sin ojos fermentativos y escasa presencia de aberturas de origen mecánico

English translation: has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Spanish term or phrase:sin ojos fermentativos y escasa presencia de aberturas de origen mecánico
English translation:has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings
Entered by: Poughkeepsie

00:07 Feb 25, 2018
Spanish to English translations [Non-PRO]
Social Sciences - Cooking / Culinary / Cheese
Spanish term or phrase: sin ojos fermentativos y escasa presencia de aberturas de origen mecánico
This is a description of Beyos cheese. The full sentence is as follows:

Con regusto de queso fuerte, corteza fina, rugosa y de un color que varía entre amarillo cremoso o amarillo pálido y pardo claro, la pasta es de semidura a dura, cerrada, sin ojos fermentativos y escasa presencia de aberturas de origen mecánico.

I'm having trouble with the last few parts of the description.

Any help would be much appreciated.

Thanks in advance!
Poughkeepsie
Spain
Local time: 15:01
has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings
Explanation:

Characteristics

With their smooth, satiny and pliable texture, these cheeses have 'eyes' or 'holes' formed in the body of the cheese during maturation. The eyes are created by gas producing bacteria, Propionibacterium Shermanii, which generate carbon dioxide during a two to four week period in warm maturing rooms at around 20°C. Regular turning of the cheese during maturation aids the even distribution of the eyes.

http://www.legendairy.com.au/dairy-foods/dairy-products/chee...

Body and texture. A plug drawn from the cheese shall appear reasonably solid, compact, close and should be translucent although it may have a few mechanical openings but may not be large and connecting. May not have more than two sweet holes on a plug but free from other gas holes. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables II and VI.

https://www.ams.usda.gov/grades-standards/cheddar-cheese-gra...


EYES
Definition: Round open areas, of varying size, within the paste of a cheese, related to gas formation. This is different from OPEN, which refers to mechanical openings in a cheese. Swiss cheese has a well-defined lexicon, with many descriptions of the various types of eyes that present as attributes of the style or as defects.
Reference Point:
Almost everyone is familiar with the iconic image of Swiss cheese, with perfectly round, regularly spaced eyes ranging from ⅛ to ¾ inch in size. In reality, there is much variability, as shown in the image below.

http://www.cheesesociety.org/

Eye
A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger.

Mechanical Holes
Small, irregular openings in the body of cheese caused by manufacturing methods, not by gas fermentation. Colby, Brick, Muenster and Monterey Jack are varieties with natural, mechanical openings.

http://www.wisconsincheeseretail.com/education/glossarychees...
https://books.google.com.ar/books?id=-oRp5VCVTQQC&pg=PA403&d...

It features a few small holes or "eyes" characteristic of swiss cheese, which are formed by gas bubbles released by the bacteria that are used in making the cheese.
https://www.thespruce.com/what-is-gruyere-cheese-995709

--------------------------------------------------
Note added at 1 hr (2018-02-25 01:49:01 GMT)
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Me olvidé de mencionar que podrías empezar otra oración; por ejemplo "It has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings". La referencia de Helena también está buena.
Selected response from:

Gabriela Alvarez
Argentina
Local time: 10:01
Grading comment
Thanks for your help!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings
Gabriela Alvarez
Summary of reference entries provided
This might help
Helena Chavarria

  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings


Explanation:

Characteristics

With their smooth, satiny and pliable texture, these cheeses have 'eyes' or 'holes' formed in the body of the cheese during maturation. The eyes are created by gas producing bacteria, Propionibacterium Shermanii, which generate carbon dioxide during a two to four week period in warm maturing rooms at around 20°C. Regular turning of the cheese during maturation aids the even distribution of the eyes.

http://www.legendairy.com.au/dairy-foods/dairy-products/chee...

Body and texture. A plug drawn from the cheese shall appear reasonably solid, compact, close and should be translucent although it may have a few mechanical openings but may not be large and connecting. May not have more than two sweet holes on a plug but free from other gas holes. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables II and VI.

https://www.ams.usda.gov/grades-standards/cheddar-cheese-gra...


EYES
Definition: Round open areas, of varying size, within the paste of a cheese, related to gas formation. This is different from OPEN, which refers to mechanical openings in a cheese. Swiss cheese has a well-defined lexicon, with many descriptions of the various types of eyes that present as attributes of the style or as defects.
Reference Point:
Almost everyone is familiar with the iconic image of Swiss cheese, with perfectly round, regularly spaced eyes ranging from ⅛ to ¾ inch in size. In reality, there is much variability, as shown in the image below.

http://www.cheesesociety.org/

Eye
A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger.

Mechanical Holes
Small, irregular openings in the body of cheese caused by manufacturing methods, not by gas fermentation. Colby, Brick, Muenster and Monterey Jack are varieties with natural, mechanical openings.

http://www.wisconsincheeseretail.com/education/glossarychees...
https://books.google.com.ar/books?id=-oRp5VCVTQQC&pg=PA403&d...

It features a few small holes or "eyes" characteristic of swiss cheese, which are formed by gas bubbles released by the bacteria that are used in making the cheese.
https://www.thespruce.com/what-is-gruyere-cheese-995709

--------------------------------------------------
Note added at 1 hr (2018-02-25 01:49:01 GMT)
--------------------------------------------------

Me olvidé de mencionar que podrías empezar otra oración; por ejemplo "It has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings". La referencia de Helena también está buena.


Gabriela Alvarez
Argentina
Local time: 10:01
Native speaker of: Native in SpanishSpanish
Grading comment
Thanks for your help!

Peer comments on this answer (and responses from the answerer)
agree  Helena Chavarria
20 hrs
  -> ¡Gracias, Helena! Publicamos al mismo tiempo. ¿Por qué no publicaste como respuesta tu opción? Están buenas las referencias. Saludos :)
Login to enter a peer comment (or grade)




Reference comments


53 mins peer agreement (net): +1
Reference: This might help

Reference information:
Semi-firm to firm paste, close consistency, with absence of holes from the fermentation process and scarce presence of mechanically-produced cracks, crumbly or flaky when cut; white in goat's cheese and ivory or pale yellow in cheese made from ewe and cow's milk.

http://www.foodswinesfromspain.com/spanishfoodwine/global/fo...

Hard to semi-hard paste, closed, no holes caused by fermentation and not many holes of mechanical origin, friable or crumbly when cut; white in colour for cheese made from goat’s milk, marble or pale yellow in colour for cheese made from cow’s or sheep’s milk.

http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:520...

Helena Chavarria
Spain
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 28

Peer comments on this reference comment (and responses from the reference poster)
agree  Gabriela Alvarez
45 mins
  -> Thank you, Gabriela :-)
Login to enter a peer comment (or grade)



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