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oNaturally occurring in the forestomach of calvesDownloaded by Riviera Dresden ([email protected])lOMoARcPSD|3695286
oHelps digestion with milk by separating the curds from the wheyoFound in rennet: extracts from the forestomachCan be bought as a tablet!When placed in milk @ the right temperature, it would coagulate the milk more efficiently & get the curd outRennet is only produced from live calvesThere’s been a shortage of rennetChymosin is the active ingredient in rennetSince 1990, possible to use GMO to produce chymosinIsolate cow gene that codes for the production of chymosin, insert it into plasmid modified yeast cell will produce chymosin on their own!First product of genetic engineering in food supply!Same can be done with microbial cultureoMicrobial culture added at this point to improve the taste of cheeseoThey convert fat fatty acidsprotein amino acidslactose lactic acid, acetic acid, propionic acid etc°°Types of cheeseIn France, it’s claimed to have 365 different types of cheeseFresh cheeseoCottage cheeseoMozzarella (Italy) True mozzarella is made from buffalo milkoCurds (Quebec)Part of poutine: cheese curd, meat gravy, friesSoft-ripened cheeseoRemove more of the whey oPut the cheese in special forms & let it standoInoculate the cheese with some moldoCamembert most well-knownWhite material develops on the skinShould you eat it with the skin?True cheese lovers say remove itDownloaded by Riviera Dresden ([email protected])lOMoARcPSD|3695286
It improves with agingBest when it’s au coulant (running)Associated with Salvador Dali’s painting “Persistence of Memory”Associated with Normandy, Camembert Discovered by a local woman, Marie HareloBrieRelated to CamembertKing of cheese & cheese of kingsAlso has white substance on the skinComes from an area north of ParisNot sold in individual packages like CamembertSold in large wheelsBlue cheeseoRoquefortMade form sheep/ewe milkAged in special caves that have molds which develop in the cheeseAlso possible to inoculate the mold directly into the cheeseDifferent from Camembert & Brie b/c the mold develops within itHas very strong smell (2-heptanone, also alarm signal for bees)Semi-soft cheeseoMore whey than soft cheese is removedoOkaoGoudaoEdamHard cheeseoRemove a lot of the wheyoPress them & age for a long period of timeoSwissEmmentalGruyereHas holes in itMilk is heated up & raked with a harp Put into molds & squeeze out all the liquid, makes it very hardCheese is inoculated with Propionibacterium shermaniiConverts lactic acid into CO2Downloaded by Riviera Dresden ([email protected])lOMoARcPSD|3695286
Gas causes bubbles/holes to formoCheddar (England)Some people concerned that if they eat this while on medicationAntidepressant type of medication called monoamine oxidase inhibitorCheddar cheese contains tyramine which will interfere with the medicationProcessed cheeseo