Cheesemaking Flashcards
True or False? Pasteurization is legally defined in the Code of Federal Regulations (CFR).
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.
What is the regulation with regard to selling raw milk cheeses in the U.S.?
It must be aged in excess of 60 days at a temperature less than 35 degrees.
What is the minimum temperature allowed for Pasteurization of milk?
145 degrees
True or False? It is legal to use thermized or heat-treated milk in cheesemaking.
True, however, it is considered the same as raw from a regulatory standpoint if it does not meet the strict rules for pasteurization.
Semisoft cheese is within what range of moisture?
> 39% - 50%, think: havarti, raclette, morbier, butterkase
Fresh, and/or soft cheese is made to BLANK % moisture, and BLANK ripening time.
> or equal to 50% moisture, NO
What are the two types of coagulation in cheesemaking?
Acid set and rennet set coagulation.
In broad strokes, what happens with the acidification of milk? How is it induced to begin the cheesemaking process?
Fermentation, which can create coagulation. Raising the temperature of the milk and/or adding rennet.
Name Kosiknowski’s 5 steps in cheesemaking.
- Fermentation (acidification) 2. Coagulation 3. Separation (curds and whey) 4. Formation (molds, pressing) 5. Aging / Ripening / Affinage
What is flocculation?
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
What percent moisture range is Hard Cheese?
> 34% to 39%, think: Beecher’s Flagship, Gruyere, Comté
Hard, grating cheeses are what percent moisture?
less than or = 34%, think: Ewephoria, Parmigiano Reggiano, 12-month Manchego
Warm water added to a vat for cheesemaking causes the curds to BLANK.
expel whey
Shrunken curd is lower in BLANK and BLANK.
MOISTURE and LACTOSE (e.g.: Gouda, Havarti)
Adding cool water to the vat for cheesemaking causes the curds to….
…take on more moisture and retain lactose (eg: Monterey Jack)
Generally, the more cuts to the curds in cheesemaking, the more BLANK is expelled. This process is called BLANK.
Moisture, Syneresis
Stretched cheeses are known as what categorically?
Pasta filata, think: mozzarella, scamorza
True or False. Most rennet-based cheeses are subjected to a cooking step.
True.
What kind of cheese is made from “cheese” along with emulsifiers and uses heat in the making?
Pasteurized processed cheese
True or False? Cold Pack Cheese is a prepared cheese food that uses cheese as an ingredient and has been heated.
False. Yes, it will list cheese as an ingredient, but no heat treatment.
Cheddar is both a noun and a verb. Describe the cheddaring process.
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.
Washing of the curds in cheesemaking does what in what kind of cheese?
Warm water is used to wash curds, expelling more whey and lactose and moisture. This is a technique used in making Gouda and Havarti.
What are starter cultures and what is their role in cheesemaking?
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.
What role does vegetable ash play in cheesemaking?
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.
Why are cheeses turned or flipped during affinage?
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.
The practice of piercing is done with what kind of cheese and why?
Blue, to allow air to flow into the cheese to react with the cultures and develop the flavor and signature veining.
What is the name of the culture or bacteria that creates a white, bloomy rind?
Penicillium Candidum. Think: Brie or Camembert
What is the name of the culture that is best known for creating brainy or wrinkly rinds on cheese?
Geotrichum Candidum. Think: Brebirousse, Bonne Bouche, or Crottin
What style of cheese has development due to B. Linens?
Washed rind cheeses, the stinky ones!
What style of cheeses are known for their mixed rinds or natural rinds that develop?
Tomme-style, usually cave aged.
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.
C’est vraie! Si, so true.
