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ACS CCP > Raw Materials for Cheesemaking > Flashcards

Raw Materials for Cheesemaking Flashcards

1
Q

Abomasum

A

The fourth compartment of the ruminant stomach

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2
Q

Acidification

A

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

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3
Q

Affinage

A

The process of selecting, agin, and maturing cheeses.

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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.

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5
Q

Ambient humidity

A

Water dispersed in the air

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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.

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7
Q

Animal Rennet

A

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

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8
Q

Ash

A

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

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9
Q

Bacterial Counts

A

Test used to assess microbial contamination in milk to indicate quality

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10
Q

Beta Carotene

A

A pigment in fruits and vegetables

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11
Q

Bovine

A

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

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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

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13
Q

Bulk Set Cultures

A

Frozen concentrated culture starter kit

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14
Q

Butterfat

A

The natural fat of milk

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15
Q

Butyric Acid

A

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

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16
Q

Casein

A

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

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17
Q

CHY-MAX

A

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

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18
Q

Chymosin

A

A proteolytic enzyme that attacks casein causing coagulation

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19
Q

Coliform

A

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

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20
Q

Coliform Count

A

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

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21
Q

Culture Houses

A

Dairy technology companies that make and sell cheese bacteria

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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

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23
Q

Curd

A

Coagulated milk protein

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24
Q

Diacetyl

A

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

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25
Direct Vat Innoculation Cultures (DVIs)
Freeze-dried powders or liquid frozen concentrate that can be sprinkled into the milk vat
26
Escherichia Coli (e. coli)
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
27
Enzyme
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.
28
Fermentation Produced Chymosin (FPC)
A bio-engineered product identical to calf chymosin
29
Free Fatty Acid (FFA)
Short chain acids which contribute to flavor and texture in cheese
30
Gas Production
Release of carbon dioxide during ripening
31
Grain Based Diet
A diet consisting of barley, wheat, corn, legume, and grass hay
32
Grass Fed
A diet consisting of all or a majority of grass or naturally grazed foilage
33
HHST
191 degrees F for 1 second.
34
HTST
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
Lactase
Digestive enzyme found in humans which breaks down the milk sugar lactose
36
Lactose
A sugar found in milk that is water soluble and serves as an excellent source of food for lactic acid bacteria
37
Lipolysis
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
Listeria Monocytogenes
Bacteria found in soil, water, and animals that can tolerate high salt concentrations and that cases Listeriosis.
39
Mastitis
An inflammatory reaction in udder tissue resulting from a mammary gland infection
40
Mesophilic
Growing or thriving best in an environment with moderate temperature
41
Metabolite
A substance produced during digestion (metabolism)
42
Micelle
A spherical group of molecules dispersed in a liquid
43
Microbial rennet
Rennet that is obtained from a type of mold, rhizomucor miehei
44
Microflora
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
Milk
A liquid secreted by the mammary glands of female mammals to nourish their young for a period beginning immediately after birth
46
Mold
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
Mother Cultures
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
Pasteurization
The heat treatment of milk with the intention of destroying potentially harmful microorganisms
49
Pathogen
A microorganism that causes disease.
50
pH
The acidity level.
51
At what pH does acidification need to be to begin
5.2
52
At what pH does acidification end
4.6
53
Propionic Acid
A fatty acid found in milk and used especially as a mold inhibitor and flavoring agent
54
Proteolyic Enzyme
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
Proteolysis
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
Pyruvate
A salt or ester of pyruvic acid
57
Raw Milk
Fresh milk that has not been pasteurized
58
Rennet
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
Rotational Grazing
The practice of moving animals among a number of several pastures with one being grazed while the others are rested
60
Ruminant
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
Salmonella
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
Seasonality
The availability of milk due to animal lactation cycles
63
Silage
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
Smear
A bacterial mat, or multi-layered sheet of bacteria, that forms on the outside of washed rind cheeses
65
Somatic Cell
Any of the cells of the body that compose the tissues, organs, and parts of that individual other than the germ cells
66
Somatic Cell Counts (SCC)
A main indicator of milk quality
67
Leukocytes
White blood cells
68
Standard Plate Count
Indicates the microbial population, which can affect milk flavor and cause spoilage
69
Staphylococcus Aureus
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
Starter Culture
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
Terroir
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
Thermalization
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
Thermophilic
A heat loving culture and is used to make cheeses that can be heated to 130 degrees
74
Triglycerides
Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol
75
Ultrafiltration
Filtration through a medium which allows small molecules (as of water) to pass but holds back larger ones (as of protein)
76
Ultra Pasteurized (UP)
Heat treatment of milk to 280 degrees for 2 seconds to extend shelf life
77
Vat Pasteurization
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
Vegetable Rennet
Enzymes that derive from plants to coagulate milk
79
Whey
The liquid held within the curd. Contains water, lactose, and a variety of proteins that are not captured in the initial coagulation
80
Whey protein
A milk protein known as cryoglobulin
81
Yeast
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)

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