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CCP2019sr3
for CCP exam
53
Other
Not Applicable
03/14/2019

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Term
Proper Ripening Temp Range for surface ripened cheese.
Definition
Bacterial surface-ripened cheeses should be held at 53-57°F (12-14°C) for proper maturation.
Term
hard cheese maturation
Definition
Temperatures between 46 and 64°F (8-18°C) should be maintained for hard cheese maturation
Term
Brevibacterium linens
Definition
Smear bacteria, orange-reddish- Maybe stinky
Bacterial surface-ripened cheeses should be held at 53-57°F (12-14°C) for proper maturation
Term
Molds for bloomy white rind
Definition
Penicillium candidum, Penicillium camembertii, and/or yeast-mold hybrid Geotrichum candidum
Term
SOft Cheeses
Definition
the bloomy-rind and smear-ripened varieties are high in moisture (around 50%), have short ripening times, and attain high pH values during ripening (around 7.0).
Term
Extra Hrad Cheese, description
Definition
such as Parmigiano-Reggiano contain low moisture (around 30-35%), high salt (around 2.5-4%), moderate pH (around 5.0-5.2), and require long aging periods (one to two years)
Term
Propionibacterium freudenreichii ssp. shermanii
Definition
IN Alpine styles: results in flavor compounds and eye (characteristic Swiss cheese hole) development-Temperature of aging will influence the size of the eyes.
Term
Aging on Wooden Boards
Definition
artisan cheesemakers feel wooden shelves favor cheese rind development and improve the organoleptic qualities of aged cheeses, thanks to the formation of a protective biofilm on the wood surface and the ability of the wood to aid with moisture control in the cheese.
Term
Cheese mites
Definition
A feature in Mimolette, small insects that are just visible to the naked eye,mites will first be detected as a brown powder on the surface of the cheese or in small cracks or breaks in the paraffin.
Term
PDO (Protected Designation of Origin)
Definition
foodstuffs produced, processed and prepared in a given geographical area using recognized methods. eg;Altenburger Ziegenkäse (cheese, Germany), Olives noires de Nyons (table olive, France)
Term
Protected Geographical Indication (PGI)
Definition
A geographical link must occur in at least one of the stages of production, processing or preparation. eg;
ck (meat-based product, Austria), Kritiko paximadi (biscuits, Greece
Term
Traditional Speciality Guaranteed (TSG)
Definition
Does not refer to origin but highlights a traditional character, either in composition or means of production. Examples are: Mozzarella (Italy), Falukorv (Sweden), Traditional Farmfresh Turkey (UK)
Term
Some IRISH Cheeses
Definition
Adrahan, an aromatic, washed-rind cow's-milk cheese; Cashel Blue, a particularly creamy and piquant blue; and Durrus and Gubbeen, both washed-rind rounds of cow's-milk cheese.
Term
English Bovine Breeds producing natural yellowish-orange pigment in milk, from the Beta-carotene in grass.The natural orange pigment is carried in the fatty cream
Definition
Jersey and Guernsey
Term
UK PDO Cheese
Definition
Staffordshire Cheese PDO 2.White Stilton cheese PDO 3.Blue Stilton cheese PDO 4.West Country farmhouse Cheddar cheese PDO 5.Beacon Fell traditional Lancashire cheese PDO 6.Single Gloucester PDO 7.Swaledale cheese PDO 8.Swaledale ewes ́ cheese PDO 9.Bonchester cheese PDO 10.Buxton blue PDO 11.Dovedale cheese PDO
Term
UK- Protected Geographical Indication (PGI)
Definition
1.Orkney Scottish Island Cheddar PGI 2.Exmoor Blue Cheese PGI 3.Dorset Blue Cheese PGI 4.Teviotdale Cheese PGI, And Wensleydale
Term
UK Protected Name cheese
Definition
1.Beacon Fell Traditional Lancashire PDO 2.Dorset Blue Cheese PGI 3.Exmoor Blue Cheese PGI 4.Single Gloucester PDO 5.Staffordshire Cheese PDO 6.Swaledale Cheese PDO 7.West Country Farmhouse Cheddar PDO 8.Blue Stilton Cheese PDO 9.White Stilton Cheese PDO 10.Dovedale Cheese PDO 11.Wensleydale Creamery Wensleydale PGI
Term
The oldest British cheese, earliest recorded
Definition
Cheshire,
Romans brought cheese making into what is now Cheshire via their stronghold at Chester-Camden's Brittania -originally in Latin in 1586,translated to English in 1616
Term
Anatto, Color?
oxidised color?
Why added?
Definition
Seed based colorant, yellowish tint to cheese. Will Oxidise to Pink,
Used to tint white skimmed milk cheese to give appearance of higher fat content.
Term
ZAMORANO PDO- CASTILE AND LEÓN
Definition
Pressed cheese, sheep milk of Churra and Castellana breeds,ripened for a minimum of 100 days.
Term
RONCAL PDO- NAVARRE
Definition
whole sheep ́s milk, Rasa and Latxa breeds &F-1 Latxa X Milchschaf crossbreeds. Ripened for a minimum of 4 months.
