09:39 Oct 30, 2018 |
German to English translations [PRO] Tech/Engineering - Chemistry; Chem Sci/Eng / Pasteurization | |||||
---|---|---|---|---|---|
|
| ||||
| Selected response from: Yorkshireman Germany Local time: 15:05 | ||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 | hot water circulation / circulating water |
| ||
3 | swing regenerator counter-current fluid |
| ||
3 -2 | fat separation from milk |
|
Discussion entries: 3 | |
---|---|
fat separation from milk Explanation: The regenerative heating raises the temperature of milk to about 40°C to facilitate easy standardization. Heating then continues to 60°C to facilitate easy homogenization of the fat globules. http://dairytechnologist.com/milk-pasteurization/ Fat in milk is present as discrete globules which, being insoluble and lighter than water, rise to the top in the form of a cream line. This characteristic is used in the commercial separation of cream from milk... ...Homogenisation is also essential for long-life milks (...) since separation of cream in the carton or bottle would make these products unappealing. https://books.google.co.in/books?id=PWmQTKDWPz0C&pg=PA113&lp... |
| ||||||||||||||||||||||||||
2 hrs confidence:
16 hrs confidence:
Login or register (free and only takes a few minutes) to participate in this question. You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also: Search millions of term translations Your current localization setting
English
Select a language Close search
|