The yield of ten pounds of milk is approximately _____ pound(s) cheese and _____ pounds whey, respectively.
a. one; nine
b. two; eight
c. three; seven
d. four; six
Q. 2Which of the following is not a basic step in curd treatment?
a. cutting and heating
b. salting
c. knitting
d. pressing
e. curing
Q. 3Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.
a. very hard
b. fresh
c. semi-hard
d. softe hard
f. Each cheese varies in its classification. All the above answers are correct.
Q. 4Which of the following is not a characteristic of Parmesan and Romano cheeses?
a. aged the longest of all cheeses
b. water content of approximately 30 percent
c. easily sliced
d. easily grated or crumbled
e. none of the above; these are all characteristics of Parmesan and Romano
Q. 5Hard cheese contains a moisture content ranging from
a. 20 to 30 percent.
b. 30 to 40 percent.
c. 40 to 50 percent.
d. 50 to 75 percent.
Q. 6Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80 percent?
a. soft
b. semi-hard
c. hard
d. fresh
Q. 7Which of the following cheeses is not classified as a fresh cheese?
a. Brie
b. cream
c. farmer's
d. feta
e. ricotta
f. pot
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