Attributes Flashcards

Question

Aroma: Related terms

Answer 1

Flavor, mouthfeel, volatiles

Answer 2

Mouthfeel trait caused by the contraction of mucus membranes in response to taste and/or flavor experience. It is described by a puckering, or a rough, sandpaper feel on the oral mucosa.

Answer 3

Tolerance for astringency is very personal, however, if astringency is out of balance in a product, it will be considered a defect

Answer 4

Tannic, foods (red wine, tea) unripe bananas

Answer 5

Mouth-drying

Answer 6

Certain characteristics are expected in products, especially those with a defined standard of identity. When a product does not meet expectations, the term atypical may appear in a judge’s comments

Answer 7

Atypical may be used to describe appearance/color, aroma, flavor, and/or body/texture of a product. Sometimes something atypical can set a product aesthetically apart, making atypical an asset

Answer 8

Improper make conditions, aging conditions, and/or ingredient selection

Answer 9

Acetaldehyde, acid (high or low), color, flat, foreign, lacks flavor, salt, underset, unnatural

Answer 10

The term is commonly used by judges to indicate that the product meets expectations for levels of attributes expected with nothing in excess.

Answer 11

Balanced is a desired attribute in all dairy products

Answer 12

Uniform Eyes, delicate, mellow, smooth, even

Answer 13

A flavor trait characteristic of the milking barn, stable, or animal yard

Answer 14

Fecal aroma or aftertaste. Some evaluators are able to pinpoint flavors to specific animal types - cowy, goaty, sheepy.

Answer 15

Cheddar, blue cheese, goat cheeses, and sheep cheeses

Answer 16

This can be considered a defect depending on what is expected of a particular style

Answer 17

Unclean milk, undesirable microbial growth. In goat milk cheese, “goaty “ is associated with volatilized short-chain free fatty acids (butyric, caprice, caprylic and capric acids)

Answer 18

Barnyard, cowshed, fecal Animal, cowy, funky, unclean

Answer 19

Basic taste sensation; often experienced at the back of the tongue; for many people it is slower to perceive and longer lasting than other taste sensations

Answer 20

Caffeine, quinine, radicchio

Answer 21

Bitterness perception is highly variable in humans. Some bitterness may be accetpable in certain cheeses when it is in balance (aged cheddar). Bitterness is considereed a defect in all fresh dairy products.

Answer 22

Extended storage of milk, microbial contamination, high level of psychrotrophic microorganisms, overly active starter cultures, low salt levels, excessive rennet, excessive moisture, poor milk quality, excess acidity, excessive use of certain sanitizers, poor quality ingredients,

Answer 23

Astringent, rancid, unclean

Answer 24

Absence of eyes in a cheese expected to have eyes. It may be either the entire cheese or large areas lacking eyes

Answer 25

Swiss, Alpine

Answer 26

Lack of propionic acid fermentation, cheese too acidic, cheese body too firm

Answer 27

Closed, Eyes, Underset

Answer 28

A defect found in flavored yogurt, visualized by streaking of white yogurt throughout the colored yogurt body

Answer 29

Streaking color is unappealing to consumers

Answer 30

Decolorization may result from localized oxidation/reduction reactions in yogurt

Answer 31

Color, color leaching, faded, streaking

Answer 32

The integrity of the cheese is destroyed by excessive gas production. Blown cheese exhibits large void areas and collapsed structure

Answer 33

Swiss, possible in other hard cheeses as well

Answer 34

Blown cheese are typically unsalable except as a low value ingredient for pasteurized process cheese

Answer 35

Uncontrolled gas formation, high moisture content, soft cheese body, late blowing by Clostridia species

Answer 36

Cabbage, collapsed, gassy overset, lopsided

Answer 37

Savory taste (umami) and flavor associated with proteins and/or the aromatics and flavor of broth

Answer 38

Boiled meats and broths, mushroom stock

Answer 39

Savory, Meaty, Umami Whey

Answer 40

Sweet cream and fresh lactic flavors and aromas that are typically associated with butter. Can also refer to texture and mouthfeel of a cheese. The term is associated with the chemical diacetyl, produced by some species of lactic acid bacteria

Answer 41

Butter - both unsalted and salted; butter flavored popcorn

Answer 42

Diacetyl Creamy, lactic

Answer 43

Eyes are so numerous within the major part of the cheese that they crowd each other, leaving only a paper-thin layer of cheese between the eyes, causing the cheese to have a cabbage appearance and irregular eyes

Answer 44

The left image presented shows a slight extent of cabbage defect, the right image shows a more pronounced example

Answer 45

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded

Answer 46

Late gas blowing because of the clostridia contamination; poor pressing of curds, which allows for the formation of large weak areas

Answer 47

Blown, Collapsed, Eyes, Overset, Streuble

Answer 48

Calcium lactate crystals (CLC) can appear as pinpoints or as a diffuse white haze on Cheddar-type cheeses. They can also be found on the interior in some cases (less common). Calcium lactate crystals are often confused with tyrosine crystals. Tyrsoine crystals are not the same thing and will not be found in young cheese.

Answer 49

Cheddars and Cheddar-types

Answer 50

Consumers sometimes mistake calcium lactate crustals for mold, which results in lost sales

Answer 51

Calcium level is beyond saturation point, and precipitates out due to rapid, or excess acid production, free whey in package, or elevated storage temps. CLC may be found on young cheeses that have loose packaging and/or have undergone temperature fluctuations.

Answer 52

An aroma that is reminiscent of cooked sugar and milk

Answer 53

Cooked sugar, brown sugar, toasted butter flavor

Answer 54

Goudas, Cheddars, Alpine, Aged Parmesan

Answer 55

Cooked, heated, scorched, sweet

Answer 56

Cracked, Slits

Answer 57

In butter, the term cheesy is considered a defect because butter should taste like butter, not cheese

Answer 58

Blend softened butter with any shredded or ground cheese to mimic the cheesy defect

Answer 59

Interesting cheesy flavors in butter may not be considered objectionable in cultured cream butter, but are a defect in sweet cream butter

Answer 60

Contamination with lactic acid bacteria; fermemtation of whey not removed during working

Answer 61

Acid, old cream, old milk, sour, unclean

Answer 62

Closed, as opposed to Blind, is the term used to describe the ideal body of cheeses that are expected to have no gas formation or openings. Cheese is well known, with no mechanical or gas openings

Answer 63

Typically used in evaluating hard cheeses

Answer 64

Blind, eyes, open

Answer 65

This term is used to describe the experience of flavor in butter. Sweet cream butter is expected to be delicate. Coarse means that the flavor is somewhat harsh or out of balance, but generally high quality

