gestwa serowa
| 09:36 May 12, 2006 |
| Polish to English translations [PRO] Food & Drink / cheese production | |||||||
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| Summary of answers provided | ||||
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| 3 +1 | cheese slurry |
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| 4 -1 | rennet |
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| 4 -1 | whey |
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| Discussion entries: 2 | |
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Answers
7 mins confidence: 
peer agreement (net): -1
peer agreement (net): -1rennet Explanation: A substance used to in cheese making. It's added to the milk to promote the formation of curds. (It's made from the membrane of the fourth stomach of ruminants which is another reason why vegans won't touch cheese!). |
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8 mins confidence: peer agreement (net): -1
peer agreement (net): -1whey Explanation: nie gestwa tylko gęstwa, to jest produkt boczny z przetwarzanie mleka na ser. Czy whey jest to samo nie jestem pewien, ale to też jest produkt boczny z przetwarzanie mleka na ser, więc podejrzewam, że tak. |
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17 mins confidence: peer agreement (net): +1
peer agreement (net): +1cheese slurry Explanation: The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability of P. roqueforti in cheese slurry decreased by >2-log-unit cycles at 10°C and by 6-log-unit cycles at temperatures of 20 and 30°C. S. aureus and E. coli were not detected after HP treatments in cheese slurry of >600 MPa at 20°C and >400 MPa at 30°C, respectively. Reference: http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=92... |
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