Intro to food & nutrition Ch. 11

4 ounces of shredded cheese are equivalent to approximately___ in volume.

1 cup

Acid - 2 methods

1) Add acid to milk 2) Bacteria culture acidifies milk Takes 4-16 hours

Cheese averages _____ calories (kcal) and grams _____ of fat per ounce.

100, 9

hard cheeses can be frozen for up to ______

2 months

Bacteria culture acidifies milk takes ____

4-16 hours

semi-hard

40 to 50% moisture.

Forms of cheese

Blocks Shredded or sliced Individually wrapped sticks Process cheese Cheese powders Sauce or dip

Add enzymes &/or acid causes...

Casein protein & fat coagulate & Whey liquid portion separates out

Enzyme coagulation

Chymosin/rennet from animal stomachs

Exceptions to these criteria grading are

Colby cheese, in which color is not considered; Swiss cheese, which is graded additionally for its salt level and eyes (holes).

food prep for cheese

Cooking temps should be kept low& heating time short

Treating curd to remove more whey

Cutting Heating Salting Knitting Pressing

72 to 95° F

Enzyme coagulation process Milk is heated from ____ to ____

The two main methods to aid coagulation are the action of:

Enzymes Acid

Cheese is most often used as an ingredient to add

Flavor Color Texture

______ has the greatest influence on classification of cheese.

Milk selection

the basic steps common to all cheeses include:

Milk selection Coagulation Curd treatment Curing Ripening

Ways of classifying cheese

Milk source (cow, sheep, goat, etc.) Fermentation and ripening conditions Methods of pressing, sizing, and shaping Type of bacteria utilized Appearance Mode of packaging; place of origin Moisture content

condensed, protein concentrate, delactosed, demineralized

Modified whey products

The most common ways of classifying cheeses are by the

Processing method Milk source (cow, sheep, goat, etc.) Moisture content

ways to serving cheeses

Semi-hard and hard: room temperature Unripened cheeses: chilled

Some of the functional of cheese properties include:

Shredability Meltability Oiling off Blistering Browning Strechability

Maillard reaction

The browning of cheeses during heating, a result of the ______

proteolysis

breakdown of proteins called caseins into peptides (small protein fragments) and amino acids. This is performed by enzymes found in the milk and by microorganisms from the starter and found naturally in milk.

Cheese making starts with the coagulation of the ______ in milk.

casein protein

The type of method used determines many of the ____ of the resulting cheese.

characteristics

The number and size of the blisters that develop will depend on the ______: large blisters tend to form when using _________, whereas numerous small blisters may be a sign that the cheese has not been aged very long.

cheese's age, excessively aged cheese

Cheese is a preserved food made from _____ or solid ______

curd of milk or solid portion of milk

To expose cheese to controlled temperature and humidity during aging

curing

Triangular knife (very hard cheeses) Skeleton knife or steel string (soft cheeses) All-purpose cheese knife

cutting cheese

The amount of _____ found in cheese is determined by the type of milk from which it is made (whole, reduced, low or non-fat)

fat

The higher the ___ & ___ contents of a cheese are the greater is its ____

fat and moisture; meltability

include cottage cheese, cream cheese, ricotta, farmer's, pot, and feta cheeses.

fresh

Serving cheese room temperature yields ______

full flavor

There are three main steps in the ripening of cheese.

glycolysis, lipolysis, proteolysis,

Based on their moisture content, how would Swiss and cheddar cheeses be classified?

hard

Some can even be frozen

hard cheeses only

Cheese should be stored in the refrigerator drawer, because this is where ____ and _____ are the highest.

humidity;temperature

pressing

is another way to create a solid mass out of the curd, and the last step before ripening.

The chemical composition of a cheese determines

its functional properties dictates how it will be used in food preparation.

glycolysis

lactose is metabolized to form acetic and propionic acid, carbon dioxide, esters, and alcohols; this metabolism is initiated by the bacterial starter and other microbials present in milk

Problems may result when using ______ cheeses because they separate more easily when exposed to _____ and their higher ______ content makes them toughen as they are heated.

lower-fat, high heat, protein

lipolysis

the breakdown of fat molecules to free fatty acids, which are then further broken down to ketones, lactones, and esters by enzymes found in milk or added during manufacturing

curd treatment: salting

Salt controls the growth of bacteria and further dehydrates the curd.

