Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ACS CCP > Raw Materials for Cheesemaking > Flashcards

Raw Materials for Cheesemaking Flashcards

1
Q

Abomasum

A

The fourth compartment of the ruminant stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Acidification

A

The initial step in the souring of milk. During this process, lactose is converted into lactic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Affinage

A

The process of selecting, agin, and maturing cheeses.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Alpage

A

A French term for the alpine fields where animals graze in open air during the summer months. This rich, varied, seasonal diet contributes to milk (and cheese) that is considered superior for its depth, nuance, and complexity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Ambient humidity

A

Water dispersed in the air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Annatto

A

A flavorless natural dye made from the seed or extract from the achiote tree, which is indigenous to Latin and South America.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Animal Rennet

A

An enzyme from the stomach lining of an unweaned ruminant’s abomasum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Ash

A

Minerals found in milk, assessed by the amount of ash left from incinerating a milk sample.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Bacterial Counts

A

Test used to assess microbial contamination in milk to indicate quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Beta Carotene

A

A pigment in fruits and vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Bovine

A

An animal subfamily classification that includes cattle, water buffalo, and yaks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Brine/Brining

A

Used in the washing process, this is a blend of water, salt, and sometimes additional items, such as spirits or cultures. Used to advance flavor development and impede mold growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bulk Set Cultures

A

Frozen concentrated culture starter kit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Butterfat

A

The natural fat of milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Butyric Acid

A

A product of anaerobic fermentation that has an unpleasant smell and taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Casein

A

A technical term for the proteins found in milk, known as alpha-, beta-, and kappa-

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

CHY-MAX

A

A FPC offering high milk-clotting specificity combined with reduced proteolytic activity. It is naturally produced through fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Chymosin

A

A proteolytic enzyme that attacks casein causing coagulation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Coliform

A

Fecal bacteria used to measure the sanitary quality of foods and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Coliform Count

A

Test of water contamination that indicates the extent of fecal matter present in it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Culture Houses

A

Dairy technology companies that make and sell cheese bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Cultures

A

A combination of lactic acid, enzymes, or other microorganisms, bacterial, or mold spores, and natural elements that develop flavor in cheese in aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Curd

A

Coagulated milk protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Diacetyl

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Direct Vat Innoculation Cultures (DVIs)

A

Freeze-dried powders or liquid frozen concentrate that can be sprinkled into the milk vat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Escherichia Coli (e. coli)

A

A type of bacteria that lives in your intestines and in the intestines of animals that can be harmless or cause sickness that can be fatal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Enzyme

A

Proteins or protein-like compounds that help the body digest foods. In cheese, these play an important role in breaking down fats and proteins to create flavor-giving volatile compounds.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Fermentation Produced Chymosin (FPC)

A

A bio-engineered product identical to calf chymosin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Free Fatty Acid (FFA)

A

Short chain acids which contribute to flavor and texture in cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Gas Production

A

Release of carbon dioxide during ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Grain Based Diet

A

A diet consisting of barley, wheat, corn, legume, and grass hay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Grass Fed

A

A diet consisting of all or a majority of grass or naturally grazed foilage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

HHST

A

191 degrees F for 1 second.

34
Q

HTST

A

In pasteurization, milk is heated to 161 degrees F for 15-30 seconds. This method is meant to be less damaging to nutrients in milk, while eliminating harmful pathogens

35
Q

Lactase

A

Digestive enzyme found in humans which breaks down the milk sugar lactose

36
Q

Lactose

A

A sugar found in milk that is water soluble and serves as an excellent source of food for lactic acid bacteria

37
Q

Lipolysis

A

The process of breaking down butterfat into free fatty acids, which contribute to flavor, and texture, and alcohols. The fatty acids react with the alcohols during primary fermentation, producing spicy flavors.

38
Q

Listeria Monocytogenes

A

Bacteria found in soil, water, and animals that can tolerate high salt concentrations and that cases Listeriosis.

39
Q

Mastitis

A

An inflammatory reaction in udder tissue resulting from a mammary gland infection

40
Q

Mesophilic

A

Growing or thriving best in an environment with moderate temperature

41
Q

Metabolite

A

A substance produced during digestion (metabolism)

42
Q

Micelle

A

A spherical group of molecules dispersed in a liquid

43
Q

Microbial rennet

A

Rennet that is obtained from a type of mold, rhizomucor miehei

44
Q

Microflora

A

Microorganisms that affect cheese ripening, including bacteria and yeast. A factor in rind development, they are similar to the use of yeast in alcoholic fermentation

45
Q

Milk

A

A liquid secreted by the mammary glands of female mammals to nourish their young for a period beginning immediately after birth

46
Q

Mold

A

A growth of minute fungi on vegetable or animal matter, commonly as a fuzzy covering; Can be inoculated into the cheese to promote bacteria growth. Can also grow on a cheese naturally, either in the ripening room or any-other non-sterile environment

47
Q

Mother Cultures

A

Like a “mother” in breadmaking, these are naturally cultivated starters using leftover whey from a previous batch of cheese. These can be cultivated and reused from batch to batch

48
Q

Pasteurization

A

The heat treatment of milk with the intention of destroying potentially harmful microorganisms

49
Q

Pathogen

A

A microorganism that causes disease.

