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CCSE > Attributes > Flashcards

Attributes Flashcards

1
Q

What is the definition of acetaldehyde?

A

“Green apple” flavor

Reference Point: Plain yogurt, Granny Smith apple, Apple flavored Jolly Rancher®

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2
Q

In which styles does acetaldehyde occur?

A

Yogurt

Attribute/Defect: Although some acetaldehyde is expected in yogurt, none (flat) would be atypical, and a high level (out of balance) would be considered a defect.

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3
Q

What is a possible cause of excessive acetaldehyde in yogurt?

A

If the starter culture, L. bulgaricus (stimulated at higher incubation temperatures (112°F, 44.4°C)), dominated the fermentation, acetaldehyde could become excessive. Using too much green apple flavoring could lead to the defect.

Synonym: Green apple

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4
Q

What are some related terms to acetaldehyde?

A

ATYPICAL, Harsh, Sharp

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5
Q

Definition of Acid

A

ACID
Definition: A basic taste associated with lactic acid production. Cheeses are evaluated and assessed based on the intensity of the experience of this taste.
Reference Point: Lemon/lime, citric acid
Styles where it occurs: Possible in all fermented dairy products.

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6
Q

What’s the reference point of acid

A

Lemon lime, citric acid

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7
Q

What styles with acid

A

Possible in all fermented dairy products

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8
Q

Acid - possible causes

A

Use of high acid milk milk, too much lactic acid production by cultures, high moisture. In fresh ripened cheeses, acid that is too high indicates possible temperature abuse - fermented too high or too long. Improper use of salt or temperature control can also cause improperl acid levels in dairy products

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9
Q

Acid - Attribute /Defect

A

Some level of acid is expected in most fermented dairy foods but it can be considered a defect in certain contexts ( too low in yogurt or if too high in mild cheddar)

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10
Q

Acid - Synonym/Related terms

A

Sour

Atypical, bright, cheesy, citrus, lactic, sharp, tangy, tart

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11
Q

Ammonia: Definition/Reference Point

A

Aroma associated with cat urine, often associated with soft ripened cheese that have been aged too long

Cat litter box, diluted household ammonia

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12
Q

Ammonia: Styles

A

Brie, Camembert, etc

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13
Q

Ammonia: Attribute/Defect

A

While some consumers like a hint of ammonia in soft ripened cheeses, excessive ammonia is almost always considered a defect

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14
Q

Ammonia: Possible Causes

A

Breakdown of protein and production of ammonia with extensive proteolysis and extended storage

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15
Q

Ammonia: Synonym/Related Terms

A

Catty

Over ripe, ripe

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16
Q

Animal: Definition

A

Distinct aroma and/or flavor associated with cow, goat, sheep

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17
Q

Animal: Styles

A

Possible in all fermented dairy products

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18
Q

Animal: Attribute/Defect

A

In many cases, it is important to be able to recognize that a cheese was made with milk from a given species. However, when the aroma and/or flavor is extreme, it can become objectionable.

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19
Q

Animal: Possible causes

A

Over-agitation of milk (lypolysis), unsanitary conditions

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20
Q

Animal: Synonyms/Related Terms

A

Copy, goaty, sheepy

Barney, unclean

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21
Q

Appearance: Definition

A

An attribute that encompasses the variety of terms used to describe the visual appearance of cheese body and rind development characteristics. It is one of the main families of attributes that is evaluated when a cheese is assesses, and is often accompanied by a qualifying adjective. If the cheese is wrapped with a cloth or other wrapper, a variety of descriptions may be used by judges for describing the wrapping of cheese (e.g. wrinkled, torn, dirty, too long, or short at one end, loose from cheese)

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22
Q

Appearance: Reference Point

A

Color of paste, condition of the rind, and cloth covering., if present. Appearance can be described ina positive or negative manner

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23
Q

Aroma: Definition

A

Aroma is the overall impact of a cheese or dairy products odor. It is one of the main families that is evaluated during an assessment. The term is usually qualified by a modifying adjective.

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24
Q

Aroma: Attribute/Defect

A

Aroma can be either a positive attribute or a defect, and these factors are determined by the style of cheese being evaluated and the intensity of the aromas

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25
Q

Aroma: Related terms

A

Flavor, mouthfeel, volatiles

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26
Q

Astringent: Definition

A

Mouthfeel trait caused by the contraction of mucus membranes in response to taste and/or flavor experience. It is described by a puckering, or a rough, sandpaper feel on the oral mucosa.

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27
Q

Astringent: Attribute/Defect

A

Tolerance for astringency is very personal, however, if astringency is out of balance in a product, it will be considered a defect

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28
Q

Astringent: Reference Point

A

Tannic, foods (red wine, tea) unripe bananas

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29
Q

Astringent: Synonyms

A

Mouth-drying

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30
Q

Atypical: Definition

A

Certain characteristics are expected in products, especially those with a defined standard of identity. When a product does not meet expectations, the term atypical may appear in a judge’s comments

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31
Q

Atypical: Attribute/Defect

A

Atypical may be used to describe appearance/color, aroma, flavor, and/or body/texture of a product. Sometimes something atypical can set a product aesthetically apart, making atypical an asset

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32
Q

Atypical: Possible Causes

A

Improper make conditions, aging conditions, and/or ingredient selection

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33
Q

Atypical: Related terms

A

Acetaldehyde, acid (high or low), color, flat, foreign, lacks flavor, salt, underset, unnatural

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34
Q

Balanced: Definition

A

The term is commonly used by judges to indicate that the product meets expectations for levels of attributes expected with nothing in excess.

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35
Q

Balanced: Attribute/Defect

A

Balanced is a desired attribute in all dairy products

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36
Q

Balanced: Synonym/Related terms

A

Uniform

Eyes, delicate, mellow, smooth, even

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37
Q

Barney: Definition

A

A flavor trait characteristic of the milking barn, stable, or animal yard

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38
Q

Barney: Reference Point

A

Fecal aroma or aftertaste. Some evaluators are able to pinpoint flavors to specific animal types - cowy, goaty, sheepy.

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39
Q

Barney: Styles

A

Cheddar, blue cheese, goat cheeses, and sheep cheeses

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40
Q

Barney: Attribute/Defect

A

This can be considered a defect depending on what is expected of a particular style

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41
Q

Barney: Possible Causes

A

Unclean milk, undesirable microbial growth. In goat milk cheese, “goaty “ is associated with volatilized short-chain free fatty acids (butyric, caprice, caprylic and capric acids)

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42
Q

Barney: Synonyms/Related terms

A

Barnyard, cowshed, fecal

Animal, cowy, funky, unclean

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43
Q

Bitter: Definition

A

Basic taste sensation; often experienced at the back of the tongue; for many people it is slower to perceive and longer lasting than other taste sensations

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44
Q

Bitter: Reference Point

A

Caffeine, quinine, radicchio

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45
Q

Bitterness: Attribute/Defect

A

Bitterness perception is highly variable in humans. Some bitterness may be accetpable in certain cheeses when it is in balance (aged cheddar). Bitterness is considereed a defect in all fresh dairy products.

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46
Q

Bitterness: Possible Causes

A

Extended storage of milk, microbial contamination, high level of psychrotrophic microorganisms, overly active starter cultures, low salt levels, excessive rennet, excessive moisture, poor milk quality, excess acidity, excessive use of certain sanitizers, poor quality ingredients,

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47
Q

Bitterness: Related Terms

A

Astringent, rancid, unclean

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48
Q

Blind: Definition

A

Absence of eyes in a cheese expected to have eyes. It may be either the entire cheese or large areas lacking eyes

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49
Q

Blind: Reference Point

A
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50
Q

Blind: Styles

A

Swiss, Alpine

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51
Q

Blind: Possible Causes

A

Lack of propionic acid fermentation, cheese too acidic, cheese body too firm

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52
Q

Blind: Related Terms

A

Closed, Eyes, Underset

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53
Q

Bleached/Bleaching: Definition

A

A defect found in flavored yogurt, visualized by streaking of white yogurt throughout the colored yogurt body

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54
Q

Bleached: Reference Point

A
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55
Q

Bleached: Styles

A

Yogurt

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56
Q

Bleached: Defect

A

Streaking color is unappealing to consumers

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57
Q

Bleached: Possible Cause

A

Decolorization may result from localized oxidation/reduction reactions in yogurt

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58
Q

Bleached: Related Terms

A

Color, color leaching, faded, streaking

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59
Q

Blown: Definition

A

The integrity of the cheese is destroyed by excessive gas production. Blown cheese exhibits large void areas and collapsed structure

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60
Q

Blown: Reference Point

A
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61
Q

Blown: Styles

A

Swiss, possible in other hard cheeses as well

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62
Q

Blown: Defect

A

Blown cheese are typically unsalable except as a low value ingredient for pasteurized process cheese

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63
Q

Blown: Possible Causes

A

Uncontrolled gas formation, high moisture content, soft cheese body, late blowing by Clostridia species

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64
Q

Blown: Related Terms

A

Cabbage, collapsed, gassy overset, lopsided

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65
Q

Brothy: Definition

A

Savory taste (umami) and flavor associated with proteins and/or the aromatics and flavor of broth

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66
Q

Brothy: Reference Point

A

Boiled meats and broths, mushroom stock

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67
Q

Brothy: Synonyms/Related Term

A

Savory, Meaty, Umami

Whey

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68
Q

Buttery: Definition

A

Sweet cream and fresh lactic flavors and aromas that are typically associated with butter. Can also refer to texture and mouthfeel of a cheese. The term is associated with the chemical diacetyl, produced by some species of lactic acid bacteria

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69
Q

Buttery: Reference Point

A

Butter - both unsalted and salted; butter flavored popcorn

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70
Q

Buttery: Synonym/ Related Terms

A

Diacetyl

Creamy, lactic

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71
Q

Cabbage: Definition

A

Eyes are so numerous within the major part of the cheese that they crowd each other, leaving only a paper-thin layer of cheese between the eyes, causing the cheese to have a cabbage appearance and irregular eyes

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72
Q

Cabbage: Reference Point

A

The left image presented shows a slight extent of cabbage defect, the right image shows a more pronounced example

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73
Q

Cabbage: Style

A

Swiss

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74
Q

Cabbage: Defect

A

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded

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75
Q

Cabbage: Possible Causes

A

Late gas blowing because of the clostridia contamination; poor pressing of curds, which allows for the formation of large weak areas

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76
Q

Cabbage: Related terms

A

Blown, Collapsed, Eyes, Overset, Streuble

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77
Q

Calcium Lactate: Definition

A

Calcium lactate crystals (CLC) can appear as pinpoints or as a diffuse white haze on Cheddar-type cheeses. They can also be found on the interior in some cases (less common). Calcium lactate crystals are often confused with tyrosine crystals. Tyrsoine crystals are not the same thing and will not be found in young cheese.

