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