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FOOD TERMS – continued


PSYCHOTROPIC BACTERIA = gram negative bacteria that produce Proteolytic (protein breaking) and Lipolytic (fat breaking) heat stable enzymes. These bacteria are destructive to cheese production by causing defects in the finished end products like: pinholes, flavor off-notes or textural imperfections.


RACKING = process of drawing off wine without disturbing the sediment.


REDUCING AGENTS = agents that reduce by chemical or electrochemical means. This is the reverse of oxidation; and is the gain of one or more electrons by an ion or compound.


RELEASE AGENTS = products that prevent sticking to the sides of a container (butter,oils or silicone release agents).