Module 2: Production Technology in Traditional Cheeses

1. Which does not cover cheese milk hygiene processes?

Personnel hygiene
Udder care and milking hygiene
Animal health and nutrition
Boiling the milk
10 points

2. While producing traditional cheeses with modern methods, .......must be protected.

Label information
Unique features
Temperature variability
Degree of acidity
10 points

3. To obtain quality cheese; Heat treatment applications for cheese made with rennet should be kept at the ...... pasteurization level.

15 sec at 72°C
30 sec at 62°C
15 sec at 62°C
30 sec at 72°C
10 points

4. Which is not one of the factors affecting raw milk quality?

Total number of microorganisms in raw milk
Homogenization of raw milk
Physical and chemical composition of raw milk
Antibiotic residue in raw milk
10 points

5. Which of the following does not include risks in local cheese production?

Use of milk from different animal species
Chemical
Physical
Biological
10 points

6. .......... count of raw milk is the most important indicator in determining milk quality.

Ph ratio
Total number of somatic cells
Heat value
Color and smell
10 points

7. Approximately how many minutes after the addition of rennet should be cut the clot?

In the range of 30-50 minutes
In the range of 30-80 minutes
In the range of 90-120 minutes
In the range of 40-80 minutes
10 points

8. Which of the following is not the main function of starter culture?

To ensure the formation of lactic acid
Breakdown of proteins and fats
Increasing the amount of casein in cheese
Forming flavor and aroma compounds
10 points

9. What should be the acidity Ph value of raw milk used in cheese production?

It must be at least 6 and at most 7.
It must be at least 5 and at most 6.
It must be at least 7 and at most 8.
It must be at least 4 and at most 5.
10 points

10. It is matured with .... most of the local cheese varieties.

Rennet
Lactic acid bacteria
Some mildews
Heat treatment
10 points