Science of Cheese and Cheesemaking: Test Your Knowledge
As a budding cheesemaker, you may want to check out the Dairy Science and Food Technology website. It is a fascinating site for both students and professionals dedicated to science and technology within the dairy industry.
If you’re still getting the hang of things like starter cultures and the FDM (fat in dry matter) of cheese, browse this site for some interesting facts as well as some articles the challenge the less science-y among us. High school nightmares aside, there’s an interesting quiz where you test your knowledge of cheese technology. Here’s a sample of what’ you’ll be in for. You may want to spend some time on the site before attempting.
7. Many types of cheesemaking can be described as processes for removing moisture from a rennet gel. This moisture removal process or whey expulsion is termed syneresis.
• List the major factors that influence syneresis.
23. What is the concentration of fat in
(a) unseparated whey =
and
b) separated whey =
from Cheddar manufacture?
32. Explain how bitter off flavours sometimes develop in cheese.
33. Outline strategies to avoid bitterness.
(I love this last one!)
Test your knowledge of cheese.
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- How To Become a Cheesemaker: Leave Your Job
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Tags: cheese science, cheese technology