Answer 66

The term in most commonly used for high quality butter that is not perfect

Answer 67

Coarse is not a serious defect in butter

Answer 68

Starting cream had flavor compounds from animal feed; slightly high salt in final product

Answer 69

FLAT, High Salt

Answer 70

This term is used in relation to the appearance of a cheese. It refers to 1) cheese structure appears to have collapsed or flattened, or 2) eyes have not formed properly and do not appear round or slightly oval, but rather flattened

Answer 71

1) Possible in all cheeses 2) Swiss styles

Answer 72

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded

Answer 73

Abnormal moisture/pH, presence of Clostridia bacteria, spontaneous fermentation, uneven moisture

Answer 74

BLOWN, CABBAGE, EYES, FROG MOUTH

Answer 75

Color is used by judges to describe a visual aspect of a cheese's exterior/rind and interior appearance. it is desirable to have a cheese that exhibits bright, clear coloration that is uniform, and not mottled, seamy or uneven

Answer 76

All fermented dairy products

Answer 77

Many products are judged by their color and color expectations are associated with specific products. Defective colors can result from spoilage bacteria, exposure of the annatto to oxygen, and'or exposure of the cheese to oxygen and/or light

Answer 78

Color in cheese comes from the type of dairy animal, their diet, or added ingredients like the colorant annatto

Answer 79

ATYPICAL, BLEACHED, Bright, DULL, FADED, PINKING, MOTTLED, OXIDIZED, SEAMY

Answer 80

Pigment trails or leaching of color from fruit into yogurt, herbs, or peppers into cheese, etc

Answer 81

Flavored dairy products

Answer 82

Color leaching is relatively common, particularly in light yogurts. It is not as objectionable to consumers as some other defects

Answer 83

Low pH; poor stabilization or incomplete blending of yogurt base with fruit material.

Answer 84

BLEACHED, MOTTLED

Answer 85

A somewhat nutty, custard-like aroma and sweet taste may be notable; sulfide compounds may arise with excessive heating

Answer 86

Ultrapasteurized milk; ultra-high temperature processing (UHT) milk

Answer 87

Cottage Cheese

Answer 88

Considered an attribute in some applications and to some cultures; considered a defect if extreme

Answer 89

HEATED CARAMEL, NUTTY, SCORCHED, SULFIDE, SWEET

Answer 90

The description of a hard, touch, and overly rubbery cheese texture/body characterized by failure of the cheese to break down when worked between the thumb and fingers. Corky is a more extreme, drier characteristic than curdy

Answer 91

Wine cork, rubber stopped

Answer 92

Cheddar and other aged cheeses

Answer 93

If the body is very tough and dry, corky can be quite objectionable

Answer 94

Dehydration, lack of acid development, salt too high, too much CaCl2, not enough coagulant, overcooking

Answer 95

Tough, Woody CURDY, Dry, GRAINY, Hard, MEALY, TEXTURE

Answer 96

This term is used when evaluating the appearance of a cheese. It refers to openings in the exterior wax or rind and/or interior cheese structure. The terms CHECKED, CHECKS, or picks might be used to indicate smaller-sized cracks. The term splits refers to severe cases, when portions of cheese appear to split apart from the piece

Answer 97

Externally left and internally right

Answer 98

All fermented dairy products

Answer 99

The appearance of the cheese and internal integrity is compromised to varying degrees, progressing from picks to checks to cracks to splits

Answer 100

Poor workmanship, affinage issues, cheese too dry, gas production

Answer 101

CHECKED, CHECKS, Disturbed, Open rind, Picks, SLITS, Splits

Answer 102

Buttery, Lactic, Texture, Weak

Answer 103

Describes the texture of a cheese body that breaks during plugging and/or falls apart upon working between thumb and fingers

Answer 104

Queso fresco or feta The image below exhibits crumbly body that is not expected in an aged cheese

Answer 105

Many styles of cheeses, potentially butter

Answer 106

Considered an attribute in some applications and to some cultures (queso fresco, feta); considered a defect if extreme and in most cheese applications

Answer 107

Body of cheese is not knit together well because of low moisture, excessive salt, low or high acid production, low proteolysis

Answer 108

Friable GRAINY, MEALY, SHORT, TEXTURE

Answer 109

Calcium Lactate, Tyrosine crystals

Answer 110

Describes the texture/body of a cheese that is firm and slightly resistant to compression if worked between the fingers. it is rubbery, not waxy and is somewhat resistant to working into a smooth ball. Small curd particles are evident in a worked ball

Answer 111

Very young Cheddar or Monterey Jack

Answer 112

Cheddars, Jacks

Answer 113

While expected to some extent in young Cheddars, it is considered a defect if extreme

Answer 114

Either the cheese is very young or there have been issues in aging/ripening (lack of proteolysis)

Answer 115

CORKY, MEALY, TEXTURE

Answer 116

1) Interior of eyes lack shiny quality and are dull, not glossy 2) The color of a cheese is not vibrant

Answer 117

1) Swiss 2) All dairy products

Answer 118

Dull makes the cheese look lifeless, limiting its aesthetic appeal

Answer 119

1) Too much fat in milk and curd, poor whey drainage 2) Issues with pH

Answer 120

COLOR, EYES, FADED, Pale

Answer 121

A flavor or aroma reminiscent of moist soil or slight mustiness

Answer 122

Potting soil, mushrooms, potatoes

Answer 123

All fermented dairy products

Answer 124

Defect in many styles but can be a positive attribute in cave-aged/mold ripened styles

Answer 125

Flavors or aromas could also come from affinage environment and techniques

Answer 126

FEED, MOLDY, MUSHROOM

Answer 127

Elasticity is a term used to describe the friability of a cheese's texture. This is measured by the way the cheese reacts under pressure. During an evaluation, the manner in which a cheese bends and breaks is assessed, and the texture is described and given descriptive language that places it on the spectrum from short, dry and crumbly to supple and elastic in texture (desirable) or even weak/pasty (to the other extreme)

Answer 128

Hard Cheeses

Answer 129

It is expected that Swiss styles, Alpine styles, Cheddars, and hard cheeses have some level of elasticity

Answer 130

Flexible, Supple

Answer 131

PASTY, SHORT, TEXTURE, WEAK

Answer 132

Round open areas of varying size within the paste of a cheese, related to gas formation. This is different from OPEN, which refers to mechanical openings in a cheese. Swiss cheese has a well-defined lexicon, with many description of the various types of eyes that present as attributes of the style or as defects

Answer 133

Depending on the style of cheese, eyes can be considered a defect. In cheeses where eyes are expected, the size, shape, and concentration are evaluated based on what is typical of the style. The ideal Swiss eye size is ¼ inch (0.6 cm) to ½ inch (1.27 cm) in diameter. Large is used to refer to cheeses where most eyes are more than 13/16 (2 cm) but less than 1 inch (2.5 cm) in diameter. Small is used when a majority of the eyes are less than 3/8-inch (1 cm) but more than 1/8 (0.38 cm) inch in diameter.

