Glossary entry (derived from question below)
French term or phrase:
decaillage
English translation:
whey draining
Added to glossary by
Laura Robertson
May 14, 2007 08:34
17 yrs ago
2 viewers *
French term
decaillage
French to English
Other
Food & Drink
A step in the process of cheesemaking. I presume this is when the whey is removed, but I'm not absolutely sure. All help gratefully received.
Proposed translations
(English)
3 +5 | whey draining | jean-jacques alexandre |
4 +1 | cutting the curd | Odette Grille (X) |
4 | cutting of coagulum | John ANTHONY |
Proposed translations
+5
17 mins
Selected
whey draining
first & essential part in the process of cheese making
Peer comment(s):
agree |
John ANTHONY
: Bonjour! Ca me parait mieux que la version "latino-canadienne"...
1 min
|
Bonjour et merci
|
|
agree |
Dominic D
: or maybe draining away the whey !!!!
18 mins
|
thanks Dominic
|
|
agree |
Gad Kohenov
: Breaking the curd to support whey draining is actually called more simple whey draining.
1 hr
|
Thanks from a desert rat !!
|
|
agree |
Ingeborg Gowans (X)
: "whey" to go!
1 hr
|
Indeed Ingeborg, thanks
|
|
agree |
Swatchka
1 day 9 hrs
|
Thanks Swatchka
|
4 KudoZ points awarded for this answer.
Comment: "Many thanks for your help"
17 mins
cutting of coagulum
Définition :
Opération pratiquée en fromagerie consistant à fractionner le caillé dans le but de favoriser et d'accélérer l'égouttage. Ce fractionnement est d'autant plus poussé que la coagulation est du type présure. Ex. : caillé lactique (camembert) cubes de 2 cm., caillé présure (Gruyère) grains de maïs. (Re: le grand dictionnaire terminologique - Quebec)
Opération pratiquée en fromagerie consistant à fractionner le caillé dans le but de favoriser et d'accélérer l'égouttage. Ce fractionnement est d'autant plus poussé que la coagulation est du type présure. Ex. : caillé lactique (camembert) cubes de 2 cm., caillé présure (Gruyère) grains de maïs. (Re: le grand dictionnaire terminologique - Quebec)
+1
2 hrs
cutting the curd
The purpose of cutting the curd is to begin the water/whey removal process by increasing the surface area of the curds. Under controlled conditions, it also determines how much acid is produced by controlling the amount of lactose that is allowed to convert to acid.
The byword here and in all further stirring and handling of the curd is gentle. Rough treatment will destroy the adhesion of the curds and produce a mess.
The purpose of cutting the curd is to begin the water/whey removal process by increasing the surface area of the curds. Under controlled conditions, it also determines how much acid is produced by controlling the amount of lactose that is allowed to convert to acid.
The byword here and in all further stirring and handling of the curd is gentle. Rough treatment will destroy the adhesion of the curds and produce a mess.
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Note added at 2 hrs (2007-05-14 11:00:50 GMT)
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Oups, my paste pasted twice the same thing...Sorry I should have been more careful.
Here is the French
Le décaillage
Le décaillage est la phase de découpage du caillé. Il sert à éliminer une partie du lactosérum* emprisonné dans la masse coagulée en multipliant les surfaces de sortie du sérum : c’est le début de l’égouttage.
Le décaillage est une phase délicate qui conditionne la qualité finale du produit et son rendement. Il nécessite de la délicatesse pour ne pas casser le grain.
*Lactosérum = petit lait
The byword here and in all further stirring and handling of the curd is gentle. Rough treatment will destroy the adhesion of the curds and produce a mess.
The purpose of cutting the curd is to begin the water/whey removal process by increasing the surface area of the curds. Under controlled conditions, it also determines how much acid is produced by controlling the amount of lactose that is allowed to convert to acid.
The byword here and in all further stirring and handling of the curd is gentle. Rough treatment will destroy the adhesion of the curds and produce a mess.
--------------------------------------------------
Note added at 2 hrs (2007-05-14 11:00:50 GMT)
--------------------------------------------------
Oups, my paste pasted twice the same thing...Sorry I should have been more careful.
Here is the French
Le décaillage
Le décaillage est la phase de découpage du caillé. Il sert à éliminer une partie du lactosérum* emprisonné dans la masse coagulée en multipliant les surfaces de sortie du sérum : c’est le début de l’égouttage.
Le décaillage est une phase délicate qui conditionne la qualité finale du produit et son rendement. Il nécessite de la délicatesse pour ne pas casser le grain.
*Lactosérum = petit lait
Example sentence:
http://www.google.ca/search?sourceid=navclient&ie=UTF-8&rls=HPIA,HPIA:2006-47,HPIA:en&q=d%c3%a9caillage
http://schmidling.com/making.htm
Discussion