Intro to food & nutrition Ch. 11
4 ounces of shredded cheese are equivalent to approximately___ in volume.
1 cup
Acid - 2 methods
1) Add acid to milk 2) Bacteria culture acidifies milk Takes 4-16 hours
Cheese averages _____ calories (kcal) and grams _____ of fat per ounce.
100, 9
hard cheeses can be frozen for up to ______
2 months
Bacteria culture acidifies milk takes ____
4-16 hours
semi-hard
40 to 50% moisture.
Forms of cheese
Blocks Shredded or sliced Individually wrapped sticks Process cheese Cheese powders Sauce or dip
Add enzymes &/or acid causes...
Casein protein & fat coagulate & Whey liquid portion separates out
Enzyme coagulation
Chymosin/rennet from animal stomachs
Exceptions to these criteria grading are
Colby cheese, in which color is not considered; Swiss cheese, which is graded additionally for its salt level and eyes (holes).
food prep for cheese
Cooking temps should be kept low& heating time short
Treating curd to remove more whey
Cutting Heating Salting Knitting Pressing
72 to 95° F
Enzyme coagulation process Milk is heated from ____ to ____
The two main methods to aid coagulation are the action of:
Enzymes Acid
Cheese is most often used as an ingredient to add
Flavor Color Texture
______ has the greatest influence on classification of cheese.
Milk selection
the basic steps common to all cheeses include:
Milk selection Coagulation Curd treatment Curing Ripening
Ways of classifying cheese
Milk source (cow, sheep, goat, etc.) Fermentation and ripening conditions Methods of pressing, sizing, and shaping Type of bacteria utilized Appearance Mode of packaging; place of origin Moisture content
condensed, protein concentrate, delactosed, demineralized
Modified whey products
The most common ways of classifying cheeses are by the
Processing method Milk source (cow, sheep, goat, etc.) Moisture content
ways to serving cheeses
Semi-hard and hard: room temperature Unripened cheeses: chilled
Some of the functional of cheese properties include:
Shredability Meltability Oiling off Blistering Browning Strechability
Maillard reaction
The browning of cheeses during heating, a result of the ______
proteolysis
breakdown of proteins called caseins into peptides (small protein fragments) and amino acids. This is performed by enzymes found in the milk and by microorganisms from the starter and found naturally in milk.
Cheese making starts with the coagulation of the ______ in milk.
casein protein
The type of method used determines many of the ____ of the resulting cheese.
characteristics
The number and size of the blisters that develop will depend on the ______: large blisters tend to form when using _________, whereas numerous small blisters may be a sign that the cheese has not been aged very long.
cheese's age, excessively aged cheese
Cheese is a preserved food made from _____ or solid ______
curd of milk or solid portion of milk
To expose cheese to controlled temperature and humidity during aging
curing
Triangular knife (very hard cheeses) Skeleton knife or steel string (soft cheeses) All-purpose cheese knife
cutting cheese
The amount of _____ found in cheese is determined by the type of milk from which it is made (whole, reduced, low or non-fat)
fat
The higher the ___ & ___ contents of a cheese are the greater is its ____
fat and moisture; meltability
include cottage cheese, cream cheese, ricotta, farmer's, pot, and feta cheeses.
fresh
Serving cheese room temperature yields ______
full flavor
There are three main steps in the ripening of cheese.
glycolysis, lipolysis, proteolysis,
Based on their moisture content, how would Swiss and cheddar cheeses be classified?
hard
Some can even be frozen
hard cheeses only
Cheese should be stored in the refrigerator drawer, because this is where ____ and _____ are the highest.
humidity;temperature
pressing
is another way to create a solid mass out of the curd, and the last step before ripening.
The chemical composition of a cheese determines
its functional properties dictates how it will be used in food preparation.
glycolysis
lactose is metabolized to form acetic and propionic acid, carbon dioxide, esters, and alcohols; this metabolism is initiated by the bacterial starter and other microbials present in milk
Problems may result when using ______ cheeses because they separate more easily when exposed to _____ and their higher ______ content makes them toughen as they are heated.
lower-fat, high heat, protein
lipolysis
the breakdown of fat molecules to free fatty acids, which are then further broken down to ketones, lactones, and esters by enzymes found in milk or added during manufacturing
curd treatment: salting
Salt controls the growth of bacteria and further dehydrates the curd.
