Cheese

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10 lbs of Milk Produces

1 lb cheese + 9lbs whey

1 cup of Milk Produces

1 ounce of cheese

Processed Cheese Food

51% natural cheese, mild flavor and soft texture process cheese ->milk and/or whey solids

Processed Cheese Spread

51% natural cheese, soft and spreadable processed cheese ->moisture & optional additional milk solids, sweetening agents, starch, vegetable gums

Cheese Grading

AA, A, B and C; evaluated in variety, flavor, texture, finish, color and appearance; no grades for process cheese products

Preparation with Cheese

adds flavor, color and texture; select best cheese for us

Internal Mold Ripened Cheese

bleu, gorgonzola

Forms of Cheese

block, shredded, sliced, pre-portioned

External Bacterial Ripened Cheese

brick, monterey jack

External Mold Ripened Cheese

brie

Coagulation of Milk

caused by adding enzyme and/or acid, separates solid curd from liquid whey; used to make cheese

Internal Bacterial Ripened Cheese

cheddar, colby, gouda, parmesean, provolone, romano, swiss

Ripening

chemical and physical changes occur during curings; longer time gives stronger flavor; from 4 weeks to 2 years; salt slows process

Cheese Grading Exceptions

colby cheese: color not considered swiss: based on salt and hole size

Curd Texture

depends on pH (4.6-5.5); more solid an compact as acidity increases; (noncohesive to springy); (feta->cheddar->swiss)

Chemical Composition of Cheese

determines functional properties, dictates use in food prep.

Coagulation of Milk by Acid

direct form: addition of acid indirect form: acidic environment created by adding a bacterial culture; convert lactose to lactic acid; may take 4-16 hours, curd is soft and spongy, whey contains higher mineral concentrations

Refrigeration of Cheese

for most cheeses; keep in drawer wrapped in original paper or aluminum foil; prevents drying and absorption of odors from other foods, protected from molds

Moisture Content of Cheeses

fresh country cheese >80%; cream cheese, ricotta soft: 50-75%; brie semi-hard: 40-50%; bleu hard: 30-40%; cheddar, swiss very hard: 30%; parmesean

Milk Selection

greatest influence in cheese production; determines amount of fat in cheese

Milk Separates to Form Cheese

into whey (liquid portion) and cheese curd/coagulated casein (solid portion); mostly fat, calcium, protein and some micronutrients

Temperature of Cheese for Cooking

keep low, with short heating time

Whey and Whey Products

low in fat, rich in nutrients: lactose, water soluble vitamins & minerals; highly perishable when fresh, processed into whey cheeses, dry whey, and modified whey products

Basic Steps in Cheese Production

milk selection-> coagulation-> curd treatment-> curing-> ripening

Classify Cheese

most common is by processing method, milk source or moisture content; based on place of origin, microbial characteristics, appearance

Freezing of Cheese

not recommended for high moisture cheese, low moisture cheese acceptable for up to 2 months, process cheese up to 5 months

Cheese

preserved food made from curd or solid portion of milk; over 2000 varieties

Dry Storage of Cheese

processed cheese spreads at room temp for up to 4 months and dry grated parmesan(not for fresh) at room temp for up to 1 year

Curd Treatment

purpose is to remove more whey: cutting- increases surface area heating- more elastic, firmer salting- changes pH and temp; controls growth of bacteria knitting- optional, makes more solid pressing- optional, makes more solid

Enzyme Coagulation

rennin used; often use heat; occurs in less than an hour and creates tough, rubbery curd

FDA

requires pasteurization for fresh/soft cheese <60 days but not always for hard cheese >60 days

Curing

temperature (36-75) and humidity (higher for mold ripened cheese) controlled during aging

High Temperatures on Cheese

toughens cheese proteins and causes fat to separate out; creates oily inferior product

Processed Cheese (i.e. American)

uniform taste, meltable texture, conventient packaging, longer shelf life, lower cost, contain additives natural cheese ->grind, blend, heat & emsulsifying salts


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