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
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| 00:07 Feb 25, 2018 |
| Spanish to English translations [Non-PRO] Social Sciences - Cooking / Culinary / Cheese | |||||||
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|  Selected response from: Gabriela Alvarez Argentina Local time: 18:39 | ||||||
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| 3 +1 | has no eyes, which are caused by fermentation, and (a) few mechanical holes//openings |
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Answers
1 hr confidence: 
peer agreement (net): +1
peer agreement (net): +1has 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. |
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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... |
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