Glossary entry

French term or phrase:

ASF

English translation:

aged/matured in plastic film (affiné sous film)

Added to glossary by Susan McDonald
Aug 18, 2016 16:30
8 yrs ago
1 viewer *
French term

ASF

French to English Science Food & Drink
This acronym occurs several times in an audit report for a cheese-making plant. It is used when referring to the product types produced by the plant (which are types of Emmental).

Not much context, I'm afraid:

- nombre de familles de produits et de références produits par familles :
4 familles : emmental ADT (12 produits) ; emmental ASF (75 produits), fondu (22 produits), Emmental allégé (4 produits)

This is typical. Thanks in advance for any insights!

This term is obviously linked to my other question, about ADT, and I originally put them both in the same question - this was removed because I asked about two terms - even though they're obviously connected.

Discussion

Susan McDonald (asker) Aug 19, 2016:
Duh! Thanks, Tony. Should've seen the "affinage" bit - suffering from acronym blindness at the moment!
Tony M Aug 18, 2016:
affinage sous film See plenty of Google hits.

I doubt there is a dedicated EN term for this

Proposed translations

+4
2 hrs
Selected

affiné sous film / aged in plastic film

Les autres emmentals français ont une durée d'affinage inférieures à 10 semaines, souvent effectué sous film plastique, sans formation de croûte.
http://souviens.toi.avds.pagesperso-orange.fr/recettes/les_f...

Il peut également être fabriqué sous forme de pain (carré) et affiné sous film, empêchant ainsi la formation de croûte.
http://www.produits-laitiers.com/produit-laitier/emmental

The current record for cheddar aged in plastic stands at over 40 years.
http://culturecheesemag.com/cheese-iq/american-cheddars

Mass-produced "block Cheddar", shrink-wrapped and matured in plastic, is nutritionally and chemically the same as artisan Cheddar
http://www.telegraph.co.uk/foodanddrink/healthyeating/332001...

(Under rindless)
Brick and Colby are cured in a protective coating, such as in plastic film, to prevent rind formation.
https://books.google.co.uk/books?id=waPVq7au8NsC&pg=PA240&dq...
Peer comment(s):

agree Tony M : That's the one! Probably better 'matured' for a cheese rather than 'aged'
10 mins
Thanks, Tony. That's what I originally thought too, but "aged" seems to be more à la mode.
agree Rachel Fell : sounds likely! - https://emmental-grandcru.blogspot.co.uk/p/presentation-du-f...
16 mins
Many thanks, Rachel.
agree Yasutomo Kanazawa
9 hrs
Thank you, Yasutomo
agree Yvonne Gallagher
1 day 16 hrs
Thanks, Gallagy
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Many thanks for this help! I went for "matured" in the end in my translation (client preference)."
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