Glossary

volatile compound with a buttery, vanilla and mild odour

enzyme that catalyzes the breakdown of lactose into glucose and galactose

volatile compound with an ethereal, fresh, green and pungent odour

volatile compound with a buttery odour

Toxins produced by certain moulds that are poisonous carcinogens and mutagens

an enzyme naturally present in raw milk, which is completely inactivated at a temperature close to the pasteurization temperature of milk

Adenosine triphosphate is an organic compound that provides energy to drive many essential processes in living cells.

Colony Forming Unit per gram

Colony forming units per milliliter

clean in place

Cultures: a prepared inocula of bacteria, yeasts or moulds that are added to milk in different stages of processing

volatile compound with a buttery, creamy and vanilla-like odour

outlines health rules for the production and market placement of raw milk, heat-treated milk and milk-based products

Direct vat inoculation or direct vat set cultures are freeze-dried starter cultures that can be directly added to milk

Electrophoresis is a laboratory technique used to separate DNA, RNA, or protein molecules based on their size and electrical charge

Unicellular organisms that posses a defined nucleus and organelles

The decay of foods cause by microorganisms and other living forms, but also by the food's own metabolism

Any illness caused by the ingestion of foods contaminated by microorganisms or their toxins.

eukaryotic, sporebearing organisms that feed from organic compounds by absorption. These organisms have no chlorophyll and reproduce by both sexual and asexual means. They are usually filamentous, and their cell walls have chitin.

Geotrichum candidum is an acid-tolerant yeast-like fungus, recognized as a yeast

a mechanical process that mixes milk fat by passing milk through a small orifice using high pressure

high temperature, short time

exopolysaccharide produced in kefir grains

Lactic acid bacteria

A group of Gram-positive bacteria, non-respiring, non-spore-forming, (cocci or rods) which produce lactic acid as the major end product of their metabolism

an enzyme that catalyzes the breakdown of fats in a process called lipolysis

the enzymatic process of breaking down fats

mesophiles are microorganisms which grow optimally in moderate temperatures, generally within the range of 20 to 45 °C

a heat treatment process used to kill harmful pathogens in milk and milk products that can cause diseases, such as tuberculosis and typhoid fever

a piece of equipment used to transfer heat between fluid products

A group of bacteria that is known to produce benefits to the host.

live microorganisms that may impart health benefits when consumed in adequate amounts

unicellular organisms that lack membrane-bound organelles and a defined nucleus but have a cellular membrane by which composition we can classify them in Gram + or gram negative cells.

Enzymes that break proteins and peptides into smaller peptides and aminoacids

breakdown of proteins into peptides or amino acids

refers to the breakdown of proteins into smaller peptides or amino acids

Proto-cooperation is where two species interact with each other beneficially and they interact only for the gain that they receive from doing this. Note that growth and survival is possible in the absence of the interaction, but they do it better with the interaction.

Cultures that, more than producing acid, promote ripening​

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Are dormant survival cells that can resist hard conditions and can germinate when conditions are right.

cultures that are added to develop acidity and some main by-products (e.g. CO2)

molecules that have the exact molecular formula but differ in the direction of one of its components, for example in lactic acid they differ in the position of a particular OH group.

having a close relationship or interaction between two or more organisms

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ultrahigh temperature

refers to the separation or expulsion of whey from the gel matrix, also called syneresis