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78
Q

Calcium Lactate: Reference Point

A
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79
Q

Calcium Lactate: Styles

A

Cheddars and Cheddar-types

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80
Q

Calcium Lactate: Defect

A

Consumers sometimes mistake calcium lactate crustals for mold, which results in lost sales

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81
Q

Calcium Lactate: Possible Causes

A

Calcium level is beyond saturation point, and precipitates out due to rapid, or excess acid production, free whey in package, or elevated storage temps. CLC may be found on young cheeses that have loose packaging and/or have undergone temperature fluctuations.

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82
Q

Calcium Lactate: Related Terms

A

Crystals

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83
Q

Caramel: definition

A

An aroma that is reminiscent of cooked sugar and milk

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84
Q

Caramel: Reference Point

A

Cooked sugar, brown sugar, toasted butter flavor

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85
Q

Caramel: Styles

A

Goudas, Cheddars, Alpine, Aged Parmesan

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86
Q

Caramel: Related Terms

A

Cooked, heated, scorched, sweet

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87
Q

Checks/Checked

A

Cracked, Slits

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88
Q

Cheesy: Definition

A

In butter, the term cheesy is considered a defect because butter should taste like butter, not cheese

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89
Q

Cheesy: Reference Point

A

Blend softened butter with any shredded or ground cheese to mimic the cheesy defect

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90
Q

Cheesy: Styles

A

Butter

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91
Q

Cheesy: Attribute/Defect

A

Interesting cheesy flavors in butter may not be considered objectionable in cultured cream butter, but are a defect in sweet cream butter

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92
Q

Cheesy: Possible Causes

A

Contamination with lactic acid bacteria; fermemtation of whey not removed during working

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93
Q

Cheesy: Related Terms

A

Acid, old cream, old milk, sour, unclean

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94
Q

Chemical

A

Medicinal

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95
Q

Closed: Definition

A

Closed, as opposed to Blind, is the term used to describe the ideal body of cheeses that are expected to have no gas formation or openings. Cheese is well known, with no mechanical or gas openings

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96
Q

Closed: Styles

A

Typically used in evaluating hard cheeses

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97
Q

Closed: Related Terms

A

Blind, eyes, open

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98
Q

Coarse: Definition

A

This term is used to describe the experience of flavor in butter. Sweet cream butter is expected to be delicate. Coarse means that the flavor is somewhat harsh or out of balance, but generally high quality

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99
Q

Coarse: Styles

A

The term in most commonly used for high quality butter that is not perfect

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100
Q

Coarse: Attribute/Defect

A

Coarse is not a serious defect in butter

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101
Q

Coarse: Possible Causes

A

Starting cream had flavor compounds from animal feed; slightly high salt in final product

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102
Q

Coarse: Related Terms

A

FLAT, High Salt

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103
Q

Collapsed: Definition

A

This term is used in relation to the appearance of a cheese. It refers to
1) cheese structure appears to have collapsed or flattened, or
2) eyes have not formed properly and do not appear round or slightly oval, but rather flattened

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104
Q

Collapsed: Reference Point

A
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105
Q

Collapsed: Styles

A

1) Possible in all cheeses
2) Swiss styles

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106
Q

Collapsed: Defect

A

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded

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107
Q

Collapsed: Possible Causes

A

Abnormal moisture/pH, presence of Clostridia bacteria, spontaneous fermentation, uneven moisture

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108
Q

Collapsed: Related Terms

A

BLOWN, CABBAGE, EYES, FROG MOUTH

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109
Q

Color: Definition

A

Color is used by judges to describe a visual aspect of a cheese’s exterior/rind and interior appearance. it is desirable to have a cheese that exhibits bright, clear coloration that is uniform, and not mottled, seamy or uneven

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110
Q

Color: Styles

A

All fermented dairy products

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111
Q

Color: Attribute/Defect

A

Many products are judged by their color and color expectations are associated with specific products. Defective colors can result from spoilage bacteria, exposure of the annatto to oxygen, and’or exposure of the cheese to oxygen and/or light

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112
Q

Color: Possible Causes

A

Color in cheese comes from the type of dairy animal, their diet, or added ingredients like the colorant annatto

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113
Q

Color: Related Terms

A

ATYPICAL, BLEACHED, Bright, DULL, FADED, PINKING, MOTTLED, OXIDIZED, SEAMY

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114
Q

Color Leaching

A

Pigment trails or leaching of color from fruit into yogurt, herbs, or peppers into cheese, etc

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115
Q

Color Leaching: Reference Point

A
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116
Q

Color Leaching: Styles

A

Flavored dairy products

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117
Q

Color Leaching: Defect

A

Color leaching is relatively common, particularly in light yogurts. It is not as objectionable to consumers as some other defects

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118
Q

Color Leaching: Possible Cause

A

Low pH; poor stabilization or incomplete blending of yogurt base with fruit material.

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119
Q

Color Leaching

A

BLEACHED, MOTTLED

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120
Q

Cooked: Definition

A

A somewhat nutty, custard-like aroma and sweet taste may be notable; sulfide compounds may arise with excessive heating

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121
Q

Cooked: Reference Point

A

Ultrapasteurized milk; ultra-high temperature processing (UHT) milk

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122
Q

Cooked: Styles

A

Cottage Cheese

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123
Q

Cooked: Attribute/Defect

A

Considered an attribute in some applications and to some cultures; considered a defect if extreme

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124
Q

Cooked: Synonym/Related Terms

A

HEATED

CARAMEL, NUTTY, SCORCHED, SULFIDE, SWEET

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125
Q

Corky: Definition

A

The description of a hard, touch, and overly rubbery cheese texture/body characterized by failure of the cheese to break down when worked between the thumb and fingers. Corky is a more extreme, drier characteristic than curdy

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126
Q

Corky: Reference Point

A

Wine cork, rubber stopped

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127
Q

Corky: Styles

A

Cheddar and other aged cheeses

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128
Q

Corky: Defect

A

If the body is very tough and dry, corky can be quite objectionable

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129
Q

Corky: Possible Cause

A

Dehydration, lack of acid development, salt too high, too much CaCl2, not enough coagulant, overcooking

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130
Q

Corky: Synonyms/Related Terms

A

Tough, Woody

CURDY, Dry, GRAINY, Hard, MEALY, TEXTURE

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131
Q

Cracked/Cracks: Definition

A

This term is used when evaluating the appearance of a cheese. It refers to openings in the exterior wax or rind and/or interior cheese structure. The terms CHECKED, CHECKS, or picks might be used to indicate smaller-sized cracks. The term splits refers to severe cases, when portions of cheese appear to split apart from the piece

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132
Q

Cracked/Cracks: Reference Point

A

Externally left and internally right

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133
Q

Cracked/Cracks: Styles

A

All fermented dairy products

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134
Q

Cracked/Cracks: Defect

A

The appearance of the cheese and internal integrity is compromised to varying degrees, progressing from picks to checks to cracks to splits

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135
Q

Cracked/Cracks: Possible Causes

A

Poor workmanship, affinage issues, cheese too dry, gas production

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136
Q

Cracked/Cracks: Related Terms

A

CHECKED, CHECKS, Disturbed, Open rind, Picks, SLITS, Splits

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137
Q

Creamy

A

Buttery, Lactic, Texture, Weak

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138
Q

Crooked

A

Uneven

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139
Q

Crumbly: Definition

A

Describes the texture of a cheese body that breaks during plugging and/or falls apart upon working between thumb and fingers

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140
Q

Cracked/Cracks: Reference Point

A

Queso fresco or feta The image below exhibits crumbly body that is not expected in an aged cheese

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141
Q

Cracked/Cracks: Styles

A

Many styles of cheeses, potentially butter

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142
Q

Cracked/Cracks: Attribute/Defect

A

Considered an attribute in some applications and to some cultures (queso fresco, feta); considered a defect if extreme and in most cheese applications

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143
Q

Crumbly: Possible Causes

A

Body of cheese is not knit together well because of low moisture, excessive salt, low or high acid production, low proteolysis

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144
Q

Crumbly: Synonym/Related Terms

A

Friable

GRAINY, MEALY, SHORT, TEXTURE

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145
Q

Crystals

A

Calcium Lactate, Tyrosine crystals

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146
Q

Curdy:

A

Describes the texture/body of a cheese that is firm and slightly resistant to compression if worked between the fingers. it is rubbery, not waxy and is somewhat resistant to working into a smooth ball.

