Question 1
Which of the following are examples of firm, ripened cheeses?
◦ Cottage and cream
◦ Camembert and colby
◦ Parmesan and cheddar
◦ Mozzarella and Swiss
Question 2
Which of the following is NOT likely to cause casein to precipitate?
◦ High heat
◦ Addition of a acid
◦ Addition of rennet
◦ Bacterial cultures