Raw Materials for Cheese Making

Question 1

Dairy Cow Breeds

Answer 1

Jersey, Holstein, Brown Swiss, Guernsey, Milking Shorthorn, Ayrshire, Dutch Belt, Montbéliarde

Question 2

Goat Breeds

Answer 2

Nubian, Alpine, Saanen, Togenberg, and LaMancha

Question 3

Sheep Breeds

Answer 3

Laucaune, East Friesian, British Milksheep, Dorset, Chio, Awassi, Assaf, Sarda, Manchega, Churra, Laxta

Question 4

Other Milking Animals

Answer 4

Water Buffalo, Camel, Horse, Yak

Question 5

Animal Diet

Answer 5

Grazing/pasture effects
Seasonality
Terroir
Science based benefits
Rotational grazing versus old world pasture6. TMR (Total Mixed Rations, the current most common feeding practice on large farms where various feeds (i.e. corn, corn silage, hay or haylage, cottonseed, soybeans, and out West, vegetable waste products, orange peels, almond husks, etc.) are blended together and then fed to the dairy animals

Question 6

Stages of Lactation

Answer 6

Colostrum: First week, Full of antibodies and very high P/F Ratio which makes it bad for cheese making
Early Cycle: Concentrated, High in Fat and Protien
Midcycle: Increased Volume, less solids
End Cycle: decreased volume, higher concentration of solids

Question 7

Health of Animal

Answer 7

Somatic cell count/mastitis
Antibiotics
Age

Question 8

Other milk sources, use and implications

Answer 8

Nonfat dry milk
Ultra Filtered (UF) milk
Condensed skim milk
Milk Protein Concentrate
Sweet Cream
Whey cream

Question 9

Difference between Artisanal Cheesemaking and Industrial

Answer 9

Artisanal: Do not alter raw materials
Industrial: Raw materials are altered to conform to the recipie