| Term | Definition |
|---|---|
| Processed Cheeses | These are cheese by-products made from a combination of natural cheese and added ingredients, such as stabilizers, emulsifiers and flavor enhancers. The objective is not to create artisan cheese, but a consistent and shelf-stable product for mass market consumption. The California Milk Advisory Board
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| Pronounced | A descriptive term for a cheese's aroma or flavor
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| Protected Designation Of Origin Or Pdo | A trademark issued by the European Union that guarantees that a product is produced, prepared and processed in a designated geographical area, according to specified practices. The California Milk Advisory Board
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| Protein | A complex natural substance composed of amino acids useful in cheesemaking to form the web that holds the nutrients in the cheese and as a food source. (See Casein) The California Milk Advisory Board
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| Provolone | Italian-style cheese eaten as is or on sandwiches, also used in cooked foods. (Mild to sharp, Light yellow, Semi-firm to firm)
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