gestwa serowa

09:36 May 12, 2006
Polish to English translations [PRO]
Food & Drink / cheese production
Polish term or phrase: gestwa serowa
Mam takie zdanie:

"W drugim etapie pracy dokonano optymalizacji wybranych parametrów (temperatura pasteryzacji mleka serowarskiego, dodatek proszku mlecznego, lecytyny do mleka serowarskiego, dodatek wody płuczącej, temperatura dogrzewania gęstwy serowej) produkcji sera holenderskiego o obniżonej zawartości tłuszczu pod względem wydajności i oceny sensorycznej."

Nie moge znależć nigdzie tej gęstwy serowej. Help!
Karolina Gajkowska
Local time: 20:20


Summary of answers provided
3 +1cheese slurry
LukaszPL
4 -1whey
FishX
4 -1rennet
Caryl Swift


Discussion entries: 2





  

Answers


7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
rennet


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!).

Caryl Swift
Poland
Local time: 20:20
Native speaker of: English
PRO pts in category: 72

Peer comments on this answer (and responses from the answerer)
disagree  Paweł Janiszewski: Podpuszczkę dodaje się do mleka, aby utworzyć skrzep, z którego następnie usuwa się serwatkę, aby utworzyć gęstwę serową.
3943 days
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8 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
whey


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.

FishX
Poland
Local time: 20:20
Works in field
Native speaker of: Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
disagree  Paweł Janiszewski: To nie jest produkt uboczny, ale to jest półprodukt. Z gęstwy serowej bezprośednio robi się ser po umieszczeniu w formie. Whey to serwatka, oddzielana od ziarna serowego dla uzyskania gęstwy serowej.
3943 days
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17 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
cheese 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...
LukaszPL
Poland
Local time: 20:20
Native speaker of: Polish

Peer comments on this answer (and responses from the answerer)
agree  Paweł Janiszewski
3943 days
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