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