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. Acidity is an important element in cheesemaking and it is produced by cheese starter culture bacteria. Aging 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 flavor. Albuminous Protein Protein in milk which cannot be precipitated out by the addition of rennet.
Albuminous protein remains in the whey and is precipitated by high temperatures to make ricotta.
Annatto A natural vegetable extract which is used to color cheese. Bacteria Microscopic unicellular organisms found almost everywhere. Lactic acid-producing bacteria are helpful and necessary for the making of quality hard cheeses. Bacteria Linens A red bacteria which is encouraged to grow on the surfaces of cheeses like Brick or Limburger to produce a sharp flavor. Bacterial-Ripened Cheese A cheese upon whose surface bacterial growth is encouraged to develop in order to produce a distinct flavor.