soft mold-ripened cheese
queso blando madurado por mohos
mold-ripened cheese oor Spaans
mold-ripened cheese
Vertalings in die woordeboek Engels - Spaans
queso madurado con mohos
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
Soortgelyke frases
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
Avoid moldy or discolored foods (mold-ripened cheeses excepted), or packages that are leaking.
Quieres vivir hasta morir, no?Literature Literature
Mold-ripened cheeses such as Roquefort, Stilton, Gorgonzola, and blue cheese
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The blue and greenish-blue veins running through these cheeses come from a special mold that develops during the ripening process.
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Next, Fleming grew some blue-green mold (similar to that which appears on oranges, stale bread, ripening cheese, decaying fruit) on the surface of a liquid meat broth.
No me mientas, Jenjw2019 jw2019
Soft, mold-ripened, or blue-veined cheeses, including Brie, Camembert, Roquefort, Stilton, Gorgonzola, and blue cheese
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Soft, mold-ripened or blue-veined cheeses, including Brie, Camembert, Roquefort, Stilton, Gorgonzola, and blue cheese
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Our natamycin-based cheese coating formula with PVA (Poly Vinyl Acetate) features a mechanical protective plastic coating that offers complete surface protection against yeasts and molds during cheese ripening.
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That is, until that $25 wedge of cheese—a mold-ripened, aged cow's milk specimen called Gorwydd Caerphilly—drew him back to the canvas.
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Ripened goat cheese with white mold.
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Altai scientists are experimenting with enzymes, and are producing mold cheeses with different flavors and ripening behavior.
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Ripened logs goat cheese with white mold
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Blue cheeses, for example, are ripened from within by veins of mold.
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Other soft cheeses, like Brie, Camembert, and Lymeswold, are known as "mold-ripened" because they are sprayed with penicillin spore.
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Pack-Age is a moisture-permeable cheese ripening membrane that enables hard to semi-hard cheeses to mature naturally, without the risk of spoilage by mold.
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Pack-Age® is a moisture-permeable cheese ripening membrane that enables hard to semi-hard cheeses to mature naturally, without the risk of spoilage by mold.
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This remarkable solution envelops the cheese with a moisture permeable, breathable membrane that allows the cheese to ripen naturally, but without the risk of mold and yeast growth.
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Whether it’s killing unwanted bacteria with our Delvo®Nis and Delvo®Zyme products; or preventing harmful toxins produced by molds by using Delvo®Cid and our cheese ripening bag, Pack-AgeTM - we can stop bacterial or microbial outbreaks before they start.
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This cheese is ripened for 1 to 2 years to 15o C. During this maturation, the surface of the cheese is rubbed with vegetable oil whenever necessary to prevent mold growth.
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Matured cheeses are moved away in brine for 24 hours and enter the ripening chamber being monitored daily, turning and rubbing the mold to homogenize.
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Contrary to many ripening cultures, DelightTM does not have a side effect on curd acidification, which opens the door to new areas: Mold soft cheese, blue cheeses, cheeses with high residual sugars or high water content can all be inoculated with DelightTM without risk of post-acidification.
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Contrary to many ripening cultures, DelightTM does not have a side effect on curd acidification, which opens the door to new areas: Mold soft cheese, blue cheeses, cheeses with high residual sugars or high water content can all be inoculated with DelightTM without risk of post-acidification. DelightTM is a trademark of Chr.
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21 sinne gevind in 12 ms. Hulle kom uit baie bronne en word nie nagegaan nie.