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14 Cards in this Set
- Front
- Back
- 3rd side (hint)
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PHENOLIC
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Cowy tasting |
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Saponified |
Soapy tasting |
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PDO |
Protected Designation of Origin: term used to describe foodstuffs which are produced, processed and prepared in a given geographical area using recognized methods |
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GCO
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Gas chromatography olfactometry science of aromatic compounds that flavor cheese |
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GLC
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Gas liquid chromatography science of aromatic compounds that flavor cheese |
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Gas Chromatography (GC) |
Sniffing: science of aromatic compounds that flavor cheese |
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Different stages of lactation for all 3 animals |
1. Beginning cycle: 1st week after birth, colostrum (beestings). Milk is high in fat/protein. Not suitable for cheesemaking 2. Midcycle: milk volume increases but diluted 3. End cycle: volume decreases & milk more concentrated |
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Syneresis |
P.65 Curds have coagulated into a smooth, regular mass, they will naturally begin to contract & expel their whey, which is mostly water |
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Cynara Cardunculus |
Cardoon thistle, Vegetarian rennet |
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Rennet |
Enzyme found in the fourth stomach of ruminant animals used in the production of cheese. Two principle enzymes are chymosin and pepsin |
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Chymosin |
Also known as rennin is a protease found in rennet. |
One of two enzymes in rennet |
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Pepsin |
A digestive protease, proteolytic enzyme, severs links between proteins into their components: peptides and amino acids.it is most effective in cleaving bonds between aromatic amino acids such as tyrosine |
One if two components in rennet |
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Tyrosine |
Aka tyrosine hydroxylase is an amino acid found in cheese from breakdown of casein (chemical building block of many important neurotransmitters, I.e. L-dopa, melanin)
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Propionibacterium Shermanii |
Bacteria responsible for creating "eyes" in swiss style cheeses through the release of CO2, also gives a nutty profile to the cheese. |
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