Answer 134

Swiss styles, hard Alpine styles, other hard cheeses

Answer 135

Ideal eye formation results from carbon dioxide gas production in cheese. In Swiss style cheeses, eye formation is a desirable result of CO2 production that comes from the fermentation of propionic acid. Eyes can also be formed by spoilage bacteria. These eyes tend to be misshapen, and the cheeses tend to have unclean or atypical flavor profiles.

Answer 136

BALANCED, BLIND, CABBAGE, CLOSED, COLLAPSED, DULL, FROG MOUTH, GASSY, IRREGULAR EYES, NESTY, ONE SIDED, OVERSET, STREUBLE, SWEET HOLES, UNDERSET, UNIFORM

Answer 137

Describes the color of the surface or interior of a cheese that has a bleached appearance or lacks a vibrant quality and luster.

Answer 138

All fermented dairy products

Answer 139

Fading makes the cheese look lifeless, limiting its aesthetic appeal, particularly when next to cheeses of the same type that look normal.

Answer 140

Excess fat in milk or curd, exposure to light or oxygen.

Answer 141

BLEACHED, COLOR, DULL, PINKING, OXIDIZED

Answer 142

Presence of one or more feed flavors carried through the milk into the aromatics of the finished product. In extreme cases, garlic and/or onion flavors may be noted.

Answer 143

Hay, dried grass, silage, spent grains, alfalfa, green grass, parsley, green pepper

Answer 144

All fermented dairy products

Answer 145

It can be desirable or undesirable depending on the intensity and style of dairy product.

Answer 146

Results from feeding a particularly pungent feed or silage, or not withdrawing the feed within a suitable time frame prior to milking.

Answer 147

Alfalfa, EARTHY, Garlic, Grassy, Green, Onion

Answer 148

An aroma and flavor that is reminiscent of vinegar (acetic acid), fermented whey, or fermented fruit.

Answer 149

Acetic acid, pineapple juice with vinegar, wines

Answer 150

Cheddar styles, other fermented dairy products

Answer 151

Generally considered a defect in Cheddar styles, though some might find a fermented flavor interesting.

Answer 152

Low milk quality, non-starter lactic acid bacteria, excess moisture (free whey)

Answer 153

FRUITY, GASSY, SOUR, WHEY/WHEY TAINT, YEASTY

Answer 154

Flavor that remains after chewing and swallowing cheese samples. In judging, it is typically used in conjunction with a description of the intensity/length of the aftertaste and may be associated with adjectives like “short” or “long.”

Answer 155

All fermented dairy products

Answer 156

AFTERTASTE, FLAVOR

Answer 157

In cottage cheese: Effort is needed to compress and break down the cottage cheese curds when pressed to the roof of the mouth; curds may resist compression (rubbery) or shatter. In yogurt: It takes effort to penetrate the yogurt with the spoon, and the product gives a pudding or custard-like sensation in the mouth.

Answer 158

Greek yogurt or flan (in comparison to standard yogurt)

Answer 159

Cottage cheese, Yogurt

Answer 160

Some level of firmness is expected in hard cheeses. In cottage cheese: curds should yield smoothly when pressed to the roof of the mouth. In yogurt: Although Greek yogurt is expected to be more firm than standard yogurt, if such body is experienced in a standard yogurt, it is considered a defect.

Answer 161

Cottage cheese: Overcooked, dehydrated; Yogurt: Overstabilized

Answer 162

Rubbery (in cottage cheese)

Answer 163

GRAINY, LUMPY, MEALY, OVERSTABILIZED, TEXTURE, Tough, Woody

Answer 164

Dairy products that contain no undesirable flavor, but very little, if any, characteristic flavor are typically described as FLAT.

Answer 165

Unsalted butter, mild Cheddar cheese

Answer 166

All fermented dairy products

Answer 167

Although not a serious defect, a dairy product faulted as flat does not meet expectations.

Answer 168

Low salt, early stages of ripening, improper culture selection

Answer 169

ATYPICAL, COURSE

Answer 170

Flavor is experienced as a combination of the basic tastes (sweet, sour (acid), salty, bitter, umami), volatile aromatics, mouthfeel, and aftertastes. Flavor can come from the natural cheesemaking and aging process as well as added flavorings like non-milk ingredients such as herbs, spices, condiments, rubs, or washes and wash solutions. The experience of flavor can be measured by intensity and qualified with adjectives such as low or atypical.

Answer 171

All fermented dairy products

Answer 172

This can be a defect depending on what is expected for that style and age. Flavor defects are often described with the following terms: Low, high, lacking (flat), or atypical (not associated with that style)

Answer 173

Flavor comes from the milk, cultures, production, and ripening (lipolysis, proteolysis as gateways to volatile aromas).

Answer 174

AROMA, ATYPICAL, Excess, FINISH, Unbalanced, VOLATILES

Answer 175

The term foreign may refer to a flavor that is not expected in a dairy product, or foreign matter (an unexpected ingredient or object).

Answer 176

Hair, insect, herbs, metal fragment, etc.

Answer 177

All fermented dairy products

Answer 178

Foreign flavors may not always be considered objectionable, if interesting. However, foreign matter is considered an adulterant (undeclared ingredients), so it is always a defect.

Answer 179

Foreign flavors can result from non-starter bacteria. Foreign matter results from contamination and lack of quality control.

Answer 180

ATYPICAL, Chemical, MEDICINAL, METALLIC

Answer 181

The cream dressing does not cling to curds of cottage cheese when spooned onto a plate. It pulls away and separates from the curd.

Answer 182

Cottage cheese

Answer 183

Free cream is typically not noticeable immediately, so it is often overlooked by consumers. Technical judges will consider the product improperly stabilized and will consider it a defect.

Answer 184

Improper use of stabilizers or lack of stabilization

Answer 185

In yogurt: Whey release from yogurt curd. The defect is visualized when a container of yogurt is first opened. Whey may appear as a layer above the surface of the yogurt body. In cottage cheese: Clear/yellow whey pulls from curds of cottage cheese when spooned onto a plate. In cheese: Beads of moisture on the surface of cheese or released from the body when the cheese is tempered and/or cut. Free moisture within the eyes of a cheese can be accompanied by flavor defects, such as whey taint or unclean.

