Term
| List common milk sources for cheese in order of popularity. |
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Definition
1. Cow
2. Goat
3. Sheep
4. Water Buffalo
5. Yak
6. Reindeer |
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Term
|
Definition
Aryshire
Brown Swiss
Guernsey
Holstein (Friesian)
Jersey
Milking Shorthorn |
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Term
| Listing milking goat breeds. |
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Definition
Alpine
La Mancha
Nubian
Saanen
Togenberg
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Term
| List milking sheep breeds. |
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Definition
British Milk Sheep
East Friesian
Lacuane |
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Term
Ayrshire Cow:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Scotland
4.0% / 3/3%
305 days / 17000 lb |
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Term
Brown Swiss Cow
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Alps in Switzerland
4.0% / 3.5%
305 days / 21000 lb |
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Term
Guernsey Cow:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Great Britain
5.0% / 3.8%
305 days / 14700 lb |
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Term
Holstein (Friesian) Cow:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Europe
3.0% / 3.2%
305 days / 28000 lb |
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Term
Jersery Cow:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Channel Island of Jersey
5.5% / 4.0%
305 days / 16000 lb |
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Term
Milking Shorthorn Cow:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Great Britain
3.8% / 3.3%
305 days / 15400 |
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Term
Alpine Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Switzerland
2.8% / 3.3 %
305 days / 1979 lb |
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Term
La Mancha Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
United States
3.8% / 3.6%
305 days / 1771 lb |
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|
Term
Nubian Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
England
4.0% / 4.2%
305 days / 1618 lb
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Term
Saanen Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Switzerland
2.6% / 3.4%
305 days / 1998 lb
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Term
Trogenberg Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Switzerland
2.4% / 3.1%
305 days / 1710 lb |
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|
Term
British Milk Sheep:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Great Britain
6%-9% / 6%
230 days / 750 lb |
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|
Term
East Friesian Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
Worldwide
6-9% / 6%
230 days / 1000 lb
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Term
Lacuane Goat:
Region of Origin
Avg % Fat/Protein
Lactation Avg Days/Output |
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Definition
France
6%-9% / 6%
230 days / 650 lb |
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Term
Avg Daily Milk Output:
Cow
Goat
Sheep |
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Definition
Cow: 120 lb / day
Goat: 6-8 lb / day
Sheep: 4.5 lb / day |
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Term
| Define "Forage" in regards to animal feed. |
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Definition
| Animals are allowed to freely graze. Farmers can control what they eat by selective seeding. |
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Term
| Define "Tilled" in regards to animal feeding. |
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Definition
| Animal is provided with fresh cut grasses. Used when animals may not have access to grazing land. |
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Term
Define "Silage" in regards to animal feeding.
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Definition
| Stored grasses (e.g. hay bales) provided to animals. Used when fresh grass is unavailable or a focused diet is desired. |
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Term
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Definition
| The seasonal movement of people with their livestock between fixed summer and winter pastures. |
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Term
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Definition
| "Total Mixed Rations" - A combination or all forages, grains, protein feeds, minerals, vitamins and feed additives formulated to a specified nutrient concentration in a single feed mix. |
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Term
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Definition
| Grass or other green fodder compacted and stored in airtight conditions, typically in a silo, without first being dried, and used as animal feed in winter. |
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Term
|
Definition
| "Standard Plate Count" - A milk testing method for counting bacteria colonies in raw milk. |
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Term
|
Definition
| "Lab Pasteurized Count" - A milk testing method in which bacteria colonies are counted after a pasteurization procedure is completed. |
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Term
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Definition
| "Preliminary Incubation Count" - A milk testing method that detects bacteria colonies after holding milk at 55° F for 18 hours. |
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Term
| Which bacteria are commonly tested for in milk? |
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Definition
E. Coli / Coliform
Staph. Aureus |
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Term
|
Definition
| Milk Protein involved in cheese curd formation. |
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Term
Cow Milk Composition Avg:
Water %
Casein %
Lactose %
Butterfat % |
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Definition
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|
Term
Goat Milk Composition Avg:
Water %
Casein %
Lactose %
Butterfat % |
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Definition
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|
Term
Sheep Milk Composition Avg:
Water %
Casein %
Lactose %
Butterfat % |
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Definition
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|
Term
Water Buffalo Milk Composition Avg:
Water %
Casein %
Lactose %
Butterfat % |
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Definition
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|
Term
Cheese yield for 10 lb milk:
Cow
Goat
Sheep
Water Buffalo |
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Definition
Cow: 10 lb milk = 1 lb cheese
Goat: 10 lb milk = 1 lb cheese
Sheep: 10 lb milk = 2.5lb cheese
Water Buffalo: 10 lb milk = 1.1 lb cheese |
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Term
