These 20 specific terms are related to dairy products and process of their preparation.
Bacterium
noun
A member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
Example: Cattle are the main hosts of this bacterium but in 1973 it was concluded that badgers were a major reservoir of M bovis for cattle as well (Dunnet, G M et al.1986).
en: baktéria
Coagulate
verb
To change from liquid to a more solid state, or to cause something to do this.
Example: Instead, they attach to each other and eventually coagulate.
en: zrážať sa
Consistency
noun
The way in which a substance holds together; thickness or viscosity.
Example: The degree of protein decomposition, or proteolysis, affects both the flavour and the consistency of the final cheese.
en: konzistencia
Curd
noun
A soft, white substance formed when milk coagulates, used as the basis for cheese.
Example: Stirring and salting after formation of the curd improves whey lose from the curd by means of osmotic pressure differences. Finally, shaping and pressing of the curd further improve whey removal.
en: tvaroh
Curdle
verb
Separate or cause to separate into curds or lumps.
Example: The lactic acid and rennet cause the milk to curdle, which separates the curds (made of milk solids, fats and proteins) and whey (which is mostly water).
en: zraziť sa
Drain
verb
Cause or allow (liquid) to run off or out of something.
Example: Lower temperature also makes the fluid more viscous and slower to drain from the foam.
en: odvodniť
Enzyme
noun
A substance produced by a living organism which acts as a catalyst to bring about a specific biochemical reaction.
Example: From the experiment, it is clear that the important factors contributing to coagulation of milk are the temperature as to allow enzyme to work, the presence of calcium ion which participate in gel forming and the presence of other agents capable of reduces the calcium ion concentration in the milk.
en: enzým
Fat in dry matter (FDM)
phrase
The fat mass percentage of the cheese dry matter, i.e. all the cheese's components (except water).
Example: All this means that if you want a precise value all you have to do is multiply FDM x dry matter and divide by 100 which give us the absolute fat content as a percentage.
en: tuk v sušine
Fermentation
noun
A process in which sugars are transformed into a new product through chemical reactions carried out by microorganisms.
Example: The name of yogurt came from a Turkish word "Jugurt" means "a product resulting from milk by fermentation with a mixed starter culture".
en: fermentácia
Homogenization
noun
A process by which the fat droplets from milk are emulsified and the cream does not separate.
Example: The aim of homogenization is to avoid cream producing during the fermentation processing.
en: homogenizácia
Lactic acid
phrase
An acid that exists in sour milk and is produced in muscles after a lot of exercise.
Example: So conclude the above findings, the release of stimulatory factors by yogurt starter cultures occur during the incubation period, and the factors can accelerate the rate of producing lactic acid effectively.
en: kyselina mliečna
Lactose
noun
A type of sugar found in milk.
Example: The milk at 142.7ºC has a lower proportion of protein, fat, lactose and non-fat solids than the milk processed at 80.2ºC suggesting there has been some damage.
en: laktóza
Pasteurisation
noun
The process of heating a liquid, especially milk, to a particular temperature and then cooling it, in order to kill harmful bacteria.
Example: The skim milk enters the second stage of pasteurisation and is heated to 72ºC before entering the holding tube for 15 seconds.
en: pasterizácia
Probiotic
adjective
Encouraging the growth of bacteria that have a good effect on the body.
Example: Ranges of low-fat, sugar-free or low-salt products can be found in nearly all sub-sectors, and foods are often supplemented with vitamins, minerals and even probiotic cultures (Fellows, 2000).
en: probiotické
Protein
noun
Any of a class of nitrogenous organic compounds which have large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, etc., and as enzymes and antibodies.
Example: Similar reason applied to protein content i.e. in whey the protein content is lower compared to that in milk because most protein in milk (~80%) is casein which is coagulated after the addition of enzyme.
en: bielkovina
Rennet
noun
A substance that makes milk thick and sour and is used in making cheese.
Example: Various definitions are given to them, for example, the FAO WHO defines cheese as 'the fresh or matured solid or semi-solid product obtained by coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream, or butter milk, or any combination of these materials, through the action of rennet or other suitable coagulation agents, and by partially draining the whey resulting from such coagulation' (Walstra et al ., 1999).
en: syridlo
Ripen
verb
To become ripe; to make something ripe.
Example: As cheese ripens, its proteins, lipids, and carbohydrates are slowly breaking down, as a result of the action of rennet or other enzymes.
en: dozrieť
Semisoft
adjective
Firm but easily cut.
Example: For example, soft and mildly flavoured Brie is combined with a more pungent semisoft cheese such as blue or Gorgonzola.
en: polomäkký
Starter cultures
phrase
Preparations of microorganisms serving as inoculants for the production of fermented foods.
Example: So conclude the above findings, the release of stimulatory factors by yogurt starter cultures occur during the incubation period, and the factors can accelerate the rate of producing lactic acid effectively.
en: Štartovacie kultúry
Whey
noun
The thin liquid that is left from milk after the solid part (called curds) has been removed.
Example: Altering the pH of the whey has a large effect on emulsification as it changes the state of the protein aggregates and the size of the protein.