1. From what types of materials are cheeses made? 2. Distinguish between the fol
ID: 216190 • Letter: 1
Question
1. From what types of materials are cheeses made? 2. Distinguish between the following: a. hard and soft cheese b. ripening and salting c. curd and whey How are the characteristic holes or "eyes" in Swiss cheese produced? What microorganisms are specifically involved in yogurt production? Why was the milk heated before the introduction of the yogurt culture? aphatwould happetto ayogurtpreparatiottfr?%gelatin 3. 4. 5. 6 solution was added to it? 7. What is a homolactic acid bacterium? 8. What is the Embden-Meyerhoff-Parnas pathway?Explanation / Answer
**** A colander is used for draining whey from cheese curds. Any non-reactivematerial (plastic, metal, enamel) will work. **** The cheeses are ripened by bacteria or mold. Cheddar, Swiss, Colby, brick and Parmesan are bacteria-ripened hard cheeses. Blue, Roquefort, Camembert and Brie are mold-ripened cheeses. Because aging depletes cheese of moisture, hard cheese is drier -- and harder -- than soft cheese. **** Eyes are the round holes that are acharacteristic feature of Swiss-typecheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyesare bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese
*** The main (starter) cultures in yogurtare Lactobacillus bulgaricus and Streptococcus thermophilus
****Fresh milk is inoculated with thermophilic (heat-loving) beneficial bacteria. The bacteria culture theyogurt by eating milk sugars andmaking lactic acid.
*** It is an anaerobic fermentation reaction that occurs in some bacteriaand animal cells, such as muscle cells. ... In homolactic fermentation, one molecule of glucose is ultimately converted to two molecules of lactic acid.
***
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