2016 Increase Your Cheese IQ – Bullet Points – Raw Materials Needed for Making Cheese – Marcella The Cheesemonger International Guilde des Fromagers
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2016 Increase Your Cheese IQ – Bullet Points – Raw Materials Needed for Making Cheese

Books to Read

Books to Read

More bullet points for increasing your cheese IQ (some of these may have been covered in my other bullet point pages ).

These bullet points are designed for those who want to know more about our wonderful world of cheese and particularly those who may be taking any upcoming certification exams.

American Cheese Society Body Of Knowledge – Domain 1 – Raw Materials For Cheesemaking

American Cheese Society Body Of Knowledge – Domain Two – Cheesemaking Processes. In addition to the Body of Knowledge, the ACS has also prepared a bibliography of books recommended to implement your studies.

Raw Materials Needed for Making Cheese:

  • Know common breeds of milk-giving animals: cow, sheep, goat. (ACS BOK 1)
    • Lactation periods for common milk-giving animals. (ACS BOK 1)
    • Milk yield for common milk-giving animals. (ACS BOK 1)
    • Definition of drying off. (ACS BOK 1)
      • When and why used. (ACS BOK 1)
  • Know components of milk. (ACS BOK 1)
    • Know the solids and % of each in milk – cow, sheep, goat, buffalo. (ACS BOK 1)
    • What are the principal minerals in milk? (ACS BOK 1)
  • Definition of Calcium chloride. (ACS BOK 1)
    • Using it to get the most out of cheese. (CS BOK 1)
  • Demineralization in milk refers to what? (ACS BOK 1)
  • Difference between Grade A and Grade B milks (ACS BOK 1)
    • Factors that affect milk quality. (ACS BOK 1)
    • Know what contributes to the quality of milk. (ACS BOK 1)
    • Know Somatic Cell Count level – acceptable and unacceptable. (ACS BOK 1)
  • Lactose definition. (ACS BOK 1)
    • Lactose Intolerance to milk. (ACS BOK 1)
  • Definition of raw milk. (ACS BOK 1)
    • Know most common pathogens found in raw milk. (ACS BOK 1)
    • % of pathogens in raw milk. (ACS BOK 1)
    • Know why psychrotrophic bacteria is the one most prevalent types found in raw milk. (ACS BOK 1)
  • Pasteurization: Know primary reasons to pasteurize milk and common methods used to pasteurize milk. (ACS BOK 1)
    • Know which bacteria are resistant to pasteurization. (ACS BOK 1)

      Cheesemakers, after hours

      Cheesemakers, after hours

    • How to prevent contamination after pasteurization. (ACS BOK 1)
  • Definition of sterilization (ACS BOK 1)
  • Definition of thermization. (ACS BOK 1)
    • Know times and temps for thermized milk. (ACS BOK 1)
  • Know bacteriophage. (ACS BOK 1 & 2)
  • Definition of Pseudomonas fluroescens  (ACS BOK 1)
    • Understand its effect on milk (ACS BOK 1)
  • Casein definition (ACS BOK 1)
    • Make-up of protein in milk(ACS BOK 1)
    • Definition of proteolysis. (ACS BOK 1)
      • Understand the consequences of proteolysis. (ACS BOK 1)
  • Definition of rennet. (ACS BOK 1 & 2)
    • Types of rennet and source of each. (ACS BOK 1 & 2)
    • Understand how rennet works. (ACS BOK 1 & 2)
  • Why microorganisms and enzymes are added to milk (ACS BOK 1)
    • Know what micro-organisms do. (ACS BOK 1)
    • Factors that influence enzyme and microorganisms activity (ACS BOK 1)
    • Know main cultures that affect flavor and/or styles of cheese (ACS BOK 1 & 2)
      • Rind cultures (ACS BOK 1 and 3)
    • Definition, use and types of lipase. (ACS BOK 1)
    • Why flavors are added during cheesemaking process. (ACS BOK 1 & 2)
  • Understand pH ranges as it relates to milk and cheese. (ACS BOK 1,2 and 3)
    • pH effect on mold-ripened cheese
    • pH level and meltability of cheese
    • pH and watering off
    • pH level in milk before cultures are added
    • pH 5 – 5.4
    • pH 4.95 – 5.2
    • pH 4.6 – 4.9
    • pH where milk coagulates without rennet
    • result of stopping pH in a stabilized brie at 5.1
  • Understand water activity and how it relates to cheese. (ACS BOK 1 & 5)
    • Know level of water activity and pH to allow OOR displays of cheese (ACS BOK 1 & 5)
  • Definition of artisan. (ACS BOK 1)
  • Definition of transhumance. (ACS BOK 1)
  • Definition of farmstead. (ACS BOK 1)
  • Definition of adjuncts. (ACS BOK 1)
    • How and why used. (ACS BOK 1)
  • Salt in cheesemaking. (ACS BOK 1 & 2)
    • How and why used. (ACS BOK 1 & 2)
Brad Sinko, Cheesemaker

Brad Sinko, Cheesemaker

Please refer to my earlier bullet point list (created in 2015) for more terms and words you need to know.

Next – Cheesemaking Processes.

Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include CheesemakersACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.

List of all Interviews from 2013: Cheesemakers, Cheesemongers.

List of 2015-16 Cheese Professionals.

List of all Cheese Professionals Bios.

Please “Like” MarcellaTheCheesemonger Page on FaceBook.

Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!

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