lab questions

Question 1

rennet

Answer 1

helps coagulate the milk

Question 2

calcium chloride

Answer 2

increases the number of available calcium ions and helps firm up the cheese curds

Question 3

meso II

Answer 3

esophilic starter culture. Composed of Lactococcus lactis spp. cremoris. This culture is salt sensitive, and a moderate to high acidifier with no gas or diacetyl production. It is commonly used in Brick, Bre, Camembert, Cheddar, Colby, Parmesan, Provolone, and some blue cheeses

Question 4

Penicillium candidum

Answer 4

secondary culture

Question 5

salt

Answer 5

improves drainage of the curds, promotes growth of L.lactis, and deters spoilage organisms.

Question 6

acid blend

Answer 6

Acid Blend is a blend of the three most commonly found fruit acids: citric, malic, and tartaric acid. •It is added directly to a wine/ cider to raise its acidity level when necessary. •The acidity of an alcohol is the tart or sharp taste. •Alcohols which are too low in acid are flat or flabby tasting. •Alcohols that are too high in acid are tart or sharp tasti

Question 7

tannins

Answer 7

natural preservative

Question 8

pectic enzyme

Answer 8

Pectic enzyme breaks the pectin bonds and allows the pectin to settle on the bottom of your ferment, so that you can syphon off the good cider – and your final product will be clear

Question 9

yeast nutrient

Answer 9

Yeas nutrient is added to boost the health of the yeast – resulting in faster fermentation and lessening of the chance of off flavour

• reduces generation of fusal alcohols
• has yeast available nitrogen in the form of diammonium phosphate

Question 10

why do you wait 24 h before adding the yeast?

Answer 10

residual sodium metabisulfate may kill the yeast

Question 11

what is the result of adding too much CT?

Answer 11

kills yeast