texture
low moisture means
hard texture
true or false: curd cutting leads to a tougher cheese
false
if cut to (cheese) walnut size the result is
soft
if cut to corn kernel size the result is
firm
if cut to rice grain size the result is
hard
cheddaring deals with more moisture reduction
true
How does adding salt to cheese help
it flavors the cheese but also helps remove more moisture
what is finishing bacteria
bacteria added once cheese is formed
true or false: temperature and humidity are key for keeping bacteria happy
true
where does the flavor of aged cheese come from?
fermentation byproducts
glutamates taste
savory
cysteine and methionine smell
meaty/eggy
alanine taste
sweet
tryptophan taste
bitter
is isovaleric acid detectable and edible
yes, and it doesnt have too much
what is diacetyl
popcorn aroma, fermentation byproduct
casein products need to be intact, low acidity, moderate moisture and salt, high enough temperature, are all controlled characteristics of
controlling cheese stringyness
is aged cheese stringy?
no, all casein proteins are denatured
high moisture, add roux, reduce particle size, and grate your own cheese, all help the
creaminess of cheese
What are the three techniques for inducing curd formation?
enzyme addition, acidification, temperature mediated
true or false: the rennet enzyme for denaturing milk proteins is naturally processed by lactobacillus bacteria
false
