Site Wide Glossary

Browse the glossary using this index

Special | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | ALL

Page: (Previous)   1  ...  5  6  7  8  9  10  11  12  13  14  ...  44  (Next)


Critical Hygiene Area

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


Where pathogens or other contaminants are passed from one thing to another.


When crystals are formed.

Culinary medium

A medium is a substance like water, steam or a surface that is in direct contact with the product (milk) during heat treatment. It must meet culinary (food safety) standards.


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


The solid produced from cheese and casein processing. The coagulum cut into small pieces.

Cured or ripened cheese

Cheese which is not ready for consumption shortly after manufacture, but which must be held for such time, temperature, and under other conditions as will result in the necessary biochemical and physical changes characterising the cheese.


A piece of equipment which uses the principle of centrifugal force to separate larger particles of powder out of the drying air.


Moving in an inwards spiral.



Documentation And Sampling.

Page: (Previous)   1  ...  5  6  7  8  9  10  11  12  13  14  ...  44  (Next)