Certificate of Analysis. A certificate requested by a customer that details actual results for a specific batch/cypher of the product (i.e. moisture level, protein content, or extra testing additional to standard tests required by MPI).

Cheese: Crumpling together by adding rennet to the cheese vat to curdle (congeal) the milk into a gel.

Cream cheese: Crumpling together by allowing starter to lower this pH of the milk, causing the milk to curdle (congeal) into a gel.

Cheese : The solid gel resulting from the enzyme activity of the rennet on milk.

Cream Cheese : The solid gel resulting from starter bacteria lowering the pH of milk below the isoelectric point of the casein proteins.

Spherical cell.

A family of bacteria that are naturally found in the intestines and faeces of animals and birds.

When very fine solid particles are found evenly throughout a liquid. For example, protein in the water phase of milk.

Those microorganisms which are strong enough to grow and reproduce, so that a colony can be seen in the agar after a few days.