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Cheese

The document outlines the objectives, composition, production steps, types, nutritive value, and uses of cheese. It details the challenges of digesting cheese and provides storage recommendations. Additionally, it includes evaluation questions related to cheese knowledge.

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32 views24 pages

Cheese

The document outlines the objectives, composition, production steps, types, nutritive value, and uses of cheese. It details the challenges of digesting cheese and provides storage recommendations. Additionally, it includes evaluation questions related to cheese knowledge.

Uploaded by

nh4sd78tf6
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHEESE

OBJECTIVES

1. Differentiate between curd and whey.


2. Outline the steps in the production of cheese.
3. Identify the various types of cheese.
4. State the nutritive value of cheese.
5. Explain the effect of heat on cheese.
6. Give the uses of cheese in food preparation.
COMPOSITION OF CHEESE

Cheese is milk that can be classified as either natural cheese or processed cheese.
it is the curd of milk made by the coagulation of casein. carotene is added for
color.

IT TAKES ABOUT 1 LITRE OF MILK TO MAKE 4 OZ OF CHEESE.


PRODUCTION OF CHEESE

1. Formation of curds with acid produced by lactic acid- producing


bacteria and or coagulating enzyme.

2. Cutting the curd into pieces to allow the escape of the whey

3. Heating the curd into small particles and hasten the expulsion of the
whey.

4. Draining, knitting or stretching, salting and pressing the curd; salt is


added for flavor

5. Curing and ripening


TYPES OF CHEESE
OTHER TYPES
UNRIPENED CHEESE EG. RICOTTA, CREAM CHEESE, FETA

PROCESSED CHEESE- CHEESE WHIZ, CHEESE SAUCE


Nutritive value of cheese

Same as milk
USES OF CHEESE IN FOOD PREPARATION

1. As a main dish- mac and cheese


2. To flavor sauces eg. cheese sauce
3. For cheese pastry eg. cheese straws
4. After meal savouries eg cheese and biscuit
5. As snacks eg cheese omelet
6. As a garnish eg. salads
7. Dips and spread
METHODS OF COOKING CHEESE

Grilling, frying, baking.( grilled cheese sandwich, cheese aigrettes)


REASONS WHY CHEESE IS DIFFICULT TO DIGEST

1. It is highly concentrated
2. Has a high proportion of fat.
3. forms a waterproof coating over the proteins which delays
their digestion in the stomach.
4. overcooking causes the protein to become tough and
stringy.
TO AID DIGESTION

● chew well or cut into small pieces, grate or shred.


● cook with gentle heat.
● Serve with highly flavoured seasoning. eg mustard to stimulate
digestive juices.
Storage:
● should be kept in the refrigerator to prevent the growth of
moulds.
● freezing can preserve cheese but it will crumble easily when
thawed.
● keep wrapped else It will absorb the flavours of other foods.
Reason for adding bacteria to cheese during production- To convert the lactose in
milk to lactic acid.

Salt

Rennet

pasteurization
Evaluation
1.Most of the cheese that we eat is a product of:

A. Goat
B. Cow milk
C. Cow
D. Goat milk
2. Which cheese is best for baking.

A. Parmesan cheese
B. Goat cheese
C. Cheddar cheese
D. Crest cheese
3. Which is the preferred cheese when making pizza?

A. Cheddar
B. Processed
C. Provolone
D. mozzarella
4. All of these can be found in cheese EXCEPT:

A. Iron
B. Protein
C. Vitamin A
D. Casein
5. All of these are methods of heat treatment during milk and cheese production
EXCEPT:

A. Pasteurization
B. Ultra heated treatment
C. Homogenization
D. Sterilization
6. Whey is

A. The cream that settles at the top when milk is heated


B. The liquid that is remained when milk is heated
C. Over Ripened cheese
D. A type of cheese
7. What enzyme is added to cheese for curdling to take place?

A. Papain
B. Pepsin
C. Rennet
D. Salivary amylase
8. After eating a large piece of cheddar cheese and bread for dinner, Kurly
complained of indigestion. What should she have done?

A. Melt the cheese in the toaster.


B. Grate the cheese
C. Made a cheese paste
D. All of the above

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