Results for renneting translation from English to French

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English

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Info

English

renneting

French

emprésurage

Last Update: 2014-11-15
Usage Frequency: 10
Quality:

Reference: IATE

English

renneting time

French

temps de tranchage

Last Update: 2014-11-14
Usage Frequency: 5
Quality:

Reference: IATE

English

renneting temperature

French

température de coagulation

Last Update: 2014-11-14
Usage Frequency: 5
Quality:

Reference: IATE

English

renneting to cutting time

French

temps de prise

Last Update: 2014-11-14
Usage Frequency: 5
Quality:

Reference: IATE

English

the renneting ph is 6.35.

French

le ph d' emprésurage est de 6.35.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

‘(…) renneting must be carried out using rennet only.

French

«[…] l’opération d’emprésurage des laits doit être réalisée exclusivement avec de la présure.

Last Update: 2014-11-21
Usage Frequency: 2
Quality:

Reference: IATE

English

renneting the maturated milk is supplemented with coagulating enzymes.

French

emprésurage le lait maturé est additionné d'enzymes coagu­ lantes.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

renneting to the maturated milk are added the coagulating enzymes.

French

emprésurage le lait maturé est additionné d'enzymes coagulantes.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

the renneting consists in adding coagulating enzymes to the matured milk.

French

l' emprésurage consiste à additionner le lait mature d'enzymes coagulantes .

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

the ph objective is 6.58.+-02 at the moment of renneting.

French

l'objectif de ph est de 6,58 ± 0,02 au moment de l'emprésurage.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

certain technical parameters relating to the chilling of the milk and to renneting are added,

French

certains paramètres technologiques concernant le refroidissement du lait et l'emprésurage sont ajoutés,

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: IATE

English

after maturation for 16 h. at 13 a ph of 6.45 is obtained at the moment of renneting.

French

après une maturation de 16 h à 13°c, on obtient, à l'emprésurage, un ph de 6,45.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

manual stirring enables the complete solublization of the gdl crystals. the mesophilic lactic ferements are added on renneting.

French

une agitation manuelle permet la solubilisation complète des cristaux de gdl. - les ferments lactiques mésophiles sont ajoutés à l'em­ présurage.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

on the other hand, the amount of mesophilic lactic ferments could be greater if they are added at the moment of renneting.

French

en revanche, la quantité de ferments lactiques mésophiles pourra être plus importante si on les apporte au moment de l'emprésurage.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

it is observed particularly that the ph objective for renneting of 6.58.+-02 is precisely reached with gluconodeltalactone.

French

on observe notamment que l'objectif de ph à l'emprésurage de 6,58 ± 0,02 est précisément atteint avec la gluconodeltalactone.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

a method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.

French

un procédé de préparation de ce fromage consiste à ajouter un hydrocolloïde avant la formation de la présure, mais à réguler les conditions de façon que le réseau d'hydrocolloïde ne se développe pas avant le réseau caséinique.

Last Update: 2011-07-27
Usage Frequency: 1
Quality:

Reference: IATE

English

the renneting is then carried out, at 38° c., using chymax plus at a dose of 16.3 ml/hl.

French

l' emprésurage est alors réalisé, à 38 °c, au moyen de chymax plus à une dose de 16.3 ml/hl.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

now, it is well known by the man skilled in the art that the ph on renneting conditions the coagulation and the subsequent operations, as well as the characteristics of the finished product.

French

or, il est bien connu de l'homme du métier que le ph à l'emprésurage conditionne la coagulation et les opérations ultérieures, ainsi que les caractéristiques du produit fini.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

further, an excessive lowering of the ph for renneting would increase the friability of the gels, which in turn would cause considerable losses of material into the whey when the curd is drained in the vat.

French

de plus, une baisse excessive du ph d'emprésurage augmente la friabilité des gels qui, lors du travail en cuve, entraíne des pertes importantes de matière dans le sérum d'égouttage.

Last Update: 2014-12-03
Usage Frequency: 1
Quality:

Reference: IATE

English

cast cheese is made by renneting concentrated milk at temperatures between 45 ° c and 55 ° c and preferably between 46 ° c and 52 ° c

French

un fromage moulé en procédant à l'emprésurage du lait concentré à des températures comprises entre 45 ° c et 55 ° c, et de préférence entre 46 ° c et 52 ° c

Last Update: 2011-07-27
Usage Frequency: 1
Quality:

Reference: IATE

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