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Definition
| Milk is forced through a fine filter to sheer apart large fat globules allowing them to stay dispersed in milk. Not typically used for cheese making. |
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Term
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Definition
| Milk is forced though a fine filter to remove or reduce microflora. Not legally an alternative to pasteurization in the US. |
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Term
| When is pasteurization of milk for cheese required in the US? |
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Definition
| Any cheeses aged less than 60 days must be made from pasteurized milk. |
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Term
| Define "Conventional Pasteurization" |
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Definition
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Term
| Define "HTST" Pasteurization |
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Definition
"High Temperature Short Time"
161°F for 15 seconds |
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Term
| Define "HHST" Pasteurization |
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Definition
"Higher Temperature Shorter Time"
212°F for 0.01 seconds |
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Term
| Define "UP" Pasteurization |
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Definition
"Ultra Pasteurization"
280°F for 2 seconds |
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Term
| When would a mesophilic starter culture be used? |
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Definition
| When milk is being processed at moderate temperatures. |
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Term
| When would a Thermophilic starter culture be used? |
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Definition
| When milk is being processed at high temperatures. |
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Term
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Definition
| "Non-Starter Lactic Acid Bacteria" - Used to provide different characteristics beyond starter culture. Example: Lactobacillus Casei is used for "cheddar" flavor. Proprionibacterium Freudenreichii is used for big eyes in Emmenthal. |
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Term
| Why is salt used in cheese making? |
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Definition
- Enhances flavor
- Antimicrobial agent
- Contributes to whey expulsion from curd
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Term
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Definition
| Naturally occurring flavorless amino acid crystals that appear inside aged cheeses. |
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Term
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Definition
| Calcium deposits commonly occurring on the outside of unrinded aged block cheddars |
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Term
|
Definition
| Enzyme responsible for the separation of curd from whey |
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Term
| Source of "Animal Rennet" |
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Definition
| Found in the lining of the 4th stomach (Abomasum) of a calf. |
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Term
| Source of "Vegetable Rennet" |
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Definition
| Thistle. Use of this enzyme results in very soft, creamy, liquid textures and a corresponding bitterness. |
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Term
| Source of "Microbial Rennet" |
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Definition
| "FPC" or "Fermentation Produced Chymosin" - Derrived from genetically modified microbes, and indistinguishable from animal rennet. |
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Term
| At what pH will milk coagulate with the addition of acid? |
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Definition
pH = 4.5
Resulting curd will be more tangy and crumbly than a curd made with rennet |
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Term
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Definition
| Curdles milk without loss of lactose |
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Term
Cheese Additives:
Calcium Chloride |
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Definition
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Term
Cheese Additives:
Annatto |
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Definition
| Used to standardize milk color for aesthetics |
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Term
|
Definition
| Enzyme used to give cow's milk the same tangy flavor characteristics as goat and sheep's milk. |
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Term
Cheese Additives:
Lysozyme
&
Natamycin |
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Definition
| Preservatives used to inhibit the growth of spoilage microbes |
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|
Term
Cheese Additives:
Guar Gum
&
Locust Bean Gum |
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Definition
| Thickeners used in fresh, unripened & spreadable cheeses to obtain a desired texture. |
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Term
| List vitamin and minerals in cheese |
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Definition
Vitamin A
Vitamin B2
Vitamin B12
Calcium
Phosphorus |
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Term
| How do you calculate "Dry Matter" using a nutrition panel? |
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Definition
| Fat + Sodium + Cholesterol + Carbohydrate + Protein = DRY MATTER |
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Term
| How do you calculate "Total Water" using a nutrition panel? |
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Definition
| Serving Size - Dry Matter = TOTAL WATER |
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Term
| How do you calculate moisture % in cheese using a nutrition panel? |
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Definition
| Total Water ÷ Serving Size = MOISTURE % |
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Term
| How do you calculate Fat in Dry Matter (FDM) % in cheese using a nutrition panel? |
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Definition
| Total Fat ÷ Total Dry Matter = FAT IN DRY MATTER (FDM) % |
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Term
| On avg, what % of milk is water? |
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Definition
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Term
| On avg what % of milk is lactose? |
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Definition
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Term
| Which cow breed has the highest butter fat content? |
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Definition
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Term
Which mammal yields the highest butterfat in its milk?
