Chapter 37

Flats

A term for trays that hold 30 eggs

Coagulant

An ingredient that causes milk to thicken dramatically when making cheese

Curds

Part of milk that contains the casein

Homogenization

Process that permanently and evenly distributes the butterfat in milk

Coagulant

Rennet is an example of this type of ingredient

Whey

The watery portion of milk that contains one type of protein in milk

butter prints

a purchase form of butter that is individually wrapped, one-pound pieces is typically called ___

Lactose

also called a sugar, although it is not sweet to taste

stretched cheese

also called pasta filata

butterfat

as the cream is mixed to make butter, lumps of __ emerge and begin to stick together to form larger and larger pieces of butter

processed cheeses

begins with grated cheeses that are melted and mixed with an emulsifier, water, and sometimes additional fat

churning

butter is made by rapid mixing or ___ of cream

cultured

buttermilk, yogurt, and sour cream are ___ dairy products

friendly bacteria

cultured dairy products are the result of adding ___ to milk

under refrigeration

dairy and eggs products must b kept ___

are

eggs and dairy products ___ susceptible to spoilage

can

eggs and dairy products absorb flavors such as onions and garlic

larger

eggs have an air pocket between the sell and the egg white at one end. As the egg gets older the pocket gets ___

are not safe

eggs with a crack in the shell ___ to use

Soft Cheeses

examples include Brie, Camembert, and lightly aged goat cheeses also known as chevre

hard cheeses

examples include Parmesan, cheddar, Swiss, Manchego, Gruyere, and romano

blue cheeses

examples include Roquefort, Stilton, Gorgonzola, and Maytag Blue

fresh cheese

examples include cream cheese, cottage cheese and ricotta

stretched cheese

examples include mozzarella, string cheese, and provolone

medium firm cheeses

examples included Morbier, Monterrey Jack, Fontina, and Colby

medium firm cheese

feel firm but are still elastic. and are aged for a least a month before being sold

processed cheese

formed into blocks or squirted into jars

4 and 36

grocery stores commonly sell butter in individually wrapped, quarter-pound sticks; packed ___ to a box and __ boxes to a case

soft cheese

have elastic or creamy texture. When well aged, they ca become runny

is not

he color of an egg shell ___ an indication of quality

hard cheeses

he driest cheeses, and therefore have a very long shelf life

UHT pasteuization

heating milk to 280*F for 2-6 sec.

fresh cheeses

high moisture cheese that are barely aged at all

minerals

milk contains 0.7 percent

protein

milk contains 3.2 percent

butterfat

milk contains 3.7 percent

lactose

milk contains 4.7 percent

water

milk contains 87.7 percent

sweetened condensed milk

milk that has 60% of he water removed and a large amount of sugar added. A thick, rich, very sweet product that s canned and commonly used in baked products

evaporated milk

milk that has 60% of the water removed. This thick, rich product is sold canned

Churning

rapid mixing of cream that produces butter

dried milk powder

skim milk that has nearly all of the water removed during a drying process. The resulting white powder does not require refrigeration and has a long shelf life.

fresh cheeses

spoil more easily than other cheeses

blue cheese

the color of these cheese is a type of edible mold

is

the cord ___ edible

yolk

the egg ___ contains most of e nutrients in an egg

thick

the egg white of a fresh egg is ___

lactose

the main carbohydrate in milk

shell eggs, pasteurized eggs, blends, dried, and hard-cooked

the most common purchase forms of eggs are ___

processed cheese

the most famous member of this family is american cheese

concentration

the removal of water to make milk a less-dilute liquid

lactic acid

the substance that thickens a cultured dairy product during the incubation period is ___

thin

the white of an old egg is ___

Whey

this is placed in a mold and, as it ages, knits together to form cheese

stretched cheeses

to make these cheese, hot curds are repeatedly stretched

hard cheeses

when these cheese become very hard, they are referred to as grating cheeses

nitrogen

whipped butter is butter mixed, with ___ to make it fluffy

yolk to the shell

within the egg white is a twisted white cord that connects the ___