Dictionnaire français - anglais

produit agricole transformé - iate.europa.eu
Evaluation of the microbiological quality of some dairy products... Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread....
produit agricole transformé / Amérique - core.ac.uk - PDF: doaj.org
produit agricole transformé - iate.europa.eu

Publications scientifiques

Quantitative risk assessment of listeria monocytogenes in traditional minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses... Thesemi-hard cheese model predicted Listeria monocytogenes growth or decline during ripening, while the soft cheesemodel predicted pathogen growth during refrigerated storage....
général - core.ac.uk - PDF: bibliotecadigital.ipb.pt
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheeseThe individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed....
général - core.ac.uk -
Relationships between mdr proteins, bacteriocin production and proteolysis in lactococcus lactis... lactis BGMN1-5, an isolate from home made semi-hard cheese, possesses multiple plasmids with several interesting traits ...
général - core.ac.uk - PDF: www.loc.gov
Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheeseSemi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing....
général - core.ac.uk - PDF: hrcak.srce.hr

Exemples français - anglais

industrie mécanique - techdico
agriculture, sylviculture et pêche - iate.europa.eu
agriculture, sylviculture et pêche - iate.europa.eu
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Traductions en contexte français - anglais

Afin d'améliorer la qualité du fromage, et notamment celle de la formation d'yeux dans le fromage, par exemple le fromage à pâte semi-dure et dure, on ajoute, pendant la caséification, des particules de constituants laitiers naturels.

In order to enhance the quality of cheese and especially the eye formation in cheese, for example, semi-soft and hard cheese types, natural milk component particles are added during the cheese-making.

technologie alimentaire - wipo.int


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