|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.