pasteurización

pasteurización

The process of heating milk to destroy pathogenic bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds.

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agrio

유제품; 치즈

Descripción característica del queso con sabor ácido.

azul

유제품; 치즈

Queso blanco con vetas azules y a veces de interior grumoso. Este queso normalmente tiene un sabor ácido, fuerte y muy condimentado. Se usa en aderezos de ensaladas con queso ...

bocconccini

유제품; 치즈

Mozzarella fresco que viene en distintos tamaños, envasado en agua o salmuera. Otros mozarellas frescos, como el Fiore di Latte Trecce, etc. son Bocconccini en formas distintas.

intolerancia a la lactosa

유제품; 치즈

A physical intolerance and inability to digest milk sugars. Lactose is consumed by bacteria in the production of cheese and converted to lactic acid. Most cheeses over 60 days old ...

maduración

유제품; 치즈

The process in cheesemaking when the cheese is stored at a certain temperature and humidity for a period of time in order to allow its flavor and texture to develop.