|
Acidity
|
The condition of the milk, whey or
cheese curd at various stages of manufacture, expressed as a
percentage of lactic acid present in the sample tested. |
|
Affineur
|
Purchaser of immature or unripe cheeses
for maturing or ripening prior to sale. |
|
Bacteriophage
|
A virus which parasitises bacteria
by infecting it and reproducing inside it. |
|
Bandaging
|
Covering cheese with a cloth bandage
after pressing, for the protection of the cheese and retention
of its shape. |
|
Cheddaring
|
Treatment of the curd following removal
of the whey, in order to produce a sufficiently dry, firm and
acid condition for milling. |
|
Cheesemaking log
|
Written record which includes details
of times, temperatures and acidities at various stages of the
cheesemaking process. |
|
Critical Point
|
A step which, if controlled, will
eliminate a hazard, or reduce it to an acceptable level. |
|
Culling
|
Removing animals from the herd to
assist in herd improvement and maintain herd size. Selection
criteria are normally based on factors such as disease, infertility,
milk yield, etc. |
|
Curd
|
The solid mass formed when milk is
coagulated by rennet. |
|
Dairy establishment
|
Any undertaking handling dairy products. |
|
Derogation
|
Temporary or permanent exemption
from part of the Regulations. |
|
Food Authority
|
The local authority with responsibility
for the enforcement of regulations relating to food. |
|
Foremilk
|
The first milk drawn from the udder
at the beginning of milking. |
|
Hazard
|
A biological, chemical or physical
property that may cause food to be unsafe for consumption. |
|
Hazard analysis
|
An analysis or identification of
the hazards which could occur at each step in the process, and
a description and implementation of the measures to be taken
for their control. |
|
HTST pasteurisation
|
High Temperature Short Term continuous
flow milk pasteurisation. |
|
Mastitis
|
Inflammatory condition of the udder,
often due to infection by bacteria or other micro-organisms. |
|
Moulds (hoops, chessles)
|
Containers of various sizes and shapes
according to the variety of cheese, into which the milled curd
is placed before pressing. |
|
Pitching
|
Setting of the curd to form a mass
in the bottom of the vat after scalding and before the whey
is run off. |
|
Production holding
|
Premises at which one or more milk-producing
cows, ewes, goats, or buffaloes are kept. |
|
Ripening of cheese
|
The storing or maturing of cheeses
after removal from the moulds, under controlled conditions of
temperature and humidity varying with the different varieties
of cheese. |
|
Ripening of milk
|
Development of lactic acid prior
to adding rennet. |
|
Starters
|
Cultures of lactic acid-producing
bacteria which are added to milk to promote acid development. |
|
Toxins
|
Poisons produced by certain micro-organisms. |
|
Whey
|
The serum or watery part of the milk
which remains after the separation of the curd by coagulation. |
