Cheese
What amount of what nutrient stays with the whey when using an acid for Coagulation
1/4 of calcium
How long does Coagulation take when using an acid
14-16 Hours
What is the Moisture Content of Very Hard cheeses such as Parmesan and Romano cheese
30%
What is the Moisture content of Hard cheeses such as Cheddar and Swiss cheese
30-40%
What is the Moisture Content of Semi-Hard cheeses such as Roquefort, blue, muenster, brick, and gouda cheese
40-50%
What is the moisture content of Soft Cheeses such at Bri, Camembert, and Hispanic Cheese
50-75%
What the the 4 USDA grades on Cheese
AA, A, B, and C
How is processed cheese made
Blending one or more varieties of cheese, with or without heat, and mixing with other ingredients
What Main Nutrient Stays with the Curd when Coagulation occurs
Calcium
What does Heating the Curd do?
Changes the flavor of the Cheese, can kill bacteria, stop enzymes, and encourage whey evaporation
Describe what is done to Cheese to help it Age or Ripen
Cheese is exposed to controlled temperatures and humidity, may have additional bacteria or molds introduced or they might already be present in the aging room
What are some types of processed cheeses
Cold-pack cheese, process cheese food, process cheese spread, imitation cheese, and Tofu
What are ways to Treat the Curd during the 3rd step of cheese production
Cutting, Heating, Salting, Pressing, and Streching when using Mozzarella or Provolone.
What do molds do in cheese
Develops rind, makes lactice acid which contributes to the tartness/ 'Sharpness' taste of blue cheese
What does Cheese as an Ingredient add
Flavor, Color, and Texture
What does Salt do to the Curd
Further Dehydrates and controls bacterial growth, also adds flavor
What are the Steps of the Stretching process (only in Provolone and Mozzarella Cheese)
Heat Curd, Melts Curd, Cool and pull to make the strings
What does cutting the Curd do
Increases the surface area of curd to get rid of whey
Who Patented processed cheeses and when
James L. Kraft in 1916
What are the Qualities you are looking for in the Curd when using Enzyme coagulation
Larger, Tough, Rubbery curd (desirable)
How much moisture is in Pasteurized processed cheese and what is an example of this cheese
Less than 40% moisture, kraft singles
How much moisture is in Pasteurized cheese food and what is an example of this type of cheese
Max moisture is 44%, Velveta
How much Moisture does Pasteurized cheese food spread have
Max of 60%
Whats does Pasteurized processed cheese food have less of then Pasteurized processed cheese
Milk
What are the 4 basic Steps to Cheese Production
Milk Selection, Coagulation, Curd Treatmentm, and Curing/Ripening
What is added to the natural cheese during the production of Pasteurized Processed Cheese
Milk whey or cream
How is Cold Pack Cheese (Club Cheese) made and where is it used
Prepared by combining cheese of like or different varieties w/o heat, frequently used in frozen macaroni and cheese dinners
What is Cheese
Preserved food made by removing whey (lactoserum) from curd
What is the Last step before aging cheese
Pressing
What enzyme is most commonly used in the coagulation of cheese production
Rennin which is from calf's stomach and bacteria are used to produce it.
Most cheeses have what mixed in with their curd but sometimes also have the outside exposed to this
Salt, some cheeses are salted on the outside with the use of dry salt or brine washes
When preparing foods with cheese you should
Select the best cheese, keep temperatures low, keep heating times short, and serve at room temp to yield full flavor
Which type of cheese is washed after coagulation and is not usually aged, pressed, or knitted
Soft Cheese
What cheeses would you use Heating for Curd Treatment
Some Hard Cheeses
what cheese does CO2 play a big role in
Swiss Cheese, makes the holes in the cheese
What is Ripening
The chemical and physical changes that occur during the aging period
What is cheese graded on
Variety, Flavor, Texture, Finish, Color, and appearance
What is the process of knitting and when does it occur?
When the Curd fuses together under pressure to form a solid texture, it occurs during pressing or from heating
Bacteria in cheese does what
adds flavor example butyric acid in feta cheese
Whats does Coagulation mean
denature
What are the two main methods to aid coagulation for cheese production
enzyme and acid methods
What do people usually look at when they are trying to decide on what milk to use
fat content
What is the Moisture Content of Fresh Country Cheeses like cottage, cream, and ricotta cheese
greater than 80%
What is done to processed cheese to make it smooth
if more than one cheese is used then it gets heated to blend and have emulsifiers added to it
When using Acid for Coagulation, what does the milk + bacteria create
lactic acid
Lactose is made from what
lactic acid and CO2
How long does Coagulation last when using an enzyme
one hour or less
What does Pasteurized Cheese Food Spread have in it
other flavorings, less milk and cheese than others, emulsifiers and stabilizing agents
What is added to Processed cheese to increase its shelf life
preservatives
The Development of over 300 different volatile and nonvolatile compounds from the breakdown of casein proteins & milkfat by microbes occurs during what process
ripening
What qualities are you looking for in Curd produced from Coagulation process that used acid
smaller, soft, spongy curd
What does pressing a cheese do
squeezes cheese in to the mold and gets out the whey/water
What does Cheese making start with?
the coagulation of the casein protein in milk
