84.
Complete the following statements related to aging cheese.
a.
Cheese is aged to increase the
and improve the flavor. Cheese
increases in
with age.
b.
Aging, or curing, changes the body of the cheese from a rubbery to a
texture.
85.
Fill in the blanks related to the 3 classes of Cheddar cheese.
a.
Class 1.
. Minimum age, pasteurized,
days;
unpasteurized,
days
b.
Class 2.
. Minimum age,
months.
c.
Class 3.
. Minimum age,
months.
86.
Match the style of Cheddar cheese in Column I to the description and weight
range in Column II.
COLUMN I
COLUMN II
(1)
Style a.
a.
Rindless cheese, 40 to 80 pound blocks
or loaves of 5 to 20 pounds.
(2)
Style b.
b.
Daisies or triplets, 20 to 25 pounds.
(3)
Style c.
c.
Longhorns, 11 to 13 pounds.
(4)
Style d.
d.
Print loaves, 5 pounds.
(5)
Style e.
e.
Cheddars, 70 to 78 pounds.
(6)
Style f.
f.
Flats or twins, 32 to 37 pounds.
MD0715
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