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Bacteria and Mold: The Microbiology of Cheesemaking

Instructions:

Choose an answer and hit 'next'. You will receive your score and answers at the end.

question 1 of 3

The factor that is most responsible for the flavors and colors of cheeses such as blue cheese and Roquefort is

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1. Curdling is

2. Lactic acid bacteria

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About This Quiz & Worksheet

Mold and bacteria play a very important role in producing cheese from milk. The following quiz/worksheet combo will teach you more about the microbiology involved in the process and will test you with multiple choice questions related to microbiological definitions and processes.

Quiz & Worksheet Goals

Use these assessment tools to assess your knowledge of:

  • What gives a cheese its flavor and color
  • The definition of the curdling process
  • What lactic acid bacteria does
  • Why rennin is added to cheeses

Skills Practiced

This worksheet and quiz let you practice the following skills:

  • Knowledge application - use your knowledge to answer questions about the roles that mold and bacteria play in cheese production
  • Defining key concepts - ensure that you can accurately define main terms, such as rennin and curdling
  • Information recall - access the knowledge you've gained regarding what gives different cheeses their unique colors and flavoring

Additional Learning

To learn more about how cheese is produced, review the corresponding lesson on using bacteria and mold in cheesemaking. This lesson covers the following objectives:

  • Examines the history of how cheese was made
  • Discusses the role that microbiology plays in the cheesemaking process
  • Identifies the ripening and aging of cheese and how it is accomplished
  • Explores how curdling is the first step in the production of cheese
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