Oct 16, 2012 02:56
11 yrs ago
5 viewers *
French term
United States
PhD Chemicals/Pharmaceuticals/Cosmetics
Native in: English (Variants: British, US)
Works in: French to English, English
coiffage
French to English
Tech/Engineering
Food & Drink
Manufacturing cheese
In the context of making a mozzarella-type cheese, they want to avoid 'coiffage'. In a section on the physicochemical characteristics of the finished product:
"Les pH voisins de 6,35 étaient suffisamment bas pour garantir une bonne perméabilité de grain et éviter le coiffage."
From online explanations in French I see this is to do with the grains of curd forming some sort of coating or hard layer on the outside. I can't find the English term. If anyone knows it I'd be most grateful.
"Les pH voisins de 6,35 étaient suffisamment bas pour garantir une bonne perméabilité de grain et éviter le coiffage."
From online explanations in French I see this is to do with the grains of curd forming some sort of coating or hard layer on the outside. I can't find the English term. If anyone knows it I'd be most grateful.
Proposed translations
(English)
| 4 | curdling (into a rubbery gel) |
Veronica Coquard
|
| 5 | caking |
SafeTex
|
Proposed translations
9 hrs
Veronica Coquard
France
France
Native in English
Specializes in field
France
Votre élégance révélée à sa juste valeur
Native in: English (Variants: US, UK)
Works in: French to English, English
Related KudoZ points
:
8
Selected
curdling (into a rubbery gel)
The "coiffe" is indeed the thin outer coat of a curd.
An interesting excerpt from the first link below:
"Coiffer le grain, que voulez-vous dire ?
Alain : "Le Pénicillium à l’origine du bleu des fromages à besoin d’espace pour se développer.
Le brassage va entraîner la transformation des cubes de caillé en « billes » entourées d’une très fine pellicule protectrice : la Coiffe. Grâce à cette coiffe les grains ne vont pas complètement se souder entre eux lors du moulage, on aura alors des petites cavernes entre les grains. C’est un peu comme quand on place des billes dans un pot. "
The Wikipedia article explains the difference between the delicate curdling desirable for fresh cheeses as compared with the more "rubbery gel" obtained with the addition of rennet.
An interesting excerpt from the first link below:
"Coiffer le grain, que voulez-vous dire ?
Alain : "Le Pénicillium à l’origine du bleu des fromages à besoin d’espace pour se développer.
Le brassage va entraîner la transformation des cubes de caillé en « billes » entourées d’une très fine pellicule protectrice : la Coiffe. Grâce à cette coiffe les grains ne vont pas complètement se souder entre eux lors du moulage, on aura alors des petites cavernes entre les grains. C’est un peu comme quand on place des billes dans un pot. "
The Wikipedia article explains the difference between the delicate curdling desirable for fresh cheeses as compared with the more "rubbery gel" obtained with the addition of rennet.
Reference:
2 KudoZ points awarded for this answer.
Comment: "I think this is closer but I needed a term other than curdling. I used 'to prevent a coating forming'."
43 mins
caking
Used for many types of products including food
Reference:
http://www.chemicalprocessing.com/articles/2005/499/
http://powderedcellulose.com/products-applications/anti-caking-agent/
Note from asker:
| Hi. Thank you for your answer, but I don't think this is caking at this stage in the process. This 'coiffage' occurs to individual wet grains, while the cheese curds are still in a slurry before the whey is removed, not afterwards on a bulk solid. |
Discussion