Cheese
Quiz
•
Other
•
University
•
Practice Problem
•
Hard
Betina Jørgensen
Used 14+ times
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8 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
How many cheese production & packaging sites do we have in Arla?
10
18
28
35
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
How many ingredients are normally used for a plain cheese?
1
3
4
6
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What ingredient(s) convert milk protein to curds?
Culture
Rennet
Salt
Salt and rennet
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Are all cheese types basically produced by same ingredients and cheese technology?
Yes, except from spreadable cheese
Yes, except from mozzarella
Yes, except from mould cheese
No, all different
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Why do we have holes in a cheese?
Rennet
Mice
Culture and salt
Culture and prepressing
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What crystals can occur on a surface of a hard matured cheese?
Lactic acid salts crystals
Protein crystals
Whey crystals
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What happens in a cheese during maturation?
Salt are better distributed
Control water content
Protein breakdown
8.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
How many parameters are included in a Sensory evaluation of cheese?
5
8
10
15
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