Milk (...) which has not been heated beyond 40 ºC or undergone any treatment that has an equivalent effect. (Codex Alimentarius)

product resulting from the combining of milkfat and milk-solids-non-fat in their preserved forms with or without the addition of water to achieve the appropriate milk product composition. (Codex Alimentarius)

product resulting from the addition of water to the dried or concentrated form of the product in the amount necessary to re-establish the appropriate water to solids ratio. (Codex Alimentarius)

A product that contains at least a 25% reduction in total fat per reference amount when compared to an appropriate reference food.

substance causing milk to coagulate, used for the preparation of cheese.

a milk-coagulating enzyme produced by the abomasum of a calf and used in making cheese. The optimal pH for coagulation and proteolysis are 6.5 and 3.2 respectively.

the degree of confidence or reliability the predicted difference (PD) or cow index (CI) for milk, fat, fat percentage, protein or physical type score.

heifer raised in order to maintain or increase herd size.

sample a sample of milk obtained by thoroughly mixing or agitating the total quantity of milk produced by a cow. Milk meters are designed to collect automatically a representative sample from the total quantity of milk.

cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. (Codex Alimentarius)

the holding for such time, at such temperature, and under such conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. When applied as a microbiocidal control measure, the multifactoral, complex system developing in cheese (pH, antagonistic flora, decreased water activity, metabolism of bacteriocins and organic acids) is utilized to influence the microenvironment in and on the food and consequently the composition of the microflora present. (Codex Alimentarius)

feeds that contain a low density of nutrients and that are high in crude fibre (more than 18 percent of dry matter). Roughages include most fresh and dried forages and fodders.

the first and larger compartment of the stomach of a ruminant that does not secrete acids, but harbors populations of bacteria, protozoa, and fungus that ferment food. The rumen is undeveloped at birth, but as it grows and becomes functional, the heifer begins to chew her cud.