* concentrated form of milk *milk is treated so that it curdles (thickens and separates) and changes into CURD- the solid part-made into cheese Whey-

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Presentation transcript:

* concentrated form of milk *milk is treated so that it curdles (thickens and separates) and changes into CURD- the solid part-made into cheese Whey- the liquid part

ripening: <aging process to develop flavor and texture. <Lasts anywhere from 2 weeks- 2 years whey: <liquid portion of milk left after curds settle out. <dried and added to pet foods,ice cream, and candy.

I. DIFFER IN: *Kind of milk - cow, goat, sheep *Amount of salt or seasonings added *Type of bacteria or mold used in ripening/aging *Amount(length) of ripening/aging

II.VERY HARD CHEESE: sharp flavor, dry, usually grated Exampes- Parmesan, romano

Edam, gouda (red wax) Cheddar, colby, monterey jack, provolone III. HARD CHEESE: mild flavor, low moisture, firm texture Examples-swiss-- holes

IV: SEMISOFT CHEESE: strong flavor, pungent (strong) odor examples- brick, muenster, blue cheese, mozzarella

brie IV. SOFT CHEESE: bland flavor, extremely perishable examples: cottage cheese, ricotta cheese cream cheese

V.PROCESS CHEESE: -blend of several cheeses -melts and mixes easily with other foods. Examples: Cheese Whiz, Velveeta, Sandwich slices

PROTEIN VITAMIN A AND D CALCIUM FAT- AMT. DEPENDS ON MILK USED

*To prevent cheese from becoming tough and rubbery use -Low cooking temperatures -Short cooking time *Stir constantly to avoid burning *Cut in small pieces/grate when adding to other food

- Keep refrigerated -Cover cut surfaces to keep from drying out -On hard cheeses, cut off mold and use rest of block -Most can be frozen -Serve at room temperature to bring out flavor