Cheese Production and Color Factors

Cheese Production and Color Factors

Assessment

Interactive Video

Biology

9th - 10th Grade

Hard

Created by

Lucas Foster

FREE Resource

The video explores the history and science behind why cheese is often orange. It discusses the role of beta carotene in cheese color, historical shifts from sheep to cow milk, and the marketing strategies that led to the use of annatto as a colorant. The video also touches on modern cheese varieties and consumer preferences, highlighting the impact of historical practices on today's cheese market.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary nutrient in grass that affects the color of cheese?

Vitamin D

Iron

Calcium

Beta carotene

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why did cheesemakers start using cow milk instead of sheep milk?

Cow milk was cheaper

Sheep milk was scarce

Cow milk had more beta carotene

Cow milk was easier to process

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was a significant marketing change in cheese production?

Reducing fat content

Adding sugar

Skimming cream for butter

Using more salt

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What natural dye was introduced to enhance cheese color?

Turmeric

Annatto

Saffron

Paprika

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why did annatto become popular among cheesemakers?

It was more nutritious

It was more flavorful

It was easier to apply

It was cheaper and more intense

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the initial purpose of dyeing cheese?

To make it last longer

To increase nutritional value

To mimic the appearance of high-quality cheese

To improve taste

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following was NOT used as a dye before annatto?

Saffron

Marigold

Turmeric

Carrot juice

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