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1 свертывание закваской
Русско-английский словарь по пищевой промышленности > свертывание закваской
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2 закваска
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3 закваска
Русско-английский словарь по информационным технологиям > закваска
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4 свёртывание закваской
Makarov: sour curdlingУниверсальный русско-английский словарь > свёртывание закваской
См. также в других словарях:
curdling — n. clotting, process of forming moderately solid lumps in a liquid; phase in manufacturing of cheese when casein is clotted by rennet or acid activity cur·dle || kÉœËdl v. coagulate, congeal; freeze; go sour, turn into curd … English contemporary dictionary
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Crème fraîche — (IPA2|kʁɛm fʁɛʃ, French for fresh cream ) of French origin, is the continental European counterpart to the soured cream more traditional to Western Europe and Anglophone cultures. It is a soured cream, contains about 28% milk fat, slightly soured … Wikipedia
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Lactose intolerance — Classification and external resources Lactose (disaccharide of β D galactose β D glucose) is normally split by lactase. ICD 10 … Wikipedia
Curd — This article is about the dairy product. For the dessert sauce, see Fruit curd. Curd Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off … Wikipedia