Answer 186

Yogurt, aged cheese varieties

Answer 187

Free whey or moisture is typically considered objectionable because it detracts from the appearance and texture of a product. However, in the case of yogurt it is not always objectionable, unless, which is often the case, it is associated with shrunken.

Answer 188

In yogurt: low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s), temperature fluctuations. In cheese: Curds are not washed adequately prior to creaming; pH continues to drop after creaming. In cheese: Can be a sign of temperature abuse or improper aging.

Answer 189

FREE CREAM, SHRUNKEN, Weeping, Weepy

Answer 190

There are two definitions for Frog Mouth. 1) When interior of a wheel of cheese is split and looks like a frog's open mouth, 2) When the eyes have developed into lenticular or spindle-shaped openings in cheese

Answer 191

1) Whole wheels of cheese like Gouda or Jack. 2) Interior of Swiss

Answer 192

Frog mouth is almost always considered a defect; when Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

Answer 193

Poorly developed/weak rind, mishandling of cheese, improper cooling, or cheese becomes too cold

Answer 194

COLLAPSED, EYES, IRREGULAR EYES, OPEN

Answer 195

Flavor or volatile aroma reminiscent of fruit.

Answer 196

Fresh apples, grapes, pears, pineapple, and other tropical fruits.

Answer 197

Cheddar, Swiss, aged Italian styles, goudas, Alpine styles

Answer 198

Certain cheeses have a sweet fruit-like flavor that generally grows more intense with age. While some consider it undesirable, others consider it an interesting complexity in aged cheeses.

Answer 199

Certain starters and non-starter bacteria, enzymatic activity, microbial activity. Low acid, high moisture, low salt, poor milk quality.

Answer 200

FERMENTED, Green, VOLATILES, WHEY/WHEY TAINT, YEASTY

Answer 201

Cheese contains gas holes of various sizes, which may be scattered or unevenly distributed throughout the cheese. Gas may appear as round holes or slits, depending on the source of gas, and/or body of the cheese. The term gassy is typically used when eyes are not expected, so it is considered a defect. OPEN is often confused for gassy, but their causes differ.

Answer 202

May be a defect in any semi-solid or solid dairy product.

Answer 203

Gassy is considered a defect in any dairy product where it is not expected.

Answer 204

Indicative of uncontrolled gas formation, poor sanitation, late gas blowing. Can result from numerous species of gas-producing bacteria and yeast.

Answer 205

OVERSET, Pin holes, SLITS, SWEET HOLES

Answer 206

BLOWN, Bloated, EYES, FERMENTED, Huffed, YEASTY

Answer 207

This term is used in the evaluation of texture or body of butter or cheese. In butter: This is extreme smoothness and immediate melting and a slippery, oil-like texture and mouthfeel. In cheese: This is evident from an oily sheen to the appearance on the surface of the cheese, as well as a having a slick, fatty, and coating mouthfeel. Cheeses with this defect are often also seamy.

Answer 208

Indicated by free butterfat between particles of curd.

Answer 209

Butters, Cheddars, Swiss styles

Answer 210

Greasy is almost always considered a defect.

Answer 211

Curd not fused properly. In butter, this indicates that the granules were over-worked, and is more prevalent in butter produced during the summer.

Answer 212

Term may be used to describe a burning sensation in the back of the throat

Answer 213

Hot peppers, horseradish or wasabi, capsaicin

Answer 214

Blues, Cheddars, Swiss styles

Answer 215

Burn, Itchy, Prickly, Spicy, Tingly

Answer 216

Cheese may have a flavor and volatile aromatics reminiscent of pasteurized process cheese.

Answer 217

Melted plastic, old milk, heated whey, pasteurized process cheese

Answer 218

Cheddar, cheese spreads, pasteurized process cheese

Answer 219

Processing temperatures exceeded those of standard pasteurization

Answer 220

CARAMEL, SCORCHED, VOLATILES

Answer 221

Terminology used to describe underdeveloped mold on the surface or within a cheese.

Answer 222

Surface-ripened and mold-ripened cheeses

Answer 223

Immature mold is typically considered a defect.

Answer 224

Improper relative humidity or insufficient time

Answer 225

Irregular is used when eyes have not formed properly and do not appear round or slightly oval, and the eyes are not accurately described by other terms.

Answer 226

Swiss-style cheeses

Answer 227

Although a variety of eye sizes is not objectionable, misshapen eyes will typically be considered a defect in Swiss-style cheeses.

Answer 228

Lack of control in fermentation; body of cheese and numerous nucleation sites allows many small eyes to form, without fusing

Answer 229

EYES, FROG MOUTH, Misshapen eyes, NESTY, SWEET HOLES

Answer 230

A mouthfeel and sensation of itchiness and tingling that occurs during or after consuming certain styles of cheese. This phenomenon is not well understood.

Answer 231

Aged raw milk cheeses, cheeses with high levels of Lipase

Answer 232

Itchiness resulting from the consumption of food is unsettling for consumers, and, therefore, an undesirable characteristic.

Answer 233

Lipolysis (formation of free fatty acids), possible histamine reaction

Answer 234

Burn, Prickly, HEAT

Answer 235

A family of aromatics that include milk, cultured cream, and buttermilk. Products exhibit bright, clean aromas and flavor associated with fresh milk.

Answer 236

Fresh, uncultured milk, heavy cream, δ-Dodecalactone

Answer 237

All fermented dairy products, especially fresh cheese

Answer 238

ACID, Buttermilk, BUTTERY, CREAMY, Milk Fat, Milky, SOUR

Answer 239

Yogurt does not appear smooth, even after blending with a spoon.

Answer 240

Lumpy is not always objectionable, unless very firm (gel-like).

Answer 241

Overstabilization, high pasteurization temperature

Answer 242

MATTED, TOO FIRM

Answer 243

Gel-like TEXTURE

Answer 244

Presence of a distinctive flavor suggestive of malt; derived from a germinating cereal grain in water, typically barley, and then cutting the process short by drying the grain with hot air.

Answer 245

Malted milk shakes, or the flavor of milk left in the bowl after eating Grape-Nuts® or Cheerios®.

Answer 246

Cottage cheese, other hard cheeses

Answer 247

Because bacterial contamination is the cause, malty is considered a defect.

Answer 248

Volatile aromatics produced by spoilage microorganisms (specifically Lactococcus lactis ssp. maltigenes); poor sanitation; thermal abuse

Answer 249

Curds appear to be clumped or stuck together.

Answer 250

Cottage cheese

Answer 251

Matted is almost always considered a defect.

