Cheese Making Processes and Techniques

The video explores the cheese-making process, starting with the history and types of cheese. It details the steps of souring milk, coagulation, curd processing, and maturation, using cheddar as an example. The video also explains how blue cheese is made, highlighting the role of penicilium molds. Various cheese varieties and their unique production methods are discussed, concluding with a brief overview of the factors affecting cheese flavor and texture.

What is the primary ingredient used in cheese making?

• Flour

• Milk

• Water

• Sugar

Which bacterial process is responsible for making milk sour in cheese production?

• Fermentation

• Pasteurization

• Distillation

• Souring

What enzyme is added to milk to cause coagulation during cheese making?

• Lipase

• Protease

• Renit

• Amylase

What happens to the curds after they are cut into pieces in the cheese making process?

• They are dried

• They are cooked

• They are frozen

• They are fermented

What is the purpose of pressing cheese during its production?

• To add flavor

• To remove water

• To increase size

• To change color

During the maturation phase, what factors contribute to the development of cheese flavors?

• Humidity and temperature

• Light and sound

• Pressure and time

• Color and shape

What type of mold is used in the production of blue cheeses like Stilton?

• Mucor

• Rhizopus

• Penicilium

• Aspergillus

How are the characteristic blue veins in blue cheese formed?

• By using sterilized needles

• By injecting air

• By adding food coloring

• By freezing

What is a unique feature of blue cheese production compared to other cheeses?

• It is pressed more

• It is not pressed

• It is cooked longer

• It uses more salt

Which of the following is NOT a method used to alter cheese flavor and texture?

• Boiling

• Wrapping in Nettle leaves

• Spraying with mold culture

• Covering in wax