Random Flashcards
After curd has been formed, which will contain more lactic acid bacteria, the curds or the whey?
The whey. It will contain not only more lactic acid bacteria but also more lactose
The contact of the curd to the whey will affect what?
The acid level of the cheese
The moisture content of the cheese
Will the calcium component of the cheese be greater or lesser the longer the curd has contact with the whey?
The calcium will dissolve more rapidly as the acidity increases
Elasticity is highly dependent upon ___
Acid
How do you measure evaporative moisture loss?
Dry out a sample, measuring the difference between the initial sample and the finished sample after drying
What is MNFS?
Moisture in non fat Substance. What portion of the cheese is moisture and protein
How do you calculate MNFS?
Amount of water/ (water +protein).
Expressed as a %
What is FDM?
Fat in dry matter
The amount of dry matter (everything that ISNT water) that is fat
How do you calculate FDM?
Fat / (fat + protein)
What is margin?
The amount of the total sale price that the producer keeps that isn’t cost
What is a markup?
A set percentage added to the cost of the product to determine the sales price
What are the steps in cheddar manufacture?
- Milk heated to 88F; starter culture added (lactococcus lactis and leuconostoc)
- Renneted after 15-30 minutes (stirred for 5 mins)
-coagulated after 25 minutes, cut into pea size pieces
-heated to 100-102F, stirring 30-45; after temp reached stirred 45-60 minutes more
What is scalding?
The process of cutting curd into small pieces and then cooking the curd over 100F in order to expel more whey
What is the pH you’re wanting before the cheddaring process can begin?
6.1
What would the pH get to after cheddaring and before milling?
5.2
What types of cheeses pair best with pilsners, pale ales, and IPAs?
Many will work BUT semi hard cows milk cheeses are most suitable
Cheddars
What type of cheeses pair well with Tripels, Belgian golden ales and French Bieres de Garde
Work well with bloomies and triple crème that aren’t overly ripe
Also well with aged goat and aged crottins
What type of cheeses pair best with Saisons and wheat beers?
Tangy fresh goat cheese
Best way to start off a cheese and beer tasting
What type of cheeses pair best with “wild yeast” beers?
Washed rind cheeses (taleggio, epoisses)
Also with milder blue cheeses (young Stilton)
What cheeses pair best with brown ales, porters, scotch ales and doppelbocks?
Aged Gruyère and goudas
Also aged Pyrenees sheep milk cheeses (ossau iraty)
What types of cheeses pair best with Barley Wines, old ales and imperial stouts?
Should be robust as these are robust beverages
Intense blues, aged Gruyère, aged Gouda, parm, mimolette
What is bovine somatotropin?
Is a growth hormone that affects the metabolism of somatic cells.
Creation of r-bST in the 1980s found a 12-15% increase in milk production.
No test for r-bST in milk
What is diacetyl?
Fermentation compound which contributes a desirable buttery aroma to a cheese
What is a house culture?
A starter culture made by the cheese maker.
There will be a slight difference day by day which will be reflected in the cheese
What is a mother culture?
Initial starter culture obtained in a frozen/freeze dried form. Typically a small sample is propagated initially to ensure starter viability.
What are secondary ripening cultures?
Cultures uses to bring out specific characteristics during the ripening stages of cheesemaking (flavor, texture, mold development)
What are natural cultures?
Using cultures from a previous days’ milking or whey from an earlier batch (ex: Comte and Parm Reggiano)
What is a good practice for the prevention of bacteriophage?
Rotation of starter culture strains to reduce impact
What are some benefits to adding lipase to a cheese?
Flavor enrichment
Better scent
Reduction of ripening time
What flavors will calf lipases give to a cheese?
Delicate, mild piquant flavor
Pleasant butter scent with light spicy flavor
What flavor will kid/goat lipase give to a cheese?
Strong, sharp piquant flavor
Persistent scent
provolone example
What flavor will lamb/sheep lipase give to a cheese?
Strong, marked traditional flavor. Medium spicy
Think pecorino Romano
What is the first HACCP principle?
Perform/develop a hazard analysis
When should a producer have separate HACCP plans?
When products are made where the production process is different from others
Ex: plant where cheddar and Italian style cheeses are made should have different plans;
What are flow diagrams in regards to HACCP Plans?
A flow chart where each step in the process is placed in a box, showing the flow from raw ingredients to shipping of finished product
What three possible hazards should be addressed during each step identified in the flow diagram?
Potential for:
Physical
Chemical
Biological hazards
How are chemical hazards addressed in a HACCP Plan?
SSOPs (Sanitary standard operating procedures)
How are physical hazards addressed in a HACCP plan?
GMPs (good manufacturing practices)
How are biological hazards addressed in a HACCP Plan?
Both through SSOPs (ie: cleaning of equipment) and GMPs (ie: personnel)
What is step 2 of a HACCP plan?
Identify critical control points
What is a critical control point?
A hazard where there is not an additional step further in the process that will prevent, reduce or eliminate the hazard.
What is step 3 of a HACCP Plan?
Setting critical limits
Used to determine that the system is working at its best to minimize safety issues
Should be measurable
What is step 4 of a HACCP plan?
Monitoring of critical limits
Should also state “how” the critical limit will be evaluated; frequency of testing, who will evaluate and how the testing is completed
What is step 5 of the HACCP plan?
Record keeping
Should be recorded as close to real-time data as possible
What is “dry data”?
A form of automated response that doesn’t reflect what was done or evaluated at the time noted on the forms
Ex: entering in “ok” for data points or SSOP checklists rather than actually checking
What is step 6 of a HACCP Plan?
Corrective actions
When something goes wrong, it must be documented and what steps were taken to correct the failure
What four points should be addressed in a corrective action as part of a HACCP plan?
- Should bring the situation under control and within critical limits
- Identify the reason for the deviation
- Identify what changes will be enacted for the future to prevent it from happening again
- Verify that no product potentially injurious to health is allowed into the food chain.
What is the seventh step in a HACCP plan?
Verification
What three areas of concern are important to the verification part of a HACCP plan?
- Direct observation and record keeping of forms to ensure that CCPs were monitored at least as often as outlined in the plan
- monitoring of a secondary individual
- direct observation of monitoring equipment/calibration records