ACS Body of Knowledge – Domain Seven – Cheese Assessment and Evaluation – Bullet Points, Terms to Know and Links
- 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:
Affinage Affineur Amines Aromatic Hydrocarbons Butyric Acid Clostridium Diacetyl Ethyl lipolysis Natamycin Phenois proteolysis Psychrotrophic Sulfur Umami
Links:
Ivan Larcher Presentation:
file:///C:/Users/marce/Downloads/_Ivan%20Larcher%20Presentation.pdf
Zoe Brickley Presentation is only available at Facebook Cheese Study Group:
https://www.facebook.com/groups/776662035747840/
2007 Cheese Sensory Analysis Presentation at ACS Conference:
file:///C:/Users/marce/Downloads/DOmain%207%202007%20Conference%20Sensory%20Portal%20(1).pdf
Peggy Smith Presentation available at Cheese Study Group:
https://www.facebook.com/groups/776662035747840/
Sensory Evaluation of Dairy Products:
Click to access Sensory%20evaluation%20of%20dairy%20products.pdf
USDA Bulk American Cheese Standards:
Click to access Bulk_American_Cheese_Standard%5B1%5D.pdf
Sensory Evaluation:
http://dairy-technology.blogspot.com/2014/01/requirements-for-sensory-evaluation.html
John Greeley, David Grotenstein and Stephanie Clark Presentation – ACS 2011:
file:///C:/Users/marce/Downloads/_JC-Tutorial-Clark-Greeley%20%20(1).pdf
Foodbourne Pathogens by Lloyd Luedecke:
file:///C:/Users/marce/Downloads/_JC-Tutorial-Clark-Greeley%20%20(1).pdf
CFR Standards for Cheese Styles:
file:///C:/Users/marce/Downloads/9%20CFR%20Standards%20Chart%20(1).pdf
2013 Marc Druart Mold Presentation for Whole Foods:
file:///C:/Users/marce/Downloads/_Molds%20webinar%20April%202013%20Part%201%20(1).pdf
Pink Discoloration in Cheese:
http://phys.org/news/2016-06-scientists-pink-discolouration-defects-cheese.html
Sensory Evaluation in Cheese – Who Should be the Judge:
file:///C:/Users/marce/Downloads/Sensory%20Evaluation%20of%20Cheese_Who%20Should%20Be%20the%20Judge%20(Bodyfelt)%20(1).pdf
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