Small curd particles are evident in a worked ball

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147
Q

Curdy: Reference Point

A

Very young Cheddar or Monterey Jack

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148
Q

Curdy: Styles

A

Cheddars, Jacks

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149
Q

Curdy: Attribute/Defect

A

While expected to some extent in young Cheddars, it is considered a defect if extreme

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150
Q

Curdy: Possible Causes

A

Either the cheese is very young or there have been issues in aging/ripening (lack of proteolysis)

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151
Q

Curdy: Related Terms

A

CORKY, MEALY, TEXTURE

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152
Q

Dull: Definition

A

1) Interior of eyes lack shiny quality and are dull, not glossy
2) The color of a cheese is not vibrant

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153
Q

Dull: Styles

A

1) Swiss
2) All dairy products

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154
Q

Dull: Defect

A

Dull makes the cheese look lifeless, limiting its aesthetic appeal

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155
Q

Dull: Possible Causes

A

1) Too much fat in milk and curd, poor whey drainage
2) Issues with pH

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156
Q

Dull: Related Terms

A

COLOR, EYES, FADED, Pale

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157
Q

Earthy: Definition

A

A flavor or aroma reminiscent of moist soil or slight mustiness

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158
Q

Earthy: Reference Point

A

Potting soil, mushrooms, potatoes

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159
Q

Earthy: Styles

A

All fermented dairy products

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160
Q

Earthy: Attribute/Defect

A

Defect in many styles but can be a positive attribute in cave-aged/mold ripened styles

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161
Q

Earthy: Possible Cause

A

Flavors or aromas could also come from affinage environment and techniques

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162
Q

Earthy: Related Terms

A

FEED, MOLDY, MUSHROOM

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163
Q

Elastic/Elasticity: Definition

A

Elasticity is a term used to describe the friability of a cheese’s texture. This is measured by the way the cheese reacts under pressure. During an evaluation, the manner in which a cheese bends and breaks is assessed, and the texture is described and given descriptive language that places it on the spectrum from short, dry and crumbly to supple and elastic in texture (desirable) or even weak/pasty (to the other extreme)

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164
Q

Elastic/Elasticity: Styles

A

Hard Cheeses

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165
Q

Elastic/Elasticity: Attribute/Defect

A

It is expected that Swiss styles, Alpine styles, Cheddars, and hard cheeses have some level of elasticity

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166
Q

Elastic/Elasticity: Synonyms

A

Flexible, Supple

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167
Q

Elastic/Elasticity: Related Terms

A

PASTY, SHORT, TEXTURE, WEAK

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168
Q

Eyes: Definition

A

Round open areas of varying size within the paste of a cheese, related to gas formation. This is different from OPEN, which refers to mechanical openings in a cheese. Swiss cheese has a well-defined lexicon, with many description of the various types of eyes that present as attributes of the style or as defects

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169
Q

Eyes: Reference point

A
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170
Q

Eyes: Attribute/Defect

A

Depending on the style of cheese, eyes can be considered a defect. In cheeses where eyes are expected, the size, shape, and concentration are evaluated based on what is typical of the style.
The ideal Swiss eye size is ¼ inch (0.6 cm) to ½ inch (1.27 cm) in diameter. Large is used to refer to cheeses where most eyes are more than 13/16 (2 cm) but less than 1 inch (2.5 cm) in diameter. Small is used when a majority of the eyes are less than 3/8-inch (1 cm) but more than 1/8 (0.38 cm) inch in diameter.

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171
Q

Eyes: Styles

A

Swiss styles, hard Alpine styles, other hard cheeses

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172
Q

Eyes: Possible Causes

A

Ideal eye formation results from carbon dioxide gas production in cheese. In Swiss style cheeses, eye formation is a desirable result of CO2 production that comes from the fermentation of
propionic acid. Eyes can also be formed by spoilage bacteria. These eyes tend to be misshapen, and the cheeses tend to have unclean or atypical flavor profiles.

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173
Q

Eyes: Related Term

A

BALANCED, BLIND, CABBAGE, CLOSED, COLLAPSED, DULL, FROG MOUTH, GASSY, IRREGULAR EYES, NESTY, ONE SIDED, OVERSET, STREUBLE, SWEET HOLES, UNDERSET, UNIFORM

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174
Q

Faded: Definition

A

Describes the color of the surface or interior of a cheese that has a bleached appearance or lacks a vibrant quality and luster.

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175
Q

Faded: Reference Point

A
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176
Q

Faded: Styles

A

All fermented dairy products

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177
Q

Faded: Defect

A

Fading makes the cheese look lifeless, limiting its aesthetic appeal, particularly when next to cheeses of the same type that look normal.

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178
Q

Faded: Possible Causes

A

Excess fat in milk or curd, exposure to light or oxygen.

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179
Q

Faded: Related terms

A

BLEACHED, COLOR, DULL, PINKING, OXIDIZED

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180
Q

Feed: Definition

A

Presence of one or more feed flavors carried through the milk into the aromatics of the
finished product. In extreme cases, garlic and/or onion flavors may be noted.

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181
Q

Feed: Reference Point

A

Hay, dried grass, silage, spent grains, alfalfa, green grass, parsley, green pepper

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182
Q

Feed: Styles

A

All fermented dairy products

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183
Q

Feed: Attribute

A

It can be desirable or undesirable depending on the intensity and style of dairy product.

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184
Q

Feed: Possible Causes

A

Results from feeding a particularly pungent feed or silage, or not withdrawing the feed within a suitable time frame prior to milking.

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185
Q

Feed: Related Terms

A

Alfalfa, EARTHY, Garlic, Grassy, Green, Onion

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186
Q

Fermented: Definition

A

An aroma and flavor that is reminiscent of vinegar (acetic acid), fermented whey, or fermented fruit.

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187
Q

Fermented: Reference Point

A

Acetic acid, pineapple juice with vinegar, wines

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188
Q

Fermented: Styles

A

Cheddar styles, other fermented dairy products

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189
Q

Fermented: Attribute/Defect

A

Generally considered a defect in Cheddar styles, though some might find a fermented flavor interesting.

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190
Q

Fermented: Possible Causes

A

Low milk quality, non-starter lactic acid bacteria, excess moisture (free whey)

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191
Q

Fermented: Related Terms

A

FRUITY, GASSY, SOUR, WHEY/WHEY TAINT, YEASTY

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192
Q

Finish: Definition

A

Flavor that remains after chewing and swallowing cheese samples. In judging, it is typically used in conjunction with a description of the intensity/length of the aftertaste and may be associated with adjectives like “short” or “long.”

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193
Q

Finish: Styles

A

All fermented dairy products

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194
Q

Finish: Related Terms

A

AFTERTASTE, FLAVOR

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195
Q

Firm/Too Firm: Definition

A

In cottage cheese: Effort is needed to compress and break down the cottage cheese curds when pressed to the roof of the mouth; curds may resist compression (rubbery) or shatter. In yogurt: It
takes effort to penetrate the yogurt with the spoon, and the product gives a pudding or custard-like sensation in the mouth.

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196
Q

Firm/Too Firm: Reference Point

A

Greek yogurt or flan (in comparison to standard yogurt)

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197
Q

Firm/Too Firm: Styles

A

Cottage cheese, Yogurt

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198
Q

Firm/Too Firm: Attribute/Defect

A

Some level of firmness is expected in hard cheeses. In cottage cheese: curds should yield smoothly when pressed to the roof of the mouth. In yogurt: Although Greek yogurt is expected to be more firm than standard yogurt, if such body is experienced in a standard yogurt, it is considered a defect.

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199
Q

Firm/Too Firm: Possible Cause

A

Cottage cheese: Overcooked, dehydrated; Yogurt: Overstabilized

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200
Q

Firm/Too Firm: Synonym

A

Rubbery (in cottage cheese)

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201
Q

Firm/Too Firm: Related Terms

A

GRAINY, LUMPY, MEALY, OVERSTABILIZED, TEXTURE, Tough, Woody

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202
Q

Flat/Lacks Flavor: Definition

A

Dairy products that contain no undesirable flavor, but very little, if any, characteristic flavor are typically described as FLAT.

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203
Q

Flat/Lacks Flavor: Reference Point

A

Unsalted butter, mild Cheddar cheese

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204
Q

Flat/Lacks Flavor: Styles

A

All fermented dairy products

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205
Q

Flat/Lacks Flavor: Defect

A

Although not a serious defect, a dairy product faulted as flat does not meet expectations.

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206
Q

Flat/Lacks Flavor: Possible Cause

A

Low salt, early stages of ripening, improper culture selection

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207
Q

Flat/Lacks Flavor: Related Terms

A

ATYPICAL, COURSE

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208
Q

Flavor: Definition

A

Flavor is experienced as a combination of the basic tastes (sweet, sour (acid), salty, bitter, umami), volatile aromatics, mouthfeel, and aftertastes. Flavor can come from the natural cheesemaking
and aging process as well as added flavorings like non-milk ingredients such as herbs, spices, condiments, rubs, or washes and wash solutions. The experience of flavor can be measured by intensity and qualified with adjectives such as low or atypical.

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209
Q

Flavor: Styles

A

All fermented dairy products

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210
Q

Flavor: Attribute/Defect

A

This can be a defect depending on what is expected for that style and age. Flavor defects are often described with the following terms: Low, high, lacking (flat), or atypical (not associated
with that style)

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211
Q

Flavor: Possible Causes

A

Flavor comes from the milk, cultures, production, and ripening (lipolysis, proteolysis as gateways to volatile aromas).

