Comprehensive Guide to Cheese and Dairy Products

What are the main classifications of cheese?

Cheese can be classified by type of milk, bacteria, place of origin, moisture content, and methods of pressing, sizing, and shaping.

What are the moisture content categories for cheese?

Cheese can be classified as fresh, soft, semi-hard, hard, or very hard based on moisture content.

What are the main classifications of cheese?

Cheese can be classified by type of milk, bacteria, place of origin, moisture content, and methods of pressing, sizing, and shaping.

What are the moisture content categories for cheese?

Cheese can be classified as fresh, soft, semi-hard, hard, or very hard based on moisture content.

What is the moisture content of fresh cheese?

Fresh cheese has about 80% moisture and is highly perishable.

Name some examples of fresh cheese.

Cottage cheese, ricotta, cream cheese, and feta.

What characterizes soft cheese?

Soft cheese is aged for a short amount of time and has 50-75% water content.

Give examples of soft cheese.

Brie, Camembert, and Hispanic cheese.

What is the moisture content of semi-hard cheese?

Semi-hard cheese contains 40-50% water.

List some examples of semi-hard cheese.

Bleu, Muenster, Brick, Gouda, and Gorgonzola.

What defines hard cheese?

Hard cheese has a moisture content of 30-40%.

Provide examples of hard cheese.

Cheddar and Swiss.

What is very hard cheese characterized by?

Very hard cheese has less than 30% moisture and does not slice easily.

Name examples of very hard cheese.

Parmesan and Romano.

What is the initial step in cheese production?

Adding acid and/or rennet to milk to coagulate the casein protein.

What are the two main methods to aid coagulation in cheese production?

The action of enzymes (like rennet) and acid (like lemon juice or tomato juice).

What is the process of curing in cheese production?

Curing involves aging cheese to enhance its flavor and involves controlled temperature and humidity.

What is ripening in cheese production?

Ripening refers to the chemical and physical changes that occur during the curing period, which can vary from 4 weeks to over 2 years.

How is cheese graded according to USDA standards?

Cheese is graded based on variety, flavor, texture, finish, color, and appearance, with grades AA, A, B, and C.

What is filled milk?

Filled milk is a mixture of milk solids non-fat (MSNF), water, and fat other than milk fat, usually vegetable fat.

What is the composition of non-dairy imitation milk?

It contains vegetable oil or fat, corn syrup solids, sodium caseinate, vegetable protein, vitamins, minerals, emulsifiers, stabilizers, and flavoring agents.

What is the fat content of reduced fat milk?

Reduced fat milk contains 2% fat.

What is the definition of fat-free or non-fat milk?

Fat-free milk, or skim milk, has less than 0.5 grams of fat per cup and contains at least 8.25% MSNF.

What are the requirements for organic milk?

Organic milk must not be treated with antibiotics or growth hormones, and cows must be fed organic pasture without fertilizers or pesticides.

What is buttermilk?

Buttermilk is cultured milk with little or no butterfat, produced from the liquid left after churning butter.

What is the purpose of adding Lactobacillus acidophilus to milk?

It helps break down lactose for individuals who cannot tolerate fluid milk and can lower cholesterol levels.

What is Greek yogurt?

Greek yogurt is thicker than regular yogurt, made by straining and pressing to remove whey and lactose.

What is kefir?

Kefir is a fermented milk product that results in bubbles and has a sour taste due to lactic acid production.

What is nonfat dry milk?

Nonfat dry milk is powdered milk with all fluid removed, having a long shelf life and optional vitamins A and D.

What is value-added milk?

Value-added milk is fat-free milk with additives like NFDM to improve mouthfeel and nutritional value.

What is lactose-free milk?

Lactose-free milk is treated with the enzyme lactase to break down lactose, making it suitable for lactose-intolerant individuals.

What are the main classifications of cheese?

Cheese can be classified by type of milk (goat or cow), bacteria, place of origin, moisture content, and methods of pressing, sizing, and shaping.

What are the characteristics of fresh cheese?

Fresh cheese is highly perishable, whitish, mild, and contains about 80% moisture. Examples include cottage cheese, ricotta, cream cheese, and feta.

What defines soft cheese and its moisture content?

Soft cheese is aged for a short amount of time and has a moisture content of 50-75%. Examples include Brie and Camembert.

What is semi-hard cheese and its moisture content?

Semi-hard cheese has a moisture content of 40-50%. Examples include Bleu, Muenster, Brick, and Gouda.

What are the characteristics of hard cheese?

Hard cheese has a moisture content of 30-40% and includes varieties like Cheddar and Swiss.

What is very hard cheese and its moisture content?

Very hard cheese has less than 30% moisture, does not slice easily, and is aged the longest. Examples include Parmesan and Romano.

What is the cheese production process?

Cheese production starts by adding acid and/or rennet to milk, which coagulates the casein protein. The mixture is then strained, pressed, and aged.

What are the two main methods to aid coagulation in cheese production?

The two main methods are the action of enzymes (like rennet) and acid (such as lemon juice or tomato juice).

What is the difference between curing and ripening in cheese?

Curing refers to aging cheese to enhance its flavor and involves controlled temperature and humidity, while ripening involves chemical and physical changes during the curing period.

What are the USDA grades of cheese?

Cheese is graded as AA, A, B, or C based on variety, flavor, texture, finish, color, and appearance.

What is filled milk?

Filled milk is a combination of milk solids non-fat (MSNF), water, and fat (usually vegetable fat), essentially adding vegetable oil and water to skim milk.

What is non-dairy imitation milk?

Non-dairy imitation milk contains vegetable oil or fat, corn syrup solids, sodium caseinate, vegetable protein, vitamins, minerals, emulsifiers, stabilizers, and flavoring agents.

