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21 Cards in this Set

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Cheese can be classified by
microbial characteristics, appearance, mode of packaging, and place of origin
MOST COMMON classification for cheese
Processing method, milk source, moisture content
Moisture Content Classification

FRESH
"Country cheese"
>80% water
Moisture Content Classification

SOFT
50 - 75%
Moisture Content Classification

Semi-Hard
40 - 50%
Moisture Content Classification

Hard
30 - 40%
Moisture Content Classification

Very Hard
~30%
Basic step to cheese production
milk selection
coagulation
curd treatment
curing
ripening
Greatest influence on cheese
milk selection
Homogenized milk makes coagulation easier and increases surface area therefore results in a moister product
Homogenized milk not used for making hard cheese
FDA requires pasteurization for all cheeses, except
hard cheeses if they are aged for over 60 days
Cheese making starts with coagulation of _______ _______ in milk
casein protein
Most common enzyme to coagulate milk in cheese making.
Renin
Two methods of acid coagulation
1. Simply add acid directly.
2. Inoculation with cultures that turn lactose into lactic acid.
acid coagulated with cheese is usually not aged
due to high acidity inhibits the bacterial and mold growth
Types of Curd Treatment
Cutting
Heating
Salting
Knitting
Pressing
Salting
controls growth of bacteria and dehydrates.
Heating
evaporation of whey.
build up of lactic acid
destroys microorganisms
Cutting
slicing increases surface area
knitting
uniting or melted into a solid mass
Pressing
creates solid mass through pressure