Cheesemaking

Question 1

True or False? Pasteurization is legally defined in the Code of Federal Regulations (CFR).

Answer 1

True. Conventional pasteurization for cheesemaking is to hold the milk at 145 degrees for a min. of 30 minutes. There are also variations allows at different hold times and temperatures that are allowed and legally defined.

Question 2

What is the regulation with regard to selling raw milk cheeses in the U.S.?

Answer 2

It must be aged in excess of 60 days at a temperature less than 35 degrees.

Question 3

What is the minimum temperature allowed for Pasteurization of milk?

Answer 3

145 degrees

Question 4

True or False? It is legal to use thermized or heat-treated milk in cheesemaking.

Answer 4

True, however, it is considered the same as raw from a regulatory standpoint if it does not meet the strict rules for pasteurization.

Question 5

Semisoft cheese is within what range of moisture?

Answer 5

> 39% - 50%, think: havarti, raclette, morbier, butterkase

Question 6

Fresh, and/or soft cheese is made to BLANK % moisture, and BLANK ripening time.

Answer 6

> or equal to 50% moisture, NO

Question 7

What are the two types of coagulation in cheesemaking?

Answer 7

Acid set and rennet set coagulation.

Question 8

In broad strokes, what happens with the acidification of milk? How is it induced to begin the cheesemaking process?

Answer 8

Fermentation, which can create coagulation. Raising the temperature of the milk and/or adding rennet.

Question 9

Name Kosiknowski’s 5 steps in cheesemaking.

Answer 9

1. Fermentation (acidification) 2. Coagulation 3. Separation (curds and whey) 4. Formation (molds, pressing) 5. Aging / Ripening / Affinage

Question 10

What is flocculation?

Answer 10

Flocculation is when particles comeout of suspension and form a solid – in regards to cheesemaking, it is the point in which means casein proteins coming out of suspension in the milk and form curds.

https://homemadecheese.org/flocculation-method/#:~:text=Flocculation%20is%20a%20scientific%20term,actually%20happens%20for%20the%20cheese

Question 11

What percent moisture range is Hard Cheese?

Answer 11

> 34% to 39%, think: Beecher’s Flagship, Gruyere, Comté

Question 12

Hard, grating cheeses are what percent moisture?

Answer 12

less than or = 34%, think: Ewephoria, Parmigiano Reggiano, 12-month Manchego

Question 13

Warm water added to a vat for cheesemaking causes the curds to BLANK.

Answer 13

expel whey

Question 14

Shrunken curd is lower in BLANK and BLANK.

Answer 14

MOISTURE and LACTOSE (e.g.: Gouda, Havarti)

Question 15

Adding cool water to the vat for cheesemaking causes the curds to….

Answer 15

…take on more moisture and retain lactose (eg: Monterey Jack)

Question 16

Generally, the more cuts to the curds in cheesemaking, the more BLANK is expelled. This process is called BLANK.

Answer 16

Moisture, Syneresis

Question 17

Stretched cheeses are known as what categorically?

Answer 17

Pasta filata, think: mozzarella, scamorza

Question 18

True or False. Most rennet-based cheeses are subjected to a cooking step.

Answer 18

True.

Question 19

What kind of cheese is made from “cheese” along with emulsifiers and uses heat in the making?

Answer 19

Pasteurized processed cheese

Question 20

True or False? Cold Pack Cheese is a prepared cheese food that uses cheese as an ingredient and has been heated.

Answer 20

False. Yes, it will list cheese as an ingredient, but no heat treatment.

Question 21

Cheddar is both a noun and a verb. Describe the cheddaring process.

Answer 21

After the step of separating the curds from the whey, the curds are stacked and allowed to further drain. These mats of cheese are turned and this is the process of cheddaring, before being further pressed and molded into final shape and aged, or not.

Question 22

Washing of the curds in cheesemaking does what in what kind of cheese?

Answer 22

Warm water is used to wash curds, expelling more whey and lactose and moisture. This is a technique used in making Gouda and Havarti.

Question 23

What are starter cultures and what is their role in cheesemaking?

Answer 23

Cheese starter cultures are predominantly composed of lactic acid bacteria, although other bacteria and yeasts may also be involved. In cheese manufacture, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate. This is fermentation.

Question 24

What role does vegetable ash play in cheesemaking?

Answer 24

Historically, ash was used to protect the cheese between morning and evening milkings. Today, it can be used decoratively, to mimic these traditional cheeses, but ash also lowers the pH on surface ripened cheeses helping them to remain soft. (CheeseStateUniversity.com) Think: Monte Enebro or Valançay.

Question 25

Why are cheeses turned or flipped during affinage?

Answer 25

To even out the moisture and distribute it more evenly during maturation. This keeps moisture from being pulled down by gravity on to just one side of the cheese.

Question 26

The practice of piercing is done with what kind of cheese and why?

Answer 26

Blue, to allow air to flow into the cheese to react with the cultures and develop the flavor and signature veining.

Question 27

What is the name of the culture or bacteria that creates a white, bloomy rind?

Answer 27

Penicillium Candidum. Think: Brie or Camembert

Question 28

What is the name of the culture that is best known for creating brainy or wrinkly rinds on cheese?

Answer 28

Geotrichum Candidum. Think: Brebirousse, Bonne Bouche, or Crottin

Question 29

What style of cheese has development due to B. Linens?

Answer 29

Washed rind cheeses, the stinky ones!

Question 30

What style of cheeses are known for their mixed rinds or natural rinds that develop?

Answer 30

Tomme-style, usually cave aged.

Question 31

True or False? Affinage is done in a climate-controlled environment with high humidity, good airflow, and temperatures ranging from 45°F to 70°F.

Answer 31

C’est vraie! Si, so true.