Questions for Discussion

Appears in

Published 2010

List the three basic components of milk. Explain the characteristics of each component, and describe how each component affects the quality of milk.
List the nine most widely available fresh dairy products in order of milk-fat content, from highest to lowest.
Explain the process of fermentation as it applies to fermented dairy products. List the five changes fermentation causes in milk.
Explain the differences between buttermilk, sour cream, crème fraîche, kefir, and yogurt.
Name and describe the two parts of the first step in cheese making. What ingredient is typically used for the first part? What ingredient is typically used for the second part?
Describe the processes that change a newly formed fresh cheese into a firm interior-ripening cheese. Give an example.
Describe the processes that change a newly formed fresh cheese into a soft surface-ripening cheese. Give an example.
Describe the processes that change a firm interior-ripening cheese into an aged cheese. Give an example.
Discuss the effects of pasteurization on milk to be made into cheese. Include in your discussion the types of cheese producers and how pasteurization pertains to them.
Write a cheese menu for a restaurant or catering operation.

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