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ACS CCP - Murray’s Textbook > Ch. 2: Cheesemaking - Glossary > Flashcards

Ch. 2: Cheesemaking - Glossary Flashcards

1
Q

acid meter

A

a tool to test and monitor the acid levels of milk

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2
Q

acid set (lactic set)

A
  1. bacteria converts the lactose to lactic acid in these cheeses
  2. develop a softer curd
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3
Q

alpine

A
  1. originated in the french and swiss alps
  2. characterized by heating the curds in a bath of whey during cheesemaking
  3. melts easier
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4
Q

artisan (artisanal)

A

one that produces something (as cheese or wine) in limited quantities using traditional methods

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5
Q

blending

A

combining different types of milk, whether of different fat content or from different milkings or animal types

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6
Q

bloomy rind

A
  1. high moisture cheeses ripened from the outside in by soft white mold
  2. Penicillium camemberti, Penicillium candidum, Geotrichum candidum
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7
Q

Brevibacterium linens

A
  1. a strain of bacteria used on washed rind cheeses that contributes to their pungent aroma
  2. added to starter culture or applied during washings
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8
Q

cheddar

A
  1. any cheese made by the method of “cheddaring”, wherein curds are stacked into blocks and further milled
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9
Q

cheese yield

A

the amount of cheese resulting from the amount of milk used for cheesemaking

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10
Q

cheesecloth

A

food-safe loose-knit cotton gauze

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11
Q

coagulation

A

the separation of solids from liquids in milk (curds from whey)

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12
Q

dipping

A

the gentle transfer of curds with the whey, usually by ladle, from the cheese vat to forms

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13
Q

farmstead cheese

A
  1. cheese made on the land where the milking animals were raised and grazed
  2. maker has more control over end-to-end process
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14
Q

fat in dry matter (FDM)

A

the amount of fat in the cheese without its water content

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15
Q

fines

A

fat globules that can be easily dislodged from the newly cut surface of the curd and lost to the whey if the curd is handled too roughly

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16
Q

forms

A

plastic baskets used to drain and mold curds into the desired cheese shape

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17
Q

fresh cheese

A
  1. high-moisture cheeses that have not been aged, or are very slightly cured
  2. mild, creamy flavor and soft texture
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18
Q

full fat

A

the content of FDM is above or equal to 45% and less than 60% in a dairy product

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19
Q

grana

A
  1. from the italian word for grain
  2. a class of hard, aged cheese with a granular texture
  3. used for grating
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20
Q

harp

A

cutting wires that cut curds in cheesemaking to help release whey

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21
Q

healing

A

during cheesemaking, the curd is given time to set to prevent the loss of fat and protein in the whey

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22
Q

high fat

A

the content of FDM is above or equal to 60% in a dairy product

23
Q

high pressure processing

A

food is subjected to elevated pressures, with or without the addition of heat, to achieve microbial inactivation or get a desired effect

24
Q

homogenization

A

fat globules in milk are reduced to a smaller size so that they become evenly distributed in the rest of the fluid and not longer separate out as cream

25
Q

hooping

A

the molds, known as hoops, which curds are transferred to after cutting in order to drain additional why and knit together

26
Q

horizontal vat

A

enclosed vertical agitator shafted vats for making cheese

27
Q

hydrophobic

A

of, relating to, or having a lack of affinity for water

28
Q

inoculation

A

adding starter cultures to the milk

29
Q

knitting

A

the transformation of individual curds into a single, homogenous mass

30
Q

maillard reaction

A

a result of a chemical reaction between an amino acid and sugar

31
Q

medium fat

A

the content of FDM is above or equal to 25% and less than 45% in dairy product

32
Q

milk fat content

A

the proportion of milk, by weight, made up of butterfat

33
Q

moisture in non fat substances (MNFS)

A

a calculation of the moisture in the nonfat substance derived by subtracting the fat and expressing the moisture as a percentage of what is left

34
Q

natural rind

A

a category of cheeses that are allowed to form their rinds with the natural microflora of it’s surroundings

35
Q

open vat

A

an uncovered vat used in cheesemaking

36
Q

partially skimmed

A

the content of FDM is above or equal to 10% and less than 25% in dairy products

37
Q

pasta filata

A

cheeses that are cooked and kneaded or stretched, giving them a stringy texture

38
Q

pasteurization

A

the heat treatment of milk with the intention of destroying potentially harmful microorganisms
2. kills between 90%-99% of all bacteria found in milk

39
Q

pH meter

A

a tool for measuring the strength of the amount of acid present in a mixture or solution

40
Q

pressing

A

one of the eight steps in cheesemaking that is designed to exert varying degrees of pressure to achieve the desired moisture content, density, and texture of a cheese

41
Q

pressed cheese

A

any cheese that is pressed after coagulation, cutting, and cooking, draining the whey, and shaping the curds

42
Q

rennet set

A

the use of a form of rennet to coagulate milk

43
Q

salting

A

helps draw off moisture and arrest the growth of bacteria and slow acidity development

44
Q

short

A

a term used to describe cheese texture that implies a certain curdiness to the cheese, and a mouthfeel that does not linger

45
Q

skim

A

the content of FDM is less than 10% in a dairy product

46
Q

skimming

A

removing all or part of the cream from the milk

47
Q

stabilizers

A

a substance added to another substance or to a system to prevent or slow an unwanted alteration of physical state

48
Q

surface ripened

A

cheeses ripened by surface molds or yeast. includes bloomy and washed rinds

49
Q

syneresis

A

expulsion of whey from cheese curd

50
Q

tomme

A

a french term indicating a round of cheese, most often made from a single herd, from cows milk, and with a natural rind

51
Q

tommette

A

a small tomme

52
Q

ultraviolet pasteurization

A

the use of ultraviolet light to pasteurize milk

53
Q

washed rind

A

soft ripened cheese washed in a brine solution that often contains beer, wine, or spirits to promote growth of the bacteria B. linens
2. soft and semi-soft with a strong, pungent aroma and full, salty flavor

ACS CCP - Murray’s Textbook (22 decks)

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