Feb 28, 2009 08:54
15 yrs ago
English term
churning
GBK
English to German
Tech/Engineering
Food & Drink
Definition from
US Environmental Protection Agency:
The process of stirring and agitating cream in the process of making butter. Churning causes the fat globules in cream to clump together and separate from the liquid.
Example sentences:
Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. Once broken, the fat droplets can join with each other and form clumps of fat, or butter grains. (Wikipedia)
As you turn the handle or however you do your churning, the cream goes through stages on its way to becoming butter. (Making butter)
Another side benefit of churning your own cultured butter is that you will end up with fresh real buttermilk. (Handmade Organic Cultured Butter)
Proposed translations
(German)
| 4 | buttern |
Petra Williams
|
| 3 | verbuttern |
Irene Schlotter, Dipl.-Übers.
|
Change log
Feb 27, 2009 20:26: changed "Kudoz queue" from "In queue" to "Public"
Feb 28, 2009 08:54: changed "Stage" from "Preparation" to "Submission"
Mar 3, 2009 09:54: changed "Stage" from "Submission" to "Selection"
Proposed translations
130 days
Petra Williams
United States
United States
United States
My profession is my passion !
Native in: German
Works in: English to German, German to English
138 days
Irene Schlotter, Dipl.-Übers.
Spain
Spain
Spain
Words th@t work
Native in: German 
Works in: English to German, Spanish to German, Catalan to German, and 1 more.
Related KudoZ points
:
8
verbuttern
Scheinbar kann synonym hierzu auch der Begriff 'kirnen' verwendet werden.
Definition from
own experience or research:
<sw. V.; hat>: 1. zu Butter verarbeiten: Milch, Rahm v.
Example sentences:
Buttermilch [ist eine] beim Verbuttern von Rahm anfallende dickmilchähnliche, wässrige Flüssigkeit. Heute wird Buttermilch hergestellt, indem man der entrahmten oder teilentrahmten Milch Milchsäurebakterienkulturen zufügt. (Der Brockhaus Ernährung)
Buttermilch: Erzeugnis (auch sauer oder angesäuert), das durch die Verarbeitung (kontinuierliches Buttern oder "Verbutterung" und Abtrennung der festen Fette) von Milch oder Sahne/Rahm zu Butter gewonnen wird. (EUR Lex)
Den durchgeseihten Rahm läßt man vor dem Verbuttern in den Rahmtonnen säuern. (Meyers Lexikon)
Note from asker:
| Verbuttern ist meiner Erfahrung nach 'zu Butter verarbeiten' |
Discussion
www.patent-de.com/19900125/EP0347006.html
Aber im Wesentlichen stimme ich Hedda mit "buttern" zu.
Hedda Lubbers