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