Answer 252

Fast acid production, improper stirring of curd at any point in the make procedure

Answer 253

Clumped, LUMPY

Answer 254

A textural defect whereby the texture/body of a cheese is crumbly and granular and does not mold well between fingers. In cottage cheese or yogurt, the product lacks smoothness and uniformity and may feel sandy on the roof of the mouth. The term is used when cottage cheese does not clean up after chewing and catches in teeth. On a continuum, mealy would be the largest grains, followed by grainy, followed by sandy.

Answer 255

Cornmeal or a cheese like juustoleipä or queso fresco, after crumbling

Answer 256

Cheddar, Alpine styles, Hard/Firm Cheeses

Answer 257

Mealy is somewhat expected in queso fresco. However, it is almost always considered a defect in other cheeses, depending upon degree.

Answer 258

Cheese: Lack of proper curd knitting and improper acid development or proteolysis. Yogurt and cottage cheese: Undissolved solids, resulting from 1) unstable casein, 2) too-high homogenization temperature, 3) too-rapid acid development, 4) too-high incubation temperature, 5) excessive amount of culture, 6) incorrect stabilization system.

Answer 259

CORKY, CRUMBLY, CURDY, FIRM, Gritty, Sandy

Answer 260

Associated with the aromatics and flavor of broth and/or umami.

Answer 261

Beef/Chicken broth

Answer 262

Cheddar, Alpine styles, Hard/Firm Cheeses

Answer 263

BROTHY, Savory, UMAMI

Answer 264

Aroma and/or flavor is of chemicals not expected in cheese.

Answer 265

Chlorine, iodine, ammonia

Answer 266

More typical in aged cheeses but could occur in any product if contaminated with chemicals.

Answer 267

While slight ammonia aromas may be acceptable, most medicinal aromas are considered objectionable.

Answer 268

Chemical contamination; some strong herbs or feeds may induce chemical aromas in products; protein breakdown.

Answer 269

CHEMICAL, FOREIGN, METALLIC

Answer 270

Flavor trait suggestive of metal that imparts to the mouth a puckery sensation.

Answer 271

Copper (penny), iron, blood (if you cut inside your mouth), 0.01% copper sulfate solution, canned pineapple juice

Answer 272

Cheddar, Hard/Firm Cheeses

Answer 273

Metallic is almost always considered a defect.

Answer 274

Can be related to salt issues. Sea salt (contains minerals) and salt replacers (e.g. potassium chloride) often impart a metallic taste to products.

Answer 275

Copper, FOREIGN, Iron, MEDICINAL, “Tin Can” Flavor

Answer 276

Members of the arachnid family which are attracted to natural rinds of hard cheeses. Typically, but not always, from Tyrophagus casei.

Answer 277

Often presents as a powdery surface on natural-rinded cheeses (left image), or trails or tunnels into cheese surface (right image).

Answer 278

Hard/Firm cheeses with natural rind

Answer 279

Mites compromise the integrity of the cheese and are therefore always considered a defect.

Answer 280

Infrequent or improper care during aging, improper cloth application (for bandaged cheeses), OPEN texture

Answer 281

Mite-damaged, Mitey

Answer 282

Dark color and off flavor in cheese plug or cut surface, musty aroma or flavor.

Answer 283

Can occur in almost any style of cheese, and the particular style will determine whether it should be considered a defect or an attribute. When discovered in a cheese where it is not expected (below), it is a serious defect.

Answer 284

In styles where mold is typical (i.e. mold-ripened soft cheese, natural rinds, among others), mold is considered an attribute and would not be commented on unless the mold flavor/aroma is lacking or excessive. In styles where mold is not typical (i.e. fresh cheese, sealed or bandaged block cheddar, among others), the appearance/aroma/flavor of mold is undesirable and considered a clear defect.

Answer 285

If not intentional, likely causes include poor seal, cracked rind, or other contact with air.

Answer 286

EARTHY, MUSTY

Answer 287

Uneven, marbled pattern of coloring in the cheese, most noticeable in colored cheese. Irregular spots or blotches that are lighter or darker.

Answer 288

Colby-Jack cheese

Answer 289

Colored cheeses such as cheddar with annatto

Answer 290

It depends on the cheese, but mottled is more often considered a defect than an attribute.

Answer 291

Non-uniform acidity development in curd, combining curd from two different lots, unusual microbial growth (off flavors, body defects may be present)

Answer 292

COLOR, COLOR LEACHING, GREASY, Uneven coloring, Wavy

Answer 293

The way the cheese breaks down while chewing it, and the way we experience the chemical effects in the mouth and throat.

Answer 294

Skim milk versus whole milk, black tea, wasabi

Answer 295

All fermented dairy products

Answer 296

AROMA, Astringency, GRAINY, MEALY, PASTY, Puckering, OVERSTABILIZED, Smooth, TEXTURE, Volatiles

Answer 297

Flavor or aroma reminiscent of mushrooms.

Answer 298

Freshly cut mushrooms

Answer 299

Soft-ripened styles, natural rinds

Answer 300

Mushroom is considered an attribute in many soft-ripened cheeses. However, it can be a defect, depending on what is expected for that style and age. Low, high, lacking (flavor isn’t undesirable, but isn’t there), atypical (not associated with that style).

Answer 301

Overabundance of small eyes in a localized area, often just under the rind.

Answer 302

A small nesty area can be seen along the bottom right of this image.

Answer 303

Swiss styles

Answer 304

Nesty is almost always considered a defect, but it is not as serious as some other eye defects.

Answer 305

Abnormal gas fermentation, poor knitting of curd, reincorporation of chilled curd to initial pressing

Answer 306

EYES, IRREGULAR EYES, ONE SIDED, STREUBLE

Answer 307

An aroma or flavor characterized by ground or roasted nuts, or nut butter.

Answer 308

Peanut oil, peanut or almond butter, toasted hazelnuts or walnuts

Answer 309

Cheddar, Swiss, Alpine styles, other

Answer 310

Nutty aroma/flavor is expected in Cheddar, Swiss, and Alpine styles, and, if lacking, may be considered a defect (flat or atypical flavor).

Answer 311

COOKED, SWEET

Answer 312

Butter initially smells sour but does not clean up quickly; leaves an unpleasant aftertaste. Can be soapy, stale, fishy, or oily.

Answer 313

Smells like stale buttermilk powder or an improperly sanitized creamery.

Answer 314

Old cream is always considered a defect

Answer 315

Poor sanitation, storage of milk or cream, elevated temperature during storage

Answer 316

CHEESY, OLD INGREDIENT, Stale, STORAGE, UNCLEAN

Answer 317

A term used to describe yogurt that contains an old ingredient (Nonfat dry milk (NFDM), fruits, etc.); a “stale” or bitter aftertaste persists after swallowing. Old ingredient specifically refers to an ingredient, rather than to storage of the product itself.

