Understanding Cheese Production and Benefits

What is the first step in the cheese production process?

• Curdling the milk

• Pasteurising the milk

• Ageing the cheese

• Salting the curds

Which enzyme is commonly used to curdle milk in cheese production?

• Amylase

• Lactase

• Rennet

• Pepsin

During cheese production, what is the purpose of adding salt to the curds?

• To sweeten the cheese

• To enhance the flavour and act as a preservative

• To increase the moisture content

• To change the colour of the cheese

Which of the following is a health benefit of consuming cheese?

• High in trans fats

• Rich source of calcium

• Low in protein

• High in sugar

What is the typical temperature range for ageing cheese?

• 0-5°C

• 10-15°C

• 20-25°C

• 30-35°C

Which type of cheese is known for having a high moisture content?

• Cheddar

• Parmesan

• Mozzarella

• Gouda

How does cheese contribute to bone health?

• It is a good source of vitamin C

• It contains high levels of calcium and phosphorus

• It is low in fat

• It is high in carbohydrates

What is the role of bacteria in cheese production?

• To add sweetness to the cheese

• To help in the fermentation process

• To increase the cheese's acidity

• To remove moisture from the cheese

Which of the following is NOT a step in the cheese production process?

• Curdling

• Fermentation

• Distillation

• Ageing

What is a potential downside of consuming too much cheese?

• It can lead to vitamin deficiency

• It may contribute to high cholesterol levels

• It is low in calories

• It can cause dehydration