Mold should be removed
one inch beyond moldy area; soft cheeses discarded
more salt is absorbed at a lower ___ and _____ temperature
pH; higher
The enzyme most commonly used to coagulate milk in cheese making is ______
rennin
Which of the following is the most common enzyme used to coagulate milk in cheese production?
rennin
The chemical and physical changes that occur during the curing period; 4 weeks to 2 years
ripening
Examples are Roquefort, blue, Muenster...
semi-hard
Cheeses like Brie, Camembert, and many Hispanic cheeses.
soft
Freezing is not recommended for _______
soft, high-water-content cheeses
______ (food for livestock, processed foods)
Dry whey
The flavor of cheddar cheese can range from mild to sharp depending on the ______
duration of aging
Cheese becomes stronger in ____ as it ages
flavor
Cheddar and Swiss are examples.
hard
Parmesan and Romano are classified among the___ cheeses.
hardest
The curd texture produced by acid has a ______
has a soft and spongy texture
One drawback to using higher-fat cheeses in cooking is their greater tendency to ______
oil off,
About _____ of the calcium in milk is lost in the whey during this process.
one fourth to one half
The curd texture produced by acid is influenced by ____ becoming more ______ as the acidity _____
pH ; solid and compact; increases
Two factors influencing salting are_______
pH and temperature
Which type of cheese is produced by a process of blending varieties of natural cheese, with or without heat, and mixing them with other ingredients?
process
A cheese made from blending one or more varieties of cheese, with or without heat, and mixing it with other ingredients
processed cheese
Too much browning occurs if there is an excess of _____ or _____ in the cheese.
sugars, amino acids, or lactose
coagulates with enzymes
sweet whey
The ____ content of a cheese determines whether it can be successfully frozen.
water
The ____ content of cheese determines whether or not if can be frozen.
water
primost, mysost, gjetost, ricotta
whey cheeses
dry salting and brine salting
Th e two major types of salting are ______
hard
The moisture content ranges from 30 to 40%.
USDA-defined U.S. Grades ______
AA, A, B, and C.
Making cheese
Drain whey Remove moisture from curd
The yield from 10 pounds of milk is approximately ____ of cheese and ____ of whey.
1 pound, 9 pounds
Fresh
Moisture content is over 80%, and they are not aged
Ex. of processed cheese
Processed cheese, processed cheese-food, processed cheese-spread, imitation, tofu
What is the name for the process by which cheese is exposed to controlled temperatures and humidity during aging?
curing
The two most important principles when preparing foods with cheese are:
Select the best cheese. Keep temperatures low and heating times short.
knitting
Some cheeses are knitted; that is, the curd is united or melted into a solid mass through the use of heat.
Cheese must be stored properly to prevent ______
deterioration
Fermentation produced ______
chymosin Aspergillus niger Kluyveromyces marxianus var. lactis
curd treatment: heating
This encourages the evaporation of whey, which allows lactic acid to build up to create a fi rmer, more elastic texture
Graded cheeses are evaluated based on their:
Variety Flavor Texture Finish Color Appearance
very hard
Water content of approximately 30% and are aged the longest
soft
Water content ranges from 50 to 75% and are aged for just a short time.
Cheese is usually produced by _____ the milk with either an enzyme or acid.
coagulating (clotting)
low-fat cheeses
_____ are not always good candidates for use in cooking.
Enzyme coagulation: Calcium chloride
_______ sometimes added to speed up coagulation
coagulates with acid
acidic whey
Enzymes are oft en used to coagulate milk, but milk can also be coagulated through the use of ______
acids
Process cheeses, which contain ______ and ______, can be heated without the fat separating, blend more smoothly, and melt more easily than do unprocessed cheeses.
added water, emulsifiers
Acid-coagulated cheese is usually not ____ because ____ acidity inhibits the _____
aged; high; bacterial and mold growth
Coagulation takes less than ______
an hour
The stretchability of a cheese depends on its concentration of _____ and its protein network structure
calcium phosphate