2018 ACS BOK Domain 6 – Affinage – Sample Questions with Answers

2018 ACS BOK Domain 6 – Affinage – 20 Sample Questions

Again, my apologies fro no bibliography and the format – can’t seem to get wordpress and word to work in harmony… again, if you find errors, please email me. My email address is on my About Me page.

Sample Question 1.) The washing of the Challerhocker rind creates the aroma of:

Peanuts

Walnuts

Bacon

Dirty Socks

Sample Question 2.) Sulfur compounds create which aroma?

Earthy

Cauliflower

Vomit

Pine trees

Sample Question 3.) During the aging process, lactose is turned into the following:

Lactic acid

Casein

Tyrosine

Whey

Sample Question 4.) Fermentation is a metabolic process that converts:

Sugar into acids, gases or alcohol

Yeasts into sugar, salts and acids

Salts into acids, gases or alcohol

Bacteria into sugar, gases and lactose

Sample Question 5.) Which of the following would be a reason for using adjunct cultures during production?

Acidification

Temperature control

Flavor development during ripening

Firmer set

Sample Question 6.) According to its AOC regulations, Comte must be aged a minimum of:

60 days

75 days

90 days

120 days

Sample Question 7.) The white crystalline deposits on the outside of cheddar are most often:

Tyrosine

Calcium lactate

Sodium Chloride

Penicillium candidum

Sample Question 8.) What is the scientific name for cheese mites?

1. casei
2. tyrophage
3. arachnidae
4. casei

Sample Question 9.) Morge is most closely associated with which process of production in cheese?

Milk handling

Affinage

Curd cutting

Establishing coagulant strength

Sample Question 10.) Which word best describes the texture of friable cheese?

Crumbly

Soft

Pliable

Wet

Sample Question 11.) Which is not responsible for crystallization in cheese:

Calcium lactate

Tyrosine

Calcium Chloride

Calcium Phosphate

Sample Question 12.) A bloomy-rind cheese with a thick and detached rind may have suffered from what problematic condition while aging?

Excess humidity

Insufficient humidity

Too cold

Insufficient airflow

Sample Question 13.) The gritty crystals on some washed rind cheeses may be all except:

Calcium carbonate

Calcium phosphate

Sodium chloride

Magnesium ammonium

Sample Question 14.) The moist reddish bacteria smear that helps ripen washed rind cheeses is:

Penicillium candidum

Brevibacterium linens

Brine

Lactobacullus helveticus

Sample Question 15.) Which cheeses are particularly susceptible to spoilage due to bacteria?

Cheeses with a low pH

Cheeses with a high pH

Cheeses made from raw milk

Cheeses made from pasteurized milk

Sample Question 16.) What is the result of proteolysis in a soft-ripened cheese?

It created a reddish color on the rind

It causes the breakdown of fats

It creates the creamy ridge under the rind

It thickens the outside rind

Sample Question 17.) What type of culture grows better in higher Temperatures?

Mesophilic

Thermophilic

Rennet

Starter Culture

Sample Question 18.) The ideal temperature in aging caves, which allows proper aging pace; keeps the rinds from cracking and warm enough for the cheese to mature while preventing spoilage, is:

40 – 50F

45 – 55F

50 – 60F

55 – 65F

Sample Question 19.) A customer complains about a moldy layer on the surface of their aged cheddar. Likely it is:

B. Linens

Tyrosine

Calcium phosphate

Calcium lactate

Sample Question 20.) In a surface-ripened cheese, which organism is typically the first to colonize the rind?

Mold

Bacteria

Yeast

Rennet

Answers: 1 – 1; 2 – 2; 3 – 1; 4 – 1; 5 – 3; 6 – 4; 7 – 2; 8 – 4; 9 – 2; 10 – 1; 11 – 3; 12 – 1; 13 – 3; 14 – 2; 15 – 2; 16 – 3; 17 – 2; 18 – 3; 19 – 4; 20 – 3

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