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Cheese 4

Ripening, eye formation & defects

12 multiple-choice questions on cheese: ripening, eye formation & defects.

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Which organic substances in the cheese are converted during ripening?

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All 12 questions in this quiz

Which organic substances in the cheese are converted during ripening?
How quickly is the lactose in most cheeses converted?
What causes eye formation in Emmental and Svenbo?
What happens when the CO2 in the cheese exceeds the saturation point of the water in the cheese?
What causes blowing with too many/too large holes and a bittersweet, unclean flavour?
How is the growth of butyric acid bacteria inhibited?
What makes up most of the protein in cheese?
What can too large an amount of peptides relative to amino acids give the cheese?
What is the optimum pH of the rennet enzyme for proteolysis in the cheese?
What happens to the rate of ripening at a higher storage temperature?
What can early blowing (many, relatively small holes) be due to?
What can the defect 'slumped' (too high a water content/too weak acidification) lead to?

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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