Unit 3 Topic 10 Lesson 3 Cheese

Question 1

cheese curds

Answer 1

curds and whey used to make cheese

Question 2

history of cheese

Answer 2

5500 BCE ‘pot cheese’ ppl had kept dairy product in iron pot and started coagulating to make cheese
-2300 - noticed milk had solidified in stomach of cow when carried

Question 3

three forms of casein proteins

Answer 3

alpha, beta, and kappa suspend in milk as micelles
-alpha and beta in kappa so release alpha and beta by cutting kappa that holds everything together
-pour milk, bring to right T and then introduce starter culture that breaks down kappa casein-> coagulation, precipitate
precipitate (curd), liquid (whey) makes cottage cheese

Question 4

to make hard cheese

Answer 4

starter culture - need chymosin, found in stomach of calves found in rennet, this can be done with microbial culture too
-convert fat to FAs, proteins into aa, etc and change nature of cheese

Question 5

rennit

Answer 5

produced only from live animals

• 1990 chymosin produced using genetic modification by recombinant DNA FDA approved
• first product of genetic engineering

Question 6

types of cheese

Answer 6

fresh cheese : cottage, mozerella, curds
soft ripened cheese: remove more of whey, camembert, brie
-blue cheese: roquefort, with mold
-semi-soft cheese:more of whey removed , oka, gouda
-hard cheese: remove lots of whey + let age, swiss, emental, gruyere

Question 7

tyrosemiophile

Answer 7

people who collect cheese labels

Question 8

propionibacterium shermanii

Answer 8

accounts for holes in swiss cheese, inoculated. converts lactic acid to CO2

Question 9

processed cheese

Answer 9

idea of heating up cheese and killing off microorganism called ‘dead’ cheese killed natural aroma too, made from milk products does not contain actual cheese

Question 10

cheese nutrients

Answer 10

good source of protein and calcium but lots of fat

-la vache qui rit conjugated linoleic acids