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ACS CCP - Murray’s Textbook > Ch. 1: Raw Materials of Cheese - Glossary > Flashcards

Ch. 1: Raw Materials of Cheese - Glossary Flashcards

Introduce you to the words used to talk about the raw materials of cheese

1
Q

abomasum

A

the fourth compartment of the ruminant stomach

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2
Q

acidification

A

the initial step in the souring of milk. lactose is converted to lactic acid.

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3
Q

affinage

A

the process of selecting, aging, and maturing cheese

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4
Q

alpage

A

french term for the alpine fields where animals graze in open air during the summer months

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5
Q

ambient humidity

A

water dispersed into the air

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6
Q

annatto

A

a flavourless natural dye made from the seed or extract from the achiote tree (indigenous to Latin and South America)

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7
Q

animal rennet

A

an enzyme from the stomach lining of an un-weaned ruminant’s abomasum

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8
Q

ash

A

minerals found in milk, assessed by the amount of ash left from incinerating a milk sample

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9
Q

bacterial counts

A

test used to assess microbial contamination in milk to indicate quality

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10
Q

beta carotene

A

a pigment in fruits and vegetables

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11
Q

bovine

A

an animal subfamily classification that includes cattle, water buffalo , and yaks

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12
Q

brine/brining

A
  • used in the washing process
  • a blend of water, salt, and sometimes additional items, such as spirits or cultures.
  • used to advance flavor development and impede mold growth
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13
Q

bulk set cultures

A

frozen concentrated culture set

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14
Q

butterfat

A

the natural fat of milk

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15
Q

butyric acid

A

a product of anaerobic fermentation that has an unpleasant smell and taste

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16
Q

calcium chloride (CaCl)

A

-improves curd making properties of coagulants to optimize yield
-recommended for milk that will not coagulate properly due to over heat treatment or low milk solids
-balances calcium levels in brines

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17
Q

calcium phosphate (CaPh)

A

-mineral that binds and acts as a “glue” from proteins.
-dissolves in cheesemaking, allowing strands or caseins to reform into curds

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18
Q

calf lipase

A

-flavoring enzyme that creates a delicate and mild “piquant” flavor and has a pleasant butter scent, slightly spicy in cheese
-often used in Italian cheeses (Parm, Mozz, Feta)

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19
Q

casein

A

a technical term for proteins found in milk, known as alpha-, beta-, and kappa-casein

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20
Q

Coxiella burnetti

A

-a bacterium that naturally infects ruminant animals found in birth products, urine, feces, and milk.
-destroyed through pasteurization

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21
Q

CHY-MAX

A

-a FPC (fermentation produced chymosin) offering high milk-clotting specificity combined with reduced proteolytic activity.
-naturally produced through fermentation

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22
Q

coliform

A

fecal bacteria used to measure sanitary quality of foods and water

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23
Q

coliform count

A

test of water contamination that indicates the extent of fecal matter present in it

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24
Q

colostrum

A

-first milk given off by dairy animals that is most nutritious for babies
-not good for cheesemaking

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25
Q

culture houses

A

dairy technology companies that make and sell cheese bacteria

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26
Q

cultures

A

a combination of lactic acid, enzymes, or other microorganisms, bacterial or mold spores, and natural elements that develop flavor in cheese during aging

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27
Q

curd

A

coagulated milk protein

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28
Q

diacytl

A

a flavor compound responsible for acidic and buttery flavors in fermented products such as cottage cheese, fromage frais, and quark

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29
Q

direct vat inoculation cultures (DVIs)

A

freeze-dried powders or liquid frozen concentrate that can be sprinkled into the milk vat

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30
Q

dry period

A

-time leading up to birth when milking animals stop producing milk
-also known as drying off

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31
Q

escherichia coli (E. coli)

A

type of bacterium that lives in your intestine and the intestines of animals that can be harmless, or cause illness that may be fatal

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32
Q

enzyme

A

in cheese, protein or protein-like compounds that break down fats (lipolytic) and proteins (proteolytic)

