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English 26 Public

Milk and Cheese

Study Slideshow

Which does not impact the aging/flavoring process of cheese?

Rennet

15

Which ingredient in cheese making causes the proteins to coagulate?

Rennet

10

What is added to blue veined cheeses to cause the veining?

Penicillium

25

_________________ is to add water to bring back to its original state.

reconstitute

10

_________________ is the burning of a dairy based food.

scorch

20

_________________ is to bring to maturity.

ripen

5

__________________ is to heat milk below the boiling point.

Scald

20

What temperature do you need to reach when scalding milk?

180 degrees

20

__________________ is when a liquid thickens or becomes a solid.

coagulate

5

Pre-shredding firm cheeses prior to preparing a dish will help speed up the cooking process and does not change the flavor or consistency.

False

15

Whole milk is the most nutrient dense milk choice.

True

10

Chocolate milk comes from brown cows.

False

5

If cheese has mold on it, you should immediately throw it away.

False

10

If there is mold on cheese, how far around the mold should you cut off to save the rest of the cheese?

1/4 inch

15

Blue cheese has extra calcium added to create the “blue” color.

False

20

The liquid portion while making cheese is called?

whey

10