The curd produced by acid has a soft and spongy texture. This texture is influenced by pH, becoming
a. watery as the acidity increases.
b. mealy and non-cohesive as the pH increases.
c. more solid and compact as the acidity increases.
d. more solid and compact as the acidity decreases.
Q. 2_____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.
a. Acid-coagulated
b. Enzyme-coagulated
c. High-fat
d. Low-fat
Q. 3_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.
a. Cottage
b. Farmer's
c. Pot
d. Yogurt
Q. 4Which of the following enzymes is most commonly used to coagulate milk in cheese making?
a. fermentation-produced chymosin
b. bovine pepsin
c. porcine pepsin
d. calf chymosin
Q. 5Which of the following cheeses is among the most common fat-free (non-fat) cheeses available?
a. ricotta
b. mozzarella
c. Brie
d. Camembert
e. Swiss and Muenster
f. both a and b
g. both c and d
Indicate whether the statement is true or false
Q. 6Currently the Food and Drug Administration (FDA) requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized) to make _____ cheese if it is aged for at least _____.
a. feta; 20 to 40 days
b. Camembert; 40 to 50 days
c. cheddar; 60 days
d. Parmesan; 90 days
Q. 7Which step in the process of cheese production has the greatest impact on the classification of cheese?
a. coagulation of the curd
b. curd treatment
c. curing and ripening
d. milk selection
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