A) Cutting the curds B) Adding rennet C) Salting the cheese D) Heating the milk
A) Coloring the cheese B) Coagulating the milk C) Flavoring the cheese D) Preserving the cheese
A) 180°F (82°C) B) 100°F (38°C) C) 212°F (100°C) D) 145°F (63°C)
A) Animal fat B) Solid milk proteins C) Added cultures D) Liquid whey
A) Solid milk proteins B) Liquid separated from curds C) Added enzymes D) Salting agent
A) Solidify the cheese B) Add flavor C) Release whey D) Prevent mold growth
A) Aging the cheese in caves B) Washing the curds C) Stacking and draining curds D) Adding mold
A) Add color B) Prevent coagulation C) Control moisture and flavor D) Increase whey production
A) Develops flavor B) Prevents spoilage C) Reduces acidity D) Adds moisture
A) Cheese with added herbs B) Cheese with a white mold rind C) Cheese aged in brine D) Cheese made with goat's milk
A) Buffalo milk B) Sheep milk C) Goat milk D) Almond milk
A) High moisture content B) Low moisture content C) Presence of blue mold D) Soft rind
A) Propionibacterium freudenreichii B) Penicillium roqueforti C) Streptococcus thermophilus D) Brevibacterium linens
A) Milk protein B) Whey byproduct C) Rennet substitute D) Saltwater solution
A) Curd cutting B) Rennet addition C) Milk pasteurization D) Cheese aging
A) Cheddar B) Pecorino Romano C) Brie D) Gouda
A) Nitrogen B) Carbon dioxide C) Methane D) Oxygen
A) 80-90% B) 50-60% C) 20-30% D) 10-20%
A) Streptococcus thermophilus B) Penicillium candidum C) Brevibacterium linens D) Penicillium roqueforti
A) Strengthens curd formation B) Prevents mold growth C) Adds flavor D) Lowers acidity
A) Hardens the cheese B) Adds salt C) Reduces acidity D) Increases acidity
A) Cut the curds B) Heat the milk C) Add cultures D) Remove whey
A) Semi-hard B) Hard C) Soft D) Fresh
A) Penicillium roqueforti B) Lactobacillus C) Aspergillus niger D) Brevibacterium linens
A) Parmesan B) Cheddar C) Gruyere D) Ricotta
A) Acidification B) Flavor development C) Coagulation D) Preservation
A) Butcher B) Chef C) Baker D) Cheesemonger
A) Colby B) Gouda C) Cheddar D) Parmesan
A) Scale B) Thermometer C) Hygrometer D) pH meter
A) Accelerate aging B) Add flavor C) Add mold D) Prevent moisture loss |