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Terms for Review
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- pasteurization
- raw milk
- homogenization
- dairy product
- beneficial microorganism
- fresh dairy product
- milk
- milk fat
- butterfat
- milk solids
- lactose
- casein
- whole milk
- reduced-fat milk
- cream
- butter
- whole butter
- semisolid fat
- clarified butter
- unsalted/sweet butter
- salted butter
- artisan butter
- whipped butter
- compound/composed butter
- fermented dairy product
- fermentation
- culture
- culturing
- coagulation
- lactose intolerant
- curdle
- curds
- whey
- cheese
- fresh cheese
- fromage
- chèvre
- acidification
- clabber
- curdling
- rennet
- rennin
- annatto
- pasta filata
- ripening (of cheese)
- cheese vault
- young cheese
- mature cheese
- interior ripening
- surface ripening
- bloom
- aging (of cheese)
- curing (of cheese)
- cheddaring
- sharp
- eyes
- blind
- (to) inoculate
- washed-rind strong cheese
- fromage fort
- hard cheese
- guillotine
- cheese pick
- aged cheese
- grana cheese
- natural smoked cheese
- flight
- nose
- button
- direct-set culture
- potted cheese