Ch. 3: Affinage - Glossary

Question 1

affinage

Answer 1

the act of aging and maturing cheese to bring it to its best final product

Question 2

affineur

Answer 2

the person who brings cheese to its best flavor and texture

Question 3

alcohols

Answer 3

any of a class of organic compounds that are analogous to ethanol and that are hydroxyl derivatives of hydrocarbons

Question 4

amino acids

Answer 4

many acids that occur naturally in living things (include some which form proteins)

Question 5

brushing

Answer 5

sweeping under the surface of cheeses to maintain even mold growth

Question 6

brevibacterium linens

Answer 6

1. commonly found on human skin
2. associated with washed rinds
3. enjoys high humidity (at least 95%), salty rind conditions, still air, and temps of 57F - 66F

Question 7

desiccation

Answer 7

1. the state of extreme dryness, or the process of extreme drying
2. may be due to a lack of moisture or humidity in the aging room, or inadequate washing

Question 8

esters

Answer 8

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

Question 9

free fatty acid (FFA)

Answer 9

short chain acids which contribute to flavor and texture in cheese

Question 10

geotrichum candidum

Answer 10

1. one of the most widespread fungus used in surface ripened cheeses
2. based on genetic similarity to other fungi, it is a yeast, but it looks more like a mold

Question 11

glycolysis

Answer 11

the conversion of sugar to acids, usually during primary fermentation by starter cultures

Question 12

humidity

Answer 12

the amount of moisture in the air

Question 13

lipolysis

Answer 13

-the process of breaking down butterfat into free fatty acids
-contributes to flavor, texture, and alcohols

Question 14

mucor

Answer 14

-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

Question 15

mucor micelli

Answer 15

the “furry” fungus that grows on bloomy rinds; “cat fur” or poofy brown spots

Question 16

mucor racemosus

Answer 16

-a fungal plant pathogen
-has been known to cause allergic reactions
-has been isolated in camembert
-it is the grey-brown color on rinds

Question 17

oidium aurautiacum

Answer 17

causes the red-orange color on rinds

Question 18

patting

Answer 18

tamping down mold growth on cheeses to maintain even ripening

Question 19

penicillium

Answer 19

-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

Question 20

penicillium camemberti

Answer 20

-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

Question 21

penicillium roqueforti

Answer 21

-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

Question 22

peptides

Answer 22

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

Question 23

positive pressure

Answer 23

-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

Question 24

proteolysis

Answer 24

the breakdown of milk proteins (casein) into peptides and free amino acids

Question 25

slip skin

Answer 25

-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

Question 26

sporotrichum aureum

Answer 26

causes the golden-yellow color on the rinds of cheeses

Question 27

submersion

Answer 27

keeping cheeses in a brine solution

Question 28

temperature

Answer 28

a measurement in degrees showing the heat of a mass

Question 29

turning

Answer 29

rotating or flipping cheeses to distribute air flow and gravity evenly around the cheese

Question 30

washing

Answer 30

applying liquid to cheese to manage mold growth and moisture level