ACS Body of Knowledge – Domain Seven – Cheese Assessment and Evaluation – Bullet Points
- Begin your study with ACS BOK Domain Seven – Cheese Assessment and Evaluation
- You should know how to evaluate and assess the quality of cheese using your five senses: sight, smell, taste, touch and sound.
- Evaluation of cheese begins with the cheesemaker and Affineur and continues throughout the chain to the distributor, retailer and ending with the consumer.
- Evaluation includes appearance, taste, smell, texture to determine condition of cheese and evaluate how the cheese will age in the following weeks.
- Know what constitutes “bad cheese”. i.e. ammonia smell indicates that soft-ripened cheeses are over-ripe and no longer edible.
- Understand what conditions will affect the quality and life of the cheese: quality of the milk; treatment of the milk; cleanliness of the manufacturing facility; temperature along the cold chain; packaging to protect the cheese along the supply chain; cleanliness of distributor and treatment of the cheese; cleanliness of the retail facility and treatment of the cheese.
- What causes textures and irregularities in cheese.
- Understand the different crystals in cheese.
- Know flavor defects.
- Know mechanical defects.
- Know rind/surface defects.
- Know odor defects.
- Know texture defects.
- Know origins of defects: milk composition, feed, moisture content, acid development, proteolysis, lipolysis, bacterial contamination, pathogens, yeast, mold, defects in packaging and shipping deficiencies.
- Each family has unique characteristics. Familiarize yourself with the basic characteristics.
- Each family has its own set of tendencies for defect. Know these.
- Familiarize yourself with the standards of specific cheese types: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133
Terms to know:
Amines Aromatic Hydrocarbons Butyric Acid Clostridium Diacetyl Ethyl lipolysis
Natamycin Phenois proteolysis Psychrotrophic Sulfur Umami
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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