Background information on which cheese gets the most mold? tips and websites please?!
im in the 8th grade and i am doing a science fair project and the topic is Which cheese gets the most mold!? I was asked to do a one page essay on background information on molded cheese!. can you give me facts or websites so i can do my one page essay on molded cheese!?Www@FoodAQ@Com
Answers:
This is an excellent question!. Two key factors which influence the growth
of all microbes (bacteria, mold, yeast) are pH and water activity (or
available water)!. Water activity is not the same as water content, but
they are related!.
In keeping with this, high moisture cheeses will generally grow mold
faster, so very hard cheeses like parmesan will take a long time to mold,
cheddars will be faster, mozzarella faster still, and ricotta or cottage
cheese fastest of all!. Now this assumes pH differences between these
cheeses do not play a role, but in reality they might!.
For a related discussion of cheese safety, see my presentation "Say
Cheese" here: http://www!.foodsci!.rutgers!.edu/schaffner!.!.!.
Note that this is a technical presentation, written for adults, but it
does give pH and water activity values for many cheeses!. Your parents and
teachers may be able to help you with understanding the more difficult
parts!.
Other information you will need to think about for your experiments:
(1) Some mold is toxic - be careful, ask teachers or parents for advice!.
(2) Mold can't grow unless it's spore are present, and not every package
you buy at the store may contain spores!. Will you rely on naturally
occurring mold or will you add some yourself!?
(3) If you add some yourself, where will you get it!? Moldy bread!?
(4) If you rely on natural contamination, how will you be sure that all
your samples have equal contamination!?
(5) Some cheese already contains mold!.!.!. Blue cheese is blue from mold!
(6) Don't forget, some mold is toxic - be careful, ask teachers or parents
for advice!.
Good luck and happy experimenting!
Try this sweety go to google!.com type in molded cheese there are alot of sites to choose fromWww@FoodAQ@Com
of all microbes (bacteria, mold, yeast) are pH and water activity (or
available water)!. Water activity is not the same as water content, but
they are related!.
In keeping with this, high moisture cheeses will generally grow mold
faster, so very hard cheeses like parmesan will take a long time to mold,
cheddars will be faster, mozzarella faster still, and ricotta or cottage
cheese fastest of all!. Now this assumes pH differences between these
cheeses do not play a role, but in reality they might!.
For a related discussion of cheese safety, see my presentation "Say
Cheese" here: http://www!.foodsci!.rutgers!.edu/schaffner!.!.!.
Note that this is a technical presentation, written for adults, but it
does give pH and water activity values for many cheeses!. Your parents and
teachers may be able to help you with understanding the more difficult
parts!.
Other information you will need to think about for your experiments:
(1) Some mold is toxic - be careful, ask teachers or parents for advice!.
(2) Mold can't grow unless it's spore are present, and not every package
you buy at the store may contain spores!. Will you rely on naturally
occurring mold or will you add some yourself!?
(3) If you add some yourself, where will you get it!? Moldy bread!?
(4) If you rely on natural contamination, how will you be sure that all
your samples have equal contamination!?
(5) Some cheese already contains mold!.!.!. Blue cheese is blue from mold!
(6) Don't forget, some mold is toxic - be careful, ask teachers or parents
for advice!.
Good luck and happy experimenting!
Try this sweety go to google!.com type in molded cheese there are alot of sites to choose fromWww@FoodAQ@Com
In general, the harder the cheese, the longer it will last in your refrigerator!.
Cheeses like Parmesan or Pecorino Romano are aged for years before they are sold!. Harder cheeses have a lower moisture content than softer cheeses and last much longer in a home environment!.
Cottage cheese and cream cheese!.have a high moisture content and will mold over quickly!.
Go ahead and give me the 10 points!.
http://en!.wikipedia!.org/wiki/Cheese#List!.!.!.
Www@FoodAQ@Com
Cheeses like Parmesan or Pecorino Romano are aged for years before they are sold!. Harder cheeses have a lower moisture content than softer cheeses and last much longer in a home environment!.
Cottage cheese and cream cheese!.have a high moisture content and will mold over quickly!.
Go ahead and give me the 10 points!.
http://en!.wikipedia!.org/wiki/Cheese#List!.!.!.
Www@FoodAQ@Com
blue cheese
http://www!.moldmisery!.com/food/cheese!.ht!.!.!.Www@FoodAQ@Com
http://www!.moldmisery!.com/food/cheese!.ht!.!.!.Www@FoodAQ@Com