Term
IDIAZÁBAL PDO- BASQUE COUNTRY - NAVARRE
Definition
Pressed, hard cheese, whole, raw sheep ́s milk, Latxa and Carranzana breeds, .minimum ripening period 60 days
Term
TORTA DEL CASAR PDO- EXTREMADURA
Definition
raw milk of sheep, Merino and Entrefino breeds. Natural plant rennet for coagulation, ripening takes at least 60 days.
Term
MANCHEGO PDO - CASTILE - LA MANCHA
Definition
Pressed,whole milk-Manchego sheep, ripened for a minimum of 30 days for cheese weighing 1.5 kg or more, and 60 days for larger formats.
Term
MAHON-MENORCA PDO- BALEARIC ISLANDS
Definition
Pressed, whole cow ́s milk from Friesian, Menorcan and/or Brown Swiss cows, occasionally with a maximum of 5% of sheep ́s milk from the Menorcan breed of sheep. Ripened for a minimum of 21 days. Production, Island of Menorca (Balearic
Term
Bad Bacteria - Pathogens
Definition
Escherichia coli, Salmonella, Staphylococcus aureas, Listeria monocytogene, Clostridium
Term
Bad Bacteria - Pathogens
Definition
Escherichia coli, Salmonella, Staphylococcus aureas, Listeria monocytogene, Clostridium
Term
Break Even Point is-
Definition
Dividing indirect/Fixed costs by contribution margin per unit
Term
Mark up Equation
Definition
Selling price = cost of goods sold + (%markup x cost of goods sold)
Term
Gross Margin =
Definition
cost/ 1- gross margin%
Term
Contribution Margin per unit
Definition
per unit $ amount representing unit sale price - direct/variable cost per unit
Term
Cheese is made of:
Definition
Milk, Cultures, Rennet, Salt & other stuff, flavors,colors,ash
Term
Milk Components
Definition
Water 80/90%,Lactose-4-5% fat- 3.5-5%, Casein 2.5-5% Whey Protein ~1%,minerals (ash) ~1%
Term
COW, milk production
Definition
300 days, ~50lbs/day 3.2% casein, 4% lipids, 1500 lbs/yr
Term
Sheep milk production
Definition
180 days (6 months) <5lbs 5.4% casein, Lipid 6%, 180 lbs/yr
Term
Goat milk production
Definition
260 days/yr, <10 lbs/day, 3.1% casein, 3.5% lipid, 260lbs /year
Term
Water Buffalo Milk Production
Definition
280 days/ye, ~30lbs/day, 4.5 caseinb, 8% fat and 840# /year cheese
Term
Cud cycle, thru the cow
Definition
1st, Rumen-churns,enzymes, 2 Reticulum if not broken down will push up to mouth, 3 Omasum,like human stomach absorb nutrients, 4th Abomasum, more absorbtion
Term
Milk Urea Nitrate
Definition
Ammonnia in the milk. Very base, alkaline
Term
Rennet is an:
Definition
enzyme- Chymosin
Term
a Kappa Casein
Definition
neg charged molecule at outer edge of micele. Rennet clips it off.
Term
Starter culture
Definition
Lactobacillus that converts lactose to lactic acid.- mesophilic -medium temp body temp, thermophilic likes it warmer for cooked cheese
Term
Secondary or Adjunct, Ripening cultures
Definition
aerobics, grow on surface or anaerobes that live inside,
Blue cheese cultures aerobic
Term
Calcium Chloride
Definition
increases extra yield, helps glue stuff together
Term
Liptase-
Protease
Definition
fat eating enzymes-
Protein eating enzymes
Term
Pepsin and Chymosin
Definition
Enzymes in rennet
Term
MAKE: 8 steps. omit 4 &5 for lactic or ladeled cheese
Definition
1 Fill Vat,adjust temp. 2 Set, acidify,inoculate, coagulate.3 Cut curd,drain whey. 4 Stir firm curd prevent drying. 5 Heat (cook) dry and shrink curd, 6 Mold,remove from whey and shape. 7 Press, Drain, 8 Salt, dry salt or Brine
Term
Life cycle of LAB, lactic acid bacteria
Definition
LAB eats lactose and expel Latic Acid, and aromas, gasses and alcohol. They die in aging and release enzymes Lipases and Proteases that further develop flavors and textures, depending on type
Term
Lactic coagulated Cheese
Definition
Acidify a long time, easy on the rennet no stirring or cutting or cooking,ladle into the mold and drain & add salt
Term
Enzymatic Coagulation, rennet, microbial rennet or vegatable ( thistles etc)
Definition
starter culture, short acid development then bigger dose o Rennet
Term
Descriptors for cutting curd
Definition
Bigger curd = softer texture, Walnut, Hazelnut, pea, rice size.
Term
Stirring the curd in the whey
Definition
Acidifaction continues, prevents matting, reduces moisture and calcium & minerals
Term
Add salt to:
Definition
starter deactivation, Flavor enhancing, Selective preservative for the good bateria, Moisture control,rind development
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