GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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09:26 Mar 20, 2006 |
German to English translations [PRO] Food & Drink | |||||||
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| Selected response from: Judith Lang Local time: 06:25 | ||||||
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Summary of answers provided | ||||
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4 | cheese mould / souring of milk |
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3 | curd mould / coagulation |
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curd mould / coagulation Explanation: see links -------------------------------------------------- Note added at 1 hr (2006-03-20 10:30:17 GMT) -------------------------------------------------- More links: http://www.fibosa.com/eng/sectores/queso/dosif_mold/dosif_mo... http://www.klokslag.nl/createsite/page/createpage.asp?b_id=1... Reference: http://www.milkingredients.ca/DCP/article_e.asp?catid=145&pa... Reference: http://producer.wisdairy.com/cheeseinfo/glossaryofterms.asp?... |
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cheese mould / souring of milk Explanation: I know it's actually curd that is filled into the moulds, but the term "cheese mould" seems to be more common than "curd mould". And souring is what makes the milk coagulate, so "Dicklegung" is "souring". -------------------------------------------------- Note added at 1 hr (2006-03-20 11:13:35 GMT) -------------------------------------------------- After all, milk can coagulate on its own (and don't you hate it when that happens...), while souring is an active process as a part of cheese making. |
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