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33
Q

fermentation-produced chymosin

A

a bio-engineered product identical to calf chymosin

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34
Q

eyes

A

the holes formed in cheese by gas producing bacteria

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35
Q

free fatty acid (FFA)

A

short chain acids which contribute to flavor and texture in cheese

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36
Q

frozen milk

A

-milk supply option used to extend production
-cheesemakers don’t usually use
-ice crystals can rupture the fat globule and diminish the quality of milk

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37
Q

gas production

A

release of carbon dioxide during ripening

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38
Q

high temperature, short time (HTST)

A

-heated to 161F for 15-30 sec
-meant to be less damaging to nutrients in milk

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39
Q

globules

A

the fat held in spheres in fluid milk that contain the building blocks of butterfat known as triclycerides

40
Q

grass based diet

A

a diet consisting of barley, wheat, corn, legume, and grass hay

41
Q

grass fed

A

a diet consisting of all or most of the grass or naturally grazed foliage

42
Q

high heat, shorter time (HHST) pasteurization

A
  • 191F for 1 sec
43
Q

kid lipase

A

flavoring enzyme that creates a strong, sharp and piquant flavor, and a persistent, lightly spicy scent

44
Q

lactase

A

a digestive enzyme produced in humans which breaks down the milk sugar, lactose

45
Q

lactic acid bacteria

A

the by-product of cultures at work, consuming lactose, metabolizing it and producing lactic acid bacteria

46
Q

lactose

A

a sugar found in milk that is water soluble and serves as an excellent source of food for lactic acid bacteria, which turn the lactose into lactic acid

47
Q

lamb lipase

A

flavoring enzyme that creates a strong and marked traditional flavor typical of pecorino romano, with a good persistence flavor, medium spicy

48
Q

lipase

A

any enzyme (as one secreted by the pancreas) that catalyzes the breakdown of fats and lipoproteins usually into fatty acids and glycerol

49
Q

lipolysis

A

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

50
Q

listeria monocytigenes

A

-bacteria found in soil, water, and animals that can tolerate high salt concentrations
-causes listeriosis

51
Q

mastitis

A

an inflammatory reaction in udder tissue resulting from a mammary gland infection

52
Q

mesophilic

A

growing or thriving best in an environment with moderate temperature

53
Q

metabolite

A

a substance produced during digestion (metabolism)

54
Q

micelle

A

a spherical group of molecules dispersed in a liquid

55
Q

microbial rennet

A

rennet that is obtained from a type of mold, Rhizomucor miehei

56
Q

microflora

A

-microorganisms that affect cheese ripening, including bacteria and yeast
-a factor in rind development

57
Q

milk

A

a liquid secreted by the mammary glands of female mammals to nourish their young for a period beginning immediately after birth

58
Q

mold

A

-a growth of minute fungi on vegetable or animal matter commonly as a fuzzy covering
-can be inoculated into the cheese to promote bacteria growth
-ambient mold can grow on the cheese naturally,

59
Q

mother cultures

A

-naturally cultivated starters using leftover whey from a previous batch of cheese
-can be cultivated and reused from batch to batch

60
Q

natural cultures

A

-raw materials that come from the microbial diversity in raw milk
-essential to the dynamic sensory richness and variety in traditional cheeses

61
Q

pasteurization

A

-heat treatment of milk with the intention of destroying harmful microorganisms
-required in all cheeses in the US aged less than 60 days
-kills between 90%-99% of all bacteria found in milk

62
Q

pathogen

A

a microorganism that causes disease

63
Q

pH

A

references acidity levels
-scale of 1-14 with 7 being neutral
-less than 7, acid. more than 7, base

64
Q

potassium chloride

A

a chemical substitution to natural salt

65
Q

propionic acid

A

a fatty acid found in milk and used especially as a mold inhibitor and flavoring agent

66
Q

proteolytic enzyme

A

any group of enzymes that break the long chain-like molecules of proteins into shorter fragments (peptides) and eventually into amino acids

67
Q

proteolysis

A

-an anaerobic fermentation of milk proteins (caseins) to peptides and free amino acids
-also creates other acids, alcohols, ammonia, sulfur compound (amines), and esters
-also releases the water from the casein structure

