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Questions and Answers
What is rennet in the cheese making process?
What is rennet in the cheese making process?
- A type of bacteria used to ferment the milk
- A type of mold that forms on the cheese during maturation
- A substance added to give color to the cheese
- An enzyme that sets milk during the cheese making process (correct)
What is whey in the cheese making process?
What is whey in the cheese making process?
- A type of mold used to flavor the cheese
- A substance added to give texture to the cheese
- The watery part of milk that remains after the formation of curds (correct)
- The solid part of milk formed during coagulation
What is the purpose of adding salt in cheese making?
What is the purpose of adding salt in cheese making?
- To produce the correct texture and flavor of the cheese (correct)
- To speed up the maturation process
- To prevent the growth of harmful bacteria
- To increase the protein content of the cheese
What is the role of curds in cheese making?
What is the role of curds in cheese making?
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What happens to the cheese after it is pressed?
What happens to the cheese after it is pressed?
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Study Notes
Rennet in Cheese Making
- Rennet is a complex of enzymes produced in the stomachs of ruminant mammals, used to coagulate milk in the cheese making process
- It helps to separate milk into solid curds and liquid whey
Whey in Cheese Making
- Whey is the liquid part of milk that separates from the curds during the cheese making process
- It is a by-product of cheese production, containing water, lactose, minerals, and some proteins
Salt in Cheese Making
- Salt is added to cheese to enhance flavor, texture, and shelf life
- It helps to inhibit the growth of unwanted bacteria and acts as a natural preservative
Curds in Cheese Making
- Curds are the solid parts of milk that are separated from the whey during the cheese making process
- They are formed when the casein proteins in milk coagulate, and are then cut, stirred, and shaped to create the desired cheese texture
Cheese After Pressing
- After pressing, the cheese is aged or ripened to develop its characteristic flavor, texture, and color
- During aging, the cheese may be turned, rubbed, or coated with substances to prevent drying out and promote the growth of beneficial microorganisms
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