Ch. 6: Cheese Assessment & Evaluation - Glossary

Question 1

2-methyl propanol

Answer 1

-also known as isobutanol
-organic compound produced naturally during the fermentation of carbohydrates
-contributes a banana flavor in cheese

Question 2

dehydes

Answer 2

-an organic compound containing a formyl group
-traces of many aldehydes are found in essential oils
-often contribute to their favorable odors
-most sugars are derivatives of aldehydes

Question 3

amides

Answer 3

a flavor-producing compound that develops in cheese over time, usually occurring with ammonia development

Question 4

amines

Answer 4

a class of organic compounds that includes amino acids

Question 5

aromatic hydrocarbons

Answer 5

a flavor component used to add smoke flavor to smoked cheese

Question 6

benzaldehyde

Answer 6

-an organic compound
-the simplest aromatic aldehyde
-pleasant almond odor

Question 7

butyric acid

Answer 7

a product or anaerobic fermentation that has an unpleasant smell and taste (rancid, or like vomit)

Question 8

diacetyl

Answer 8

a flavor compound responsible for acid and buttery flavors in fermented products such as cottage cheese, fromage frais, and quark

Question 9

ethyl

Answer 9

-an ethyl group is two-carbon molecule in which the carbon atoms are bonded to one another
-derived from ethane, a colorless, odorless gas

Question 10

methanethiol

Answer 10

-an organic compound released as a gas with a distinctive putrid smell from decaying organic matter
-gives cheese a cabbage flavor

Question 11

methional

Answer 11

-an organic compound that provides a notable flavor in potato chips
-creates a meaty flavor in cheese
-traces are also found in black tea and green tea based products

Question 12

methyl

Answer 12

an alkyl derived from methane, containing one carbon atom bonded to three hydrogen atoms

Question 13

methyl ketones

Answer 13

a molecule that contributes to the flavor in butter

Question 14

natamycin

Answer 14

naturally occurring antifungal agent used in the food industry as a hurdle to fungal growth in cottage cheese, sour cream, and yogurt

Question 15

phenols

Answer 15

-caused by amino acids being metabolized by microbes during aging, producing phenolic compounds
-give flavors such as smoky, unclean, medicinal, animal, and barnyardy

Question 16

psychotropic

Answer 16

a bacteria capable of surviving or even thriving in a cold environment

Question 17

retronasal olfaction

Answer 17

-the direct link between taste and smell, and occurs when an item has been swallowed
-both the olafactory and gustatory systems are stimulated
-creates a more nuanced, in-depth perception of flavor

Question 18

sulfur

Answer 18

compounds responsible for some of the unpleasant odors of decaying organic matter

Question 19

syneresis

Answer 19

-the release of moisture from protein molecules
-leads to the expulsion of whey from cheese curd

Question 20

umami

Answer 20

-a savory taste
-one of the five basic tastes
-glutamate is responsible

Question 21

openness

Answer 21

-in reference to the texture and body
-often an indicator of a defect if not characteristic in the cheese

Question 22

mechanical openings

Answer 22

irregularly shaped slits or cracks and other openings caused by workmanship and not gas formation

Question 23

blind

Answer 23

no eye formation indicated in the paste of cheese

Question 24

corky

Answer 24

-a cheese texture that is hard, tough, and overly firm
-characterized by failure of the cheese to readily break down when rubbed between thumb and fingers

Question 25

acid-cut

Answer 25

-a bleached or faded appearance which sometimes varies throughout the cheese but is present most often around mechanical openings

Question 26

friable

Answer 26

in reference to the cheese’s texture and how easily a cheese crumbles

Question 27

volatile stimuli

Answer 27

airborne molecules that emit from organic compounds (e.g. found on cheese) detected by our noses

Question 28

orthonasal olfaction

Answer 28

the sensation of smell arising via the introduction of an odor/aroma through the nostrils

Question 29

taste receptors

Answer 29

a type of cellular receptor which facilitates the sensation of taste

Question 30

olfactory

Answer 30

relating to the sense of smell

Question 31

mouthfeel

Answer 31

the physical sensations in the mouth produced by a particular food

Question 32

slip skin/toad skin

Answer 32

-a ripening defect associated with contamination by geotrichum yeast appearing on the surface
-the rind will appear rubbery or bumpy, paste will liquefy

Question 33

absorbed odor

Answer 33

“off” or unpleasant odors in cheese caused by environmental exposure

Question 34

bacterial odor

Answer 34

when certain bacteria in cheese present a distinctive smell

Question 35

chemical odor

Answer 35

-smells present in a cheese due to cleaning chemicals exposure, microbes, or overexposure to light
-considered a defect

Question 36

calcium lactate

Answer 36

-mineral deposits that are encouraged by:
=certain starter cultures at high levels
=tight packaging
=fluctuations in temperature
-typically seen on the surface of cheddars and some American cheeses in vacuum packaging

Question 37

proteolysis

Answer 37

breakdown of protein, which leads to a softer cheese over time

Question 38

lipolysis

Answer 38

the breakdown of fat, which is essential for flavor development in cheese

Question 39

nonstarter lactic acid bacteria (NSLAB)

Answer 39

-lactic acid bacteria used as adjunct (or secondary) cultures
-influence the ripening period and final sensory characteristics

Question 40

indicator organisms

Answer 40

-when present in large numbers in food signify that it is contaminated with disease bacteria, filth, spoilage, or unsanitary conditions
-include yeasts, molds, and other organisms

Question 41

syneresis

Answer 41

the expulsion of whey after coagulated milk has been cut

Question 42

trier

Answer 42

-an age old specialist tool for cheese evaluation
-used to take a deep sample from an unopened wheel of cheese and asses the texture, ripeness and flavor of cheese

Question 43

ammoniated

Answer 43

-a bitter tasting and strong selling defect caused by excessive breakdown of fat and protein or restricted air flow
-often seen in soft ripened cheeses aged too long