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212
Q

Flavor: Related Terms

A

AROMA, ATYPICAL, Excess, FINISH, Unbalanced, VOLATILES

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213
Q

Foreign: Definition

A

The term foreign may refer to a flavor that is not expected in a dairy product, or foreign matter (an unexpected ingredient or object).

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214
Q

Foreign: Reference Point

A

Hair, insect, herbs, metal fragment, etc.

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215
Q

Foreign: Styles

A

All fermented dairy products

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216
Q

Foreign: Attribute/Defect

A

Foreign flavors may not always be considered objectionable, if interesting. However, foreign matter is considered an adulterant (undeclared ingredients), so it is always a defect.

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217
Q

Foreign: Possible Causes

A

Foreign flavors can result from non-starter bacteria. Foreign matter results from contamination and lack of quality control.

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218
Q

Foreign: Related Terms

A

ATYPICAL, Chemical, MEDICINAL, METALLIC

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219
Q

Free Cream: Definition

A

The cream dressing does not cling to curds of cottage cheese when spooned onto a plate. It pulls away and separates from the curd.

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220
Q

Free Cream: Reference Point

A
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221
Q

Free Cream: Styles

A

Cottage cheese

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222
Q

Free Cream: Defect

A

Free cream is typically not noticeable immediately, so it is often overlooked by consumers. Technical judges will consider the product improperly stabilized and will consider it a defect.

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223
Q

Free Cream: Possible Causes

A

Improper use of stabilizers or lack of stabilization

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224
Q

Free Cream: Related Terms

A

FREE WHEY

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225
Q

Free Moisture/Free Whey: Definition

A

In yogurt: Whey release from yogurt curd. The defect is visualized when a container of yogurt is first opened. Whey may appear as a layer above the surface of the yogurt body. In cottage cheese:
Clear/yellow whey pulls from curds of cottage cheese when spooned onto a plate. In cheese: Beads of moisture on the surface of cheese or released from the body when the cheese is tempered and/or cut. Free moisture within the eyes of a cheese can be accompanied by flavor defects, such as whey taint or unclean.

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226
Q

Free Moisture/Free Whey: Reference Point

A
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227
Q

Free Moisture/Free Whey: Styles

A

Yogurt, aged cheese varieties

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228
Q

Free Moisture/Free Whey: Attribute/Defect

A

Free whey or moisture is typically considered objectionable because it detracts from the appearance and texture of a product. However, in the case of yogurt it is not always objectionable,
unless, which is often the case, it is associated with shrunken.

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229
Q

Free Moisture/Free Whey: Possible Causes

A

In yogurt: low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s), temperature fluctuations. In cheese: Curds are not washed adequately prior to creaming; pH continues to drop after creaming. In cheese: Can be a sign of temperature abuse or improper aging.

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230
Q

Free Moisture/Free Whey: Synonym

A

Syneresis

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231
Q

Free Moisture/Free Whey: Related Terms

A

FREE CREAM, SHRUNKEN, Weeping, Weepy

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232
Q

Frog Mouth: Definition

A

There are two definitions for Frog Mouth. 1) When interior of a wheel of cheese is split and looks like a frog’s open mouth, 2) When the eyes have developed into lenticular or spindle-shaped openings in cheese

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233
Q

Frog Mouth: Reference Point

A
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234
Q

Frog Mouth: Styles

A

1) Whole wheels of cheese like Gouda or Jack. 2) Interior of Swiss

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235
Q

Frog Mouth: Defect

A

Frog mouth is almost always considered a defect; when Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

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236
Q

Frog Mouth: Possible Causes

A

Poorly developed/weak rind, mishandling of cheese, improper cooling, or cheese becomes too cold

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237
Q

Frog Mouth: Related Terms

A

COLLAPSED, EYES, IRREGULAR EYES, OPEN

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238
Q

Fruity: Definition

A

Flavor or volatile aroma reminiscent of fruit.

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239
Q

Fruity: Reference Point

A

Fresh apples, grapes, pears, pineapple, and other tropical fruits.

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240
Q

Fruity: Styles

A

Cheddar, Swiss, aged Italian styles, goudas, Alpine styles

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241
Q

Fruity: Attribute/Defect

A

Certain cheeses have a sweet fruit-like flavor that generally grows more intense with age. While some consider it undesirable, others consider it an interesting complexity in aged cheeses.

242
Q

Fruity: Possible Causes

A

Certain starters and non-starter bacteria, enzymatic activity, microbial activity. Low acid, high moisture, low salt, poor milk quality.

243
Q

Fruity: Related Terms

A

FERMENTED, Green, VOLATILES, WHEY/WHEY TAINT, YEASTY

244
Q

Gassy: Definition

A

Cheese contains gas holes of various sizes, which may be scattered or unevenly distributed throughout the cheese. Gas may appear as round holes or slits, depending on the source of gas, and/or body of the cheese. The term gassy is typically used when eyes are not expected, so it is considered a defect. OPEN is often confused for gassy, but their causes differ.

245
Q

Gassy: Reference Point

A
246
Q

Gassy: Styles

A

May be a defect in any semi-solid or solid dairy product.

247
Q

Gassy: Defect

A

Gassy is considered a defect in any dairy product where it is not expected.

248
Q

Gassy: Possible Causes

A

Indicative of uncontrolled gas formation, poor sanitation, late gas blowing. Can result from numerous species of gas-producing bacteria and yeast.

249
Q

Gassy: Synonym

A

OVERSET, Pin holes, SLITS, SWEET HOLES

250
Q

Gassy: Related Terms

A

BLOWN, Bloated, EYES, FERMENTED, Huffed, YEASTY

251
Q

Grainy

A

Mealy

252
Q

Greasy: Definition

A

This term is used in the evaluation of texture or body of butter or cheese. In butter: This is extreme smoothness and immediate melting and a slippery, oil-like texture and mouthfeel. In cheese:
This is evident from an oily sheen to the appearance on the surface of the cheese, as well as a having a slick, fatty, and coating mouthfeel. Cheeses with this defect are often also seamy.

253
Q

Greasy: Reference Point

A

Indicated by free butterfat between particles of curd.

254
Q

Greasy: Styles

A

Butters, Cheddars, Swiss styles

255
Q

Greasy: Defect

A

Greasy is almost always considered a defect.

256
Q

Greasy: Possible Causes

A

Curd not fused properly. In butter, this indicates that the granules were over-worked, and is more prevalent in butter produced during the summer.

257
Q

Greasy: Related Terms

A

SEAMY

258
Q

Heat: Definition

A

Term may be used to describe a burning sensation in the back of the throat

259
Q

Heat: Reference Point

A

Hot peppers, horseradish or wasabi, capsaicin

260
Q

Heat: Styles

A

Blues, Cheddars, Swiss styles

261
Q

Heat: Synonyms

A

Burn, Itchy, Prickly, Spicy, Tingly

262
Q

Heated: Definition

A

Cheese may have a flavor and volatile aromatics reminiscent of pasteurized process cheese.

263
Q

Heated: Reference Point

A

Melted plastic, old milk, heated whey, pasteurized process cheese

264
Q

Heated: Styles

A

Cheddar, cheese spreads, pasteurized process cheese

265
Q

Heated: Possible Causes

A

Processing temperatures exceeded those of standard pasteurization

266
Q

Heated: Synonyms

A

COOKED

267
Q

Heated: Related Terms

A

CARAMEL, SCORCHED, VOLATILES

268
Q

Immature Mold: Definition

A

Terminology used to describe underdeveloped mold on the surface or within a cheese.

269
Q

Immature Mold: Reference Point

A
270
Q

Immature Mold: Styles

A

Surface-ripened and mold-ripened cheeses

271
Q

Immature Mold: Defect

A

Immature mold is typically considered a defect.

272
Q

Immature Mold: Possible Causes

A

Improper relative humidity or insufficient time

273
Q

Immature Mold: Related Terms

A

Unripe

274
Q

Irregular Eyes: Definition

A

Irregular is used when eyes have not formed properly and do not appear round or slightly oval, and the eyes are not accurately described by other terms.

275
Q

Irregular Eyes: Reference Point

A
276
Q

Irregular Eyes: Styles

A

Swiss-style cheeses

277
Q

Irregular Eyes: Attribute/Defect

A

Although a variety of eye sizes is not objectionable, misshapen eyes will typically be considered a defect in Swiss-style cheeses.

278
Q

Irregular Eyes: Possible Causes

A

Lack of control in fermentation; body of cheese and numerous nucleation sites allows many small eyes to form, without fusing

279
Q

Irregular Eyes: Related Terms

A

EYES, FROG MOUTH, Misshapen eyes, NESTY, SWEET HOLES

280
Q

Itchy: Definition

A

A mouthfeel and sensation of itchiness and tingling that occurs during or after consuming
certain styles of cheese. This phenomenon is not well understood.

281
Q

Itchy: Styles

A

Aged raw milk cheeses, cheeses with high levels of Lipase

282
Q

Itchy: Defect

A

Itchiness resulting from the consumption of food is unsettling for consumers, and, therefore, an undesirable characteristic.

283
Q

Itchy: Possible Causes

A

Lipolysis (formation of free fatty acids), possible histamine reaction

284
Q

Itchy: Related Terms

A

Burn, Prickly, HEAT

285
Q

Lactic:

A

A family of aromatics that include milk, cultured cream, and buttermilk. Products exhibit bright, clean aromas and flavor associated with fresh milk.

286
Q

Lactic:

A

Fresh, uncultured milk, heavy cream, δ-Dodecalactone

287
Q

Lactic:

A

All fermented dairy products, especially fresh cheese

288
Q

Lactic:

A

ACID, Buttermilk, BUTTERY, CREAMY, Milk Fat, Milky, SOUR

289
Q

Lipase

A

Rancid

290
Q

Lumpy: Definition

A

Yogurt does not appear smooth, even after blending with a spoon.

291
Q

Lumpy: Reference Point

A
292
Q

Lumpy: Styles

A

Yogurt

293
Q

Lumpy: Attribute/Defect

A

Lumpy is not always objectionable, unless very firm (gel-like).

294
Q

Lumpy: Possible Causes

A

Overstabilization, high pasteurization temperature

295
Q

Lumpy: Synonyms

A

MATTED, TOO FIRM

296
Q

Lumpy: Related Terms

A

Gel-like TEXTURE

297
Q

Malty: Definition

A

Presence of a distinctive flavor suggestive of malt; derived from a germinating cereal grain in water, typically barley, and then cutting the process short by drying the grain with hot air.

298
Q

Malty: Reference Point

A

Malted milk shakes, or the flavor of milk left in the bowl after eating Grape-Nuts® or Cheerios®.

299
Q

Malty: Style

A

Cottage cheese, other hard cheeses

300
Q

Malty: Defect

A

Because bacterial contamination is the cause, malty is considered a defect.

301
Q

Malty: Possible Cause

A

Volatile aromatics produced by spoilage microorganisms (specifically Lactococcus lactis ssp. maltigenes); poor sanitation; thermal abuse

302
Q

Malty: Related Terms

A

SWEET

303
Q

Matted: Definition

A

Curds appear to be clumped or stuck together.

304
Q

Matted: Reference Point

A
305
Q

Matted: Styles

A

Cottage cheese

306
Q

Matted: Defect

A

Matted is almost always considered a defect.

307
Q

Matted: Possible Cause

A

Fast acid production, improper stirring of curd at any point in the make procedure

308
Q

Matted: Synonyms

A

Clumped, LUMPY

309
Q

Mealy: Definition

A

A textural defect whereby the texture/body of a cheese is crumbly and granular and does not mold well between fingers. In cottage cheese or yogurt, the product lacks smoothness and uniformity and may feel sandy on the roof of the mouth. The term is used when cottage cheese does not clean up after chewing and catches in teeth. On a continuum, mealy would be the largest grains, followed by grainy, followed by sandy.

310
Q

Mealy: Reference Point

A

Cornmeal or a cheese like juustoleipä or queso fresco, after crumbling

311
Q

Mealy: Styles

A

Cheddar, Alpine styles, Hard/Firm Cheeses

312
Q

Mealy: Attribute/Defect

A

Mealy is somewhat expected in queso fresco. However, it is almost always considered a defect in other cheeses, depending upon degree.

313
Q

Mealy: Possible Causes

A

Cheese: Lack of proper curd knitting and improper acid development or proteolysis. Yogurt and cottage cheese: Undissolved solids, resulting from 1) unstable casein, 2) too-high
homogenization temperature, 3) too-rapid acid development, 4) too-high incubation temperature, 5) excessive amount of culture, 6) incorrect stabilization system.

314
Q

Mealy: Synonym

A

GRAINY

315
Q

Mealy: Related Terms

A

CORKY, CRUMBLY, CURDY, FIRM, Gritty, Sandy

316
Q

Meaty: Definition

A

Associated with the aromatics and flavor of broth and/or umami.

317
Q

Meaty: Reference Point

A

Beef/Chicken broth

318
Q

Meaty: Styles

A

Cheddar, Alpine styles, Hard/Firm Cheeses

319
Q

Meaty: Synonyms

A

BROTHY, Savory, UMAMI

320
Q

Medicinal: Definition

A

Aroma and/or flavor is of chemicals not expected in cheese.

321
Q

Medicinal: Reference Point

A

Chlorine, iodine, ammonia

322
Q

Medicinal: Styles

A

More typical in aged cheeses but could occur in any product if contaminated with chemicals.

323
Q

Medicinal: Attribute/Defect

A

While slight ammonia aromas may be acceptable, most medicinal aromas are considered objectionable.

324
Q

Medicinal: Possible Cause

A

Chemical contamination; some strong herbs or feeds may induce chemical aromas in products; protein breakdown.

325
Q

Medicinal: Related Terms

A

CHEMICAL, FOREIGN, METALLIC

326
Q

Metallic: Definition

A

Flavor trait suggestive of metal that imparts to the mouth a puckery sensation.

327
Q

Metallic: Reference Point

A

Copper (penny), iron, blood (if you cut inside your mouth), 0.01% copper sulfate solution, canned pineapple juice

328
Q

Metallic: Styles

A

Cheddar, Hard/Firm Cheeses

329
Q

Metallic: Defect

A

Metallic is almost always considered a defect.

330
Q

Metallic: Possible Cause

A

Can be related to salt issues. Sea salt (contains minerals) and salt replacers (e.g. potassium chloride) often impart a metallic taste to products.

331
Q

Metallic: Synonym

A

Copper, FOREIGN, Iron, MEDICINAL, “Tin Can” Flavor

332
Q

Mites: Definition

A

Members of the arachnid family which are attracted to natural rinds of hard cheeses. Typically, but not always, from Tyrophagus casei.

333
Q

Mites: Reference Point

A

Often presents as a powdery surface on natural-rinded cheeses (left image), or trails or tunnels into cheese surface (right image).

334
Q

Mites: Styles

A

Hard/Firm cheeses with natural rind

335
Q

Mites: Defect

A

Mites compromise the integrity of the cheese and are therefore always considered a defect.

336
Q

Mites: Possible Causes

A

Infrequent or improper care during aging, improper cloth application (for bandaged cheeses), OPEN texture

337
Q

Mites: Synonyms

A

Mite-damaged, Mitey

338
Q

Moldy: Definition

A

Dark color and off flavor in cheese plug or cut surface, musty aroma or flavor.

339
Q

Moldy: Reference Point

A
340
Q

Moldy: Styles

A

Can occur in almost any style of cheese, and the particular style will determine whether it should be considered a defect or an attribute. When discovered in a cheese where it is not expected (below), it is a serious defect.

341
Q

Moldy: Attribute/Defect

A

In styles where mold is typical (i.e. mold-ripened soft cheese, natural rinds, among others), mold is considered an attribute and would not be commented on unless the mold flavor/aroma is lacking or excessive. In styles where mold is not typical (i.e. fresh cheese, sealed or bandaged block cheddar, among others), the appearance/aroma/flavor of mold is undesirable and considered a clear defect.

342
Q

Moldy: Possible Causes

A

If not intentional, likely causes include poor seal, cracked rind, or other contact with air.

343
Q

Moldy: Related Terms

A

EARTHY, MUSTY

344
Q

Mottled: Defintion

A
345
Q

Mottled: Defintion

A

Uneven, marbled pattern of coloring in the cheese, most noticeable in colored cheese. Irregular spots or blotches that are lighter or darker.

346
Q

Mottled: Reference Point

A

Colby-Jack cheese

347
Q

Mottled: Styles

A

Colored cheeses such as cheddar with annatto

348
Q

Mottled: Attribute/Defect

A

It depends on the cheese, but mottled is more often considered a defect than an attribute.

349
Q

Mottled: Possible Causes

A

Non-uniform acidity development in curd, combining curd from two different lots, unusual microbial growth (off flavors, body defects may be present)

350
Q

Mottled: Synonym

A

Splotchy

351
Q

Mottled: Related Terms

A

COLOR, COLOR LEACHING, GREASY, Uneven coloring, Wavy

352
Q

Mouthfeel: Definition

A

The way the cheese breaks down while chewing it, and the way we experience the chemical effects in the mouth and throat.

353
Q

Mouthfeel: Reference Point

A

Skim milk versus whole milk, black tea, wasabi

354
Q

Mouthfeel: Styles

A

All fermented dairy products

355
Q

Mouthfeel: Related Terms

A

AROMA, Astringency, GRAINY, MEALY, PASTY, Puckering, OVERSTABILIZED, Smooth, TEXTURE, Volatiles

356
Q

Musty

A

See Moldy

357
Q

Mushroom(Y): Defintion

A

Flavor or aroma reminiscent of mushrooms.

358
Q

Mushroom(Y): Reference Point

A

Freshly cut mushrooms

359
Q

Mushroom(Y): Styles

A

Soft-ripened styles, natural rinds

360
Q

Mushroom(Y): Attributes/Defect

A

Mushroom is considered an attribute in many soft-ripened cheeses. However, it can be a defect, depending on what is expected for that style and age. Low, high, lacking (flavor isn’t
undesirable, but isn’t there), atypical (not associated with that style).

361
Q

Mushroom(Y): Related Terms

A

EARTHY

362
Q

Nesty: Definition

A

Overabundance of small eyes in a localized area, often just under the rind.

363
Q

Nesty: Reference Point

A

A small nesty area can be seen along the bottom right of this image.

364
Q

Nesty: Styles

A

Swiss styles

365
Q

Nesty: Defect

A

Nesty is almost always considered a defect, but it is not as serious as some other eye defects.

366
Q

Nesty: Possible Cause

A

Abnormal gas fermentation, poor knitting of curd, reincorporation of chilled curd to initial pressing

367
Q

Nesty: Related Terms

A

EYES, IRREGULAR EYES, ONE SIDED, STREUBLE

368
Q

Nutty: Definition

A

An aroma or flavor characterized by ground or roasted nuts, or nut butter.

