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CSU FSHN 300 - Cheese

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FSHN 300 1nd Edition Lecture 17 Outline of Last Lecture I. Milk Products in Food PreparationII. Whipped Milk Productsa. Whipped Creamb. Whipped Evaporated Milkc. Whipped Nonfat Dried MilkIII. Storage of Milk ProductsIV. CheeseV. Classification of CheeseVI. Moisture Content ClassificationVII. Cheese Productiona. Milk Selectionb. Coagulationc. Enzyme Coagulationi. Processd. Acid Coagulationi. Two MethodsOutline of Current Lecture I. Cheese Productiona. Whey b. Treating CurdII. Curing and RipeningIII. Purchasing Cheesea. Forms of CheeseIV. Food Preparation with Cheesea. Selecting a Cheeseb. Cooking Cheesec. Serving cheesed. Cutting CheeseV. Storage of CheesesCurrent LectureI. Cheese Production:a. Treating curd to remove more wheyi. Cuttingii. Heatingiii. Salting iv. Knittingv. Pressing b. Whey:i. Sweet Whey: coagulates with enzymesThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ii. Acidic Whey: coagulates with acidiii. Whey cheeses: primost, mysost, gjetost, ricottaiv. Dry whey (food for livestock, processed foods)v. Modified whey products: condensed, protein concentrate, delactosed, demineralizedII. Curing and Ripening:a. Exposing cheese to controlled temperature and during agingb. Curing & Ripening –between 4 weeks and 2+ yearsc. Age intensifies flavors –mild v. sharp cheesed. Flavor -a combination of over 300 volatile and nonvolatile compoundsIII. Processed Cheeses:a. Patented in 1916 by James L. Krafb. Process(Processed) Cheesei. Combining natural cheesesii. Moisture content not over 40%c. Cold-Pack Cheesei. Blending cheeses with milk by products and spicesii. Only from pasteurized milk productsd. Process Cheese Food i. Minimum 51% natural cheeseii. Cheeze Whiz, Velveeta, Kraf Singlese. Process Cheese Spread i. Minimum 51 % natural cheeseii. Sofer, more spreadable productf. Imitation cheeseg. Tofu and other nondairy cheesesIV. Purchasing Cheese:a. Forms of Cheese:i. Blockii. Shredded or slicediii. Individually wrapped sticksiv. Processed cheesev. Cheese powdersvi. Cheese SauceV. Food Preparation with Cheese:a. Selecting a Cheese:i. By: Shreadibility, meltability, oiling, blistering, browning, and stretchabilityb. Cooking Cheese:i. A low temperature, for a short amount of cooking timec. Serving cheese:i. Semi-hard and hard cheese should be served at room temperatureii. Unripened cheeses should be served chilledd. Cutting Cheese:i. A triangular knife should be used with very hard cheesesii. A skeleton knife or steel string should be used on sof cheesesiii. All-purpose cheese knifeVI. Storage of Cheeses:a. Dry storage:i. Process cheese spreadsii. Very hard cheeses (processed down)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.b. Refrigeration:i. Store in original wrapper, in refrigerator doorii. Rewrap tightly iii. Storage times vary by type of cheesec. Frozen: i. Hard cheese only should be frozen d. Mold Removal:i. Hard Cheeses only and 2 inches backThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a


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