Steps to make cheese

Question 1

What is added to pasteurised milk in the first step of cheese making?

Answer 1

Starter culture .

The starter culture ferments lactose to lactic acid, developing flavor and aroma.

Question 2

What happens to lactose during the first step of cheese making?

Answer 2

Fermented to lactic acid

Question 3

What is the role of vegetarian rennet in cheese making?

Answer 3

Helps the milk coagulate, forming curds and whey

Question 4

What is drained from the curds in Step Three?

Answer 4

Whey

Question 5

What process occurs during Step Four of cheese making?

Answer 5

Curds are ‘scalded’ by heating to encourage syneresis

Question 6

What is syneresis in the context of cheese making?

Answer 6

Sudden release of moisture from protein molecules

Question 7

What is the effect of pressing cheese in Step Five?

Answer 7

Forces out remaining whey and forms final shape

Question 8

How does the amount of whey squeezed out affect the cheese?

Answer 8

The more whey that is squeezed out, the harder the cheese will be

Question 9

What happens to the cheese in Step Seven?

Answer 9

Cut into blocks and left to mature for up to 24 months

Question 10

What is the relationship between storage time and cheese flavor in Step Eight?

Answer 10

The longer the cheese is left in storage, the stronger the flavor will be