Ranch: A ranch (vacherie in Cajun French*), is an area of landscape comprising different structures intended primarily for […]
Cheese making terms
Maturation of the crème fraîche
Maturation of the crème fraîche: After milking (or mulsion), the milk is skimmed to obtain crème fraîche, […]
Dornic (degree)
Dornic (degree): The degree Dornic is a unit of measurement of the acidity of milk named after Mr. Pierre Dornic […]
Flow
Sink: v.intr. "To flow" is to become liquid. A runny cheese is a cheese with a soft paste […]
Farm (operation)
Farm (holding): nf A farm is an agricultural holding given to a farm (which is a lease of enjoyment of […]
Semi-hard paste
Semi-hard cheese: Semi-hard (or semi-hard) cheeses are the must-have cheeses for sandwich lovers. Many […]
Lactation
Lactation: nf Lactation is the secretion and flow of breast milk in women and milk in […]
Semi-skimmed milk
Semi-skimmed milk: Semi-skimmed milk is milk standardized by the dairy industry, the fat content of which is […]
Vegetable rennet
Vegetable rennet: Vegetable rennet comes from plant extracts which have been used to coagulate milk for […]
Precipitation
Precipitation: nf Precipitation is a physical or chemical phenomenon following which an insoluble solid body arises […]
Fresh cheese
Fresh cheese: “Fresh cheese” is an appellation designating a young cheese, without a rind […]
Whey cheese
Whey cheese: A whey cheese is a solid, semi-solid or soft cheese formed by coagulation […]
Dairy cooperative
Dairy cooperative: A dairy cooperative is a company of men and women, which pursues economic objectives in a […]
Dairy
Dairy: The dairy is the room or building on the farm where milk from milking […]
Mixing
Mixing: nm Mixing is the action of mixing. Butter kneading. See Churning…. Hello, You must be a subscriber [...]
Skimming
Skimming: nm Skimming is the action of skimming (the milk). … Hello, You must be a subscriber to read the rest of […]
Refining cellar
Maturing cellar: locut. A ripening cellar is a place where the cheese is ripened or matured. According to […]
Coagulum
Coagulum: nm The coagulum is a mass of coagulated protein substance. Coagula (clot, coagulation). The curd is a […]
Cheese paste
Cheese paste: Several types of cheese classification are possible. Ottogalli (2000) proposed a classification of cheeses […]
Cheese
Cheese: nm Cheese is a food (dairy) obtained by the coagulation of milk, followed or not by fermentation.A […]
sod
Clod: nf A clod is a piece of something compact, which is detached with a tool or […]
drilling
Milling: After maturation for several hours (this phase promotes the development of lactic ferments present in the milk), the […]
Pressing
Pressing: Pressing is a cheese making step that removes more whey. The pressing is done […]
Cutting
Decaillage: Decaillage is the cutting phase of the curd. The curd is a gel obtained by coagulation of […]
Standardized milk
Standardized milk: A total of 2 liters of milk per day fully meets the needs of our body in […]
Whole milk
Whole milk: In popular acceptance, whole milk is milk containing all of its fat. Rich in vitamins […]
Coagulant
Coagulant: nm and adj. "Coagulant" means which causes coagulation, which causes coagulation. Nm: Rennet is a coagulant of […]
Capture
To rennet: v.tr. To “rennet” is to add (milk) rennet to make it curdle. A renneted milk…. Hello, You must be […]
Globulin
Globulin: Globulin designates a protein that is part of one of the two types of serum proteins (relating to serum and […]
Dairy
Dairy: nm (word from milk) Dairy is a food derived from milk (fresh cream, butter, yogurt, cheese, etc.). To eat […]