Food production

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80

Question 20

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 20

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 20

Food production Questions

Food production

Question 20

Food production Questions