Terms List
- 3A Standards
- Absolute pressure
- ADPI
- Adulterated
- Aerobic
- Affinage
- Agglomeration
- AIT
- Alkalinity of ash
- Alpha-lactalbumin enriched whey protein concentrate
- Ambient temperature
- AMF
- Amino acids
- Amorphous
- Anaerobic
- Anhydrous
- Anhydrous butteroil
- Anhydrous lactose
- Anhydrous milkfat (AMF)
- Annatto
- ANSI
- Ash
- Atmospheric pressure
- Auto ignition temperature (AIT)
- Babcock test
- Bacilli
- Bacteriophage
- Bar
- Baseline pressure
- Beta-carotene (β-carotene)
- Biofilm
- Black pipe
- Blast resistant vessel
- Blast wave
- Bleaching
- BOD
- Bovine somatotropin (bST)
- BRC
- Brevibacterium linens (B. linens)
- British Retail Consortium (BRC)
- BSA
- bST
- Buffering
- Butter
- Butteroil
- C
- Ca
- CaCalcium3(PO4Phosphate)2
- CaCl2
- Calandria
- Carotenoids
- Casein
- Casein (the ingredient)
- Casein macropeptide (CMP)
- Caseinate
- Catalase
- Cavitation
- Centrifugal pump
- CFR
- CFSAN
- Change of state
- Cheddaring
- Cheese fines
- Cheese trier
- Chemical explosion
- Chymosin
- Cl
- Clean in place (CIP)
- Clean out of place (COP)
- Cleaning
- CMP
- Co-precipitate
- Co-products
- CO3
- COA
- Coccus
- COD
- Codex Alimentarius
- Coliforms
- Colloid
- Colostrum
- Combustible dust
- Combustible particulate solid
- Compound butter
- Concentrate (membranes)
- Concentrated milk proteins
- Concentrated whey
- Concentration Factor (CF)
- Condensate
- Condensible Out Water (COW water)
- Continuous diafiltration (Continuous DF)
- COP
- Corrosion
- COW
- cRc
- Cross flow
- Crystallization
- Cu
- Cytokines
- Dairy minerals (product)
- Dairy permeate
- Dairy product solids
- Daisy
- DB
- DBM
- DBP
- Dead vat
- Deflagration
- Deflagration hazard
- Deflagration suppression
- Delta P (ΔP)
- Demineralized whey
- Denaturation
- Density
- Detergent
- Detonation
- DF
- Diafiltration (DF)
- DIP
- Direct heating
- Disaccharide
- Discontinuous diafiltration (Discontinuous DF)
- Disinfect
- Dispersants
- Disulfide bridge
- DMI
- Drum dryer
- Dry buttermilk (DBM)
- Dry buttermilk product (DBP)
- Dry cream
- Dry whey
- Dry whole milk (DWM)
- Dust
- Dust explosions
- Dust tight
- Dust-ignition proof (DIP)
- Dust-protected
- DVI
- DVS
- DWM
- Electrostatic discharge (ESD)
- Element
- EMC
- Emulsifiers
- Emulsifying salts
- Emulsion
- Enzyme
- Erosion
- Escherichia coli
- ESD
- ESL
- Exothermic
- Explosion
- Explosion proof
- Explosion resistant
- Explosivity index (Eindex)
- Eyes
- Facultative anerobe
- FAO
- Farmstead cheese
- Fat in dry matter (FDM)
- Fat on a dry basis (FDB)
- Fats
- FCC
- FDA
- FDB
- FDM
- Fe
- Fecal coliforms
- Feed pump (membranes)
- FFA
- Filled cheese
- Fire tetrahedron
- Flame-proof
- Flashing
- Floculate
- Flux (membranes)
- Foam ability
- Foam stability
- Food allergen
- Food intolerance
- Food safety culture
- Food Safety Modernization Act
- Fouling (membranes)
- Free fatty acids (FFA)
- Fresh cheese
- Fromager
- FSMA
- Fugitive dust
- Galacto-oligosaccharides (GOS)
- Galactomyces candidum
