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