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Cheese: all topics

Full test on cheese with 36 questions. Coagulation, starter, rennet, cutting, scalding, salting, ripening (protein, fat, eye formation), mould ripening, Cheddar, Emmental, Danablu, Camembert and intervention standards.

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What is the basic principle of all cheesemaking?

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All 36 questions in this quiz
  1. What is the basic principle of all cheesemaking?
  2. What is the difference between a rennet coagulum and an acid coagulum?
  3. What are the most important tasks of the starter in cheesemaking?
  4. What is the primary purpose of rennet?
  5. Which enzyme accounts for most of the clotting activity in calf rennet?
  6. What happens when the coagulum is cut?
  7. How does the grain size affect the water content of the cheese?
  8. To what grain size is the curd normally cut for round-eyed cheeses, and to what size for granular-textured cheeses?
  9. What is the purpose of scalding in cheesemaking?
  10. To what temperature is Emmental scalded?
  11. To what temperature is Svenbo scalded?
  12. Why are Danablu and Camembert not scalded?
  13. What happens to the propionic acid bacteria during the ripening of Emmental?
  14. What is the characteristic sweetish Emmental flavour attributed to?
  15. What happens to the pH during the ripening of Camembert?
  16. What is the typical minimum pH for blue-veined cheeses such as Danablu and Mycella?
  17. Why are air channels pierced in Danablu and Mycella?
  18. What gives Danablu its sharp, characteristic flavour?
  19. What happens to the casein molecules during the ripening of the cheese?
  20. What is the consequence of excessive acidification of the cheese for protein ripening?
  21. What is the optimum pH of the bacterial enzymes (peptidases) for the release of amino acids in cheese?
  22. What happens to the texture of the cheese during prolonged ripening and extensive proteolysis?
  23. What brine concentration is typically used for brine salting of cheese?
  24. What does 20 °Bé correspond to as a percentage of NaCl at 15 °C?
  25. What is the special manufacturing process for Cheddar?
  26. What is the special manufacturing process for pasta filata cheeses such as Mozzarella?
  27. What characterises the manufacture of kneaded-curd cheese such as Maribo?
  28. What is the optimum temperature of propionic acid bacteria, and which cheese is P. freudenreichii associated with?
  29. What does the growth of butyric acid bacteria in cheese lead to?
  30. What is the mechanism of eye formation in round-eyed cheeses?
  31. What are the most important factors for the course of ripening of the cheese?
  32. What happens to the rate of proteolysis when the temperature rises by 8 °C?
  33. What is the purpose of adding nitrate to cheese, and for which cheese can it be dispensed with?
  34. What is the role of Brevibacterium linens in cheesemaking?
  35. What is whey protein cheese, and what is an example?
  36. What is the purpose of adding water during scalding in the cheese vat?