Answer 318

May smell or taste like stale nonfat dry milk (NFDM) powder, may be a spoiled piece of fruit.

Answer 319

Yogurt, cottage cheese

Answer 320

Old ingredient is always considered a defect.

Answer 321

Stale ingredients

Answer 322

OLD CREAM/OLD MILK, Stale, STORAGE, UNCLEAN

Answer 323

Cheese that is reasonably developed with eyes on one side and under-developed on the other side

Answer 324

Swiss styles

Answer 325

When a product appears visually imbalanced or one-sided, it is considered a defect. However, it is not as serious as some other eye defects

Answer 326

High acid curd, improper knitting, poor pressing

Answer 327

EYES, NESTY, STREUBLE, UNDERSET, UNIFORM

Answer 328

Describes the visual appearance of a cheese, and has two meanings. 1) Open structure in wax or rind, 2) Contains irregularly shaped mechanical openings.

Answer 329

Uniform mechanical openings are expected in the body of feta but not in well aged Cheddar.

Answer 330

Openings can be visually appealing or may detract from the intended style of cheese.

Answer 331

Possibly due to poor workmanship, from making and/or pressing process. This defect is not related to issues with gas.

Answer 332

CHECKED, CLOSED, CRACKED, FROG MOUTH, Loose knit

Answer 333

Excessive number of eyes present in the body of the cheese that leads to an overcrowding of eyes.

Answer 334

Swiss styles

Answer 335

Overset is almost always considered a defect; when Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

Answer 336

Late gas blowing, poor pressing of curd

Answer 337

BLOWN, EYES, CABBAGE, UNDERSET

Answer 338

Cottage cheese: the curds feel slick or slimy when pressed with the tongue on the roof of the mouth. Yogurt: tends to be too FIRM.

Answer 339

Petroleum jelly on lips

Answer 340

Cottage cheese, yogurt

Answer 341

Overstabilized is almost always considered a defect.

Answer 342

Overuse of, or poor selection of, stabilizer.

Answer 343

FIRM, MOUTHFEEL, Slick, Slimy

Answer 344

Visual and/or flavor defects related to the exposure of cut surface to oxygen and light. The oxidized defect also manifests in cottage cheese (cardboard flavor) and butter (cardboard, freezer burn).

Answer 345

Cheese may have a pink hue (instead of orange) on the surface and taste a bit like cardboard or brown paper towel.

Answer 346

All fermented dairy products

Answer 347

Although intended in traditional Swiss, oxidized is almost always considered a defect in other dairy products

Answer 348

Exposure to oxygen or light for extended period of time causes off flavors to develop.

Answer 349

COLOR, FADED

Answer 350

The texture of a cheese body breaks down readily, seems wet, and sticks to thumb and fingers while working.

Answer 351

Wet dough, cream cheese, chevre

Answer 352

Can occur in nearly all styles, though commonly used in grading Cheddar/hard cheeses, or in softer unripened styles like cottage cheese

Answer 353

Some level of pasty body is to be expected in chevre and cream cheese. But generally, pasty is considered a defect.

Answer 354

High moisture in curd, high moisture in cheese, high acid, low salt

Answer 355

ELASTIC/ELASTICITY, MOUTHFEEL, Soft, TEXTURE, WEAK, Wet

Answer 356

Discoloration of cheese that presents itself by turning from orange to pink. Pinking can also happen to Swiss cheeses and presents as a pinkish layer near the rind.

Answer 357

Cheddar, other cheeses that are colored with Annatto, Swiss styles

Answer 358

Pinking is unappealing to consumers and is considered a serious defect.

Answer 359

Evidence of bleaching of annatto by exposure to light – most often a defect that occurs in pre-packed cheeses for retail. In Swiss-style cheeses, this is a result of spoilage microorganisms.

Answer 360

COLOR, FADED

Answer 361

See Appearance

Answer 362

Enzymatic hydrolysis of fat yields aromatic free fatty acids like butyric, caproic, caprylic and capric acids.

Answer 363

Rancidity lends characteristic flavor to the following cheese styles: Asiago, Cotija, feta, Romano, Provolone cheeses

Answer 364

All fermented dairy products

Answer 365

Although expected to a certain degree in some cheeses (listed above), it can be objectionable if out of balance/harsh; rancid is not appropriate in most cheeses (Cheddar, Jack, mozzarella, etc.). Although the word rancid is often used to describe oxidized nuts, when referring to dairy products, we use the term rancid to only apply to hydrolytic rancidity (lipase-induced rancidity).

Answer 366

Hydrolysis of fatty acids by lipase (lipolysis); over-agitation or homogenization of raw milk will cause rancidity; contamination of pasteurized milk with raw milk

Answer 367

baby vomit, BITTER, goaty, LIPASE, piquant, soapy, UNCLEAN

Answer 368

Refers to a cheese that is at its peak in terms of flavor, aroma, and gustatory experience. It is ideal to consume a cheese when it is ripe.

Answer 369

All fermented dairy products

Answer 370

À point, AMMONIA/AMMONIATED, Over ripe, Under ripe

Answer 371

When stirred, and a spoon is lifted up out of yogurt, a viscous string of yogurt follows the spoon. The yogurt feels viscous in the mouth.

Answer 372

Ropy is not necessarily a defect unless overly slick and slimy. Ropy cultures (certain strains of Lactococcus lactis, etc.) are often used in natural yogurt, instead of stabilizers, to provide body to the product.

Answer 373

Ropy cultures or overstabilization

Answer 374

Stringy, slick, slimy

Answer 375

Salt is a basic taste, and it is an essential ingredient in the cheesemaking process.

Answer 376

All fermented dairy products

Answer 377

Too much or too little salt can cause technical errors in the cheesemaking process, and if it is too low or too high, it is considered a defect. High levels of salt can limit flavor development but also mask off-flavors, while low levels of salt can lead to more nuanced flavor development but also allow off flavors to present themselves more readily.

Answer 378

Butter has a caramel or butterscotch flavor

Answer 379

Caramelized butter

Answer 380

Although relatively appealing and may earn points from an ACS Aesthetic Judge during an evaluation, scorched is considered a technical defect.

Answer 381

Overheating of cream used for buttermaking

Answer 382

CARAMEL, Caramelized, COOKED, SWEET

Answer 383

The presence of white thread-like lines that form between curds in a milled-curd cheese.

Answer 384

Cheddar, other milled-curd cheeses

Answer 385

Seamy is typically considered a technical defect.

