Module 1: Business Requirements for Local Cheese

1. Which of the following is not the local cheese of Slovakia?

Ricotta
Slovenska Parenica
Oravsky
Korbacik
10 points

2. Which of the following is not the local cheese of Italy?

Provola of Nebrodi
Tolminc
Canestrato
Sicilian Pecorino
10 points

3. Which of the following is not the local cheese of Slovenia?

Mohant
Kargi Tulum
Velika Planika
Bovec
10 points

4. Which of the following is not one of the Local Cheeses of Eastern and Southeastern Anatolia Region (Turkey)?

Bovec, Nanos, Ricotta Cheeses
Bitlis Küp, Kars Kaşarı, Otlu Lor, Erzurum Sünme, Hınıs Cheeses
İzmir Tulum, Yörük, Kadina Cheeses
Kelle Çökelek, Artvin imansız Cheeses
10 points

5. Which of the following cheeses are some of the local cheeses of Central Anatolia and Black Sea Region (Turkey)?

Yalvaç Küp, Kozan Peyniri, Sürke
Korbacık, Canestrato, Ricotta
Karın Kaymağı, Yayla, Yer, Golot
Elazığ Şafak, Şemdinli Herki, Tortum
10 points

6. Which of the following cheeses are some of the local cheeses of Aegean and Central Anatolian Region (Turkey)?

Bovec, Mohant, Tonya, Ardahan İkizdere Tulum
Sicilian Pecorino, Maiorchino, Slovenska Bryndza
Parenica, Hınıs, Kuru Çökelek, Sürke
İzmir Fesleğen, Süller Tuluk, Testi, Tulum Keşi
10 points

7. Which of the following is not one of the main factors causing cheese losses?

Insufficient raw material quality
Insufficient ripening conditions
Carbonate etc. into raw milk, putting chemicals
Using technological tools and equipment
10 points

8. Which of the following is not the cause of external surface defects in local cheeses?

The use of disorganized dairy facilities
Lack of quality control
Inadequate cleaning of instruments used in the production
Unlicensed and unqualified workers working
10 points

9. Which of the following is the main purpose of ripening local cheeses?

Creating the desired aroma and flavor in cheese
Increasing the profit rate
Creation of quality and safe products
Providing the desired color and texture in the cheese
10 points

10. The most important feature desired in plastic packaging materials to be used in cheese packaging

Having ease of use
Be elastic
Being strong and thin
Does not contain toxic and odorous substances, does not have permeability
10 points