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Cheese 3

Vat treatment, scalding & salting

11 multiple-choice questions on cheese: vat treatment, scalding & salting.

Question 1 of 110 of 11 answered

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How can the contraction of the coagulum and whey expulsion be speeded up?

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All 11 questions in this quiz

How can the contraction of the coagulum and whey expulsion be speeded up?
At the same scald temperature, what happens to the whey drainage if the curd is scalded more?
What effects does salting have on the cheese?
Why does the cheese get a higher water content when NaCl is added to the whey in the cheese vat?
What does too heavy salting do to the body and texture of the cheese?
What salt concentrations can lactic acid bacteria generally tolerate?
Which cheese types are fully salted BEFORE moulding?
How heavily is Danablu typically salted?
Which salting methods are used for cheese?
How does the composition of the cheese change during salting?
When is acidification normally almost complete after the cheese milk has been inoculated?

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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This is an unofficial teaching and study tool. The quiz content was written for educational use on the basis of the textbooks listed, and translated from the Danish. Copyright in the original texts belongs to their authors and publishers (Erhvervsskolernes Forlag, Praxis Forlag and others) and is not affected by this.

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