Ch. 2: Cheesemaking - Glossary Flashcards
acid meter
a tool to test and monitor the acid levels of milk
acid set (lactic set)
- bacteria converts the lactose to lactic acid in these cheeses
- develop a softer curd
alpine
- originated in the french and swiss alps
- characterized by heating the curds in a bath of whey during cheesemaking
- melts easier
artisan (artisanal)
one that produces something (as cheese or wine) in limited quantities using traditional methods
blending
combining different types of milk, whether of different fat content or from different milkings or animal types
bloomy rind
- high moisture cheeses ripened from the outside in by soft white mold
- Penicillium camemberti, Penicillium candidum, Geotrichum candidum
Brevibacterium linens
- a strain of bacteria used on washed rind cheeses that contributes to their pungent aroma
- added to starter culture or applied during washings
cheddar
- any cheese made by the method of “cheddaring”, wherein curds are stacked into blocks and further milled
cheese yield
the amount of cheese resulting from the amount of milk used for cheesemaking
cheesecloth
food-safe loose-knit cotton gauze
coagulation
the separation of solids from liquids in milk (curds from whey)
dipping
the gentle transfer of curds with the whey, usually by ladle, from the cheese vat to forms
farmstead cheese
- cheese made on the land where the milking animals were raised and grazed
- maker has more control over end-to-end process
fat in dry matter (FDM)
the amount of fat in the cheese without its water content
fines
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
forms
plastic baskets used to drain and mold curds into the desired cheese shape
fresh cheese
- high-moisture cheeses that have not been aged, or are very slightly cured
- mild, creamy flavor and soft texture
full fat
the content of FDM is above or equal to 45% and less than 60% in a dairy product
grana
- from the italian word for grain
- a class of hard, aged cheese with a granular texture
- used for grating
harp
cutting wires that cut curds in cheesemaking to help release whey
healing
during cheesemaking, the curd is given time to set to prevent the loss of fat and protein in the whey
high fat
the content of FDM is above or equal to 60% in a dairy product
high pressure processing
food is subjected to elevated pressures, with or without the addition of heat, to achieve microbial inactivation or get a desired effect
homogenization
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
hooping
the molds, known as hoops, which curds are transferred to after cutting in order to drain additional why and knit together
horizontal vat
enclosed vertical agitator shafted vats for making cheese
hydrophobic
of, relating to, or having a lack of affinity for water
inoculation
adding starter cultures to the milk
knitting
the transformation of individual curds into a single, homogenous mass
maillard reaction
a result of a chemical reaction between an amino acid and sugar
medium fat
the content of FDM is above or equal to 25% and less than 45% in dairy product
milk fat content
the proportion of milk, by weight, made up of butterfat
moisture in non fat substances (MNFS)
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
natural rind
a category of cheeses that are allowed to form their rinds with the natural microflora of it’s surroundings
open vat
an uncovered vat used in cheesemaking
partially skimmed
the content of FDM is above or equal to 10% and less than 25% in dairy products
pasta filata
cheeses that are cooked and kneaded or stretched, giving them a stringy texture
pasteurization
the heat treatment of milk with the intention of destroying potentially harmful microorganisms
2. kills between 90%-99% of all bacteria found in milk
pH meter
a tool for measuring the strength of the amount of acid present in a mixture or solution
pressing
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
pressed cheese
any cheese that is pressed after coagulation, cutting, and cooking, draining the whey, and shaping the curds
rennet set
the use of a form of rennet to coagulate milk
salting
helps draw off moisture and arrest the growth of bacteria and slow acidity development
short
a term used to describe cheese texture that implies a certain curdiness to the cheese, and a mouthfeel that does not linger
skim
the content of FDM is less than 10% in a dairy product
skimming
removing all or part of the cream from the milk
stabilizers
a substance added to another substance or to a system to prevent or slow an unwanted alteration of physical state
surface ripened
cheeses ripened by surface molds or yeast. includes bloomy and washed rinds
syneresis
expulsion of whey from cheese curd
tomme
a french term indicating a round of cheese, most often made from a single herd, from cows milk, and with a natural rind
tommette
a small tomme
ultraviolet pasteurization
the use of ultraviolet light to pasteurize milk
washed rind
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
