Cheese, Frozen Desserts, Cultures, and Sanitation Protocol

What are the two main types of cultured dairy products?

Cheese and Fermented Milks.

What is the primary process involved in cheese making?

Separating whey from curds.

What are the two main methods of coagulation in cheese making?

Acid coagulation and Enzymatic coagulation (using rennet).

What factors are used to classify cheese?

Composition (fat and moisture content), processing methods, appearance, and point of origin.

What is the purpose of inoculation in cheese making?

To start decreasing pH, develop flavor, and enhance aroma.

What is the effect of acid on casein micelles during coagulation?

It neutralizes the charge, allowing them to stick together and resulting in a softer curd.

What is the role of cooking in cheese making?

It combines heat and acidity to expel moisture and develop texture.

What is the purpose of salting in cheese making?

To promote syneresis, slow acid development, check spoilage bacteria, and enhance flavor.

What occurs during the ripening stage of cheese production?

Bacteria, enzymes, and molds contribute to flavor and texture development.

What are the two bacteria required for legally defining yogurt?

Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

What are common ingredients in yogurt production?

Milk, additional dairy ingredients, sweeteners, stabilizers, flavors, and cultures.

What are the fat content ranges for yogurt?

0% to 10%, with the most common being 0.5% to 3.5%.

What are the classifications of yogurt?

French Style/Pot Style, Drinkable, Traditional/Stirred Style, Strained, and Fruit on the bottom.

What types of whey are produced in dairy processing?

Sweet Whey from cheese production and Acid Whey from strained yogurt.

What is the pH level of Acid Whey?

Approximately 4.1.

What are some uses for Acid Whey?

Animal feed, wastewater treatment, and fertilizer.

What is the first step in the basic cheesemaking process?

Milk preparation, including testing, pasteurization, and homogenization.

What happens during the cutting stage of cheese making?

The curd is cut into various sizes to facilitate whey expulsion.

What is the significance of the cooking schedule in cheese making?

Following it prevents tough exterior formation on curd particles and ensures proper moisture release.

What is the minimum milk fat percentage for regular ice cream?

10% milk fat minimum

What distinguishes reduced fat ice cream?

It has a 25% fat reduction.

What is the maximum fat content for lowfat ice cream?

Less than 3 grams of fat per 4 oz. serving.

What is the definition of nonfat ice cream?

Contains less than 0.5 grams of fat per 4 oz. serving.

What does the label 'Vanilla' indicate about flavoring?

No artificial flavor is present.

What does 'Vanilla Flavored' mean?

Natural flavor is the predominant flavor (>50%).

What does 'Artificially Flavored Vanilla' signify?

Artificial flavor is the predominant flavor (>50%).

What are the characteristics of premium ice cream?

Contains 14-18% milk fat, 20 to 60% overrun, and no whey.

How is standard or average ice cream defined?

Contains 11-14% milk fat and 75 to 90% overrun, with some corn sweetener.

What is the milk fat percentage for economy ice cream?

10% milk fat.

What are the key components of quality ice cream?

Good ingredients, balanced composition, proper processing, and effective freezing.

What role does milk fat play in ice cream?

Provides creamy flavor, smooth mouthfeel, and acts as a flavor carrier.

What is the function of MSNF in ice cream?

Provides solids for body/texture and binds water.

What is the purpose of sweeteners in ice cream?

Adds sweetness, provides solids for body/texture, and lowers freezing point.

What do stabilizers do in ice cream?

Bind water, increase viscosity, improve mouthfeel, and retard ice crystal development.

What is the role of emulsifiers in ice cream?

Help combine fat and water, improve whipping ability, and increase air holding capacity.

What is the aging process in ice cream production?

Hydrates stabilizers and proteins, allowing for improved texture and mouthfeel.

What is the formula for calculating overrun in ice cream?

% overrun = (wt. of mix - wt. of same vol. of ice cream) / (wt. of same vol. of ice cream) x 100.

What happens to fat globules during the aging process?

Emulsifiers facilitate fat re-crystallization, displacing proteins and lowering surface tension.

What is the difference between batch freezers and continuous freezers?

Batch freezers are slower and used for small-scale production, while continuous freezers are faster and used for larger scale production.

What is the typical pull temperature for a batch freezer?

Approximately 25°F.

What is the coming off temperature for a continuous freezer?

20°F or less.

Cleaning

The removal of soil particles from surfaces by mechanical, manual, or chemical methods.

Sanitizing

Using a chemical or physical medium to kill microorganisms. Reduces the overall microbial load.

Disinfecting

Destruction of all vegetative state organisms.

Sterilizing

The complete removal/destruction of all organisms (sporangia and spores).

Manual Cleaning

The use of physical items to clean a surface (sponges, brushes, etc.).

Spray Cleaning

The use of a spraying mechanism to clean a surface (thumb on a hose pipe).

Pressure Cleaning

The use of a high pressure device to remove contaminants (pressure washer).

Foam Cleaning

The use of a high foaming agent to clean (car wash).

Clean in Place (CIP)

Uses a circulation system, like cleaning pipes. It has a preferred velocity. (chlorinated alkaline detergents used).

Clean Parts Out of Place (COP)

Take apart the device, soak or circulate.

Time

Contact time on the surface being cleaned/time needed to clean.

Action

The force exerted on a surface.

Concentration

How much detergent/cleaning material is used.

Temperature

Amount of energy/heat used to clean the surface.

Water

Used to prepare cleaning solutions.

Individual

Person who is performing the cleaning.

Nature

Composition of the soil.

Surface

What is being cleaned.

Saponification

The reaction between fat and alkali elements when they are put under the stress of heat (soap!).

Detergents

A substance that allows for soil removal.

Acids

Used as an acid rinse/detergent.

Water (very important!)

Pre-rinse to remove excess soil.

Distinctions

Chlorinated alkaline detergents are not sanitizers.

What is the role of starter cultures in cultured dairy?

Starter cultures are introduced under controlled processing parameters to ferment lactose into lactic acid.

What happens to lactose during fermentation?

Lactose is fermented into lactic acid, ethanol, and CO2 in heterofermentative processes, or primarily into lactic acid in homofermentative processes.

What are the two groups of Lactic Acid Bacteria (LAB)?

The two groups are bacilli and cocci.

What is the difference between homofermentative and heterofermentative fermentation?

Homofermentative fermentation converts lactose to lactic acid (90-95%), while heterofermentative fermentation converts lactose to lactic acid, ethanol, and CO2 in a 1:1:1 ratio.

What temperature range is used for mesophilic cultures?

Mesophilic cultures are incubated at 20-30°C (68-86°F).

What temperature range is used for thermophilic cultures?

Thermophilic cultures are incubated at 42-45°C (107-113°F).

What is the significance of the cooling step in starter culture production?

Cooling is important for preserving the starter culture bacteria and can allow for immediate use or long-term storage methods like freezing or freeze-drying.

What is the typical incubation time for starter cultures?

The incubation time typically ranges from 3 to 20 hours, depending on the culture used.

What is the outcome of the acid development during incubation?

The acid development during incubation leads to the fermentation process that is crucial for producing cultured dairy products.

Where are Lactic Acid Bacteria (LAB) commonly found?

LAB are found in the environment, including on plants and in intestines.

What is a citric acid fermenter?

A citric acid fermenter converts citric acid to diacetyl.