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2018 ACS BOK DOMAIN 5: CHEESEMAKING – SAMPLE QUESTIONS WITH ANSWERS

By marcellaPosted on

Here are 25 sample questions for cheesemaking domain. My apologies that I have not had the time to create a bibliography for the questions. However, the answers follow the questions. Also, for some strange reason this wordpress program changed the answers from letters to numbers. I converted them and I think I got them all correct but if I didn’t, please let me know. My email is located on my About Me page.

2018 ACS BOK – Cheesemaking Domain Sample Questions:

Sample Question 1.) According to the CYS (Cyprus Organization for Standardization) Standard 94:1985, which of the following recipe ingredient combinations is allowed when making Halloumi:

  1. Goat, sheep and cow’s milk, rennet, salt, mint.
  2. Goat milk, rennet, mint.
  3. Cow’s milk, rennet, salt, mint.
  4. Sheep and goat milk, salt, mint.

Sample Question 2.) Cheesemakers may use prematuration of raw milk as an optional cheesemaking step to:

  1. Kill pathogens.
  2. Limit the growth of cold-loving psychotrophic microbes.
  3. Develop earthy flavor profile in Camembert.
  4. Control rennet activity in subsequent cheesemaking steps.

Sample Question 3.) During cheesemaking, the curd is determined ready to be cut into evenly sized pieces when:

  1. The whey is still milky.
  2. The curd has achieved grainy edges.
  3. Surface tension has not been reached
  4. The sides of the curd are smooth.

Sample Question 4.) The primary pathogen of concern for pregnant women when eating cheese is:

  1. Listeria Monocytogenes
  2. Salmonella enterica
  3. Coli
  4. Staphylococcus aureus

Sample Question 5.) Which cheese is usually made with vegetarian rennet:

  1. Grana Padano DOP
  2. Blue Stilton PDO
  3. Comte AOC
  4. Brie de Meaux AOC

Sample Question 6.) Washing curd during the cheesemaking process makes the flavor profile:

  1. Peppery
  2. Sweeter
  3. Lemony
  4. Catty

Sample Question 7.) Name the bacteria that can create the formation of eyes in Gouda cheeses:

  1. Propionibacterium freudenreichii
  2. Lactococcus lactis ssp. lactic
  3. Lactococcus lactis ssp. cremoris
  4. Leuconostoc cremoris

Sample Question 8.) Heating the curd during the cheesemaking process makes the finished product

  1. Free of contamination
  2. Friable
  3. Easier to melt
  4. Have a harder rind

Sample Question 9.) In France, what is the difference between a double crème and a triple crème cheese:

  1. 10% more cream added to milk to produce triple crème
  2. 25% more cream added to milk to produce triple crème
  3. 15% more cream added to milk to produce triple crème
  4. 5% more cream added to milk to produce triple crème

Sample Question 10.) The PDO Regulations for Parmigiano Reggiano as of August 2011 include:

  1. The morning milking is to be skimmed and mixed with the previous evening’s milk.
  2. A maximum of 15% of the morning milking may be set aside to make cheese the following day.
  3. In summer, the room temperature in the maturing facility may not be lower than 21°C.
  4. The milk may be heat treated but not pasteurized.

Sample Question 11.) What is the legal definition of pasteurization?

  1. Heat uncultured milk at 145F for 30 minutes or 161F for 15 seconds
  2. Heat cultured milk at 145F for 15 minutes
  3. Heat uncultured milk to 165F for 20 minutes
  4. Heat the curds to 160F during cheesemaking

Sample Question 12.) What is the approximate pH of cow’s milk before cultures are added?

  1. 5.6-6.0
  2. 6.4-6.8
  3. 6.8-7.2
  4. 7.2-7.6

Sample Question 13.) What does “washed-curd” mean?

  1. The individual curds are rinsed with warm water before hooping
  2. Another term for post-production brining
  3. Same as washed rind
  4. Whey is released from the vat; water is added to slow acidification.

Sample Question 14.) What is the legal definition of raw milk cheese, according to the raw milk cheesemakers’ association?

  1. Cheese produced from milk that, prior to setting curd, has not been heated above temperature of milk (104F) at time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations
  2. Cheese produced from unpasteurized milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations
  3. Cheese produced from one herd’s milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.
  4. Cheese produced by hand using traditional methods and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.

Sample Question 15.) Why do cheesemakers, such as Jasper Hill Farm choose Ayrshire cows?

  1. The animals are more compact, and better suited to walking the steep hills of northern Vermont
  2. Their milk yield is lower but the fat and protein content higher than any other breed
  3. The fat globules are smaller, and the milk less prone to flavors of rancidity.
  4. The breed was created in northern France expressly for cheese and butter production.

Sample Question 16.) Lipolysis is desirable in hard Italian cheese because it:

  1. Makes the cheese glisten with triglycerides
  2. Coagulates proteins to firm up texture
  3. Liberates short chain fatty acids that contribute to flavor
  4. Excretes fat globules for a lower overall fat content

Sample Question 17.) Which bacterial pathogen has the longest incubation period?

  1. Salmonella Typhi
  2. Campylobacter
  3. Staphylococcus Enterotoxin
  4. Listeria Monocytogenes

Sample Question 18.) Which characteristics best exemplify a lactic-set cheese?

  1. Bloomy rind, high moisture
  2. Short texture, high acid
  3. Soft-ripened, low acid
  4. Long texture, low moisture

Sample Question 19.) What is the average fat content in sheep milk?

  1. 4%
  2. 6%
  3. 8%
  4. 10%

Sample Question 20.) Which breeds of cow are listed in descending order of milk fat content?

  1. Jersey, Zebu, Brown-Swiss, Holstein
  2. Brown Swiss, Zebu, Jersey, Holstein
  3. Zebu, Jersey, Brown-Swiss, Holstein
  4. Brown-Swiss, Jersey, Zebu, Holstein

Sample Question 21.) Comte can be made from the milk of the following breed(s) of cow:

  1. Jersey and French Simmental
  2. Montbéliard and Jersey
  3. Montbeliard and French Simmental
  4. Montbéliard

Sample Question 22.) What is desiccation?

  1. An enzymatic action
  2. Loss of moisture
  3. Breakdown of proteins
  4. Culture action

Sample Question 23.) What is a method to control or prevent bacteriophage in dairy fermentation?

  1. Use microbial rennet only
  2. Staggered introduction of starter cultures
  3. Rotate phage unrelated starter cultures
  4. Use the same starter cultures every time

Sample Question 24.) What might a cheesemaker add to milk after culturing and before renneting to increase curd yield?

  1. Calcium citrate
  2. Calcium Chloride
  3. Sodium citrate
  4. Calcium lactate

Sample Question 25.) Which animal has the highest protein content in its milk?

  1. Buffalo
  2. Sheep
  3. Cow
  4. Goat

Answers: 1 – 1; 2 – 2; 3 – 4; 4 – 1; 5 – 2; 6 – 2; 7 – 2; 8 – 3; 9 – 3; 10 – 2; 11 – 1; 12 – 2; 13 – 4; 14 – 1; 15 – 3; 16 – 3; 17 – 4; 18 – 2; 19 – 3; 20 – 1; 21 – 3; 22 – 2; 23 – 3; 24 – 2; 25 – 2

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