||An index of the availability of water in a food for microbial growth
||Weight % of casein in the total (crude) protein of milk.
||Colony forming unit
||Unit for bacteria counts as in cfu/ml
||Fat in the dry matter
||100 x Fat/(100 - moisture)
||Individual bacteria count
||The unit used to estimate bacteria counts as determined by bactoscan rather than counting bacterial colonies on agar plates.
||Lactic acid bacteria
||Moisture in the non-fat substance
||100 x Moisture/(100 - fat)
||The trade also uses the acronym SNF (Solids non-fat).
||Nitrogenous materials present in milk that are often included in estimates of total milk protein. Crude protein means NPN is included in the total; true protein means NPN is excluded. If protein is not specified as crude or true, assume it is crude.
||Non-starter lactic acid bacteria
||Ratio of protein to fat in the milk
||PF is the principal determinant of the FDM in the cheese.
||A measure of acidity
||Neutral = 7.0; Acid < 7.0; Alkaline > 7.0
||Salt as weight % of cheese moisture
||100 x Salt/moisture
||Expressed as weight % of lactic acid.