Test VII. Cheese-making.

ТESTS OF LIVESTOCK PRODUCTION AND PROCESSING TECHNOLOGIES OF ANIMAL PRODUCTS

USE ALL YOUR KNOWLEDGES FOR DOING THIS TEST!

Choose the correct word in each of the following:
1. Cheese-making dates from ________ .
a) 2000 B.C.
b) 2500 B.C.
c) 200 A.D.
d) 18th century
2. It is believed that ________ is the birthplace of cheese-making.
a) Africa;
b) America;
c) Arabia;
d) Australia;
3. The ________ developed a large cheese industry.
a) Parisians;
b) British;
c) Arabians;
d) Romans;
4. Since 1945 cheese-making equipment and methods have changed ________.
a) radically.
d) unlikely;
5. Roquefort is made of _______ milk.
a) cow’s;
b) sheep’s;
c) reindeer’s;
d) goat’s;
6. Chevre is made of ________ milk.
a) cow’s;
b) sheep’s;
c) reindeer’s;
d) goat’s;
7. Cottage cheese and ricotta are soft cheeses, they are ________ types.
a) ripened;
b) salted;
c) unsalted;
d) unripened;
8. Hard cheese are pressed for hours or even weeks to remove the ______ and compact the curd.
a) milk
b) water
c) nectar
d) whey
9. There are also cheeses that are ripened by surface bacteria -
a) Limburger
b) Cheddar
c) Roquefort
d) Camembert