Term
| Proper Ripening Temp Range for surface ripened cheese. |
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Definition
| Bacterial surface-ripened cheeses should be held at 53-57°F (12-14°C) for proper maturation. |
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Term
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Definition
| Temperatures between 46 and 64°F (8-18°C) should be maintained for hard cheese maturation |
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Term
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Definition
Smear bacteria, orange-reddish- Maybe stinky
Bacterial surface-ripened cheeses should be held at 53-57°F (12-14°C) for proper maturation |
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Term
| Molds for bloomy white rind |
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Definition
| Penicillium candidum, Penicillium camembertii, and/or yeast-mold hybrid Geotrichum candidum |
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Term
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Definition
| the bloomy-rind and smear-ripened varieties are high in moisture (around 50%), have short ripening times, and attain high pH values during ripening (around 7.0). |
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Term
| Extra Hrad Cheese, description |
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Definition
| such as Parmigiano-Reggiano contain low moisture (around 30-35%), high salt (around 2.5-4%), moderate pH (around 5.0-5.2), and require long aging periods (one to two years) |
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Term
| Propionibacterium freudenreichii ssp. shermanii |
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Definition
| IN Alpine styles: results in flavor compounds and eye (characteristic Swiss cheese hole) development-Temperature of aging will influence the size of the eyes. |
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Term
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Definition
| artisan cheesemakers feel wooden shelves favor cheese rind development and improve the organoleptic qualities of aged cheeses, thanks to the formation of a protective biofilm on the wood surface and the ability of the wood to aid with moisture control in the cheese. |
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Term
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Definition
| A feature in Mimolette, small insects that are just visible to the naked eye,mites will first be detected as a brown powder on the surface of the cheese or in small cracks or breaks in the paraffin. |
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Term
| PDO (Protected Designation of Origin) |
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Definition
| foodstuffs produced, processed and prepared in a given geographical area using recognized methods. eg;Altenburger Ziegenkäse (cheese, Germany), Olives noires de Nyons (table olive, France) |
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Term
| Protected Geographical Indication (PGI) |
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Definition
A geographical link must occur in at least one of the stages of production, processing or preparation. eg;
ck (meat-based product, Austria), Kritiko paximadi (biscuits, Greece |
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Term
| Traditional Speciality Guaranteed (TSG) |
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Definition
| Does not refer to origin but highlights a traditional character, either in composition or means of production. Examples are: Mozzarella (Italy), Falukorv (Sweden), Traditional Farmfresh Turkey (UK) |
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Term
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Definition
| Adrahan, an aromatic, washed-rind cow's-milk cheese; Cashel Blue, a particularly creamy and piquant blue; and Durrus and Gubbeen, both washed-rind rounds of cow's-milk cheese. |
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Term
| English Bovine Breeds producing natural yellowish-orange pigment in milk, from the Beta-carotene in grass.The natural orange pigment is carried in the fatty cream |
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Definition
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Term
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Definition
| Staffordshire Cheese PDO 2.White Stilton cheese PDO 3.Blue Stilton cheese PDO 4.West Country farmhouse Cheddar cheese PDO 5.Beacon Fell traditional Lancashire cheese PDO 6.Single Gloucester PDO 7.Swaledale cheese PDO 8.Swaledale ewes ́ cheese PDO 9.Bonchester cheese PDO 10.Buxton blue PDO 11.Dovedale cheese PDO |
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Term
| UK- Protected Geographical Indication (PGI) |
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Definition
| 1.Orkney Scottish Island Cheddar PGI 2.Exmoor Blue Cheese PGI 3.Dorset Blue Cheese PGI 4.Teviotdale Cheese PGI, And Wensleydale |
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Term
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Definition
| 1.Beacon Fell Traditional Lancashire PDO 2.Dorset Blue Cheese PGI 3.Exmoor Blue Cheese PGI 4.Single Gloucester PDO 5.Staffordshire Cheese PDO 6.Swaledale Cheese PDO 7.West Country Farmhouse Cheddar PDO 8.Blue Stilton Cheese PDO 9.White Stilton Cheese PDO 10.Dovedale Cheese PDO 11.Wensleydale Creamery Wensleydale PGI |
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Term
| The oldest British cheese, earliest recorded |
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Definition
Cheshire,
Romans brought cheese making into what is now Cheshire via their stronghold at Chester-Camden's Brittania -originally in Latin in 1586,translated to English in 1616 |
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Term
Anatto, Color?
oxidised color?
