F. Rothman Enterprises LLC  

DAIRY CHEESE STANDARD REFERENCE

ACIDITY:

Chemical measurement of the lactic acid and fatty acid which develops in manufacturing, contributing to the flavor.

BACTERIA:

Micro-organisms capable of causing fermentation, contributing to the flavor.

BACTERIA RIPENED:

Growth of bacteria either on outer surface or interior of cheese to produce a desired body and flavor.

BODY:

Consistency, firmness or substance of cheese, influenced by its fat and moisture content.

CURD:

Solid portion of coagulated milk that remains after liquid portion has been released.

CHEDDARING:

Turning and piling slabs of curd, cut 5-6 inches in width, to expel moisture (also termed matting).

ENZYMES:

Chemical ferments that have power to produce changes in flavor and body of cheese without themselves undergoing change.

FAT:

A compound of fatty acids which gives mellowness, richness and delicacy of taste in cheese. Quality perceptible to the smell and taste due to the formation of unknown compounds during ripening process.

FLAVOR:

Quality perceptible to the smell and taste due to the formation of unknown compounds during ripening process.

MATTING:

Process used in making Cheddar Cheese (see Cheddaring).

MILLING:

After Cheddaring, cutting the curd into small pieces by running through a curd mill.

MOLD:

Microscopic plants which may effect body, flavor and appearance of certain cheeses.

MOLD RIPENED:

Development of body and flavor of certain cheeses (Blue Cheese for example) by insertion of specific molds into the cheese.

RENNET:

Ingredient made from calf's stomach used to coagulate milk. Artificial, chemical rennets have been introduced for same purpose.

STARTER:

Milk culture which contains active lactic-acid producing bacteria that are necessary in making cheese.

SURFACE RIPENED:

Pure cultures of certain bacteria molds introduced to the cheese surface at the beginning of curing operation develops body flavor.

TEXTURE:

Interior appearance of cheese.

WHEY:

Watery part of milk that separates from curd during cheese making process.