Oct 24, 2012 16:57
11 yrs ago
1 viewer *
Russian term
Низкая температура второго нагревания
Russian to English
Other
Food & Drink
Полутвердый сыр с низкой температурой второго нагревания
Proposed translations
(English)
| 3 +1 | low temperature of secondary heating |
Pjer Kosović
|
| 4 | cold-cured or cold-ripened |
RitaZ
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Proposed translations
+1
1 hr
Pjer Kosović
Luxembourg
Luxembourg
Native in English
Luxembourg
Technical, Legal & Financial Translator
Native in: Croatian 
, English
Works in: English to Croatian, Russian to Croatian, Croatian to English, and 23 more.
Related KudoZ points
:
6
Selected
low temperature of secondary heating
2 KudoZ points awarded for this answer.
1 day 3 hrs
cold-cured or cold-ripened
This means that the cheese is made with mesophilic bacteria (active in colder temperatures, deactivated by heat) as opposed to thermophilic (heat-loving) bacteria. So, this is a semi-hard cheese like gouda or something similar that is cured at low temperatures.
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Note added at 1 day3 hrs (2012-10-25 20:52:11 GMT)
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fyi: http://xn--d1acalopnh4g.xn--p1ai/?p=370
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Note added at 1 day3 hrs (2012-10-25 20:52:11 GMT)
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fyi: http://xn--d1acalopnh4g.xn--p1ai/?p=370
Reference comments
2 hrs
Jurate Kazlauskaite
Lithuania
Lithuania
Lithuania
Experienced translator: Medicine/Pharma
Native in: Lithuanian
Works in: English to Lithuanian, Lithuanian to English, Russian to Lithuanian
Related KudoZ points
:
4
Reference:
Semi-hard cheese made of thermalized milk
The milk is heated to 60 to 65 degrees C for 15 to 30 seconds then chilled before re-heating at the start of cheese making.
(As opposed to: "raw milk cheese" or "pasteurized milk cheese")
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Note added at 2 hrs (2012-10-24 19:31:49 GMT)
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Or: Cheese made of semi-pasteurized or "gently pasteurized" (lait thermise) milk
(As opposed to: "raw milk cheese" or "pasteurized milk cheese")
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Note added at 2 hrs (2012-10-24 19:31:49 GMT)
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Or: Cheese made of semi-pasteurized or "gently pasteurized" (lait thermise) milk
Example sentence:
XXX
XXX
Peer comments on this reference comment:
| disagree |
Pjer Kosović
: Explanation above.
2 hrs
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