juustumass

Juustumass is a term used in Finnish and some Nordic dairy contexts to refer to the mass of cheese that forms during the production of cheese. The word combines juusto (cheese) and massa (mass). In English, it is often described as cheese curd or cheese mass, though usage varies by region, and it is not a standardized term in international dairy science.

Production and composition: Juustomassa arises when milk is coagulated by lactic cultures and/or rennet and the resulting curd is cut and heated to expel whey. The mass consists of milk solids, fat, and varying amounts of moisture. Depending on the cheese type, the curd may be pressed promptly to form blocks, or kept soft and molded into fresh cheeses. The moisture content and particle structure of juustomassa influence texture, rind development, and aging characteristics of the final cheese.

Regional usage and forms: In Finland, juustomassa may describe either the semi-solid curd before pressing or a soft, fresh cheese product made from it. In other Nordic countries, terms with similar roots are used with overlapping meaning. The exact definition can vary among producers and dialects.

See also: Cheese, Curds, Whey, Cheese making, Dairy processing.