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Acid: lactose is converted into lactic acid by bacteria.
Acid curd: curd formed by the action of bacteria or by adding an acid, e.g. citric acid
Albumin: a water-soluble protein, a component of whey. It coagulates on heating.
Annatto: orange-red dye used to colour cheese and butter
Bacteriophage: a virus that relies on a bacterial host for reproduction. Bacteriophages can prevent
acid production in cheesemaking by destroying starter culture bacteria.
Brine: a solution of salt and water.
Casein: main protein of milk. Coagulated by the action of rennet and or acids.
Colostrum: the first milk secreted after giving birth.
Colony: a mass of individual cells which has usually resulted from the multiplication of a single cell.
Disaccharide: e.g. lactose, maltose. A sugar composed of two monosaccharide units.
Homogenise: to break down the fat globules in whole milk and distribute them evenly so that the cream in the milk does not separate.
Hypochlorite: chemical solution used after cleaning utensils to destroy micro-organisms.
Lactation: period during which milk is secreted.
Lactose: milk-sugar. The action of bacteria on lactose produces lactic acid.
Lactic acid fermentation: The production of lactic acid from lactose by the action of micro-organisms.
Lipolytic: the property of splitting up or hydrolysing fat. Lipases are lipolytic enzymes;
lipolytic bacteria are those that break down fat.
Mastitis : inflammatory condition of the udder.
Mesophiles: micro-organisms that have optimum growth temperatures between 25 and 45°C.
Organoleptic: testing the effects of a substance on the senses, especially of taste and smell.
HTST Pasteurisation: heating milk to 72°C for 15 seconds and cooling rapidly to less that 7 °C.
Pathogenic bacteria: bacteria that cause disease or illness.
Rennet: enzyme which is used to coagulate milk in cheesemaking
Polysaccharide: e.g. starch, cellulose. A complex carbohydrate of high molecular weight
composed of many molecules of monosaccharides.
Proteolytic: protein splitting. Proteases are proteolytic enzymes; proteolytic bacteria are those
that break down proteins.
Psychrotrophs: micro-organisms capable of growth at 5°C or below but their optimum growth
temperature may be similar to mesophiles, i.e. 25–45°C.
Starter: bacterial culture comprising selected strains and species of lactic acid bacteria
used to produce the required acid and flavour development during the
manufacture of fermented dairy productsMilk Dispatch record sheet sample
"A good source of information on dairy products is available from Prof. Douglas Goff, University of Guelph, Canada"