1. Is casein a protein, carbohydrate or fat?

Question

2. Is lactose a protein, carbohydrate or fat?

3. Why do the trucks that transport milk have special stainless steel insulated tanks?

4. What is pasteurisation and why does milk need to be pasteurised?

5. Label each description with the proper word from the list below:
_________________________ clumps created by chymosin
_________________________ allows lactic acid to build up and create a firmer, more elastic texture
__________________________ salty water that provides flavour and kills unwanted bacteria
__________________________ lactic acid or rennet is added
__________________________ an enzyme that helps with the formation of clumps
__________________________ found in the fourth stomach lining
__________________________ liquid that remains after curdling
Word List
Coagulation Chymosin Rennet Curds
Whey Heating Brine Bath

6. Complete the following Table on the characteristics of different cheeses.
Level of Ripening Maturation Characteristics Example Cheeses
Unripened cheese Matured around ___ moisture level feta
____ Weeks ___ fat content
___ texture
Ripened Cheese ____ mature to ____ flavoured Cheddar
__ mature ____ or crumbly texture
________ Cheese Matured ___ moisture level Pecorino
___ flavour ________
___ texture _______

Answer 1

Sure! Here are the answers to your questions:

1. Is casein a protein, carbohydrate or fat?
   Casein is a protein.

2. Is lactose a protein, carbohydrate or fat?
   Lactose is a carbohydrate.

3. Why do the trucks that transport milk have special stainless steel insulated tanks?
   The trucks have special stainless steel insulated tanks to keep the milk at a low temperature and minimize bacterial growth, ensuring that the milk stays fresh and maintains quality during transportation.

4. What is pasteurisation and why does milk need to be pasteurised?
   Pasteurisation is a heat treatment process that kills harmful bacteria and pathogens in milk without significantly affecting its nutritional value. Milk needs to be pasteurised to ensure safety for consumption and to extend its shelf life.

5. Label each description with the proper word from the list below:

   • Curds - clumps created by chymosin
   • Heating - allows lactic acid to build up and create a firmer, more elastic texture
   • Brine - salty water that provides flavour and kills unwanted bacteria
   • Coagulation - lactic acid or rennet is added
   • Chymosin - an enzyme that helps with the formation of clumps
   • Rennet - found in the fourth stomach lining
   • Whey - liquid that remains after curdling

6. Complete the following Table on the characteristics of different cheeses.

Level of Ripening          | Maturation     | Characteristics                      | Example Cheeses
--------------------------|----------------|-------------------------------------|---------------
Unripened cheese          | Matured around | High moisture level                 | Feta
                          | 0-4 Weeks      | Low fat content                     |
                          |                | Soft texture                        |
--------------------------|----------------|-------------------------------------|---------------
Ripened Cheese            | 4-12 mature to | Medium flavoured                    | Cheddar
                          | 4-12 Months    | Firm or crumbly texture             |
--------------------------|----------------|-------------------------------------|---------------
Aged Cheese               | Matured        | Low moisture level                  | Pecorino
                          | over 12 months | Strong flavour                      |
                          |                | Hard texture                        |

Feel free to ask if you need more information or further assistance!