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| Pasteurization | In cheesemaking, a process of heating raw milk to a specific temperature for a set period of time to destroy disease-causing and other undesirable organisms. High Temperature Short Time (HTST) pasteurization involves heating the milk to 161F (72C) for 15 seconds, followed by rapid cooling to below 50F (10C ). Low Temperature Long Time Treatment (LTLT) pasteurization involves heating the milk to 145F (63C) for 30 minutes. Some of the naturally occurring organisms that are important to flavor in cheese are destroyed during pasteurization and are replaced by adding starter cultures (See Starter Culture).
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| Pasturage | Refers to the practice of feeding a milk-producing animal by allowing it to graze on grass growing in a pasture. Planned pasturage describes controlled planting of the fields to standardize feeding. The pasture grasses may later be dried as hay or fermented for winter feed. Natural pasturage describes encouraging native vegetation along with any introduced grasses, thereby creating local, seasonal variations in the milk. (See Silage) The California Milk Advisory Board
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| Penicillium candidum | The white surface mold added to bloomy rind cheese. As these cheeses age the mold will develop a rind which will soften from the outside inwards, thus creating an interior paste which becomes increasingly soft and runny. The Gourmet Cheese Detective
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| Penicillium roqueforti | The blue-green mold added to blue cheeses. The Gourmet Cheese Detective
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| Persille Or Fromage A' Pate Persille | A French term for a blue-veined cheese (blue cheese). It is so named because the blue veins resemble parsley (persille in French). The California Milk Advisory Board
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| pH | The scientific symbol of the acidity or alkalinity of a solution. pH 7 is defined as neutral, with declining numbers indicating increased acidity and numbers higher than 7 indicating an alkaline solution. As lactic acid is produced in cheese, the pH decreases. pH is easy to measure and is the most widely used indicator of acid production in cheesemaking. The California Milk Advisory Board
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| Piquant | A descriptive term for a sharp-tasting cheese. The California Milk Advisory Board
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| Port Salut (Also Port Du Salut Or St. Paulin) | A French-style cheese similar to Gouda or Edam in taste and appearance. Eaten as is, but also good for cooking. (Mild, Light yellow, Firm)
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| Pressed, Uncooked Cheeses | One of the largest groups of cheeses, pressed, uncooked cheeses comprise hard and semi-hard cheeses. Thus, the pastes are generally semi-firm to firm. The California Milk Advisory Board
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| Pressing | A cheesemaking term that refers to the process of placing soft, wet cheese curds under pressure to remove whey and minimize fat loss. Many California cheeses, including Monterey Jack, are pressed. The California Milk Advisory Board
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| 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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