Explore key concepts of cheese production in animal husbandry, from milk selection to maturation processes. Sharpen your knowledge on agricultural techniques and the science behind cheese-making.
Which animal's milk is traditionally used to make Roquefort cheese in commercial agriculture?
Explanation: Sheep's milk is specifically used for authentic Roquefort cheese due to its suitable fat and protein content. While goat, cow, and buffalo milk are all used for various cheeses, they do not produce Roquefort by legal and traditional standards.
What is the primary function of rennet in cheese production within agriculture?
Explanation: Rennet contains enzymes that help coagulate milk, separating it into curds and whey. It does not add flavor, act as a preservative, or provide color; those roles are served by other agents or processes.
Why is salt added during the cheese production process in animal husbandry?
Explanation: Salt enhances the flavor of cheese and acts as a preservative by inhibiting unwanted microbial growth. It does not increase moisture, speed coagulation, or reduce fat content.
In cheese-making, what is the main role of starter bacterial cultures?
Explanation: Starter cultures convert lactose into lactic acid, lowering pH and aiding curd formation. They do not add color, rapidly break down fat, or remove all bacteria from milk.
Which change most commonly occurs in cheese during the maturation (aging) stage?
Explanation: Aging primarily develops deeper flavors and often alters texture. Spoilage is minimized under controlled conditions, milk does not become sweeter, and curds have already been produced before aging.