369
Q

Nutty: Reference Point

A

Peanut oil, peanut or almond butter, toasted hazelnuts or walnuts

370
Q

Nutty: Styles

A

Cheddar, Swiss, Alpine styles, other

371
Q

Nutty: Attribute/Defect

A

Nutty aroma/flavor is expected in Cheddar, Swiss, and Alpine styles, and, if lacking, may be considered a defect (flat or atypical flavor).

372
Q

Nutty: Related Terms

A

COOKED, SWEET

373
Q

Old Cream/Old Milk: Definition

A

Butter initially smells sour but does not clean up quickly; leaves an unpleasant aftertaste. Can be soapy, stale, fishy, or oily.

374
Q

Old Cream/Old Milk: Reference Point

A

Smells like stale buttermilk powder or an improperly sanitized creamery.

375
Q

Old Cream/Old Milk: Styles

A

Butter

376
Q

Old Cream/Old Milk: Defect

A

Old cream is always considered a defect

377
Q

Old Cream/Old Milk: Possible Causes

A

Poor sanitation, storage of milk or cream, elevated temperature during storage

378
Q

Old Cream/Old Milk: Related Terms

A

CHEESY, OLD INGREDIENT, Stale, STORAGE, UNCLEAN

379
Q

Old Ingredient: Definition

A

A term used to describe yogurt that contains an old ingredient (Nonfat dry milk (NFDM), fruits, etc.); a “stale” or bitter aftertaste persists after swallowing. Old ingredient specifically refers to an
ingredient, rather than to storage of the product itself.

380
Q

Old Ingredient: Reference Point

A

May smell or taste like stale nonfat dry milk (NFDM) powder, may be a spoiled piece of fruit.

381
Q

Old Ingredient: Styles

A

Yogurt, cottage cheese

382
Q

Old Ingredient: Defect

A

Old ingredient is always considered a defect.

383
Q

Old Ingredient: Possible Causes

A

Stale ingredients

384
Q

Old Ingredient: Related Terms

A

OLD CREAM/OLD MILK, Stale, STORAGE, UNCLEAN

385
Q

One Sided: Definition

A

Cheese that is reasonably developed with eyes on one side and under-developed on the other side

386
Q

One Sided: Reference Point

A
387
Q

One Sided: Styles

A

Swiss styles

388
Q

One Sided: Defect

A

When a product appears visually imbalanced or one-sided, it is considered a defect. However, it is not as serious as some other eye defects

389
Q

One Sided: Possible Cause

A

High acid curd, improper knitting, poor pressing

390
Q

One Sided: Synonym

A

UNEVEN

391
Q

One Sided: Related Terms

A

EYES, NESTY, STREUBLE, UNDERSET, UNIFORM

392
Q

Open: Definition

A

Describes the visual appearance of a cheese, and has two meanings. 1) Open structure in wax or rind, 2) Contains irregularly shaped mechanical openings.

393
Q

Open: Reference Point

A
394
Q

Open: Styles

A

Uniform mechanical openings are expected in the body of feta but not in well aged Cheddar.

395
Q

Open: Attribute/Defect

A

Openings can be visually appealing or may detract from the intended style of cheese.

396
Q

Open: Possible Causes

A

Possibly due to poor workmanship, from making and/or pressing process. This defect is not related to issues with gas.

397
Q

Open: Related Terms

A

CHECKED, CLOSED, CRACKED, FROG MOUTH, Loose knit

398
Q

Overset: Definition

A

Excessive number of eyes present in the body of the cheese that leads to an overcrowding of eyes.

399
Q

Overset: Reference Point

A
400
Q

Overset: Styles

A

Swiss styles

401
Q

Overset: Defect

A

Overset is almost always considered a defect; when Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

402
Q

Overset: Possible Cause

A

Late gas blowing, poor pressing of curd

403
Q

Overset: Synonym

A

GASSY

404
Q

Overset: Related Terms

A

BLOWN, EYES, CABBAGE, UNDERSET

405
Q

Overstabilized: Definition

A

Cottage cheese: the curds feel slick or slimy when pressed with the tongue on the roof of the mouth. Yogurt: tends to be too FIRM.

406
Q

Overstabilized: Reference Point

A

Petroleum jelly on lips

407
Q

Overstabilized: Styles

A

Cottage cheese, yogurt

408
Q

Overstabilized: Defect

A

Overstabilized is almost always considered a defect.

409
Q

Overstabilized: Possible Cause

A

Overuse of, or poor selection of, stabilizer.

410
Q

Overstabilized: Related Terms

A

FIRM, MOUTHFEEL, Slick, Slimy

411
Q

Oxidized: Definition

A

Visual and/or flavor defects related to the exposure of cut surface to oxygen and light. The oxidized defect also manifests in cottage cheese (cardboard flavor) and butter (cardboard, freezer burn).

412
Q

Oxidized: Reference Point

A

Cheese may have a pink hue (instead of orange) on the surface and taste a bit like cardboard or brown paper towel.

413
Q

Oxidized: Styles

A

All fermented dairy products

414
Q

Oxidized: Defect

A

Although intended in traditional Swiss, oxidized is almost always considered a defect in other dairy products

415
Q

Oxidized: Possible Cause

A

Exposure to oxygen or light for extended period of time causes off flavors to develop.

416
Q

Oxidized: Synonym

A

PINKING

417
Q

Oxidized: Related Terms

A

COLOR, FADED

418
Q

Pasty: Defintion

A

The texture of a cheese body breaks down readily, seems wet, and sticks to thumb and fingers while working.

419
Q

Pasty: Reference Point

A

Wet dough, cream cheese, chevre

420
Q

Pasty: Styles

A

Can occur in nearly all styles, though commonly used in grading Cheddar/hard cheeses, or in softer unripened styles like cottage cheese

421
Q

Pasty: Attribute/Defect

A

Some level of pasty body is to be expected in chevre and cream cheese. But generally, pasty is considered a defect.

422
Q

Pasty: Possbile Causes

A

High moisture in curd, high moisture in cheese, high acid, low salt

423
Q

Pasty: Synonym

A

Sticky

424
Q

Pasty: Related Terms

A

ELASTIC/ELASTICITY, MOUTHFEEL, Soft, TEXTURE, WEAK, Wet

425
Q

Pinking: Definition

A

Discoloration of cheese that presents itself by turning from orange to pink. Pinking can also
happen to Swiss cheeses and presents as a pinkish layer near the rind.

426
Q

Pinking: Styles

A

Cheddar, other cheeses that are colored with Annatto, Swiss styles

427
Q

Pinking: Defect

A

Pinking is unappealing to consumers and is considered a serious defect.

428
Q

Pinking: Possible Causes

A

Evidence of bleaching of annatto by exposure to light – most often a defect that occurs in pre-packed cheeses for retail. In Swiss-style cheeses, this is a result of spoilage microorganisms.

429
Q

Pinking: Synonym

A

OXIDIZED

430
Q

Pinking: Related Terms

A

COLOR, FADED

431
Q

Presentation:

A

See Appearance

432
Q

Rancid: Definition

A

Enzymatic hydrolysis of fat yields aromatic free fatty acids like butyric, caproic, caprylic and capric acids.

433
Q

Rancid: Reference Point

A

Rancidity lends characteristic flavor to the following cheese styles: Asiago, Cotija, feta, Romano, Provolone cheeses

434
Q

Rancid: Styles

A

All fermented dairy products

435
Q

Rancid: Attribute/Defect

A

Although expected to a certain degree in some cheeses (listed above), it can be objectionable if out of balance/harsh; rancid is not appropriate in most cheeses (Cheddar, Jack, mozzarella, etc.). Although the word rancid is often used to describe oxidized nuts, when referring to dairy products, we use the term rancid to only apply to hydrolytic rancidity (lipase-induced rancidity).

436
Q

Rancid: Possible Causes

A

Hydrolysis of fatty acids by lipase (lipolysis); over-agitation or homogenization of raw milk will cause rancidity; contamination of pasteurized milk with raw milk

437
Q

Rancid: Related Terms

A

baby vomit, BITTER, goaty, LIPASE, piquant, soapy, UNCLEAN

438
Q

Ripe: Definition

A

Refers to a cheese that is at its peak in terms of flavor, aroma, and gustatory experience. It is ideal to consume a cheese when it is ripe.

439
Q

Ripe: Styles

A

All fermented dairy products

440
Q

Ripe: Related Terms

A

À point, AMMONIA/AMMONIATED, Over ripe, Under ripe

441
Q

Ropy: Definition

A

When stirred, and a spoon is lifted up out of yogurt, a viscous string of yogurt follows the spoon. The yogurt feels viscous in the mouth.

442
Q

Ropy: Reference Point

A
443
Q

Ropy: Styles

A

Yogurt

444
Q

Ropy: Attribute/Defect

A

Ropy is not necessarily a defect unless overly slick and slimy. Ropy cultures (certain strains of Lactococcus lactis, etc.) are often used in natural yogurt, instead of stabilizers, to provide body to the product.

445
Q

Ropy: Possible Causes

A

Ropy cultures or overstabilization

446
Q

Ropy: Related Terms

A

Stringy, slick, slimy

447
Q

Rubbery

A

Firm

448
Q

Salty: Definition

A

Salt is a basic taste, and it is an essential ingredient in the cheesemaking process.

