Food Technology Glossary

The temperature reached by a wetted surface in a moving air stream at steady state, where evaporative cooling balances heat gain from the air.

The soluble milk proteins remaining after casein removal — chiefly β-lactoglobulin and α-lactalbumin. Heat-labile but acid-stable.

A United Nations agency that sets global health guidance, including on food safety, nutrition, and disease caused by unsafe food.

A single-celled microorganism (a type of fungus) that can turn sugar into carbon dioxide gas and alcohol through fermentation.

The temperature increase required to reduce the D-value by a factor of ten — the slope of the thermal death time curve.