Milk protein coagulated by the addition of an enyzme such as rennet which produces milk solids (curd) and liquid (whey)
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What is the nutiritonal value of cheese?
Highly concentrated. HBV protein, fat, carbohydrate in the form of sugar (lactose) good source of calcium, potassium, phosphorus, sodium and chloride, vitamin A and D
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How is cheese classified?
Country of origin and place it was made- british (cheddar) french (brie) italian (mozerella)
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How can cheese also be classified?
Methods used to make it- Soft ( brie) semi hard ( port salut) hard (cheddar) soft curd, cottage, quark
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What are the uses of cheese?
sauces, fillings, toppings, dips and spreads, baking, soffles, deserts, fondues
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Other cards in this set
Card 2
Front
What is the nutiritonal value of cheese?
Back
Highly concentrated. HBV protein, fat, carbohydrate in the form of sugar (lactose) good source of calcium, potassium, phosphorus, sodium and chloride, vitamin A and D
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