449
Q

Salty: Reference Point

A

NaCl

450
Q

Salty: Styles

A

All fermented dairy products

451
Q

Salty: Attribute/Defect

A

Too much or too little salt can cause technical errors in the cheesemaking process, and if it is too low or too high, it is considered a defect. High levels of salt can limit flavor development but also mask off-flavors, while low levels of salt can lead to more nuanced flavor development but also allow off flavors to present themselves more readily.

452
Q

Scorched: Definition

A

Butter has a caramel or butterscotch flavor

453
Q

Scorched: Reference Point

A

Caramelized butter

454
Q

Scorched: Styles

A

Butter

455
Q

Scorched: Attribute/Defect

A

Although relatively appealing and may earn points from an ACS Aesthetic Judge during an evaluation, scorched is considered a technical defect.

456
Q

Scorched: Possible Cause

A

Overheating of cream used for buttermaking

457
Q

Scorched: Synonym

A

Heated

458
Q

Scorched: Related Terms

A

CARAMEL, Caramelized, COOKED, SWEET

459
Q

Seamy: Definition

A

The presence of white thread-like lines that form between curds in a milled-curd cheese.

460
Q

Seamy: Styles

A

Cheddar, other milled-curd cheeses

461
Q

Seamy: Defect

A

Seamy is typically considered a technical defect.

462
Q

Seamy: Possible Causes

A

pH during salting is either too high or too low, higher temperatures during pressing, not enough time given after salting but before hooping

463
Q

Seamy: Related Terms

A

COLOR, GREASY, MOTTLED

464
Q

Sharp: Definition

A

Although there is no agreed-upon definition of the term, sharp is commonly used to refer to cheese that has some level of intensity, usually associated with acidity, though other flavors can also qualify as sharp to some – such as bitter or complex. It can also be used as a way to refer to aged Cheddar – as opposed to “mild” for young Cheddar, though there is no agreed-upon age difference across regions and producers.

465
Q

Sharp: Styles

A

Used most often in Cheddar

466
Q

Sharp: Related Terms

A

ACETALDEHYDE, ACID, Piquant, SOUR, SULFIDE

467
Q

Shattered Curd: Definition

A

Curds in creamed cottage cheese appear to be broken, non-uniform in shape and size.

468
Q

Shattered Curd: Reference Point

A
469
Q

Shattered Curd: Styles

A

Cottage cheese

470
Q

Shattered Curd: Attribute/Defect

A

Shattered curd has become so commonplace that it is not considered a serious defect unless extensive.

471
Q

Shattered Curd: Possible Causes

A

Curd breakage can occur any time after the initial cut. Shattering is almost inevitable unless extreme care is taken at every stage between cutting and cupping.

472
Q

Shattered Curd: Related Terms

A

Non-uniform

473
Q

Short: Definition

A

The texture and body of a cheese lacks typical elasticity. Cheese sample takes a “short” time to break and may be tough to remove from cheese body without breaking.

474
Q

Short: Reference Point

A

Dry, aged Cheddar

475
Q

Short: Styles

A

Typically used to describe texture in aged cheese.

476
Q

Short: Attribute/Defect

A

Short is not generally objectionable, and may only be noted if pronounced, or if uncharacteristic for the given product.

477
Q

Short: Possible Cause

A

Excess acid production; dehydration

478
Q

Short: Related Terms

A

CRUMBLY, Dry, ELASTIC/ELASTICITY, TEXTURE, WEAK

479
Q

Shrunken: Definition

A

The defect is visualized when a container of yogurt is first opened. The yogurt pulls in from the edges of the container due to tightening of curd structure; free whey often fills the void.

480
Q

Shrunken: Reference Point

A
481
Q

Shrunken: Styles

A

Yogurt

482
Q

Shrunken: Defect

A

Shrunken is unappealing to consumers and is typically considered a technical defect.

483
Q

Shrunken: Possible Causes

A

Low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s),
temperature fluctuations.

484
Q

Shrunken: Related Terms

A

FREE WHEY

485
Q

Slip Coat: Definition

A

Excessive proteolysis under the rind leads to a liquid layer on top of an acidic, firm center. Often presents as a thick rind, sometimes curling back or pulling away from the paste, with a gap left by
the pooling of overly liquid paste, or spilling out of liquid paste when the cheese is cut into.

486
Q

Slip Coat: Reference Point

A
487
Q

Slip Coat: Styles

A

Mold-ripened soft cheeses

488
Q

Slip Coat: Attribute/Defect

A

Though this type of soft, soupy and gooey cheese can be a selling point and appealing to some, it is generally considered a technical defect

489
Q

Slip Coat: Possible Causes

A

Too wet going into aging room, high humidity in aging room, excessive aging.

490
Q

Slip Coat: Related Terms

A

Peau de Grenouille, Slip skin, Slip rind

491
Q

Slits: Definition

A

Short linear gas formations. Sizeable cracks, usually in parallel layers and usually clean cut, found within the body of the cheese are called splits.

492
Q

Slits: Reference Point

A
493
Q

Slits: Styles

A

Firm/semi-firm cheeses

494
Q

Slits: Defect

A

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded. Cheddar cheese exhibiting slits are downgraded as being gassy

495
Q

Slits: Possible Causes

A

Slits are signs of uncontrolled gas formation (cheese matrix splits instead of forming round eyes), likely because of contamination with Clostridia.

496
Q

Slits: Synonyms

A

GASSY

497
Q

Slits: Related Terms

A

CHECKS/CHECKED, CRACKS, Fish Eyes, Picks, Splits

498
Q

Smokey/Smoky: Defintion

A

The presence of smoke-like aromas and flavors in cheese.

499
Q

Smokey/Smoky: Reference Point

A

Campfire, Barbecue, Bacon, Bologna

500
Q

Smokey/Smoky: Styles

A

Smoked cheese, but also in Alpine styles

501
Q

Soft:

A

See Weak

502
Q

Sour: Definition

A

Non-volatile taste sensation. Pungent acidic aroma/flavor resembling sour cream.

503
Q

Sour: Reference Point

A

Citric Acid, citrus, sour cream

504
Q

Sour: Styles

A

All fermented dairy products

505
Q

Sour: Atribute/Defect

A

In most cheeses, it is a fundamental component of the flavor profile. The lack of, or excess of, characteristic acidity/sour flavors can be a defect in all cheeses. Also used by some to describe a cheese that has an appropriate amount of acidity but is lacking in other flavor profile components.

506
Q

Sour: Possible Cause

A

pH and water activity can affect how the acidity develops, or doesn’t, during the ripening process leading up to evaluation.

507
Q

Sour: Synonym

A

ACID

508
Q

Sour: Related Terms

A

CHEESY, FERMENTED, LACTIC, SHARP

509
Q

Storage: Definition

A

Butter sometimes takes on the aroma of items stored in the refrigerator (i.e., a green pepper). The initial aroma may be stale and objectionable, but the aftertaste is typically not.

510
Q

Storage: Styles

A

Butter

511
Q

Storage: Defect

A

Storage is typically considered a technical defect.

512
Q

Storage: Possible Cause

A

Butter is stored too long in the refrigerator.

513
Q

Storage: Related Terms

A

Lacks freshness, OLD CREAM/OLD MILK, OLD INGREDIENT, Stale

514
Q

Streuble: Definition

A

Overabundance of small eyes just under the surface of the cheese.

515
Q

Streuble: Reference Point

A

The attached image also displays uneven eye distribution, small eyes, irregular, misshapen eyes, and blind areas.

516
Q

Streuble: Styles

A

Swiss styles

517
Q

Streuble: Defect

A

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

518
Q

Streuble: Possible Causes

A

Curd is disturbed as it is being pressed under whey

519
Q

Streuble: Related Terms

A

CABBAGE, EYES, NESTY, ONE SIDED

520
Q

Sulfide: Definition

A

A typical flavor of sharp/aged Cheddar, sulfides have a flavor reminiscent of hard-boiled eggs or matchsticks

521
Q

Sulfide: Reference Point

A

Hard-boiled eggs, Ultra-high treatment processing (UHT) milk

522
Q

Sulfide: Styles

A

Aged Cheddars

523
Q

Sulfide: Attribute/Defect

A

Can be either – certain regions (like the Northeast U.S.) will tend to see this flavor more, but if excessive, it can be considered a defect.

524
Q

Sulfide: Possible Causes

A

Milk microflora, certain adjunct cultures

525
Q

Sulfide: Related Terms

A

COOKED, SHARP, Skunky, Sulfur

526
Q

Sweet: Definition

A

Basic taste sensation elicited by sugars; some stabilizers are associated with sweetness.

527
Q

Sweet: Reference Point

A

5% sucrose in water

528
Q

Sweet: Styles

A

High sweetness is considered a defect in yogurt or cottage cheese; some sweetness is expected in many dairy products (sweetened yogurt, sweet cream butter, mascarpone, etc.).

529
Q

Sweet: Attribute/Defect

A

In most styles it would be considered a positive attribute, unless excessive or especially dominant.

530
Q

Sweet: Related Terms

A

CARAMEL, COOKED, MALTY, NUTTY, SCORCHED

531
Q

Sweet Holes: Definition

A

Spherical gas holes, glossy in appearance, that are about the size of BB shot.

532
Q

Sweet Holes: Reference Point

A
533
Q

Sweet Holes: Styles

A

Swiss styles

534
Q

Sweet Holes: Attribute/Defect

A

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

535
Q

Sweet Holes: Possible Causes

A

Typically caused by coliforms.

