A
Anhydrous: Containing no water.
B
Benchtop formulation: Working at the laboratory scale on the lab bench, helping clients redesign their recipes (formulations) to work in an industrial context using industrial ingredients.
C
Casein: A protein found in milk and which is the main ingredient of cheese.
Churn: Container or machine in which butter is made from cream or milk by beating and shaking.
Co-Packer sourcing: When a manufacturer or entrepreneur has a product but nowhere to manufacture it, facilities are found; these facilities are called co-packers, since they are partners in preparing the product for the marketplace.
Coagulation: The act of changing from liquid form into a thickened mass.
Coagulum: Substance that changes from its liquid form into a thickened mass.
Coliform: Any of various bacteria found in colon of vertebrates and excreted in the feces; coliform bacteria from human and animal feces may contaminate water and cause disease.
Crude protein: Crude protein, sometimes called total protein, is estimated from measuring the total nitrogen content of milk. Nitrogen is multiplied by 6.38 to express the results on a protein equivalent basis.
D
Diafiltration: General term for "through filtration"; filter is not refined in any particular way.
E
Electrodialysis: Separation of components of a substance speeded by the application of an electric current over a membrane.
Emulsification: The process of dispersing one liquid in other immiscible liquid(s).
Equipment sourcing: Helping clients find the equipment they need for their plants.
F
Functional foods: Food that affects beneficially one or more target functions in the body, beyond adequate nutritional effects in a way which is relevant to either an improved state of health and well-being, or reduction of risk of disease.
G
Globulin: Group of proteins that are soluble in salt solution, but insoluble in water.
Good manufacturing practices (GMP): The quality system regulation that includes requirements related to the methods used in, and the facilities and controls used for, designing, manufacturing, packaging, labeling, installing, or servicing devices.
H
Hazard Analysis Critical Control Point System Source (HACCP): Internationally recognized system for ensuring safe food production.
Homogenization: Process of breaking up the fat globules of whole milk into extremely small particles so that the fat remains emulsified and does not rise to the top to form cream.
I
Ingredient sourcing: Finding the right ingredient(s) when producing a benchtop formulation.
Ion-exchange technologies: Technology concerning the process by which certain anions in water are replaced by other ions by passage through a bed of ion-exchange material.
L
Lactalbumin: A soluble milk protein concentrate.
Lactose: White, odourless crystalline sugar present in milk.
Lecithin: A fatty substance that is present in plant and animal tissue.
Listeria: A bacteria that causes an infectious disease transmitted through contaminated food, including raw meat, poultry and milk.
M
Maillard reaction: Lactose and proteins in milk react with other reducing sugars during baking or cooking to produce a desirable browning coloration and caramel flavoring.
Mesophilic bacteria: Bacteria that thrive under high humidity.
N
Nutraceutical: Food having pharmaceutical benefits.
P
Pasteurization: Process of heating a liquid to a high temperature and chilling it quickly to destroy harmful bacteria without causing a major chemical change to the liquid itself.
Pathogen: Disease-causing agent.
Psychrotrophic: Said of an organism capable of growing at temperatures close to freezing, or having an optimum temperature that is low.
S
Salmonella: Any of various bacteria causing food poisoning, typhoid, and other infectious diseases.
Standard Plate Count: Determination of the degree of bacterial contamination of a sample made by enumeration of the colonies appearing in a plate.
Staphylococcus aureus: Bacteria of genus Staphylococcus, which are pathogenic.
T
True protein: True protein reflects only the nitrogen associated with protein and does not include the nitrogen from non-protein sources.
U
Ultrafiltration: Extremely fine filtration.