Mold should be removed

one inch beyond moldy area; soft cheeses discarded

more salt is absorbed at a lower ___ and _____ temperature

pH; higher

The enzyme most commonly used to coagulate milk in cheese making is ______

rennin

Which of the following is the most common enzyme used to coagulate milk in cheese production?

rennin

The chemical and physical changes that occur during the curing period; 4 weeks to 2 years

ripening

Examples are Roquefort, blue, Muenster...

semi-hard

Cheeses like Brie, Camembert, and many Hispanic cheeses.

soft

Freezing is not recommended for _______

soft, high-water-content cheeses

______ (food for livestock, processed foods)

Dry whey

The flavor of cheddar cheese can range from mild to sharp depending on the ______

duration of aging

Cheese becomes stronger in ____ as it ages

flavor

Cheddar and Swiss are examples.

hard

Parmesan and Romano are classified among the___ cheeses.

hardest

The curd texture produced by acid has a ______

has a soft and spongy texture

One drawback to using higher-fat cheeses in cooking is their greater tendency to ______

oil off,

About _____ of the calcium in milk is lost in the whey during this process.

one fourth to one half

The curd texture produced by acid is influenced by ____ becoming more ______ as the acidity _____

pH ; solid and compact; increases

Two factors influencing salting are_______

pH and temperature

Which type of cheese is produced by a process of blending varieties of natural cheese, with or without heat, and mixing them with other ingredients?

process

A cheese made from blending one or more varieties of cheese, with or without heat, and mixing it with other ingredients

processed cheese

Too much browning occurs if there is an excess of _____ or _____ in the cheese.

sugars, amino acids, or lactose

coagulates with enzymes

sweet whey

The ____ content of a cheese determines whether it can be successfully frozen.

water

The ____ content of cheese determines whether or not if can be frozen.

water

primost, mysost, gjetost, ricotta

whey cheeses

dry salting and brine salting

Th e two major types of salting are ______

hard

The moisture content ranges from 30 to 40%.

USDA-defined U.S. Grades ______

AA, A, B, and C.

Making cheese

Drain whey Remove moisture from curd

The yield from 10 pounds of milk is approximately ____ of cheese and ____ of whey.

1 pound, 9 pounds

Fresh

Moisture content is over 80%, and they are not aged

Ex. of processed cheese

Processed cheese, processed cheese-food, processed cheese-spread, imitation, tofu

What is the name for the process by which cheese is exposed to controlled temperatures and humidity during aging?

curing

The two most important principles when preparing foods with cheese are:

Select the best cheese. Keep temperatures low and heating times short.

knitting

Some cheeses are knitted; that is, the curd is united or melted into a solid mass through the use of heat.

Cheese must be stored properly to prevent ______

deterioration

Fermentation produced ______

chymosin Aspergillus niger Kluyveromyces marxianus var. lactis

curd treatment: heating

This encourages the evaporation of whey, which allows lactic acid to build up to create a fi rmer, more elastic texture

Graded cheeses are evaluated based on their:

Variety Flavor Texture Finish Color Appearance

very hard

Water content of approximately 30% and are aged the longest

soft

Water content ranges from 50 to 75% and are aged for just a short time.

Cheese is usually produced by _____ the milk with either an enzyme or acid.

coagulating (clotting)

low-fat cheeses

_____ are not always good candidates for use in cooking.

Enzyme coagulation: Calcium chloride

_______ sometimes added to speed up coagulation

coagulates with acid

acidic whey

Enzymes are oft en used to coagulate milk, but milk can also be coagulated through the use of ______

acids

Process cheeses, which contain ______ and ______, can be heated without the fat separating, blend more smoothly, and melt more easily than do unprocessed cheeses.

added water, emulsifiers

Acid-coagulated cheese is usually not ____ because ____ acidity inhibits the _____

aged; high; bacterial and mold growth

Coagulation takes less than ______

an hour

The stretchability of a cheese depends on its concentration of _____ and its protein network structure

calcium phosphate