536
Q

Sweet Holes: Synonyms

A

GASSY

537
Q

Sweet Holes: Related Terms

A

EYES, IRREGULAR EYES, OVERSET, Pinny, Small eyes

538
Q

Syneresis

A

Free Moisture/Free Whey

539
Q

Texture: Definition

A

A general term used to describe tactile characteristics of cheese, as well as the structure and composition of the cheese’s body. This can be evaluated visually, or by the mouthfeel, or by how it slices, breaks, and cooks. Comments about texture usually include lots of adjectives and descriptive language to communicate its density, moisture level, and friability.

540
Q

Texture: Styles

A

All fermented dairy products

541
Q

Texture: Attribute/Defect

A

Texture is an important attribute, and defects are related to the style of dairy product.

542
Q

Texture: Possible Causes

A

The texture of a cheese is related to its acidity and proteolysis.

543
Q

Texture: Related Terms

A

Appearance (smooth, rough, OPEN, etc.), CREAMY, CORKY, CURDY, Density (soft, WEAK, firm, hard, etc.), ELASTIC/ELASTICITY, FIRM/TOO FIRM, Friability (CRUMBLY, elastic, etc.), LUMPY, MEALY, Moisture (dry, wet, free, etc.), MOUTHFEEL, PASTY, SHORT, WAXY

544
Q

Tyrosine Crystals: Definition

A

E CRYSTALS
Definition: Round and crunchy crystals on the surface of and within the body of aged cheese are evidence of proteolysis (i.e., the free amino acid tyrosine) crystallization.

545
Q

Tyrosine Crystals: Reference Point

A

Cougar Gold cheese (Washington State University) aged 18 months or more. Crystals may be seen on the surface but may be calcium lactate crystals; (left image. Crystals within the body of the cheese (right image) are almost always tyrosine crystals.

546
Q

Tyrosine Crystals: Styles

A

Aged hard cheeses, including Italian, Gouda, Alpine, Cheddar styles

547
Q

Tyrosine Crystals: Attribute/Defect

A

May be considered a defect if extensive, though aesthetic judges may consider them a positive attribute

548
Q

Tyrosine Crystals: Possible Cause

A

Proteolysis of proteins into peptides, then into the amino acid tyrosine with extensive aging (typically > 1 year).

549
Q

Tyrosine Crystals: Related Terms

A

CALCIUM LACTATE is often confused for tyrosine crystals, but tyrosine is only present in aged cheeses.

550
Q

Umami: Definition

A

The term literally translates to “delicious” in Japanese. It is the meaty/brothy basic taste associated with proteins and amino acids.

551
Q

Umami: Reference Point

A

Monosodium glutamate (MSG) diluted in water, chicken broth without herbs

552
Q

Umami: Styles

A

All fermented dairy products

553
Q

Umami: Synonyms

A

BROTHY, MEATY

554
Q

Umami: Related Terms

A

Protein, Savory

555
Q

Underset: Definition

A

Fewer eyes than desired/expected in a cheese expected to have eyes.

556
Q

Underset: Reference Point

A

In addition to blind areas, the image exhibits uneven distribution of eyes and very small eyes.

557
Q

Underset: Styles

A

Swiss styles

558
Q

Underset: Defect

A

Because some eyes are present, this is not as serious of a defect as other eye defects.

559
Q

Underset: Possible Causes

A

Lack of activity of Propionibacterium sp. (eye formers), or inadequate time or temperature in warm room.

560
Q

Underset: Related Terms

A

ATYPICAL, BLIND, EYES, OVERSET, UNEVEN, UNIFORM

561
Q

Unclean: Definition

A

Used to describe a general dirty flavor, aroma, or lingering aftertaste. Often used by technical judges to describe volatile aromatics. In Cheddar, it is a complex cheese flavor resulting from the fermentation of whey during the aging process. Can be similar to whey taint, though generally something described as “unclean” will have a longer residual impact on the taster.

562
Q

Unclean: Styles

A

Commonly used in Cheddar grading but can be used to describe many styles of aged cheese.

563
Q

Unclean: Attribute/Defect

A

Generally seen as a defect. May be seen in concert with other defects, like high acidity, bitterness, or whey taint. However, because unclean is complex and interesting, it is not always considered a defect.

564
Q

Unclean: Possible Causes

A

Whey fermentation, microflora from milk, poor milk quality, using older milk, interaction among pH/moisture/fat/enzymatic activity

565
Q

Unclean: Related Terms

A

Aftertaste, ANIMAL, BARNY, BITTER, CHEESY, Complex, Dirty, Finish, OLD CREAM/OLD MILK, OLD INGREDIENT, Putrid, RANCID, WHEY/WHEY TAINT

566
Q

Uneven: Definition

A

1) Cheese wheel or block is asymmetrical: higher on one side than on the other side. 2) In Swiss-style cheeses it can be used to refer to cheese where eyes are reasonably developed in some areas and under-developed in other areas.

567
Q

Uneven: Reference Point

A
568
Q

Uneven: Styles

A

All in the former; the latter definition refers more to Swiss-style cheese.

569
Q

Uneven: Defect

A

Because some eyes are present, this is not as serious a defect as other eye defects.

570
Q

Uneven: Possible Causes

A

1) Uneven shape would most often be due to improper attention during pressing/turning. 2) Uneven turning, possibly the cheese was dropped, improper molding

571
Q

Uneven: Synonyms

A

ONE SIDED

572
Q

Uneven: Related Terms

A

COOKED, CROOKED, EYES, Lopsided, Nonhomogeneous, UNDERSET, UNIFORM

573
Q

Uniform: Definition

A

Cheese has an evenness to it. Can be used to describe the rind, shape, size, and ripening of a cheese, and shape, size and distribution of eyes.

574
Q

Uniform: Synonym

A

BALANCED

575
Q

Uniform: Related Terms

A

CROOKED, EYES, Lopsided, ONE SIDED, UNEVEN, Uniform, UNDERSET

576
Q

Volatiles: Definition

A

The experience of flavor through aroma. Aroma is experienced through the volatility of the chemical compounds that are a result of flavor. Volatile chemical compounds – compounds that are able
to evaporate – are noted when transported to the olfactory system through smelling or chewing a product. This is experienced through the back of the throat.

577
Q

Volatiles: Related Terms

A

AROMA, FLAVOR, Fragrance, FRUITY, Retronasal, Volatile Aromas

578
Q

Waxy: Definition

A

This term refers to the texture and body of a cheese. When the cheese is worked between the fingers, it molds and forms easily, like wax or even cold butter.

579
Q

Waxy: Reference Point

A

Candle wax

580
Q

Waxy: Styles

A

Swiss styles, hard styles

581
Q

Waxy: Related Terms

A

Body, Smooth, TEXTURE

582
Q

Weak: Definition

A

Refers to 1) yogurt that lacks body, or 2) cheese that does not require much pressure to cause the cheese to become misshapen. This describes the texture, body, and structure of the cheese. A weak cheese may cause the plug to collapse while removing.

583
Q

Weak: Reference Point

A

Cream cheese, marshmallows, light yogurt

584
Q

Weak: Attribute/Defect

A

Weak is considered a defect when it pronounced or is not typical of the style. In yogurt: Product does not stand up in the spoon, and/or may appear watery. In cheese: The cheese curd does not
hold up when worked between the thumb and fingers. Soft curd may possibly be wet.

585
Q

Weak: Synonym

A

Soft

585
Q

Weak: Possible Causes

A

In yogurt: under-stabilization, low casein or low total milk solids, under incubation, or low pasteurization temperature. In cheese: Too much whey in cheese, excess acid, excess fat, low salt,
excess proteolysis.

586
Q

Weak: Related Terms

A

Body, CREAMY, PASTY, Rind Rot, SHORT, TEXTURE

587
Q

Whey/Whey Taint: Definition

A

1) Butter: Whey manifests both in flavor and body. The melting properties and flavors are more reminiscent of margarine than butter. 2) Cottage cheese: Excess whey produces a brothy flavor. 3) Cheese: Slight sweet-acidic flavor and odor of fermented whey caused by too slowly or incompletely drained curds. Often the flavor is short-lived, in contrast to a similar flavor you might see in cheese called “unclean”.

588
Q

Whey/Whey Taint: Reference Point

A

Fermented whey protein

589
Q

Whey/Whey Taint: Styles

A

Cheddar

590
Q

Whey/Whey Taint: Attribute/Defect

A

Generally seen as a defect, though in an aged cheese it can be a component of a complexity of flavor

591
Q

Whey/Whey Taint: Possible Causes

A

1) Butter: Whey cream is used; 2) Cottage cheese: Curds are not washed adequately before creaming; excess whey is utilized in the cream dressing; 3) Cheese: Residual/retained cheese whey that ferments during the aging process.

592
Q

Whey/Whey Taint: Synonym

A

Whey stain

593
Q

Whey/Whey Taint: Related Terms

A

BROTHY, FERMENTED, FRUITY, UNCLEAN

594
Q

Yeasty: Definition

A

A distinctive yeast-like aroma is present. Yeasts are an integral part of many rind microflora, but in overabundance could produce an overpowering yeast-like aroma.

595
Q

Yeasty: Reference Point

A

Rising bread dough, marmite

596
Q

Yeasty: Styles

A

Natural rind cheeses, bloomy rind cheeses

597
Q

Yeasty: Attribute/Defect

A

Yeasty is not objectionable in washed rind cheeses. When observed yogurt, cottage cheese, and other fresh dairy products, yeasty is always a defect. It is often considered a defect in semi
soft and hard styles of cheese as well.

598
Q

Yeasty: Possible Causes

A

Yeast contamination and outgrowth

599
Q

Yeasty: Related Terms

A

FERMENTED, FRUITY, GASSY

CCSE (1 decks)

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