DAIRYCRAFT Portal

Ground down, rubbed.

Something that soaks up the chemical.

The part of the hospital you go to if you have an accident or an emergency, also called A&E.

When a chemical has a pH below 7, also known as ‘acidic’.

A cleaner that has acidic chemicals in it. Acid-based cleaners have a pH below 7.

A sanitiser that has acidic chemicals in it.  Acid-based sanitisers have a pH below 7. Acid-based sanitisers are also known as “oxidising agents” or “oxidisers”.

An ingredient in cleaning and sanitising chemicals that does a particular job. For example, an active agent could remove proteins.

Negative, bad. 

When air gets into the milk.

A nutritious seaweed extract that bacteria and fungi can grow in. Allows the laboratory to determine how many bacteria or fungi are present.

A sanitiser that has alcohol chemicals in it.  Alcohol-based sanitisers are often used to sanitise hands.

When a chemical has a pH over 7, also known as “basic” or “alkali”.

A cleaner that has alkaline chemicals in it. Alkaline-based cleaners have a pH above 7.

Basic units that attach to one another in long chains to make polypeptides. Polypeptides join together to make proteins. Proteins can be made up of hundreds and even thousands of amino acids.

Automated Plant Availability.

Aerobic Plate Count.

Automated Process Control.

The opening of the metal detector that the product goes through.

Smells.

A technique for taking samples that ensures the sample isn’t contaminated in any way.

To formally check that systems and procedures are being followed as per the documented systems and procedures.

Small single-celled organism that can only be seen under a microscope. Bacteria can cause food to go off and/or make people sick.

A virus that attacks and destroys bacteria.

Baffles are flow-directing or obstructing vanes or panels used in some industrial process vessels (tanks), such as shell and tube heat exchangers, chemical reactors, and static mixers. Baffles are an integral part of the shell and tube heat exchanger design.

Bulk Density.

Unlikely to cause harm.

Held inside something so it cannot be removed.

Capital Expenditure.

How plants and animals are arranged in groups according to their similarities. Classification makes it easier to identify and name organisms.

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.

The milk produced by the cow immediately after calving.

Moisture from the air that settles on surfaces.

Similar, being or doing in the same way.

Eats.

Anything that is in your product that should not be there. If the contaminant has the potential to cause harm, for example, make someone sick, the contaminant is also a food product safety hazard.

The internal critical environment that includes all areas where product is, or can be, exposed to contamination after pasteurisation.

A substance formed when milk coagulates which is used to make cheese or cream cheese.

Documentation And Sampling.

Use up, reduce.

The process of drying or removing moisture from something. 

Break down.

Delivered In Full On Time.

Something that is coloured differently to its normal colour. An example is when we spill tea or coffee on our clothes, and the mark doesn’t come out.

Unique.

Daily Management System.

Dry Matter is the solid content of feed. Grass normally has a DM content of 12-30%,  and 88-70% water. Each feed type has its own composition of DM.

Direct Steam Injection.

Dairy Workers Union.

Enterobacteriacae.

Electronic Document, MPR Export document.

To do something in an organised way with the minimum use of resources, time and effort.

Able to carry electricity.

A mixture of two or more liquids that are normally not mixable. For example, if you shake up a mixture of oil and water, you form an oil-in-water emulsion – where tiny droplets of oil are dispersed through the water.

Things that can be done if you don’t follow the law.

End Of Run.

Environmental Protection Authority - this is a government organization that looks after applications for major development projects of national significance and regulates new organisms, hazardous substances and chemicals. They also help industries work safely with hazardous substances.

Emergency Response Team.

Keep out.

Extrusion is a process used to create objects of a fixed cross-sectional profile (shape). A material is pushed through a die of the desired cross-section.

Functional Description.

A type of metal that is magnetic. Steel and iron are examples of ferrous metals.

Foreign Ingredient Certificate.

Breaking up or dividing into parts.

The things in the process (contaminants) that, if not controlled, will make someone who eats the product ill or harm them.

First Priority.

Fonterra Research & Development Centre.

Fonterra's Standards of Excellence.

First Time Grading. A measurement of product that has passed grading first time round, affects mainly the factory’s KPIs.

Fit to ship.

Good Manufacturing Requirements. A measurement of product that is performing within certain lab testing limits constantly and adhering to those limits.

The practices and procedures that are carried out during production and testing to make sure the product produced is consistently fit for its intended purpose. Also known as Good Operating Practices and pre-requisite programmes.

Global User Identification (your computer username/logon).

Something that can cause you harm. 

Human Machine Interface.

Effect.

Inhibs are inhibitory substances that inhibit the growth of bacteria for example penicillin or antibiotics.

Internal Service Laboratory Agreement.

Kokumi is a Japanese taste concept which describes a certain type of mouthfeel the body detects through calcium channels on your tongue (which are also a fairly recent scientific discovery). Kokumi might be considered the sixth flavour, except your tongue doesn't perceive its taste.

Key Performance Indicator. Designed to measure the efficiency of changes for performance.

Lower Control Limit.

A “low ΔT” (Delta T) PHE is designed so that the temperature difference between the product being heated and the heating medium (water) is less than 2ºC. 

Liquid Product Transfer.

Lost Time Injuries.

A warm blooded animal.

Milk that comes from the mammary gland of a female animal feeding her young.

Infection of the mammary glands by bacteria.

Motor Control Centre.

It stands for Moisture in non-fat substance. It is the percentage moisture on a fat-free basis:

Manufacturing Operations Management.

Milk Protein Concentrate. Both these and milk protein isolates are manufactured by a process in which casein and whey proteins are isolated in their native state from fresh skim milk.

Ministry of Primary Industries. 

Milk Protein Isolates.

Milk Solids Non-Fat.

Non-Conformance Report. 

Near Infra-Red. Measurement of protein, fat, and moisture.

New Zealand Food Safety Authority.

Operational Excellence.

On Line Grading Application. Collects and displays in-process testing results.

Out of Specifications.

Piping and Instrumentation Diagram.

Product At Risk.

Plate Heat Exchanger.

Product Identification.

Production Order. Details a customer request for product.

Personal Protection Equipment.

Policy and Procedure Library.

Policy and Procedure Library.

An important part of the structure of all living things, commonly found in meat, eggs and milk. Protein is large molecules made up of amino acids. Protein builds, maintains, and replaces the tissues in the bodies of living things.

Protein to Solids Non Fat ratio (legal limit milk powders).

Product Safety Program.

Product Safety Risk Management Program.

Root Cause Analysis.

Resource Management Act.

System Assist Processor.

Media which has been made so that only certain types of microorganisms can grow in it. The selective media can be made to have a certain pH range, amount of moisture present, chemical compounds which only some microorganisms can use for food, chemical compounds which inhibit some microorganisms from growing.

A piece of equipment that separates substances of different density.

In dairy processing this usually is in reference to a three part separator used in milk treatment to separate skim milk, cream and solids.

Solids Non Fat. The total solids content (proteins, lactose, minerals), not including the fat content.

Start Of Run.

The flavour associated with fat oxidation. A tallowy taste is associated withold fat or oil. It also includes the flavours of old animal fat or the bottom of a roasting pan.

Total Milk Protein. An ingredient with high nutritional quality containing both casein and whey proteins extracted from skim milk.

Total Recordable Incident Frequency Rate.

Upper Control Limit.

Ultra Heat Treatment. 

Umami or savoury taste is one of the five basic tastes. It has been described as savoury and is characteristic of broths and cooked meat.

A mammal with hooves.

Whey Protein Concentrate.

Whey Protein Isolate.

Whey Protein Nitrogen Index.

Yeasts and Moulds.