Why added? |
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Definition
Seed based colorant, yellowish tint to cheese. Will Oxidise to Pink,
Used to tint white skimmed milk cheese to give appearance of higher fat content. |
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Term
| ZAMORANO PDO- CASTILE AND LEÓN |
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Definition
| Pressed cheese, sheep milk of Churra and Castellana breeds,ripened for a minimum of 100 days. |
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Term
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Definition
| whole sheep ́s milk, Rasa and Latxa breeds &F-1 Latxa X Milchschaf crossbreeds. Ripened for a minimum of 4 months. |
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Term
| IDIAZÁBAL PDO- BASQUE COUNTRY - NAVARRE |
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Definition
| Pressed, hard cheese, whole, raw sheep ́s milk, Latxa and Carranzana breeds, .minimum ripening period 60 days |
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Term
| TORTA DEL CASAR PDO- EXTREMADURA |
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Definition
| raw milk of sheep, Merino and Entrefino breeds. Natural plant rennet for coagulation, ripening takes at least 60 days. |
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Term
| MANCHEGO PDO - CASTILE - LA MANCHA |
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Definition
| Pressed,whole milk-Manchego sheep, ripened for a minimum of 30 days for cheese weighing 1.5 kg or more, and 60 days for larger formats. |
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Term
| MAHON-MENORCA PDO- BALEARIC ISLANDS |
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Definition
| Pressed, whole cow ́s milk from Friesian, Menorcan and/or Brown Swiss cows, occasionally with a maximum of 5% of sheep ́s milk from the Menorcan breed of sheep. Ripened for a minimum of 21 days. Production, Island of Menorca (Balearic |
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Term
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Definition
| Escherichia coli, Salmonella, Staphylococcus aureas, Listeria monocytogene, Clostridium |
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Term
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Definition
| Escherichia coli, Salmonella, Staphylococcus aureas, Listeria monocytogene, Clostridium |
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Term
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Definition
| Dividing indirect/Fixed costs by contribution margin per unit |
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Term
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Definition
| Selling price = cost of goods sold + (%markup x cost of goods sold) |
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Term
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Definition
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Term
| Contribution Margin per unit |
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Definition
| per unit $ amount representing unit sale price - direct/variable cost per unit |
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Term
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Definition
| Milk, Cultures, Rennet, Salt & other stuff, flavors,colors,ash |
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Term
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Definition
| Water 80/90%,Lactose-4-5% fat- 3.5-5%, Casein 2.5-5% Whey Protein ~1%,minerals (ash) ~1% |
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Term
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Definition
| 300 days, ~50lbs/day 3.2% casein, 4% lipids, 1500 lbs/yr |
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Term
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Definition
| 180 days (6 months) <5lbs 5.4% casein, Lipid 6%, 180 lbs/yr |
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Term
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Definition
| 260 days/yr, <10 lbs/day, 3.1% casein, 3.5% lipid, 260lbs /year |
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Term
| Water Buffalo Milk Production |
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Definition
| 280 days/ye, ~30lbs/day, 4.5 caseinb, 8% fat and 840# /year cheese |
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Term
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Definition
| 1st, Rumen-churns,enzymes, 2 Reticulum if not broken down will push up to mouth, 3 Omasum,like human stomach absorb nutrients, 4th Abomasum, more absorbtion |
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Term
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Definition
| Ammonnia in the milk. Very base, alkaline |
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Term
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Definition
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Term
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Definition
| neg charged molecule at outer edge of micele. Rennet clips it off. |
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Term
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Definition
| Lactobacillus that converts lactose to lactic acid.- mesophilic -medium temp body temp, thermophilic likes it warmer for cooked cheese |
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Term
| Secondary or Adjunct, Ripening cultures |
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Definition
aerobics, grow on surface or anaerobes that live inside,
Blue cheese cultures aerobic |
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Term
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Definition
| increases extra yield, helps glue stuff together |
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Term
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Definition
fat eating enzymes-
Protein eating enzymes |
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Term
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Definition
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Term
| MAKE: 8 steps. omit 4 &5 for lactic or ladeled cheese |
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Definition
| 1 Fill Vat,adjust temp. 2 Set, acidify,inoculate, coagulate.3 Cut curd,drain whey. 4 Stir firm curd prevent drying. 5 Heat (cook) dry and shrink curd, 6 Mold,remove from whey and shape. 7 Press, Drain, 8 Salt, dry salt or Brine |
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Term
| Life cycle of LAB, lactic acid bacteria |
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Definition
| LAB eats lactose and expel Latic Acid, and aromas, gasses and alcohol. They die in aging and release enzymes Lipases and Proteases that further develop flavors and textures, depending on type |
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Term
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Definition
| Acidify a long time, easy on the rennet no stirring or cutting or cooking,ladle into the mold and drain & add salt |
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Term
| Enzymatic Coagulation, rennet, microbial rennet or vegatable ( thistles etc) |
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Definition
| starter culture, short acid development then bigger dose o Rennet |
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Term
| Descriptors for cutting curd |
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Definition
| Bigger curd = softer texture, Walnut, Hazelnut, pea, rice size. |
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Term
| Stirring the curd in the whey |
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Definition
| Acidifaction continues, prevents matting, reduces moisture and calcium & minerals |
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Term
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Definition
| starter deactivation, Flavor enhancing, Selective preservative for the good bateria, Moisture control,rind development |
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