Answer 386

pH during salting is either too high or too low, higher temperatures during pressing, not enough time given after salting but before hooping

Answer 387

COLOR, GREASY, MOTTLED

Answer 388

Although there is no agreed-upon definition of the term, sharp is commonly used to refer to cheese that has some level of intensity, usually associated with acidity, though other flavors can also qualify as sharp to some – such as bitter or complex. It can also be used as a way to refer to aged Cheddar – as opposed to “mild” for young Cheddar, though there is no agreed-upon age difference across regions and producers.

Answer 389

Used most often in Cheddar

Answer 390

ACETALDEHYDE, ACID, Piquant, SOUR, SULFIDE

Answer 391

Curds in creamed cottage cheese appear to be broken, non-uniform in shape and size.

Answer 392

Cottage cheese

Answer 393

Shattered curd has become so commonplace that it is not considered a serious defect unless extensive.

Answer 394

Curd breakage can occur any time after the initial cut. Shattering is almost inevitable unless extreme care is taken at every stage between cutting and cupping.

Answer 395

Non-uniform

Answer 396

The texture and body of a cheese lacks typical elasticity. Cheese sample takes a "short" time to break and may be tough to remove from cheese body without breaking.

Answer 397

Dry, aged Cheddar

Answer 398

Typically used to describe texture in aged cheese.

Answer 399

Short is not generally objectionable, and may only be noted if pronounced, or if uncharacteristic for the given product.

Answer 400

Excess acid production; dehydration

Answer 401

CRUMBLY, Dry, ELASTIC/ELASTICITY, TEXTURE, WEAK

Answer 402

The defect is visualized when a container of yogurt is first opened. The yogurt pulls in from the edges of the container due to tightening of curd structure; free whey often fills the void.

Answer 403

Shrunken is unappealing to consumers and is typically considered a technical defect.

Answer 404

Low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s), temperature fluctuations.

Answer 405

Excessive proteolysis under the rind leads to a liquid layer on top of an acidic, firm center. Often presents as a thick rind, sometimes curling back or pulling away from the paste, with a gap left by the pooling of overly liquid paste, or spilling out of liquid paste when the cheese is cut into.

Answer 406

Mold-ripened soft cheeses

Answer 407

Though this type of soft, soupy and gooey cheese can be a selling point and appealing to some, it is generally considered a technical defect

Answer 408

Too wet going into aging room, high humidity in aging room, excessive aging.

Answer 409

Peau de Grenouille, Slip skin, Slip rind

Answer 410

Short linear gas formations. Sizeable cracks, usually in parallel layers and usually clean cut, found within the body of the cheese are called splits.

Answer 411

Firm/semi-firm cheeses

Answer 412

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded. Cheddar cheese exhibiting slits are downgraded as being gassy

Answer 413

Slits are signs of uncontrolled gas formation (cheese matrix splits instead of forming round eyes), likely because of contamination with Clostridia.

Answer 414

CHECKS/CHECKED, CRACKS, Fish Eyes, Picks, Splits

Answer 415

The presence of smoke-like aromas and flavors in cheese.

Answer 416

Campfire, Barbecue, Bacon, Bologna

Answer 417

Smoked cheese, but also in Alpine styles

Answer 418

Non-volatile taste sensation. Pungent acidic aroma/flavor resembling sour cream.

Answer 419

Citric Acid, citrus, sour cream

Answer 420

All fermented dairy products

Answer 421

In most cheeses, it is a fundamental component of the flavor profile. The lack of, or excess of, characteristic acidity/sour flavors can be a defect in all cheeses. Also used by some to describe a cheese that has an appropriate amount of acidity but is lacking in other flavor profile components.

Answer 422

pH and water activity can affect how the acidity develops, or doesn’t, during the ripening process leading up to evaluation.

Answer 423

CHEESY, FERMENTED, LACTIC, SHARP

Answer 424

Butter sometimes takes on the aroma of items stored in the refrigerator (i.e., a green pepper). The initial aroma may be stale and objectionable, but the aftertaste is typically not.

Answer 425

Storage is typically considered a technical defect.

Answer 426

Butter is stored too long in the refrigerator.

Answer 427

Lacks freshness, OLD CREAM/OLD MILK, OLD INGREDIENT, Stale

Answer 428

Overabundance of small eyes just under the surface of the cheese.

Answer 429

The attached image also displays uneven eye distribution, small eyes, irregular, misshapen eyes, and blind areas.

Answer 430

Swiss styles

Answer 431

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

Answer 432

Curd is disturbed as it is being pressed under whey

Answer 433

CABBAGE, EYES, NESTY, ONE SIDED

Answer 434

A typical flavor of sharp/aged Cheddar, sulfides have a flavor reminiscent of hard-boiled eggs or matchsticks

Answer 435

Hard-boiled eggs, Ultra-high treatment processing (UHT) milk

Answer 436

Aged Cheddars

Answer 437

Can be either – certain regions (like the Northeast U.S.) will tend to see this flavor more, but if excessive, it can be considered a defect.

Answer 438

Milk microflora, certain adjunct cultures

Answer 439

COOKED, SHARP, Skunky, Sulfur

Answer 440

Basic taste sensation elicited by sugars; some stabilizers are associated with sweetness.

Answer 441

5% sucrose in water

Answer 442

High sweetness is considered a defect in yogurt or cottage cheese; some sweetness is expected in many dairy products (sweetened yogurt, sweet cream butter, mascarpone, etc.).

Answer 443

In most styles it would be considered a positive attribute, unless excessive or especially dominant.

Answer 444

CARAMEL, COOKED, MALTY, NUTTY, SCORCHED

Answer 445

Spherical gas holes, glossy in appearance, that are about the size of BB shot.

Answer 446

Swiss styles

Answer 447

When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.

Answer 448

Typically caused by coliforms.

Answer 449

EYES, IRREGULAR EYES, OVERSET, Pinny, Small eyes

Answer 450

Free Moisture/Free Whey

Answer 451

A general term used to describe tactile characteristics of cheese, as well as the structure and composition of the cheese’s body. This can be evaluated visually, or by the mouthfeel, or by how it slices, breaks, and cooks. Comments about texture usually include lots of adjectives and descriptive language to communicate its density, moisture level, and friability.

Answer 452

All fermented dairy products

Answer 453

Texture is an important attribute, and defects are related to the style of dairy product.

Answer 454

The texture of a cheese is related to its acidity and proteolysis.

Answer 455

Appearance (smooth, rough, OPEN, etc.), CREAMY, CORKY, CURDY, Density (soft, WEAK, firm, hard, etc.), ELASTIC/ELASTICITY, FIRM/TOO FIRM, Friability (CRUMBLY, elastic, etc.), LUMPY, MEALY, Moisture (dry, wet, free, etc.), MOUTHFEEL, PASTY, SHORT, WAXY

Answer 456

E CRYSTALS Definition: Round and crunchy crystals on the surface of and within the body of aged cheese are evidence of proteolysis (i.e., the free amino acid tyrosine) crystallization.

