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Test your knowledge and understanding of cheese science and technology

The questions below have been designed to test knowledge and understanding of cheese science and technology. They are based on an E-book that I will eventually incorporate into the site. In the meantime 'browsers' can test their knowledge and understanding of cheese technology by attempting the questions below. A link to most of the answers is also given at the end of the question section. Professor Arthur Hill's E-book on Cheese is also a major free resource and is available at https://www.uoguelph.ca/foodscience/book-page/cheese-making-technology-ebook .

Cheese science and technology questions.

Starters

Many types of cheese making can be described as processes for removing moisture from a rennet gel. This moisture removal process or whey expulsion is termed syneresis.

• List the major factors that influence syneresis.

The following questions are designed to test your understanding of the factors that influence syneresis in commercial cheese manufacturing situations.

• The moisture level in Cheddar cheese is too low. What can the cheese maker do to increase moisture levels? 
• The moisture level in Cheshire cheese is too high. What can the cheese maker do to bring the moisture level down?

 Cheese yield

Standardisation of cheese milk

Mellowing

Modeling can be useful in understanding differences between cheeses

Lawrence and colleagues have developed a model which has been used to select New Zealand Cheddar cheese for maturation and subsequent export.

Pathogen control

Quality issues

There are still several significant engineering challenges in designing mechanised cheesemaking systems. 

Making Cheddar cheese to meet the specifications of major UK supermarkets

View selected answers to cheese science and technology assessment. PLEASE read text below before accessing the selected answers. Note also that only selected questions have been answered.

Please note that while I have taken reasonable precautions to ensure that these freely available answers are factually correct I cannot be held responsible for any financial losses, or other negative consequences of this material being used by anyone, for whatever reason! Note the Ebook covers all the questions above, contains references to the literature; has more examples, diagrams and more emphasis on cheese development.

 

 

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