Term
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Definition
| rennet refers to any enzyme used to coagulate/clot milk. |
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Term
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Definition
| Heat uncultured milk for 145 degrees for 30 minutes or 161 degrees for 15 seconds. |
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Term
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Definition
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Term
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Definition
| Another term for a post-production brining. |
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Term
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Definition
| Cheese produced from milk that, prior to setting curd, has not been heated above temperature of milk (104F) at the time of milking and that the cheese produced from that milk shall be aged 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations. |
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