Cheese

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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


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