1. How do you make cheese?

• First you need pasteurized cheese milk which is heated to a temperature that is high enough to kill bacteria. Then the enzyme rennets are added. Then the pasteurized milk is transported to the factory where the cheese is actually made. Then you need to seperate the curds and the whey. Soon the cheese is made, molded, and aged into many different varieties.

2. Why was cheese created?

• Cheese was created in order to preserve milk.

3. Where did cheese originate?

• They say Europe, Middle east, and Central Asia are one of the places the think it's from but it is still unknown where cheese is originated.

4. What are some problems associated with cheese?

• If the cheese isn't dry or covered with anything a problem is that the cheese mites can get into the cheese. Also, if cheese is exposed to warm tempurature the cheese will soften, start to melt and go bad. Another problem is listeria.

5. What is listeria?

• Listeria is a bad bacteria and causes listeriosis and around 30% of people who are infected die because of it. Also pregnant woman who are inffected can have miscarriages and stillbirths.

6. What are the symptons of listeria?

• You get sick, your muscles aches, and you can get dizzy, tummy aches, headaches, stiff neck, and balance issues.\

7. How can cheese be contaminated by listeria?

• Listeria is a bad bacteria that is found in raw foods such as fruits, meats, and some dairy products. Its common of farms because bacteria lives in the soil, plant matter, water, and manure. Cheese is often contaminated from raw unpasteurized mik.

8. Is there a way you can prevent cheese from getting contaminated?

• Farmers must cleans and sanitize their facilites on a daily basis. The longer the cheese is aged the less likely the cheese will be contaminated from listeria.

9. What are some solutions that professionals use to keep cheese safe from listeria?

• Inspectors from the FDA go to the area where the cheese is made and they inspect the machines whether it has listeria. One of the most important ways to prevent listeria is to use pasteurized milk.

10.How long do some cheeses take to age?

• Fresh cheese usually takes about three weeks to age; also adding a mild taste.
• Soft chees is usually aged for 60 days or less and is a less tangy cheese. It melts because of a large amount of water & fat.
• Semi-soft cheese can be aged for as long as 2, 9, 18, or 36 months.
• Hard aged cheeses need to be partially skimmed to harden(enzyme rennets make the cheese hard).

11. How would you keep your cheese dry?

• You'd cover your cheese in wax to keep it dry. But it also keeps the cheese mites away.

12. What is a problem with cheese making?

• A problem with cheese making is the bacteria which is Listeria.

13. What is Listeria?

• Listeria is a bacteria that cause a very serious infection called, Listeriosis.

14. Where was cheese originated?

• No one really knows where it was really originated but it was either originated in Europe, Central Asia, or in the Middle East.

RESOURCES!~

• Blog.orgeonlive.com ( Raw milk chedder from Washington state contaminated with listeria by Lynne Terry, The Oreonian )
• Ces.ncsu.edu ( Listeria by Pat A. Curtis, PH. D., John E. Rushing, Ph. D.)
• Dairyreporter.com ( New strategy identified to fight bacterial cheese contamination by Guy Montague-Jones )
• Nytimes.com ( As cheese making blooms, So can listeria by William Neuman )
• Drinc.ucdavis.edu ( food safety and cheese )
• Betterhealth.vic.gov.com ( food poisoning - listeria by - unknown)