What are examples of plant-based milk?

Examples include soy milk (made from soybean curd) and almond milk (produced from crushed almonds and water).

What defines fat-modified milk?

Fat-modified milk includes reduced fat (2%), low fat (1%), and must contain at least 8.25% milk solids not fat.

What is fat-free or non-fat milk?

Fat-free milk, also known as skim milk, contains less than 0.5 grams of fat per cup and must have at least 8.25% MSNF.

What are the requirements for organic milk?

Organic milk must not be treated with antibiotics or growth hormones, come from pastures certified organic, and dairy herds must be free of GMO animals and cloning.

What is buttermilk?

Buttermilk is cultured milk with little or no butter fat, high acidity, and is used in baking to activate leavening agents.

What is acidophilus milk?

Acidophilus milk is cultured milk with Lactobacillus acidophilus added, which breaks down lactose and is beneficial for those who cannot tolerate fluid milk.

What is processed milk?

Processed milk includes evaporated milk (which has at least 60% of the water removed) and sweetened condensed milk (which has 50% of the water removed and 15% sugar added).

What is yogurt and how is it made?

Yogurt is a fermented product made by adding Lactobacillus bulgaricus and Streptococcus thermophilus to milk, held at warm temperatures to ferment.

What is Greek yogurt?

Greek yogurt is thicker than regular yogurt, made from the same bacteria, but is strained and pressed to remove whey and lactose.

What is kefir?

Kefir is a fermented milk product that results in bubbles and is made with added bacteria and yeast, producing a sour taste.

What is nonfat dry milk (NFDM)?

NFDM is powdered milk with all fluid removed, has a long shelf life, and can be used to improve the nutritional value of recipes.

What is value-added milk?

Value-added milk is fat-free milk with added nutritional value such as protein, calcium, and fiber, improving mouthfeel and creaminess.

What is malted milk?

Malted milk is a dried mixture of whole milk and other liquids obtained from cooking barley malt and wheat in water.

Why is milk stored in cardboard or cloudy plastic?

Milk is stored in these materials because riboflavin decreases when exposed to sunlight.

What is the internal temperature for safe poultry cooking?

165°F

What are the two main methods of cooking poultry?

Dry heat and moist heat.

What should be avoided to ensure safe poultry handling?

Cross contamination.

What is the age range for broilers?

7-10 weeks.

What is the primary characteristic of a roaster chicken?

It is larger and typically 8-12 weeks old, meant for roasting.

What is a capon?

A castrated male chicken under 4 months, weighing 12-14 pounds.

What type of chicken is typically used for stewing?

Mature hens, known as stewing chickens, which have tough meat.

What is a Cornish game hen?

A small chicken, 5-6 weeks old, a cross between Cornish and White Plymouth Rock.

What is the typical weight range for young tom turkeys?

26-30 pounds and usually eaten on Thanksgiving.

What is the weight range for young hens?

Under 14 pounds and typically 14-15 weeks old.

What are the primary nutrients found in poultry?

High quality protein, B vitamins, iron, and zinc.

What should be done to poultry if less fat is desired?

Remove the skin.

What are the characteristics of Grade A poultry?

Meaty, uniform fat, well-formed, clean appearance, no bruising or blemishes, tight skin.

What are the requirements for Grade A boneless poultry?

Free of bone tendon, cartilage, bruises, and blood clots.

What defines Grade A frozen poultry?

No freezing defects like dehydration or excess moisture.

How does USDA Grade B poultry differ from Grade A?

Not as meaty, skin is not as tight or firm, may have tears, and less meat overall.

What are the characteristics of USDA Grade C poultry?

Cuts, bruises, tears, and moderate trimming is permitted.

What are the main components of an egg's structure?

Shell, shell membrane, albumin (egg white), yolk, chalazae, vitelline membrane, germinal disk, and air cell.

What is the purpose of the bloom on an egg?

It is a waxy coating that seals pores to prevent contamination.

What happens to the bloom during egg production?

Mucin, the natural bloom, is washed away and a commercial wax is added.

What is the cooking time for soft, medium, and hard-cooked eggs using the hot-start method?

Soft cooked: 3-4 mins, medium cooked: 5-7 mins, hard cooked: 12-15 mins.

What is the cold-start method for cooking eggs?

Place eggs in cold water, bring to a boil, then reduce heat and cook for specified times.

What is the negative effect of overheating egg protein?

It can become tough and rubbery, shrink, and appear curdled.

What is syneresis in relation to egg protein?

The extraction of liquid from gel due to denatured protein.

What causes the green ring around a boiled egg yolk?

The combination of hydrogen sulfide from egg whites with iron in the yolk.

What factors affect egg white foam development?

Technique, temperature, type of bowl, and the presence of fat or sugar.

What is the impact of acid on egg whites?

It stabilizes the foam and decreases the pH, aiding in whipping.

What is the significance of egg size in recipes?

Most recipes use large eggs, which weigh about 2 oz each.

What is the Egg Products Inspection Act?

A USDA-enforced act that restricts the sale of eggs that do not meet quality standards.

What is candling in egg quality assessment?

Holding an egg above a light source to determine its quality.

What are the classifications of marine products?

Vertebrates (finfish) and invertebrates (crustaceans and mollusks).

What are the characteristics of lean versus fatty fish?

Lean fish have less than 5 grams of fat per 3 oz serving; fatty fish have 5-10 grams.

What are the forms in which fish can be bought?

Whole, drawn, dressed, steaks, fillets, and sticks.

How should fresh fish be stored?

Consumed within 1-2 days, stored in the coldest part of the fridge, and never refrozen.

What is the purpose of fish inspection and grading?

To assess wholesomeness based on appearance, texture, flavor, odor, and absence of defects.