Salting Cheddar

Case-based quiz on cheese: salting Cheddar. 3 multiple-choice questions.

Question 1 of 30 of 3 answered

Choose one answermedium

Cheddar differs from most other cheeses in its salting method. How is Cheddar typically salted?

Keyboard: A-D or 1-4 picks · Enter moves on · ← → browse

All 3 questions in this quiz

Cheddar differs from most other cheeses in its salting method. How is Cheddar typically salted?
What effect does the addition of salt in the Cheddar process have on the water content of the cheese?
Why is an O culture (without aroma bacteria) normally used for Cheddar?

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.

Provided by Dairy Advanced Model Neuralset · @fiskce.

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.

No claim is made that the content is complete or free of errors. Use it at your own risk; it cannot replace the official textbooks or teaching. Errors can be reported at x.com/fiskce.

The page uses no cookies and no tracking. Your answers, results and choices are saved only in your browser's local storage and are never sent to a server. “Reset everything” deletes them.