5 Questions
What is rennet in the cheese making process?
An enzyme that sets milk during the cheese making process
What is whey in the cheese making process?
The watery part of milk that remains after the formation of curds
What is the purpose of adding salt in cheese making?
To produce the correct texture and flavor of the cheese
What is the role of curds in cheese making?
To serve as the basis for cheese
What happens to the cheese after it is pressed?
It is left to mature
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
Test your knowledge about the fascinating process of cheese making with this quiz. Learn about the essential steps and ingredients involved, from milk treatment to the addition of rennet, and discover the nutritional value of cheese.
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