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 ___