panna di affioramento
English translation: cream (that has risen)
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| 18:24 Jul 15, 2002 |
| Italian to English translations [PRO] / cheese/butter | |||||||
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|  Selected response from: Giles Watson Italy Local time: 19:03 | ||||||
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| Summary of answers provided | ||||
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| 5 +1 | cream (that has risen) |
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| 4 | rising cream |
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| 4 | cream that has floated to the top |
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| 4 -1 | buttermilk |
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| 3 | top of the milk |
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Answers
9 mins confidence: 
rising cream Explanation: I'm not sure this is the correct way to say it but it's the cream that rises to the top from which butter is made. Ciao. |
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40 mins confidence: peer agreement (net): -1
peer agreement (net): -1buttermilk Explanation: What is buttermilk? Does it really contain butter? http://ask.yahoo.com/ask/20001009.html More sites about: Ask Yahoo! Questions |
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1 hr confidence: peer agreement (net): +1
peer agreement (net): +1cream (that has risen) Explanation: The problem here is that the Italian expression "panna da affioramento" is rather tautologous: the laws of physics decree that cream *must* rise to the top of milk if it is left to stand. When I was translating "Italian Cheese" for Slow Food Editore, I used the term "rising of the cream" (confirmed by EurodicAutom) or a synonymous expression to translate "affioramento" and "cream" on the one or two occasions when "panna da affioramento" turned up. It was always obvious from the context that the cream was removed by leaving the milk to stand and then skimming it off. HTH Giles |
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3 hrs confidence:
cream that has floated to the top Explanation: From the first website on how butter was made "back then": "You must first get the cream. You do this by letting the raw whole milk sit for several hours. The cream will naturally float to the top. You can skim this off the top of the milk." From the second website: "Until well into the 19th century, butter was still made from cream that had been allowed to sour naturally. The cream was then skimmed from the top of the milk and poured into a wooden tub. Butter was made by hand in churns. The natural souring process is very sensitive, and infection by foreign micro-organisms often spoiled the result. As knowledge of cooling increased, it became possible to skim the cream before it had gone sour and make butter from the sweet cream." Reference: http://www.kings-county.net/lessons/churning_butter.html Reference: http://www.rochsec.vic.edu.au/Pages/MGPages/butterprod.html |
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4 hrs confidence:
top of the milk Explanation: In the days before homogenization, when milkmen still routinely delivered milk to virtually every doorstep in towns all over Britain, if you bought "full-cream milk", before being able to pour it out of the bottle, you had to remove the luscious "top of the milk", quite simply the cream that had risen to the top. But perhaps this is not a technical term? |
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