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Quick Questions: Turning Milk Into Cheese

Cheese is made from milk, which is warmed in large pots at cheese factories before rennet is added to make the milk solidify. Other ingredients are then added to change the color and taste of the cheese before it is aged and packaged for sale in supermarkets, where many types of cheese are stocked to appeal to different tastes.

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163 views2 pages

Quick Questions: Turning Milk Into Cheese

Cheese is made from milk, which is warmed in large pots at cheese factories before rennet is added to make the milk solidify. Other ingredients are then added to change the color and taste of the cheese before it is aged and packaged for sale in supermarkets, where many types of cheese are stocked to appeal to different tastes.

Uploaded by

booboo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Turning Milk into Cheese Quick Questions

10 Cheese is made using milk. The milk of goats and


1. What is added to the cheese to make it go solid?
20 pigs can be made into cheese but most cheeses that

29 you would buy at your local supermarket are made
32 from cow’s milk.
2. Which adjective has the author used to describe
42 At the cheese factory, the milk is warmed in large the pots that the milk is warmed in?
51 pots before a substance called rennet is added. This 
60 makes the cheese go lumpy and slowly makes it
62 turn solid. 3. Why are other ingredients added to the cheese?

70 After that, other ingredients are added that change
82 the colour and taste of the cheese. It is often left to

92 age before being packaged up to be sold in shops. 

4. Why do supermarkets stock so many different


kinds of cheese?




Turning Milk into Cheese Answers
10 Cheese is made using milk. The milk of goats and
1. What is added to the cheese to make it go solid?
20 pigs can be made into cheese but most cheeses that
rennet
29 you would buy at your local supermarket are made
32 from cow’s milk.
2. Which adjective has the author used to describe
42 At the cheese factory, the milk is warmed in large the pots that the milk is warmed in?
51 pots before a substance called rennet is added. This large
60 makes the cheese go lumpy and slowly makes it
62 turn solid. 3. Why are other ingredients added to the cheese?
To change the cheese’s taste and colour.
70 After that, other ingredients are added that change
82 the colour and taste of the cheese. It is often left to 4. Why do supermarkets stock so many different
92 age before being packaged up to be sold in shops. kinds of cheese?
Accept any sensible inferential statement, e.g.
because not everyone likes the same kind of
cheese/because different recipes require certain
types of cheese.

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