Ch. 2: Cheesemaking - Glossary

Question 1

acid meter

Answer 1

a tool to test and monitor the acid levels of milk

Question 2

acid set (lactic set)

Answer 2

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

Question 3

alpine

Answer 3

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

Question 4

artisan (artisanal)

Answer 4

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

Question 5

blending

Answer 5

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

Question 6

bloomy rind

Answer 6

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

Question 7

Brevibacterium linens

Answer 7

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

Question 8

cheddar

Answer 8

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

Question 9

cheese yield

Answer 9

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

Question 10

cheesecloth

Answer 10

food-safe loose-knit cotton gauze

Question 11

coagulation

Answer 11

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

Question 12

dipping

Answer 12

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

Question 13

farmstead cheese

Answer 13

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

Question 14

fat in dry matter (FDM)

Answer 14

the amount of fat in the cheese without its water content

Question 15

fines

Answer 15

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

Question 16

forms

Answer 16

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

Question 17

fresh cheese

Answer 17

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

Question 18

full fat

Answer 18

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

Question 19

grana

Answer 19

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

Question 20

harp

Answer 20

cutting wires that cut curds in cheesemaking to help release whey

Question 21

healing

Answer 21

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

Question 22

high fat

Answer 22

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

Question 23

high pressure processing

Answer 23

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

Question 24

homogenization

Answer 24

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

Question 25

hooping

Answer 25

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

Question 26

horizontal vat

Answer 26

enclosed vertical agitator shafted vats for making cheese

Question 27

hydrophobic

Answer 27

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

Question 28

inoculation

Answer 28

adding starter cultures to the milk

Question 29

knitting

Answer 29

the transformation of individual curds into a single, homogenous mass

Question 30

maillard reaction

Answer 30

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

Question 31

medium fat

Answer 31

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

Question 32

milk fat content

Answer 32

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

Question 33

moisture in non fat substances (MNFS)

Answer 33

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

Question 34

natural rind

Answer 34

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

Question 35

open vat

Answer 35

an uncovered vat used in cheesemaking

Question 36

partially skimmed

Answer 36

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

Question 37

pasta filata

Answer 37

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

Question 38

pasteurization

Answer 38

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

Question 39

pH meter

Answer 39

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

Question 40

pressing

Answer 40

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

Question 41

pressed cheese

Answer 41

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

Question 42

rennet set

Answer 42

the use of a form of rennet to coagulate milk

Question 43

salting

Answer 43

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

Question 44

short

Answer 44

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

Question 45

skim

Answer 45

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

Question 46

skimming

Answer 46

removing all or part of the cream from the milk

Question 47

stabilizers

Answer 47

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

Question 48

surface ripened

Answer 48

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

Question 49

syneresis

Answer 49

expulsion of whey from cheese curd

Question 50

tomme

Answer 50

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

Question 51

tommette

Answer 51

a small tomme

Question 52

ultraviolet pasteurization

Answer 52

the use of ultraviolet light to pasteurize milk

Question 53

washed rind

Answer 53

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