| Abertura, perforación del queso | Openness of cheese (defect) |
| Acaro del queso | Cheese mite (tyrophagus casei) |
| Achicador | Skimming-dish |
| Acidez de la leche | Milk acidity |
| Acidez de la leche | Soumerss of milk |
| Aderezos | Seasonings for cheese making |
| Administración de explotaciones lecheras | Dairy management |
| Adulteración de la leche, alteración de la leche conagua | Adulteration of milk with water |
| Agente fermentativo, sustancia que causa la fermentación de la leche | Fermenting agent |
| Agente solidificante, endureciente | Hardening agent |
| Agentes, sustancias conservadoras | Preservatives (food additives to milk products) |
| Agitador | Plunger, stirrer (of milk, cheese, paste, etc) |
| Agujeros cáscara de nogal¨ | Walnut shell eyes (cheese defect) |
| Alimentos derivados de la leche | Milk foods |
| Amasamiento | Working of butter |
| Análisis de la mantequilla | Butter test |
| Aprovisionamiento, abastecimiento de leche | Milk supply |
| Aptitud para extender, aptitud para untar | Spreadability (of butter, soft cheese, etc.) |
| Aro para queso, cilindro para queso | Hoop for cheese |
| Aroma estable de la leche | Stabilized flavour of milk |
| Aroma inestable de la leche | Unstabilized flavour of milk |