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DAIRY INDUSTRY
CHEESE PRODUCTION
Terms and definitions of concepts
1 1.1 1.2 1.3 2 2.1 2.2 2.3 2.4 2.5 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9
fresh cheese [3] 3.10
aged cheese [3] cheese protein [3] 3.11 3.12 en cheese curd [3]
3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.20 3.21 en layered cheese [3] ru en cheese paste [3] ru en cheese body [3] ru en cheese rind [3]
ru en cheese eyes [3]
ru en age of cheese [3] ru en cheese expiry date [3] ru
4
4.1 en cheese raw material [3] ru 4.2 4.3 4.4 4.5 en bacterial concentrate for cheese [3] ru en bacterial concentrates for direct inoculation [3]
4.6 en milk curdling preparation [3]
4.7 en standardized mix [3]
5 en
ru
en
ru
en
ru
5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 reservation of cheese raw material [3] ripening of cheese raw material [3] preparation of milk for curdling [3] en standardization [3]
en curdling of standardized mix [3] ru en cutting of curd [3]
en syneresis [3]
en cheese grain formation [3] ru en cheese grain processing [3] ru en cheese grain deacidification [3]
en cheddaring [3] ru 5.11 5.12 5.13 5.14 en melting of chadderized cheese paste [3] ru en moulding of cheese [3] ru en self-pressing of cheese [3] ru 5.15 en salting of cheese [3]
5.16 en cheese ripening [3] ru 5.17 5.18 en ripening of cheese mix [3] ru ru
5.19 en melting of cheese mix [3]
5.20 5.21 en homogenization of melted cheese paste [3] ru en smoking of processed cheese [3] ru 6 6.1 6.2 6.3 6.4 6.5 6.6 6.7 en cheese flavor [3] ru en cheese odour [3] ru en cheese consistency [3] ru en cheese appearance [3] ru en cut pattern of cheese [3] ru en stinker cheese [3]
en adulterated cheese [3]
adulterated cheese 6.7 age of cheese 3.20 aged cheese 3,11 bacterial concentrate for cheese 4.5 bacterial concentrates for direct inoculation 4.6 brine-ripened cheese 3.8 cheddaring 5.11 cheese 3.1 cheese appearance 6.4 cheese body 3.17 cheese consistency 6.3 cheese curd 3.13 cheese expiry date 3.21 cheese eyes 3.19 cheese flavor 6.1 cheese grain 3.14 cheese grain deacidification 5.10 cheese grain formation 5.8 cheese grain processing 5.9 cheese odour 6.2 cheese paste 3.16 cheese protein 3.12 cheese raw material 4.1 cheese rind 3.18 cheese ripening 5.17 curdling of standardized mix 5.5 cut pattern of cheese 6.5 cutting of curd 5.6 dried cheese 3.7 fresh cheese 3.10 hard cheese 3.4 hardness of cheese 3.3 homogenization of melted cheese paste 5.20 hydrolyzed starter for cheese 4.4
layered cheese3.15melting of chadderized cheese paste5.12melting of cheese mix5.19milk curdling preparation4.7moulding of cheese5.13preparation of milk for curdling5.3pressing of cheese5.15processed cheese3.9raw material for processed cheese4.2rennet cheese3.2reservation of cheese raw material5.1ripening of cheese mix5.18ripening of cheese raw material5.2salting of cheese5.16self-pressing of cheese5.14semi-hard cheese3.5smoking of processed cheese5.21soft cheese3.6spreadable cheese3.9standardization5.4standardized mix4.8starter4.3starter cultures4.3stinker cheese6.6syneresis5.7
3.12
6.4
6.1
3.20
3.19
5.20 4.3
( 1 2 3 DICTIONARY OF DAIRY TERMINOLOGY. ELSEVIER SCIENTIFIG COMPANY AMSTERDAM/ OXFORD/ NEW YORK 1983 ( 4 CODEX STAN A-6-1978, Rev. 1-1999 Codex general standard for cheese.