Tetra Pak provides processing solutions and equipment for all types of cheesemaking. View the glossary to learn more about cheesemaking and read our Cheese technology guide for in-depth insights.
The custard-like state that milk is brought to when a high level of acidity is created. The acidity is produced by the activity of starter culture bacteria, and it precipitates the milk protein into a solid curd.
The amount of acidity (sourness) in the milk. Acidity is an important element in cheesemaking and is produced by cheese starter culture bacteria.
A step in cheesemaking in which the cheese is stored at a particular temperature and relative humidity for a specified amount of time in order to develop its distinct flavour.
Protein in milk which cannot be precipitated out by the addition of rennet. Albuminous protein, or whey protein, remains in the whey and is precipitated by high temperatures to make Ricotta.
Microscopic unicellular organisms found almost everywhere. Lactic acid producing bacteria are helpful and necessary for the making of quality hard cheeses.
A red bacterium which is encouraged to grow on the surfaces of cheeses like Brick or Limburger to produce a sharp flavour.
A cheese upon which surface-bacterial growth is encouraged to develop in order to produce a distinct flavour. Brick and Limburger are examples of bacterial-ripened cheeses.
A colouring added to the milk prior to renneting which will impart various shades ofyellowto the cheese. Most colouring is a derivative of the annatto tree.
A coarse flake salt. A non-iodized salt is the most desirable type to use in cheesemaking.
A bacterial culture added to milk as the first step in making many cheeses. The bacteria produce an acid during their life cycle in the milk. There are two categories of starter culture: mesophilic and thermophilic.
A pliable wax with a low melting point which produces an airtight seal which will not crack. Most hard cheeses are waxed.
The condition of the curd when it is ready for cutting. A finger or thermometer inserted into the curd at a 45-degree angle will separate the curd firmly and cleanly if the curd has reached that condition.
A step in cheesemaking during which the cut curd is warmed to expel more whey.
The solid custard-like state of milk achieved by the addition of rennet. The curd contains most of the milk protein and fat.
A step in cheesemaking in which the curd is cut into equal-sized pieces.
A step in cheesemaking in which the whey is separated from the curd by pouring the pot of curds and whey into a cheesecloth-lined colander.
A tray which is placed under a mould during the pressing of a cheese. The drip tray allows the whey to drain into a sink or container.
A mechanical breaking up of the fat globules in milk so that the cream will no longer rise in the milk.
Acid created in milk during cheesemaking. Cheese starter culture bacteria consume the milk sugar (lactose) and produce lactic acid as a by-product.
The sugar naturally present in milk. Lactose can constitute up to 5 per cent of the total weight of milk.
A step in cheesemaking during which the curd is broken into smaller pieces before being placed in a cheese press.
Acheese with a surface (and/orinterior) upon which a mould isencouraged to grow. There are two types of mould which are most common in cheesemaking. They are blue mould for blue cheeses and white mould for Camembert and relatedcheeses.
A step in cheesemaking during which the curd is placed in a cheese mould. The cheese mould will help produce the final shape of the cheese and aids in drainage.
The heating of milk to destroy pathogenic organisms which may be harmful to man.
A step in cheesemaking during which the curds are placed in a cheesecloth lined mould and placed under pressure to remove more whey.
Milk which is taken fresh from the animal and has not been pasteurized.
Rennets are enzymes of animal or vegetable origin. Rennet has the ability to coagulate milk. Animal rennet wasoriginally extracted from the fourth stomach of a calf. Rennets are available in liquid and dried form.
A step in cheesemaking in which rennet is added to milk in order to induce coagulation.
A step in cheesemaking in which the milk is allowed to undergo an increase in acidity due to the activity of cheese starter culture bacteria.
A step in cheesemaking in which coarse flake salt is added to the curds before moulding or to the surface of the finished cheese.
The liquid portion of milk which develops after coagulation of the milk protein. Whey contains water, milk sugar, albuminous proteins, and minerals.
A white mould (Penicillium candidum) which is encouraged to grow on a number of soft cheeses in order to develop a pungent flavour. Camembert is perhaps the most famous of these cheeses.
The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology.