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12:10 Mar 13, 2020 |
Italian to English translations [PRO] Tech/Engineering - Manufacturing / Chiese production | |||||
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| Selected response from: Lisa Jane Italy Local time: 16:45 | ||||
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Summary of answers provided | ||||
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4 +2 | drying rooms (at a controlled temperature and humidity) |
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4 | room/s called "Frescura" |
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4 | Fridge / Cooling chamber |
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Discussion entries: 2 | |
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room/s called "Frescura" Explanation: Then the rounds are wrapped laterally with plastic bands (which put the brand Asiago around the entire form) and are placed in a room called "Frescura" for two to three days to dry. https://en.wikipedia.org/wiki/Asiago_cheese Il mattino seguente si tolgono le fascere e le forme vanno in frescura. La salatura in salamoia inizierà il giorno seguente e durerà 4 giorni. https://www.caseificiovezzena.it/formaggio-vezzena/ non è traducibile, secondo me |
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drying rooms (at a controlled temperature and humidity) Explanation: I usually use this term but cooling rooms or even just rewrite it like so: the cheese is then stored for 48 hours at a controlled temperature/humidity ...this process is referred to as 'frescura'. I agree with martini that using the Italian term in the text is advisable although I'd explain it as above. https://www.caseificiobarbarano.it/prodotti/asiago-pressato-... Segue la messa in fascera e la pressatura delle forme in apposita presse di tipo pneumatico. Il condizionamento presalatura (frescura) viene attuato per 48 ore mantenendo il formaggio in condizioni di temperatura ed umidità controllate, generalmente con valori prossimi ai 13-15°C ed a 85 % di umidità relativa. -------------------------------------------------- Note added at 3 hrs (2020-03-13 15:30:18 GMT) -------------------------------------------------- I understand that 'Frescura' is used for both the process and the room itself Reference: http://uae.agriformcheese.eu/Asiago/170,Cheese.html |
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