68
Q

raw milk

A

fresh milk that has not been pasteurized

69
Q

rennet

A

-a collection of enzymes used to coagulate milk
-refers to an enzyme derived from the abomasum
-contains rennin (chymosin) and pepson
-vegetarian friendly options available (microbial, and vegetable)

70
Q

rotational grazing

A

the practice of moving animals among several pastures with one being grazed and resting others

71
Q

ruminant

A

-from the latin word meaning “to chew again”
-a mammal that digests plant matter by softening it in the first compartment of the stomach, then regurgitating the food and rechewing it to further break it down
-includes cattle, goats, cheep, buffalo, giraffes, yaks, deer, camels, llamas, and antelope

72
Q

salmonella

A

-enterobacteria found in raw or under cooked food and closely relates to the Escherichia genus
-causes infections characterized by diarrhea, vomiting, fever, and abdominal cramping

73
Q

silage

A

-a mixture of plants and grasses fermented in a silo
-chemically equivalent to the pickling of sauerkraut
-can cause off flavors in milk and cheese

74
Q

seasonality

A

the availability of milk due to lactation cycles

75
Q

smear

A

a mat or multilayered sheet of bacteria formed on the outside of washed rinds

76
Q

solids

A

the non-liquid components of milk (sugar, fat, protein, and minerals)

77
Q

somatic cell

A

any of the cells of the body comprising tissues, organs, etc other than germ cells

78
Q

somatic cell counts

A

-a main indicator of milk quality
-most are leukocytes (white blood cells)
-can increase in milk as an immune response to a mastitis-causing pathogen
-also epithelial cells

79
Q

standard plate count

A

indicates the microbial population, which can affect milk flavor and cause spoilage

80
Q

staphylococcus aureus

A

-a bacterium found in the human respiratory tract and on the skin
-a causal agent of mastitis in dairy cows
-can be transferred to food during handling

81
Q

starter culture

A

-a preparation of bacteria that, when added to milk, consumes lactose and produces lactic acid
-resulting acidification is one of the preservation methods in cheesemaking

82
Q

terroir

A

the influence of land, climate, and other naturally occurring interactions between a product and its place of origin that ultimately impact the product’s final quality

83
Q

thermization

A

-a process of pasteurization
-milk heated to 135-145F for 15-20 sec
-gentler for the milk and can leave some bacteria and enzymes unharmed

84
Q

thermophillic

A

-a heat loving culture
-used to make cheeses heated to 130F

85
Q

transhumance

A

the seasonal movement of livestock from low-lying grazing pastures in the winter to high-elevation mountain pastures in the summer in the pursuit of fresh, green grass and plant life

86
Q

triglycerides

A

any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol

87
Q

ultrafiltration

A

filtration through a medium which allows small molecules (as of water) to pass but holds back larger ones (as of protein)

88
Q

vat pasteurization

A

-a method of heating milk to retain natural enzymes and beneficial bacteria inherent in milk
-heated to 145F for 30 minutes then quickly cooled
-more expensive than other pasteurization practices, but preserves flavor and health benefits

89
Q

ultra-pasteurised (UP)

A

heat treatment for milk to 280F for 2 seconds to extend shelf life

90
Q

vegetable rennet

A

enzymes that derive from plants used to coagulate milk

91
Q

whey

A

-the liquid held within the curd that contains water, lactose, and proteins not captured in the initial coagulation
-whey cheeses (ricotta) form a curd primarily under the influence of heat

92
Q

yeast

A

-single celled microorganism fungi that ferments carbs into alcohol and CO2
-some species are opportunistic pathogens that cause infection in a compromised immune system

93
Q

whey protein

A

a milk protein known as cryoglobulin

94
Q

yield

A

the weight of the resulting cheese produced from the milk source as defined by primarily protein, fat, and other solids.
-predicted by cheesemakers to tailor modifications to a given recipe
-cows make more milk. sheep have more solids so more yield from less milk

95
Q

total mixed ration

A

a mixture of grains specifically designed to increase solid counts in milk

ACS CCP - Murray’s Textbook (22 decks)

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