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|English to Spanish translations [PRO]|
Tech/Engineering / chees production
|English term or phrase: creaming tank|
|(Ya había formulado la duda sobre "creeaming" pero no se refiere el texto a desnatar, pues este último término se aplica a la leche, sino a "batir" el queso)|
The processed cheese has lost its thick viscosity after the UHT treatment. The KS creaming tank is increasing the viscosity of the processed cheese up to the necessary filling quality by stirring gently the liquid cheese.
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Local time: 09:38
|Muchas gracias de nuevo Frida|
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14 mins confidence: peer agreement (net): +1
tanque de proceso
tanque de proceso, en donde el queso se forma, procesa, una idea!
6.9. Tanques. Tipos de tanques. Depósitos intermedios de almacenamiento. Tanques de proceso. Tanque de regulación. 6.10. Control de proceso. Automatización. Lógica. Controles. Control integrado total de la planta. 6.11. Sistemas auxiliares. Necesidad de elaboración de productos lácteos. Equipamiento de abastecimiento de agua. Tratamiento del agua. Diseño de la red de tuberías. Otros equipos. Red de distribución de vapor. Refrigeración. El evaporador. El compresor. El condensador. Producción
Note added at 2003-12-04 14:00:07 (GMT)
Ontario farms. The study indicated that representative milk samples
could be obtained after 2 minutes of agitation as opposed to the 5-minute
agitation standard. This result was independent of farm-to-farm variations
such as tank shape, size, percent ﬁll, impeller size, rpm, temperature
changes, and milk composition. The research involved creaming,
intermittent agitation, agitation, and bottom vs. top sampling tests.
Creaming tests, which assessed the creaming rate of raw milk for a 3-
hour period, indicated that milk stays homogeneous during the ﬁrst 40-
50 minutes of setting. Intermittent agitation tests, which determined
the agitation time required to obtain a homogenous milk sample after
1, 2.5 and 4 hr of creaming in full and half full tanks, indicated that if
the milk is left to cream from 1 to 4 hours, a homogeneous sample could
be obtained after agitating the milk for 2 minutes regardless of % ﬁll
variations. Agitation tests, which assessed the agitation time required
to obtain a representative sample after 3 hours of creaming from 26 different
tanks, showed that 2 minutes of agitation were required. Bottom
vs. Top sampling tests, which compared the standard sampling procedure
(Top sampling) with a sampling method that uses a device, which
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