Chapter 11- Cheese - Soft- light fuzzy mold, white,...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
NTR 307 Chapter 11- Cheese 10/25-27/10 Video Questions o Cheese soaks in bryne solution which contains salt (flavor and preservative) o o Tofu Uses MgCl coagulant Uses soybean Textures: Firm (stir fry), Extra Firm =rubbery, soft (deserts) Under cook = mushy and flavorless o Break up cheeses by rinds (appearance) Hard cheeses- thick rinds, dryer, salted (parmesan) Semi hard- brown orange/gray, smooth melting texture
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Soft- light fuzzy mold, white, pasturized Vain- stuff growing in it, molded, creamy all the way to hard, strong smell Fresh- spreadable, under 2 weeks old o Serve cheese at room temp o Lactose is broken down in aged cheeses by bacteria o Ultra pasteurization is used typically in US (faster, quicker), but changes the flavor (reduce nutrients, deactivates enzymes) o Variety comes from the varying milk that comes o Sheep milk is used more often 1...
View Full Document

This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas at Austin.

Ask a homework question - tutors are online