Questions and Answers
What is the purpose of adding microorganisms during the aging process of cheese?
All cheeses must be aged for at least 60 days.
False
What type of milk is often used to make mozzarella?
Water buffalo milk
Milk from goat, sheep, and water buffalo has ______________ fat content compared to cow's milk.
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What is a result of milk having higher fat content?
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Cow's milk is the only milk source used to make cheese.
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Match the following milk sources with their corresponding cheese:
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What can happen to goat's milk if the fat is oxidized?
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What is the purpose of thermally processing sauerkraut in the US?
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Bread fermentation primarily aims to extend the shelf life of grains.
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What is the estimated global value of the bread making industry?
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Wheat flour is a staple food in the __________ diet.
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Why is a CO2 venting system necessary for non-pasteurized, refrigerated sauerkraut?
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Match the following types of sauerkraut with their packaging:
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Mannitol is only produced during sauerkraut fermentation.
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Why did Americans stop consuming so much wheat flour?
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What is a potential risk if fermentation is not done correctly in meat products?
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Acidulants are used to ferment meat products.
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What is the primary purpose of inactivating pathogens in meat products?
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Microorganisms that are naturally occurring in meat products are known as ___________________ microflora.
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What is a characteristic of using a starter culture in meat products?
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The microbial ecology of fermented sausage was well understood before the 1940s.
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What was a challenge in scaling up fermentation processes for meat products?
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Match the following fermentation methods with their characteristics:
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What is the main reason for selecting a specific milk source when making cheese?
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In the U.S., cheese can be made from raw milk and aged for less than 60 days.
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What is the purpose of aging cheese?
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The aging process will inhibit _______________________ microorganisms.
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Match the following characteristics with the type of milk used:
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Why is it important to ensure milk is free from antibiotics?
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What is the effect of high salt concentration on the fermentation process?
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Cabbage is still living even after harvest and continues to respire.
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What is the role of CO2 production in the fermentation process?
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The anaerobic environment created during fermentation has an Eh value of ______________ mV.
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Which of the following microorganisms is salt-tolerant and has a short lag phase?
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Match the following microorganisms with their characteristics:
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The indigenous salt-tolerant, mesophilic, facultative organisms grow for a long period during fermentation.
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The fermentation process of sauerkraut is done at a temperature range of ______________ °C.
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Study Notes
Cheese Production
- Cheese production involves using microorganisms like Brevibacterium, yeast, and micrococci to create a unique flavor profile
- Aging is an optional process that involves storing cheese in a controlled temperature to allow microorganisms to grow, creating a unique flavor profile
- In the US, aged cheese must be stored for more than 60 days at more than 1.7°C and can be made from raw milk
- Most expensive cheeses are aged, and aging helps create a unique flavor profile and characteristics of the cheese
Milk Source
- Most cheeses are made using cow's milk, but goat, sheep, and water buffalo milk can also be used
- Milk from goat, sheep, and water buffalo has a higher fat content compared to cow's milk
- Fat contributes to the body, texture, and smoothness of cheese, making it richer and more enhanced
- Milks with higher fat content can have more volatile compounds, which can lead to a rancid flavor if not handled properly
- The milk source used depends on the type of cheese being made, and the animal and percentage of fat are selected based on the type of cheese
Milk Treatment
- In the US, unaged cheese must be made from pasteurized milk, while aged cheese can be made from raw milk
- In many countries, there is no requirement for pasteurization, and fermentation is relied upon to inhibit pathogenic microorganisms
- Quality differences are significant between cheese made from pasteurized and raw milk due to the inactivation of microorganisms and enzymes during pasteurization
- Milk should be free from antibiotics, as they can inactivate important microorganisms used for fermentation
Cheese Characteristics
- Cheese will typically have an off-white color and high salt concentration
- Salt does not need to penetrate far (>3%) and can help remove oxygen, creating an anaerobic environment
- Larger blocks of cheese have low salt concentration in the interior, which can lead to anaerobic conditions and the growth of microorganisms
Sauerkraut Manufacturing
- Sauerkraut fermentation involves the growth of Leuconostoc mesenteroides, Weissella cibaria, and other species of this genus
- Fermentation produces lactic and acetic acids, CO2, and ethanol, creating an anaerobic environment
- CO2 production helps create an anaerobic environment, which inhibits non-LAB competitors and favors LAB growth
- Packaging of sauerkraut can be done through thermal processing or non-pasteurized, refrigerated packaging, with the latter requiring CO2 venting to prevent explosions
Bread Fermentation
- Bread fermentation differs from other fermentations, as its goal is to convert grains into a more functional and consumable form
- Primary fermentation end products do not remain in bread, and bread making is a $200 billion industry globally
- Grains have lower water activity, which increases their shelf life, and bread making involves converting grains into a more functional form
Fermentation Control
- Fermentation can be controlled through natural microflora, starter culture, or addition of acidulants
- Natural microflora involves using naturally occurring microorganisms, while starter culture involves using known microorganisms in a known amount
- Addition of acidulants is not fermentation and does not produce a complex flavor profile
- Fermentation has a more complex flavor profile compared to addition of acidulants
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Description
Learn about the cheese production process, including the use of microorganisms like Brevibacterium and yeast, and the aging process that creates unique flavor profiles.
