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Cheesemaker: Quiz


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Question 1: Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean, ________ flavour is required.
Acid–base reactionOxygenAcid dissociation constantAcid

Question 2: In modern industrial cheesemaking ________ (sometimes called creameries) the craft elements of cheesemaking are retained to some extent, but there is more science than craft.
Industrial RevolutionManchesterFactoryBirmingham

Question 3: The milk may be from a ________, goat, sheep or buffalo, although worldwide cow's milk is most commonly used.
Wild boarCattleWater BuffaloDeer

Question 4: This is seen particularly in factories that use ________.
Numerical controlComputer-aided manufacturingDirect numerical controlComputer-aided engineering

Question 5: Cheesemaking may originate from nomadic herdsmen who stored milk in vessels made from the sheeps' and ________' stomachs.
Domestic sheepCattleGoatLivestock

Question 6: Rennet contains the enzyme chymosin which converts ________ to para-kappa-caseinate (the main component of cheese curd) and glycomacropeptide, which is lost in the cheese whey.

Question 7: Saint-Nectaire, may also be influenced by ________ which contribute flavour and coat texture.

Question 8: As with many foods the presence of water and the bacteria in it encourages ________.

Question 9: When during the fermentation the cheesemaker has gauged that sufficient lactic acid has been developed, rennet is added to cause the ________ to precipitate.

Question 10: Bacteria which produce only lactic acid during fermentation are homofermentative; those that also produce lactic acid and other compounds such as carbon dioxide, alcohol, ________ and ketones are heterofermentative.
Carboxylic acidAlkeneAldehydeAlkyne


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