Cheese (Junior Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
ShowHide
Practise the cards
15 cards from this deck
What forms when bacteria & enzymes are added to milk?
What forms when bacteria & enzymes are added to milk?
Curds (solid) and whey (liquid)
Litres of milk needed to make 1kg of cheese
Litres of milk needed to make 1kg of cheese
10 litres
Definition of pasteurisation
Definition of pasteurisation
Heating food/drink to kill bacteria & extend shelf life
First step in cheese production
First step in cheese production
Pasteurisation
What starter culture does to lactose
What starter culture does to lactose
Turns lactose into lactic acid
Temperature when rennet is added
Temperature when rennet is added
Around 30°C
What rennet does to milk
What rennet does to milk
Makes it coagulate (thicken), forming curds & whey
Time for coagulation process
Time for coagulation process
About 40 minutes
Type of cheese if process stops after cutting & draining
Type of cheese if process stops after cutting & draining
Cottage cheese
Purpose of maturing cheese
Purpose of maturing cheese
Allows flavours to develop
How long some cheeses mature for
How long some cheeses mature for
A year or longer
Definition of rennet
Definition of rennet
An enzyme that makes milk coagulate
Definition of curds
Definition of curds
The solid part that becomes cheese
Definition of whey
Definition of whey
The liquid part that is drained off
Mnemonic for cheese production steps
Mnemonic for cheese production steps
Pat's Special Recipe Creates Marvellous Parmesan