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Definition
| Packaging sterilized by heat treatment, then sealed to they are air tight |
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Definition
| range from smooth and creamy to dry and crumbly. Blue veining is a result of being injected with mold before ripening |
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Definition
| Dairy foods that have been fermented with lactic acid |
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Definition
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Term
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Definition
| Dairy products that have had bacteria, or microorganisms added to it, like lactic acid or yeast, to make things like yoghurt, cheese, and sour cream etc |
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Definition
| Soft, moist and mildly tangy. Not aged, color is usually white but can range to a pale yellow. |
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Term
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Definition
| Saltier and drier than the other cheeses. Typically have a heavy wax rind to preserve the moisture they do have. Usually shaved or grated |
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Term
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Definition
| Somewhat dry, granular texture, and a firm consistency. Also good for slicing |
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Term
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Definition
| Forced through ultra-fine mesh to break up fat globules and disperse them evenly throughout the milk. |
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Definition
| Dairy products that have been heat treated for safety. Heated to 145 degrees F for 30 mins or to 161F for 15 seconds. |
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Definition
| Cheeses that have a soft, velvety skin of mold that ages them. They age from the outside in. Good rind ripened cheese should give when pressed, and when cut be almost runny. |
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Term
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Definition
| Ideal for slicing, some have rinds, or are rubbed with flavoring agents. They are aged for shorter periods than hard/grating cheeses |
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Term
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Definition
| contains less air than American ice cream, for a creamier texture |
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Definition
| Does not contain cream, possibly contains eggs, milk, or both. Maintains a good consistency when frozen due to high sugar content. |
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Term
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Definition
| contain no milk and are typically fruit juice based |
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Term
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Definition
| contain stabilizers to prevent ice crystals from forming during freezing |
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Term
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Definition
| Membrane that surrounds the egg yolk |
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