Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
52 Cards in this Set
- Front
- Back
Who discovered cheese?
|
Discovered several thousand years before Christ (B.C.) by an Arab traveler who placed milk in a pouch made of sheep’s stomach.
|
|
How did he discover it?
|
Sun’s heat and stomach enzymes coagulated the solid protein (casein) from the liquid protein (whey)
Rocking of horse caused separation of whey and casein. |
|
How was milk stored when it was first discovered?
|
Archeologists discovered as far back as 6000 BC that cheese was made from cow and goat milk and stored in tall jars.
|
|
What are cheeses typically named after?
|
The town where they were produced.
|
|
How have cheese making techinques changed over the last thousands of years?
|
They basically haven't.
|
|
How is cheese made?
|
Milk is coagulated to produce curds
|
|
What is used?
|
Acids and/or enzymes
|
|
What is separated?
|
Curds from the whey liquid
|
|
How are curds further treated?
|
With bacterial cultures (starters), yeasts, or inoculated with molds for characteristics textures and flavors, salt is usually added
|
|
What enzyme is used to coagulate?
|
Rennet (rennin)
|
|
What acids are used for coagulation?
|
Lactic acid produced by selective microorganisms
Food grade acids (acidulants) |
|
What classes of cheese are there?
|
Ripened (Mature)
Unripened (Fresh) Natural Blended |
|
What are some qualities of ripened cheese?
|
Cheddar, Swiss, Parmesan
Longer shelf life |
|
What are some qualities of unripened cheese?
|
Cottage cheese, cream cheese
Must be used quickly |
|
What are some qualities of natural cheese?
|
Produced directly from milk
Cheddar, Swiss, Romano, Bleu Most popular in the U.S. is cheddar |
|
What are some qualities of blended cheese?
|
Processed American cheese, cheese foods, cheese spreads, cold- pack cheeses
|
|
What are some federal regulations on cheese?
|
Interstate or imported required to comply with federal standards of identity
|
|
What are over 90 different cheeses identified by?
|
Ingredients used
Compostition (fat, moisture, solids, etc.) Pasteurization requirements Unique requirements for some classes of cheeses |
|
Cheese must be made from __________ and be labeled "______"
|
U.S. produced cow's milk
Real |
|
What are imitation cheeses made from?
|
Imitation milks or nondairy components
Does not meet nutritional requirements of "real" |
|
What are most cheeses produced from?
|
Pasteurized milk
|
|
Are unpasteurized cheeses safe?
|
Yes, they are often aged cheeses.
|
|
How does cheese get its color?
|
Some cheeses are colored, some are bleached
|
|
What kind of milk is cheese made from?
|
Homogenized or unhomogenized milk
|
|
How is cheese ripened or "cured"?
|
Humidity and temperature controlled
More aged = sharped taste due to increased lactic acid production (lactose is hydrolyzed) |
|
What is brined cheese?
|
Salted
-Feta |
|
Give an example of cheese with curd particles matted together
|
Cheddar
|
|
Give an example of cheese with curd particles kept separate
|
Colby
|
|
Give an example of cheese with bacteria ripened throughout interior with eye formation
|
Swiss
Edam Gouda |
|
Give an example of cheese with prolonged curing period
|
Parmesan
Romano |
|
Give an example of cheese with pasta filata (stretched curd)
|
Provolone
Mozzarella |
|
Give an example of cheese with mold- ripened throughout interior
|
Bleu cheese
Gorganzola Roquefort |
|
Give an example of cheese with surface ripened principally by bacteria and yeast
|
Limburger
|
|
Give an example of cheese with surface- ripened principally by mold
|
Camembert
Brie |
|
Give an example of cheese with curd coagulated primarily by acid
|
Cottage cheese
|
|
What are some examples of pasteurized processed cheese?
|
Processed American cheese
Blend of cheeses with emulsifying agents |
|
What are some examples of pasteurized processed cheese food?
|
At least 51% cheese, other ingredients get added
Higher in moisture, lower in fat than pasteurized process Example: Velveeta |
|
What are the qualities of pasteurized processed cheese spread?
|
Like cheese food, but there is no emulsifying agent
Added moisture for spreading quality Gums, gelatin Higher in moisture than all of the above Velveeta (1953) |
|
How is a cold-pack cheese food made?
|
Grinding/ mixing one or more ripened cheeses
|
|
How is a grated cheese made?
|
Grinding, grating, shredding, or otherwise blending cheese
|
|
What are some qualities of reduced fat cheese?
|
The lower the fat content, the more challenging the cheese making
Higher moisture content Mild cheeses, they aren't aged |
|
What is the legal definition of low fat?
|
No more than 3g fat per serving
|
|
What is the legal definition of reduced fat?
|
Must contain at least 25% less fat
|
|
What is the legal definition of fat free?
|
must contain less than 0.5g of fat per serving
|
|
Name a quality of fat free cheese.
|
It doesn't melt.
|
|
What is whey cheese?
|
Concentrating whey by coagulating with high heat and lactic acid, with or without milk or milk fat.
- Ricotta cheese |
|
What affects the shelf life of cheese?
|
Soft cheeses don't have a long shelf life, the harder the cheese the longer it lasts. Also, shredded cheese doesn't last as long as block cheese.
|
|
What happens when a cheese is overheated?
|
It becomes rubbery and fat will separate
|
|
What can you do for smoother texture and meltability?
|
Use processed cheeses or mix natural cheeses with processed cheeses
|
|
How should you eat hard or gourmet cheeses?
|
Room temperature
|
|
For recipes that require prolonged cooking when should cheese be added?
|
Last
|
|
When are natural cheeses easiest to spread?
|
Chilled
|