Käseherstellung
Authored by Christina Nussbaumer
Other
12th Grade - University
Used 7+ times
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10 questions
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1.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Welche Arten der Milchgerinnung kennst du?
mit Milchsäurekulturen
mit Lab
mit Essig
mit Buttersäure
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Welche Alternativen gibt es für das klassische Dicklegen der Milch?
pflanzliches Lab
Labkraut
mikrobielles Lab
Molkekraut
Laktose
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Wie schneidet man den Bruch bei der Weichkäseerzeugung?
Weizengröße
Walnussgröße
Erbsengröße
Haselnussgröße
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Wie lange reift Hartkäse?
mind. 3 Monate
mind. 3 Wochen
mind. 10 Wochen
mind. 8 Wochen
5.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Wozu dient das Salzbad?
Geschmackgebung
Rindenbildung
Haltbarkeit
Festigkeit
Farbgebung
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Welcher der folgenden Käse ist ein Käse mit Doppelreifung
Moosbacher
Emmentaler
Drautaler
Edamer
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Welcher der folgenden Käse reift mittels Propionsäurebakterien?
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