DAIRY ~ (Cheese). What do I need to know about the nutritional value, classifications & cookery of cheese?. UNIT 4B. UNIT 4B. DAIRY ~ (Cheese). Dairy foods are a processed food group (milk & cheese) that is as nourishing and versatile. . Milk & Cheese Test. Test Date: TBA
What do I need to know about the nutritional
value, classifications & cookery of cheese?
Solid food made from milk
Solid portion of coagulated milk
Liquid part of coagulated milk
Dyes used to keep cheese uniform in appearance
despite factors that naturally cause cheese to vary in color.
A cultured bacteria used in cheese making
An enzyme usually used in cheese production
Aged cheese that lasts relatively longer
than uncured cheese. Firm/Hard cheese
Made from natural cheese with added moisture to improve texture & quality
Cheese making is an ancient method of preserving milk.
An Arab stored milk in a container made from a calf’s stomach. When he stopped to drink, he noticed only a small amount of watery substance ran from the bag.
Version 1: - he ripped the bag open and tasted the solidified mass. It had a mild, sweet flavor. He ate it immediately.
Version 2: - He hung the bag in a convenient place and continued on his journey. Weeks later on his return trip, he tasted the firm curd.
Milk formed a curd because the lactic-acid-producing bacteria increased the acidity and the enzyme rennin in the calf’s stomach helped in its coagulation.
Rennin coagulated milk at 99 degrees.
In the United States, cheddar is the most popular cured cheese.
Cheddar is mild at first, then it ripens to a stronger flavor. Cheddar cheese is named from a village in England where it was first made.
Low temperatures, long ripening = superior cheese
Colby cheese resembles cheddar but is softer – not cured as long.
Edam cheese is also similar to cheddar, but is reduced to 2.5% fat. You will recognize this cheese easily as it is covered with red paraffin.
Swiss cheese has holes in it due to the gas given off by bacteria in the cheese.
Processed cheeses are natural cheeses that are ground, mixed, heated, and emulsified.
Cheese grades are: AA, A, B, C, and D
Due to the high protein and fat in cheese, it can be used in place of meat.
Cheese is relative low in cost… with exceptions!
Because cheese is high protein food, it must be cooked at low temperature.
Sharp Parmesan, romano, asiago
HARD: (cheese that can be grated) Gruyere, swiss, cheddar, provolone
SEMI SOFT: (too soft to easily grate, too firm to scoop in spoon)
American, feta, bleu, mozzarella, montery jack, muenster
SOFT:(easy to scoop in spoon, easy to spread)
Cream cheese, cottage cheese, ricotta cheese, neufchatel
PROCESSED: Velveeta, cheese whiz
Discovered on accident by a wandering tribesman who stored milk in calf’s stomach
1. What is the oldest of all food manufactured by man?
By whom was it discovered?
2. What nutrients are abundantly found in cheese?
3. In America and throughout most of the world, cheese is made largely from ______ milk.
4. ½ c. cottage cheese = _____ c. milk
1” cube of cheddar cheese = ___ c. milk
5. What should be done with cheese that is beginning to mold?
6. How should cheese be wrapped and stored?
7. Cheese that had been _______ is best used in cooking as the texture is somewhat changed.
8. How should you go about defrosting cheese?
9. Cured cheese is best served at ______ temperature.
Trim away mold – does not harm remaining cheese
airtight wrapper in refrigerator
thaw slowly in the refrigerator
2 - 3
Does the aerosol can require refrigeration after it is opened????
Process cheese is good up to 3-4 weeks in refrigerator, 6-8 months in freezer
Refrigerate slices of (opened) process cheese and cheese food.
Refrigerate loaves and jars after opened.
Most squeeze packages and aerosol cans don\'t need refrigeration,
but check label.
A. B. C.
handful of baking soda at base of flame / put lid over flame
4 - 6
(Your sentences should explain the who, the what, the how!!!)