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