Affinage

Question 1

Affinage

Answer 1

The act of aging and maturing cheese, to bring it to its best final product

Question 2

Affineur

Answer 2

The person who brings cheese to its peak flavor and texture

Question 3

Alcohols

Answer 3

Any of a class of organic compounds that are analogous to ethanol and that are hydroxyl derivatives of hydrocarbons

Question 4

Amino Acids

Answer 4

Any one of many acids that occur naturally in living things and that include some which form proteins

Question 5

Brushing

Answer 5

Sweeping the surface of cheeses to maintain even more mold growth

Question 6

Desiccation

Answer 6

Drying-out

Question 7

Esters

Answer 7

Fatty acid chemical compounds responsible for flavor in cheese. Formed when a carbon atom double bonds to an oxygen atom and single bonds to another oxygen atom

Question 8

Free Fatty Acid (FFA)

Answer 8

Short chain acids which contribute to flavor and texture in cheese

Question 9

Glycolysis

Answer 9

The conversion of sugar into acids, usually during primary fermentation by starter cultures

Question 10

Humidity

Answer 10

The amount of moisture in the air

Question 11

Lipolysis

Answer 11

The process of breaking down butterfat into free fatty-acids, which contribute to flavor and texture, and alcohols. The fatty acids react with alcohols during primary fermentation, producing spicy flavors

Question 12

Mucor Micelli

Answer 12

The “furry” fungus that grows on Bloomy Rinds; “cat fur” or poofy brown spots

Question 13

Mucor Racemosus

Answer 13

A fungal plant pathogen. It has been known to cause allergic reactions among some people. The fungus has been isolated in the soft cheese, Camembert. It is the gray-brown color on rinds

Question 14

Oidium Aurautiacum

Answer 14

Causes the red-orange color on rinds

Question 15

Patting

Answer 15

Tamping down the mold growth on cheeses to maintain even ripening

Question 16

Peptides

Answer 16

A compound consisting of two or more amino acids linked in a chain (with the amino group of one acid linking to the carboxyl group of another)

Question 17

Positive Pressure

Answer 17

when the pressure of the aging room is greater than the room outside. This way air from the outside won’t flow inside the aging room when a door is opened

Question 18

Proteolysis

Answer 18

The breakdown of milk proteins (caseins) into peptides and free amino acids.

Question 19

Sporotrichum Aureum

Answer 19

Causes the golden-yellow color on the rinds of cheeses

Question 20

Submersion

Answer 20

Keeping cheeses in a brine solution

Question 21

Temperature

Answer 21

A measurement in degrees showing the heat of a mass

Question 22

Turning

Answer 22

Rotating or flipping cheeses to distribute air flow and gravity evenly around the cheese

Question 23

Washign

Answer 23

Applying a liquid to cheese to manage mold growth and moisture level