Chapter 17: Dairy Products II

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Chapter 17: Dairy Products II Mrs. Karen Swope Food and Fitness Columbian High School

CHEESE What kinds of milk are used in cheese making? Cows, goats, ewes, water buffalo, reindeer, and others.

How is cheese made? The milk is coagulated. Rennet is added. The milk solids (curds) are separated from the liquid (whey). The curds are pressed. The cheese is aged. https://www.youtube.com/watch?v=jBPYopcoeqs&feature=em-share_video_user

Kinds of cheese: UNRIPENED They are ready for marketing as soon as the whey has been removed. They are not aged. They are mild in flavor. Example: cottage cheese

Kinds of cheese: UNRIPENED Unripened cheeses are white or very pale in color. They are very perishable. Can be eaten plain or used in recipes. Examples: cream cheese, farmer’s cheese, ricotta

Kinds of cheese: RIPENED Controlled amounts of bacteria, mold, yeast, or enzymes are used to ripen (age) cheese. Examples: cheddar, Swiss, mozzarella

Kinds of cheese: RIPENED Ripening the cheese develops distinct flavors, textures, and sometimes color. Cheeses are aged from 2 wks to 2 years. Examples: Blue, Colby, Edam, Gouda

Kinds of cheese: Process Process cheese is a blend of ripened and unripened cheeses. It is smooth and creamy Examples: Velveeta, individually wrapped cheese slices.

Cooking with Cheese Cheese is a high protein food, too high of heat will over coagulate the protein causing it to be tough and rubbery. Cheese that is shredded or cubed will melt and blend more easily. Process cheese will melt and blend more easily because of the emulsifiers in them.

Cooking with Cheese To avoid scorching, use medium low heat or a double boiler. Cheese can be microwaved. Use a lower setting and careful timing. Over microwaved cheese can turn hard, oils will separate out, and it can burn. Some cheeses melt better than others. Hard textured cheeses don’t melt well.

Many Kinds of Cheese