Answer 457

Cougar Gold cheese (Washington State University) aged 18 months or more. Crystals may be seen on the surface but may be calcium lactate crystals; (left image. Crystals within the body of the cheese (right image) are almost always tyrosine crystals.

Answer 458

Aged hard cheeses, including Italian, Gouda, Alpine, Cheddar styles

Answer 459

May be considered a defect if extensive, though aesthetic judges may consider them a positive attribute

Answer 460

Proteolysis of proteins into peptides, then into the amino acid tyrosine with extensive aging (typically > 1 year).

Answer 461

CALCIUM LACTATE is often confused for tyrosine crystals, but tyrosine is only present in aged cheeses.

Answer 462

The term literally translates to “delicious” in Japanese. It is the meaty/brothy basic taste associated with proteins and amino acids.

Answer 463

Monosodium glutamate (MSG) diluted in water, chicken broth without herbs

Answer 464

All fermented dairy products

Answer 465

BROTHY, MEATY

Answer 466

Protein, Savory

Answer 467

Fewer eyes than desired/expected in a cheese expected to have eyes.

Answer 468

In addition to blind areas, the image exhibits uneven distribution of eyes and very small eyes.

Answer 469

Swiss styles

Answer 470

Because some eyes are present, this is not as serious of a defect as other eye defects.

Answer 471

Lack of activity of Propionibacterium sp. (eye formers), or inadequate time or temperature in warm room.

Answer 472

ATYPICAL, BLIND, EYES, OVERSET, UNEVEN, UNIFORM

Answer 473

Used to describe a general dirty flavor, aroma, or lingering aftertaste. Often used by technical judges to describe volatile aromatics. In Cheddar, it is a complex cheese flavor resulting from the fermentation of whey during the aging process. Can be similar to whey taint, though generally something described as “unclean” will have a longer residual impact on the taster.

Answer 474

Commonly used in Cheddar grading but can be used to describe many styles of aged cheese.

Answer 475

Generally seen as a defect. May be seen in concert with other defects, like high acidity, bitterness, or whey taint. However, because unclean is complex and interesting, it is not always considered a defect.

Answer 476

Whey fermentation, microflora from milk, poor milk quality, using older milk, interaction among pH/moisture/fat/enzymatic activity

Answer 477

Aftertaste, ANIMAL, BARNY, BITTER, CHEESY, Complex, Dirty, Finish, OLD CREAM/OLD MILK, OLD INGREDIENT, Putrid, RANCID, WHEY/WHEY TAINT

Answer 478

1) Cheese wheel or block is asymmetrical: higher on one side than on the other side. 2) In Swiss-style cheeses it can be used to refer to cheese where eyes are reasonably developed in some areas and under-developed in other areas.

Answer 479

All in the former; the latter definition refers more to Swiss-style cheese.

Answer 480

Because some eyes are present, this is not as serious a defect as other eye defects.

Answer 481

1) Uneven shape would most often be due to improper attention during pressing/turning. 2) Uneven turning, possibly the cheese was dropped, improper molding

Answer 482

COOKED, CROOKED, EYES, Lopsided, Nonhomogeneous, UNDERSET, UNIFORM

Answer 483

Cheese has an evenness to it. Can be used to describe the rind, shape, size, and ripening of a cheese, and shape, size and distribution of eyes.

Answer 484

CROOKED, EYES, Lopsided, ONE SIDED, UNEVEN, Uniform, UNDERSET

Answer 485

The experience of flavor through aroma. Aroma is experienced through the volatility of the chemical compounds that are a result of flavor. Volatile chemical compounds – compounds that are able to evaporate – are noted when transported to the olfactory system through smelling or chewing a product. This is experienced through the back of the throat.

Answer 486

AROMA, FLAVOR, Fragrance, FRUITY, Retronasal, Volatile Aromas

Answer 487

This term refers to the texture and body of a cheese. When the cheese is worked between the fingers, it molds and forms easily, like wax or even cold butter.

Answer 488

Candle wax

Answer 489

Swiss styles, hard styles

Answer 490

Body, Smooth, TEXTURE

Answer 491

Refers to 1) yogurt that lacks body, or 2) cheese that does not require much pressure to cause the cheese to become misshapen. This describes the texture, body, and structure of the cheese. A weak cheese may cause the plug to collapse while removing.

Answer 492

Cream cheese, marshmallows, light yogurt

Answer 493

Weak is considered a defect when it pronounced or is not typical of the style. In yogurt: Product does not stand up in the spoon, and/or may appear watery. In cheese: The cheese curd does not hold up when worked between the thumb and fingers. Soft curd may possibly be wet.

Answer 494

In yogurt: under-stabilization, low casein or low total milk solids, under incubation, or low pasteurization temperature. In cheese: Too much whey in cheese, excess acid, excess fat, low salt, excess proteolysis.

Answer 495

Body, CREAMY, PASTY, Rind Rot, SHORT, TEXTURE

Answer 496

1) Butter: Whey manifests both in flavor and body. The melting properties and flavors are more reminiscent of margarine than butter. 2) Cottage cheese: Excess whey produces a brothy flavor. 3) Cheese: Slight sweet-acidic flavor and odor of fermented whey caused by too slowly or incompletely drained curds. Often the flavor is short-lived, in contrast to a similar flavor you might see in cheese called “unclean”.

Answer 497

Fermented whey protein

Answer 498

Generally seen as a defect, though in an aged cheese it can be a component of a complexity of flavor

Answer 499

1) Butter: Whey cream is used; 2) Cottage cheese: Curds are not washed adequately before creaming; excess whey is utilized in the cream dressing; 3) Cheese: Residual/retained cheese whey that ferments during the aging process.

Answer 500

Whey stain

Answer 501

BROTHY, FERMENTED, FRUITY, UNCLEAN

Answer 502

A distinctive yeast-like aroma is present. Yeasts are an integral part of many rind microflora, but in overabundance could produce an overpowering yeast-like aroma.

Answer 503

Rising bread dough, marmite

Answer 504

Natural rind cheeses, bloomy rind cheeses

Answer 505

Yeasty is not objectionable in washed rind cheeses. When observed yogurt, cottage cheese, and other fresh dairy products, yeasty is always a defect. It is often considered a defect in semi soft and hard styles of cheese as well.

Answer 506

Yeast contamination and outgrowth

Answer 507

FERMENTED, FRUITY, GASSY

Attributes Flashcards

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