Cheese (Leaving Cert Home Economics): Flashcards
📚Flashcards
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15 cards from this deck
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Practise the cards
15 cards from this deck
Main proteins in cheese
Main proteins in cheese
Casein and whey proteins
Complete proteins contain
Complete proteins contain
All essential amino acids
Calcium in cheese benefits
Calcium in cheese benefits
Strong bones and teeth
Vitamin B12 function
Vitamin B12 function
Red blood cell formation & neurological function
Cheese benefit for dental health
Cheese benefit for dental health
Stimulates saliva production
Risk of high saturated fat in cheese
Risk of high saturated fat in cheese
Elevated cholesterol levels
Lactose levels in aged cheeses
Lactose levels in aged cheeses
Lower lactose levels
Pasteurisation temperature & time
Pasteurisation temperature & time
72°C for 15 seconds
Starter cultures convert lactose to
Starter cultures convert lactose to
Lactic acid
Rennet function in cheese-making
Rennet function in cheese-making
Coagulates milk proteins
Scalding temperature in cheese production
Scalding temperature in cheese production
39°C
Purposes of adding salt to cheese
Purposes of adding salt to cheese
Flavour, preservation, controls moisture
Cheese storage temperature range
Cheese storage temperature range
4°C to 8°C
Proper cheese wrapping material
Proper cheese wrapping material
Parchment or wax paper (not airtight)
Effect of cooking on cheese flavour
Effect of cooking on cheese flavour
Can intensify flavours