50
Q

pH

A

The acidity level.

51
Q

At what pH does acidification need to be to begin

A

5.2

52
Q

At what pH does acidification end

A

4.6

53
Q

Propionic Acid

A

A fatty acid found in milk and used especially as a mold inhibitor and flavoring agent

54
Q

Proteolyic Enzyme

A

Any of a group of enzymes that break the long chainlike molecules of proteins into shorter fragments (peptides) and eventually into their components, amino acids

55
Q

Proteolysis

A

The anaerobic fermentation of milk proteins (caseins) to peptides and free amino acids. Proteolysis also creates other acids, alcohols, ammonia and sulfur compounds (amines), and eventually esters. This process also releases water from the casein structure explaining the “wetter” appearance of well-ripened cheeses, especially just below the surface of bloomy and smear-ripened cheeses

56
Q

Pyruvate

A

A salt or ester of pyruvic acid

57
Q

Raw Milk

A

Fresh milk that has not been pasteurized

58
Q

Rennet

A

A collection of enzymes used to coagulae milk. Technically refers to an enzyme derived from the abomasum. It contains the enzymes renin (chymosin) and pepsin. There are vegetarian options of microbial original and from the cardoon thistle

59
Q

Rotational Grazing

A

The practice of moving animals among a number of several pastures with one being grazed while the others are rested

60
Q

Ruminant

A

From the latin word meaning to chew again. A mammal that digests plant matter by softening it in the first compartment of the stomach, then regurgitating the food and rechewing it to further break it down. Includes cattle, buffalo, goats, sheep, giraffes, yaks, deer, camels, llamas, and antelopes

61
Q

Salmonella

A

Enterobacteria found in raw or undercooked food and closely related to Escherichia genus, it causes infections characterized by diarrhea, fever, vomitting, and abdominal cramping

62
Q

Seasonality

A

The availability of milk due to animal lactation cycles

63
Q

Silage

A

A mixture of plants and grasses fermented in a silo. The fermentation process is chemically equivalent to the pickling of sauerkraut. It can cause tainted or off flavors in milk and cheeses

64
Q

Smear

A

A bacterial mat, or multi-layered sheet of bacteria, that forms on the outside of washed rind cheeses

65
Q

Somatic Cell

A

Any of the cells of the body that compose the tissues, organs, and parts of that individual other than the germ cells

66
Q

Somatic Cell Counts (SCC)

A

A main indicator of milk quality

67
Q

Leukocytes

A

White blood cells

68
Q

Standard Plate Count

A

Indicates the microbial population, which can affect milk flavor and cause spoilage

69
Q

Staphylococcus Aureus

A

A bacterium found in the human respiratory tract and on the skin, it is a causal agent of mastitis in dairy cows and can be transferred during food handling

70
Q

Starter Culture

A

A preparation of bacteria that, when added to milk, consumes lactose and produces lactic acid. The resulting acidification is one of the preserving techniques used in cheese making

71
Q

Terroir

A

The influence of the land, climate, and other naturally occurring interactions between a product and its place of origin that ultimately impact the product’s final quality

72
Q

Thermalization

A

A process of pasteurization that occurs at a lower temperature over a longer period of time than typical pasteurizing. Milk is heated to 135-145 degrees for 15-20 seconds. This is gentler for the milk and can leave some enzymes and bacteria unharmed

73
Q

Thermophilic

A

A heat loving culture and is used to make cheeses that can be heated to 130 degrees

74
Q

Triglycerides

A

Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol

75
Q

Ultrafiltration

A

Filtration through a medium which allows small molecules (as of water) to pass but holds back larger ones (as of protein)

76
Q

Ultra Pasteurized (UP)

A

Heat treatment of milk to 280 degrees for 2 seconds to extend shelf life

77
Q

Vat Pasteurization

A

A method of heating milk to retain natural enzymes and beneficial bacteria inherent in milk. Milk is heated to 145 degrees for 30 minutes and then quickly cooled. More expensive, but intended to preserve flavors and health properties

78
Q

Vegetable Rennet

A

Enzymes that derive from plants to coagulate milk

79
Q

Whey

A

The liquid held within the curd. Contains water, lactose, and a variety of proteins that are not captured in the initial coagulation

80
Q

Whey protein

A

A milk protein known as cryoglobulin

81
Q

Yeast

A

Single-celled microorganism fungi that can ferment carbohydrates into alcohol and carbon dioxide. Some species are opportunistic pathogens that can cause infection in a compromised immune system

ACS CCP (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions