ACS Body of Knowledge – Domain Seven – Cheese Assessment and Evaluation – Bullet Points, Terms to Know and Links
- Begin your study with ACS BOK Domain Seven – Cheese Assessment and Evaluation
- You should know how to evaluate and assess the quality of cheese using your five senses: sight, smell, taste, touch and sound.
- Evaluation of cheese begins with the cheesemaker and Affineur and continues throughout the chain to the distributor, retailer and ending with the consumer.
- Evaluation includes appearance, taste, smell, texture to determine condition of cheese and evaluate how the cheese will age in the following weeks.
- Know what constitutes “bad cheese”. i.e. ammonia smell indicates that soft-ripened cheeses are over-ripe and no longer edible.
- Understand what conditions will affect the quality and life of the cheese: quality of the milk; treatment of the milk; cleanliness of the manufacturing facility; temperature along the cold chain; packaging to protect the cheese along the supply chain; cleanliness of distributor and treatment of the cheese; cleanliness of the retail facility and treatment of the cheese.
- What causes textures and irregularities in cheese.
- Understand the different crystals in cheese.
- Know flavor defects.
- Know mechanical defects.
- Know rind/surface defects.
- Know odor defects.
- Know texture defects.
- Know origins of defects: milk composition, feed, moisture content, acid development, proteolysis, lipolysis, bacterial contamination, pathogens, yeast, mold, defects in packaging and shipping deficiencies.
- Each family has unique characteristics. Familiarize yourself with the basic characteristics.
- Each family has its own set of tendencies for defect. Know these.
- Familiarize yourself with the standards of specific cheese types: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133
Terms to know:
Affinage Affineur Amines Aromatic Hydrocarbons Butyric Acid Clostridium Diacetyl Ethyl lipolysis Natamycin Phenois proteolysis Psychrotrophic Sulfur Umami
Links:
Ivan Larcher Presentation:
file:///C:/Users/marce/Downloads/_Ivan%20Larcher%20Presentation.pdf
Zoe Brickley Presentation is only available at Facebook Cheese Study Group:
https://www.facebook.com/groups/776662035747840/
2007 Cheese Sensory Analysis Presentation at ACS Conference:
file:///C:/Users/marce/Downloads/DOmain%207%202007%20Conference%20Sensory%20Portal%20(1).pdf
Peggy Smith Presentation available at Cheese Study Group:
https://www.facebook.com/groups/776662035747840/
Sensory Evaluation of Dairy Products:
Click to access Sensory%20evaluation%20of%20dairy%20products.pdf
USDA Bulk American Cheese Standards:
Click to access Bulk_American_Cheese_Standard%5B1%5D.pdf
Sensory Evaluation:
http://dairy-technology.blogspot.com/2014/01/requirements-for-sensory-evaluation.html
John Greeley, David Grotenstein and Stephanie Clark Presentation – ACS 2011:
file:///C:/Users/marce/Downloads/_JC-Tutorial-Clark-Greeley%20%20(1).pdf
Foodbourne Pathogens by Lloyd Luedecke:
file:///C:/Users/marce/Downloads/_JC-Tutorial-Clark-Greeley%20%20(1).pdf
CFR Standards for Cheese Styles:
file:///C:/Users/marce/Downloads/9%20CFR%20Standards%20Chart%20(1).pdf
2013 Marc Druart Mold Presentation for Whole Foods:
file:///C:/Users/marce/Downloads/_Molds%20webinar%20April%202013%20Part%201%20(1).pdf
Pink Discoloration in Cheese:
http://phys.org/news/2016-06-scientists-pink-discolouration-defects-cheese.html
Sensory Evaluation in Cheese – Who Should be the Judge:
file:///C:/Users/marce/Downloads/Sensory%20Evaluation%20of%20Cheese_Who%20Should%20Be%20the%20Judge%20(Bodyfelt)%20(1).pdf
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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