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French to English translations [PRO]
Food & Dairy / Patent for a method to make cheeses | | French term or phrase: caillés-alvéolés | Does anyone know what the equivalent of this phrase is in English? I am translating a patent which deals with a new process for making cheese from concentrated milk as a raw material. The French originates from France, and dates from the late 1960's.
Here is the context of this phrase:
Le procédé selon l'invention permet de préparer une grande variété de produits dont la caractéristique commune est la structure alvéolée, homogène et irréversible :
On peut faire varier dans de larges limites la teneur en matière grasse du lait concentré de départ et obtenir ainsi, soit des produits maigres utilisables comme produits de régime, soit des produits gras.
On peut préparer des produits frais ou "caillés-alvéolés" à partir d'un lait concentré par un procédé connu quelconque.
En utilisant comme matière première un lait concentré par osmose inversée ou ultrafiltration, par exemple, selon le procédé faisant l'objet de la demande de brevet de l'INRA, déposée le 18-7-69 sous le n° 69 24255, on peut obtenir des produits fermentes ou "fromages alvéolés".
Des adjuvants de toutes sortes peuvent être incorporés sous quelque forme que ce soit (sucres, liqueurs, arômes, liquides ou en poudre, sirops, fruits confits, fruits secs, fruits stérilisés, confitures, herbes, chocolat, etc.) avant, pendant ou après fouettage.
Many thanks in advance for your help.
Laura |
| Laura HastingsKudoZ activityQuestions: 343 (none open) ( 1 without valid answers) ( 12 closed without grading) Answers: 90
| | Local time: 04:28
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| | round eyed or granular cheese | Explanation:
Cailler - means to curdle
Alvéolés refers to the cavities that characterise certain cheeses
Carbon dioxide is essential to creating the cavities in round-eyed and granular types of cheese.
Studies of the formation of round holes/eyes have shown that when curd grains are collected below the surface of the whey, the curd contains microscopic cavities. Starter bacteria accumulate in these tiny whey-filled cavities. The gas formed when they start growing, initially dissolves in the liquid, but as bacteria growth continues, local supersaturation occurs which results in the formation of small holes. |
| Selected response from:
nicola_sav
Local time: 21:28
| Grading comment Thanks.
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The translation workplace 
