Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
Spanish to English translations [PRO]
Medical - Nutrition / nutrition | | Spanish term or phrase: sembrar cepas de bacterias | | El yogur es una leche acidificad. Luego de la esterilización, se siembran distintas cepas de bacterias que, al producir fermentación, transforman la lactosa en ácido láctico. Estas bacterias impiden el desarrollo de gérmenes indeseables. |
| | | add different strains of bacteria | Explanation:
HTH
Sheila
Kirkman's HypoAllergenic Pro-Bio Gold - [ Traduzca esta página ]
... a culture that is used in making yogurt. This strain produces lactic acid, which
encourages a good environment for the resident bacteria (Acidophilus and ...
www.kirkmanlabs.com/products/probiotics/ pro_bio/H_PROBIO_Gold_C_60_Spec042.html - 46k - 1 Sep 2003 - En caché - Páginas similares
yogurt making supply - [ Traduzca esta página ]
... However, I have been making my Cheesemaking 101 ... Actually, yogurt differs from soft
cheese in 3 respects: a thermophilic (high temperature) strain of bacteria ...
www.qsyu.com/town/kerosene-lamp-part.htm - Páginas similares
Just add a few strains of bacteria to milk, let them convert milk sugars to lactic acid and watch it curdle as the acid works the protein into knots. Viola! A star is born!
--------------------------------------------------
Note added at 11 mins (2003-09-01 23:26:52 GMT)
--------------------------------------------------
http://www.medicinalfoodnews.com/vol03/issue2/yogurt.htm
Yogurt is perhaps one of the best known probiotic products. It is a probiotic because it contains live bacteria when eaten. Yogurt is made by adding at least two and sometimes three or four strains of bacteria to milk. These bacteria ferment the milk, lower its pH (make it more acidic), change its texture, and increase the digestibility of the milk proteins.
|
| Selected response from:
  Sheila Hardie
Local time: 04:45
| Grading comment Graded automatically based on peer agreement.
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
| |
The translation workplace 
peer agreement (net): +3