Cheese

False - a pound of cheese is equivalent to 1 gallon of milk

A pound of cheese is equivalent in protein and fat to approximately 1 cup of milk.

true

Aged or ripened cheeses such as cheddar and Swiss tend to melt and blend more easily when heated than the less-ripened cheeses.

True

Any mammal's milk can be made into cheese, but in the United States, pasteurized cow's milk is the most common source.

true

Bacteria are responsible for some of the flavors of cheese.

False - 1 oz of cheese is equal in protein to 1 oz of meat

Cheese contains very little protein because most of the lactose, the primary protein in milk, is drained off with the whey, and any remaining lactose is converted to lactic acid.

False

Cheese should be stored in the refrigerator drawer because this is where humidity and temperature are the highest.

False - exceptions are colby and swiss

Cheeses that are graded are evaluated based on their variety, flavor, texture, finish, color, and appearance. Exceptions to these criteria are Cheddar cheese and Brie cheese.

False - making cheese involves removing a variable degree of moisture from the CURD after the WHEY is drained

Making cheese involves removing a variable degree of moisture from the whey after the curd is drained.

False - 60 days minimum

Mild cheddar is held for aging for at least 30 days.

False - 4 oz of shredded cheese are equal to 1 cup in volume

On average, 4 ounces of shredded cheese are equivalent to approximately 4 cups in volume.

True

Process cheese was patented in 1916 by James L. Kraft, who founded Kraft Foods.

True

The country of origin for Brie cheese is France.

True

The eyes in Swiss cheese are generated by carbon dioxide produced by the fermentation of lactic acid to propionic and acetic acids.

true

There are approximately 200 mg of calcium in 1 ounce of cheese.

True

Today, the majority of enzymes used for cheese production are derived from genetically modified organisms.