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Cheese 1

Basic principles & recovery

12 multiple-choice questions on cheese: basic principles & recovery.

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Which three processes take place in the manufacture of all cheese varieties?

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All 12 questions in this quiz

Which three processes take place in the manufacture of all cheese varieties?
How can the milk be made to coagulate in cheesemaking?
What characterises a rennet coagulum compared with an acid coagulum?
What is the protein recovery with ordinary (low-pasteurised) cheese milk?
What happens to the protein recovery if the cheese milk is given high pasteurisation?
What is the normal fat recovery?
Why is the recovery of lactose low (approx. 3-5%)?
What proportion of the milk's bacteria is normally concentrated in the curd grains?
What is the highest protein recovery that can be reached with UF to full concentration?
What is the basic constituent of the cheese coagulum?
How is the number of harmful microorganisms in the cheese limited?
Which factors in particular prevent the growth of undesirable microorganisms in cheese?

Sources

The questions are based on the Danish textbooks below and translated from the Danish. Main source: Mejerilære 2. Page numbers in the quizzes are the books' own; “unknown” means the page could not be established. The full tests also refer to Mælkekemi and Tetra Pak's Dairy Processing Handbook.

Waagner Nielsen, E. & Ullum, J. A. (2003). Mejerilære 1. [Dairy technology, vol. 1: general.] 4th edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-397-2.
Waagner Nielsen, E. & Ullum, J. A. (2004). Mejerilære 2. [Dairy technology, vol. 2: products.] 5th edition, 1st printing (1st edition 1986). Erhvervsskolernes Forlag, Odense. ISBN 87-7881-484-7. [main source]
Stein Jensen, P. & Nielsen, J. J. (2006). Mikrobiologi. [Microbiology.] 5th edition (3rd printing 2022). Praxis Forlag A/S, Copenhagen. ISBN 978-87-7881-662-7.
Waagner Nielsen, E. & Buch Kristensen, J. M. (2006). Mikrobiologi og bioteknik. [Microbiology and Biotechnology.] 2nd edition. Erhvervsskolernes Forlag, Odense. ISBN 978-87-7881-666-5.
Stein Jensen, P. (2003). Mejeriproduktion. [Dairy Production.] 3rd edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-411-1.
Statens Forsøgsmejeri [Danish State Experimental Dairy] (1961). 128. beretning. [Report no. 128.] Hillerød.

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