- Galvanized pipe
- Gasification
- Gasket
- Gassy
- GC
- Gem
- Generally Recognized As Safe (GRAS)
- Generation time
- Geotrichum candidum
- Germination
- Ghee
- Glass
- Glycomacropeptide (GMP)
- GMO
- GMP
- GMPs
- Good Manufacturing Practices (GMPs)
- GOS
- Grade “A” (designation)
- Grade “A” products
- Grade “B” products
- GRAS
- H
- Halal
- Haram
- HARPC
- Hazard Analysis Critical Control Points (HACCP)
- Hazard Analysis Risk-based Preventative Controls (HARPC)
- HCl
- Heat of combustion (ΔH°C)
- Heat shock
- Heat stable
- Homogenization
- Hoops
- HPLC
- HTST
- Humectant
- Hunter Colorimeter
- Hydrogen bond
- Hydrophobic
- Hydrophylic
- IAFP
- IDF
- IDFA
- IFNCA
- Ig
- IGF
- Ignition temperature
- Imitation cheese
- Immunoglobulins (IgG, IgM, IgA)
- Impeller
- IMS
- Incandescence
- Indirect heating
- INDM
- Inerting
- Instant nonfat dry milk (INDM)
- Instantizing
- Insulin-like growth factors (IGFs)
- International Standards Organization (ISO)
- Intrinsically safe
- Ion exchange chromatography
- Ionic bond
- ISO
- Isoelectric point (pI)
- K
- Karl Fischer
- Kefir
- Kjeldahl
- Kosher
- kPa
- KST
- Lactalbumin (commercial product)
- Lactoferrin
- Lactoperoxidase
- Lactose (milk sugar)
- Lactose hydrolyzed whey
- Layer ignition temperature (LIT)
- LC
- Lean flammable limit (LFL)
- LEL
- LF
- LFL
- Limiting oxygen concentration (LOC)
- Lipase
- Lipoxygenases
- Listeria
- LIT
- Longhorn
- Loss on drying
- Lower explosive limit (LEL)
- Lower flammable limit (LFL)
- LP
- LTLT
- Lysozyme
- Maillard browning
- Make room
- Marbled
- Mastitis
- Maximum oxygen combustion (MOC)
- Maximum rate of pressure rise (dP/dtmax)
- MEC
- Mechanical explosion
- Mellorine
- Membrane area
- Mesophilic bacteria
- MF
- Mg
- MHM
- Micellar casein
- Microbial load
- Microfiltered (MF) milk
- Microfiltration (MF)
- Microfixing
- Midget
- MIE
- Milk calcium
- Milk mineral concentrate
- Milk permeate
- Milk protein concentrate (MPC)
- Milk protein isolate (MPI)
- Milk salts
- Milk-solids-not-fat (MSNF)
- Mill/Milling
- Mineral binding proteins
- Minerals
- Minimum explosive concentration (MEC)
- Minimum hazardous mass (MHM)
- Minimum ignition energy (MIE)
- Misbranded
- MIT
- MOC
- Mojonnier test
- Molds
- Molecular weight cut-off (MWCO)
- MPC
- MPI
- MS
- Multiple effects evaporation
- Multistage pump
- MVR
- N
- Na
- Nanofiltration (NF)
- NaOH
- National Fire Protection Association (NFPA)
- Native phosphocasein
- Native whey protein
- NDM
- Negative air pressure
- Neutralizing
- Newtonian fluid
- NF
- NFDM
- NFPA
- NMPF
- NMR
- Non condensable gas
- non-GMO
- Nonfat dry milk (NFDM, NFM)
- Nonincendive
- NOP
- NPN
- Nucleation
- O
- Occupational Safety and Health Administration (OSHA)
- OH
- Oil off
- Oligosaccharides
- Organic
- Organoleptic
- OSHA
- Overpressure
- Overrun
- Oxidize
- Passivation
- Pasta filata
- Pasteurization
- Pathogen
- PCHF
- Pecorino
- Penicillium candidum
- Penicillium roqueforti
- Per hundred weight of milk
- Permeate (membranes)
- pH
- pI
