8.3 Concept Review Cheese Cookery and Varieties

  1. What textural differences are there between acid and rennin coagulated cheeses?

 

 

 

  1. Define changes that occur in the protein, lipid and moisture of aged or ripened cheese.

 

 

 

  1. How does processing of cheese affect the blending properties of the cheese?

 

 

 

  1. What vitamin precursor is responsible for the orange color of some Cheddar cheeses?

 

 

 

  1. What reaction is responsible for the color and flavor of gjetost cheese? What other product(s) in the milk and cheese laboratories have exhibited the same qualities?

 

 

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