Title: Unit 10 Glossary
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Unit 10 Glossary

Terms

Term | Definitions
Artisanal cheese | refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to ac ...
Cheese | is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of ...
Farmstead Dairy | is a farm devoted chiefly to the production of milk and the manufacture of butter and cheese using organic feed and sustainable animal husbandry and production practices.
Fermented milk products | also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and L ...
Homogenization | is intensive blending of mutually related substances or groups of mutually related substances to form a constant of different insoluble phases (sometimes within addition of surfactants) to obtain ...
Pasteurization | is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process ...