Culinary arts: cheese quiz

________________ is added to heated milk to begin the cheese making process.

Bacteria

Milk protein consists of __________________ and whey.

Casein

Which two processes must happen to make cheese?

Casein must coagulate and lactose must convert to lactic acid.

Which of the following cheeses is NOT one of those considered to be naturally low in fat?

Cheddar

An acidic substance is added to milk during cheese making to cause __________________.

Coagulation

Cheese cannot be made with nonfat milk.

False

Cheese should stored and served cold to prevent mold spoilage.

False

Milk protein contains more whey than casein.

False

Mold in or on cheese is a sign of spoilage.

False

Ultra pasteurized milk is a good milk for making cheese.

False

Cheddar, Colby, and Swiss cheeses are generally classified as what type of cheese?

Hard

__________________ is the natural sugar found in milk.

Lactose

Blue-veined cheese is made with a mold that is part of the __________ family.

Penecillin

American cheese is classified as which of the following cheese types?

Processed

What are cheese spreads?

Processed cheeses mixed with dairy, fruits, vegetables, or meats

Brie is classified as which of the following cheese types?

Soft-ripened

Casein is a milk protein that is capable of forming into curds.

True

Process cheeses are melted and pasteurized simultaneously.

True

Soft-ripened cheese goes through a ripening process, and fresh cheese does not.

True

The USDA inspects cheese processing plants and equipment as well as the cheese product.

True

Undrained fresh cheeses still contain whey.

True

Whey is the liquid part of milk proteins.

True

You are making a pizza and run out of mozzarella. A good substitute cheese that can be grated would be provolone.

True

__________________ is the liquid part that gets separated from milk solids in cheese making.

Whey

Solid curds separate from the liquid in milk as a result of ________________.

coagulation