Cheese Making Process Quiz
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Questions and Answers

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?

  • 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?

  • 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?

    <p>To serve as the basis for cheese</p> Signup and view all the answers

    What happens to the cheese after it is pressed?

    <p>It is left to mature</p> Signup and view all the answers

    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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    Description

    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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