Buffalo, Sheep, Cow, or Goat |
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Definition
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Term
Which mammal yields the highest protein in its milk?
Buffalo, Sheep, Cow, or Goat |
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Definition
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Term
| What flavor profile is associated with the addition of lactobacillus helveticus in Parmesan cheese? |
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Definition
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Term
| List the 4 most common ingredients in cheese making. |
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Definition
| Milk, Salt, Rennet, Cultures |
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Term
| What is the approximate pH in processed milk? |
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Definition
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Term
|
Definition
| Inflammation of the udder. |
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Term
| After water, what is the most prominent ingredient in milk? |
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Definition
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|
Term
| What is the natural ingredient found in milk that creates the yellow color in cheese? |
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Definition
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Term
|
Definition
| A mammal with a 4 compartment stomach. Chews its cud regurgitated from its rumen (the 1st stomach). |
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Term
| List examples of "Ruminant Mammals" |
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Definition
| Cow, Sheep, Goat, Buffalo, Antelope, Deer, Giraffe, Camel and other related animals. |
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Term
| How many ounces in 100 grams? |
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Definition
|
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Term
| How many grams in 1 pound? |
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Definition
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Term
| How many ounces of solid cheese is needed to make 1 cup of grated cheese? |
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Definition
About 4 oz of solid cheese =
1 cup grated cheese |
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Term
| How do you calculate cheese retail price using cheese cost and projected margin %? |
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Definition
| Multiply cheese cost by margin % to get cheese retail price. |
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Term
| How many grams in 1 ounce? |
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Definition
|
|
Term
How many ounces in 1 Liter?
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Definition
|
|
Term
Avg weight of a traditional English Cheddar truckle in kilograms?
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Definition
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|
Term
|
Definition
|
|
Term
| How many liters in 1 gallon? |
|
Definition
|
|
Term
| How many gallons in 1 liter? |
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Definition
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Term
|
Definition
| Margin = Retail Cost ÷ Retail |
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Term
|
Definition
| Markup = Retail Cost ÷ Cost |
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Term
|
Definition
Total Cheese 100% – Moisture %
= Dry Matter %
Total Cheese oz x Dry Matter %
= Dry oz |
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Term
| How many pounds in 1 kilogram? |
|
Definition
|
|
Term
|
Definition
100% - gross margin = cost %
Cost % x Retail = Cost for product |
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Term
| Proper Traceability at Retail Level means: |
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Definition
| Manufacturer lot code and received on date is known for every piece of cheese in inventory. |
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Term
| What does "FOB" stand for? |
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Definition
|
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Term
| 3 types of import licenses? |
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Definition
| Historical, Non-historical, Designated |
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Term
|
Definition
First In First Out -
New product must be rotated behind older product |
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Term
| How would you handle cheese that has grown undesirable mold? |
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Definition
| Trim 1/4 - 1/2 inch of cheese from the effected side and use within a week. |
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Term
| What is the preferred wrapping for soft ripened cheese? |
|
Definition
| One that allows the cheese to breathe. |
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Term
| 3 Cs for storing cheese at home? |
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Definition
|
|
Term
| At what temperature should you store perishable food? |
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Definition
|
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Term
| 2 critical attributes of a cheese delivery truck: |
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Definition
Refrigerated,
Well Maintained |
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Term
| Optimal temperature range for cheese storage during transit: |
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Definition
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|
Term
| What is the most important consideration when buying cheese for a retail shop? |
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Definition
|
|
Term
| How much cheese should be cut and out for display at a given time? |
|
Definition
| Enough for 1 week of avg sales. |
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Term
| Which market research considerations should be considered when opening a cheese shop? |
|
Definition
-Customer Demographics
-Current Food Trends
-Competition |
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Term
| Which key factors would effect cheese quality at retail shops? |
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Definition
| Packaging, Lighting and Temperature |
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Term
| What does FOB shipping point indicate? |
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Definition
| Buyer pays shipping costs and takes responsibility for the goods. |
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Term
| How would you determine if a cheese from inventory is ready for use in a restaurant? |
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Definition
| Select cheeses that are ripe. |
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Term
| What type of cheeses can be displayed out of refrigeration? |
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Definition
| Low moisture hard cheese that meet regulations for AW and pH. |
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Term
| Which mail carrier service does not allow dry ice shipping? |
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Definition
|
|
Term
|
Definition
"Bill of Lading"
A detailed list of a shipment of goods in the form of a receipt given by the carrier to the person consigning the goods. |
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|
Term
| What does ammonia smell in cheese indicate? |
|
Definition
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