79.
Steps in the manufacture of Cheddar cheese are in Column II. They are not
listed in the order in which they are accomplished. In Column I, re-arrange the steps in
correct sequence.
COLUMN I
COLUMN II
(1)
a.
Salting.
(2)
b.
Hooping and pressing.
(3)
c.
Curing.
(4)
d.
Cooking.
(5)
e.
Ditching.
(6)
f.
(7)
g.
(8)
h.
Adding the additives.
(9)
i.
Setting.
(10)
j.
Cutting the curd.
80.
Complete the following statements related to cheesemaking.
a.
The starter for cheese is added after the milk in the cheese vat is brought to
a temperature of about
.
b.
Calcium chloride and rennet are added to the milk to
the
so as to form the
.
c.
The process of forming the curd takes
minutes.
d.
After the curd is cut and cooked, the whey is drained. Then, the curd is
permitted to
for a short time, about
minutes.
e.
Slabs of curd are piled on one another, usually
slabs high, and the piles
turned every
minutes. This process is called
.
MD0715
1-71