Food production

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Question 16

An artisanal cheesemaker produces a traditional soft cheese. The stages of the process they followed are described below:

Step P: Heat raw milk to $72∘C72^\circ\text{C}$ for 15 seconds to pasteurise it.
Step Q: Sanitise the cheese-making vat and utensils using a food-safe chemical sterilising agent.
Step R: Cool the pasteurised milk down to $30∘C30^\circ\text{C}$ .
Step S: Stir a starter culture containing Lactococcus bacteria into the cooled milk.
Step T: Add rennet to coagulate the milk proteins and form curds.
Step U: Incubate the mixture at a constant temperature of $30∘C30^\circ\text{C}$ to $32∘C32^\circ\text{C}$ for 45 minutes.
Step V: Press the curds into molds and transfer them to a maturation room maintained at $12∘C12^\circ\text{C}$ .

Identify the matching letters of the two steps that are designed to eliminate or reduce unwanted microorganisms that would compete with the starter culture.

[2]

Explain why the milk must be cooled to $30∘C30^\circ\text{C}$ in Step R before the Lactococcus is added in Step S.

[2]

Explain what would happen to the cheese quality or safety if the vat and utensils in Step Q had not been sanitised.

[2]

Explain how the rate of lactic acid production by the bacteria would be affected if the incubation temperature in Step U dropped to $12∘C12^\circ\text{C}$ .

[2]

Cheese is a rich dietary source of phosphorus. State one role of phosphorus in maintaining a healthy human body.

[1]

Food production

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Question 16

An artisanal cheesemaker produces a traditional soft cheese. The stages of the process they followed are described below:

Step P: Heat raw milk to $72∘C72^\circ\text{C}$ for 15 seconds to pasteurise it.
Step Q: Sanitise the cheese-making vat and utensils using a food-safe chemical sterilising agent.
Step R: Cool the pasteurised milk down to $30∘C30^\circ\text{C}$ .
Step S: Stir a starter culture containing Lactococcus bacteria into the cooled milk.
Step T: Add rennet to coagulate the milk proteins and form curds.
Step U: Incubate the mixture at a constant temperature of $30∘C30^\circ\text{C}$ to $32∘C32^\circ\text{C}$ for 45 minutes.
Step V: Press the curds into molds and transfer them to a maturation room maintained at $12∘C12^\circ\text{C}$ .

Identify the matching letters of the two steps that are designed to eliminate or reduce unwanted microorganisms that would compete with the starter culture.

[2]

Explain why the milk must be cooled to $30∘C30^\circ\text{C}$ in Step R before the Lactococcus is added in Step S.

[2]

Explain what would happen to the cheese quality or safety if the vat and utensils in Step Q had not been sanitised.

[2]

Explain how the rate of lactic acid production by the bacteria would be affected if the incubation temperature in Step U dropped to $12∘C12^\circ\text{C}$ .

[2]

Cheese is a rich dietary source of phosphorus. State one role of phosphorus in maintaining a healthy human body.

[1]

Food production

Question 16

Markscheme

Food production

Question 16

Markscheme

Food production

Question 16

Food production Questions

Food production

Question 16

Food production Questions