ANS 3006C Lecture Notes - Lecture 4: Swiss Cheese, Cottage Cheese, Blue Cheese
31 Aug 2016
School
Department
Course
Professor
Document Summary
Ans3006c: what is a standard of identity . Criteria that a product must meet in order to be called by a certain name. List five factors that can be manipulated during the cheese making process that result in the wide variety of cheeses available. Precipitation of protein: to make blue cheese, __penicilium__ __roqueforti__ is added with the starter culture. Later, the blocks are pierced with needles to allow __oxygen__ to stimulate ripening. In swiss cheese, holes are formed by __co2__ __accumulation__ and the characteristic nutty flavor is from production of __propionic__ __acid__: ___overrun___ is the term used to describe the amount of air incorporated into ice cream. It starts with ___milk__: add ___something (ex. Lab 2: dairy prodcuts & non-meat by-products: remove ___something (ex. Disrupt the fat globules until they coalesce. The expelled liquid is buttermilk: historically, milk would spoil (sour) and be made into butter. Butter must contain at least 80% milk fat in order to keep its classification.
