Ch. 3: Affinage - Glossary Flashcards
affinage
the act of aging and maturing cheese to bring it to its best final product
affineur
the person who brings cheese to its best flavor and texture
alcohols
any of a class of organic compounds that are analogous to ethanol and that are hydroxyl derivatives of hydrocarbons
amino acids
many acids that occur naturally in living things (include some which form proteins)
brushing
sweeping under the surface of cheeses to maintain even mold growth
brevibacterium linens
- commonly found on human skin
- associated with washed rinds
- enjoys high humidity (at least 95%), salty rind conditions, still air, and temps of 57F - 66F
desiccation
- the state of extreme dryness, or the process of extreme drying
- may be due to a lack of moisture or humidity in the aging room, or inadequate washing
esters
1.fatty acid chemical compounds responsible for flavor in cheese
2. formed when a carbon atom double bonds to an oxygen atom and single bonds to another oxygen atom
free fatty acid (FFA)
short chain acids which contribute to flavor and texture in cheese
geotrichum candidum
- one of the most widespread fungus used in surface ripened cheeses
- based on genetic similarity to other fungi, it is a yeast, but it looks more like a mold
glycolysis
the conversion of sugar to acids, usually during primary fermentation by starter cultures
humidity
the amount of moisture in the air
lipolysis
-the process of breaking down butterfat into free fatty acids
-contributes to flavor, texture, and alcohols
mucor
-diverse fungal group that has some species found in cheese
-used as adjunct cultures in certain uncooked, hard cheeses such french tomme, saint-nectaire, and taleggio
mucor micelli
the “furry” fungus that grows on bloomy rinds; “cat fur” or poofy brown spots
mucor racemosus
-a fungal plant pathogen
-has been known to cause allergic reactions
-has been isolated in camembert
-it is the grey-brown color on rinds
oidium aurautiacum
causes the red-orange color on rinds
patting
tamping down mold growth on cheeses to maintain even ripening
penicillium
-p. camemberti is used in bloomy rind cheesemaking
-p. roqueforti in blues
-adapted to flourish in high salt, fat and protein rich, and cold environments
penicillium camemberti
-the fluffy white mold that colonizes bloomy rind cheeses such as brie and camembert
-either added to the milk or spread on the surface of the cheese
penicillium roqueforti
-is used in the production of blue cheeses and creates characteristic blue or blue-green veins
-added to the milk in the vat, and it rests in the cheese until aerated by spiking it
peptides
a compound consisting of two or more amino acids linked in a chain with an amino group of one acid linking to the carboxyl group of another
positive pressure
-when the pressure of the aging room is greater than the room outside
-air will not rush into the room when the door is opened
proteolysis
the breakdown of milk proteins (casein) into peptides and free amino acids
slip skin
-aka slip rind, slip coat, toad skin
-occurs when a layer of moisture forms between the rind and the pas due to inadequate drying of cheese
sporotrichum aureum
causes the golden-yellow color on the rinds of cheeses
submersion
keeping cheeses in a brine solution
temperature
a measurement in degrees showing the heat of a mass
turning
rotating or flipping cheeses to distribute air flow and gravity evenly around the cheese
washing
applying liquid to cheese to manage mold growth and moisture level
