Sep 6, 2018 08:32
5 yrs ago
French term
France
tomme lactique
French to English
Other
Cooking / Culinary
Cheese
4 à 6 semaines sont nécessaires pour développer à cœur l’ensemble des saveurs de cette tomme lactique.
I believe it has to do with a specific process but can't find the information. I would greatly appreciate your help :)
I believe it has to do with a specific process but can't find the information. I would greatly appreciate your help :)
Proposed translations
(English)
| 4 +3 | lactic tom(m)e |
Tony M
|
| 3 +1 | tangy-tasting Tomme cheese |
Nikki Scott-Despaigne
|
| 3 -1 | Tomme-style cheese |
Raquel Holzmann (X)
|
References
| Usage de lactique |
mchd
|
| Tomme |
B D Finch
|
Votes to reclassify question as PRO/non-PRO:
Non-PRO (2): GILLES MEUNIER, Yvonne Gallagher
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Proposed translations
+3
1 hr
Selected
lactic tom(m)e
Ferments lactiques et présure, les deux clés de la coagulation laitière
Ferments lactiques et présure sont précisément les deux principales substances utilisées pour la coagulation, comme l’explique Franck Lehmann, directeur adjoint de l’ENILV (Ecole Nationale des Industrie du Lait et des Viandes), où les étudiants sont formés à la transformation fromagère. « Les ferments ou bactéries lactiques entraînent une acidification du lait qui forme alors un caillé dit lactique, à prise lente. La présure, issue de l’estomac des jeunes ruminants, provoque quant à elle une réaction dite enzymatique et une coagulation rapide. Les deux phénomènes, différents d’un point de vue chimique, donnent des caillés très différents. »
[https://www.produits-laitiers.com/article/presure-et-ferment...]
Several results from a Google search in EN:
Lactic Acid vs. Rennet Coagulation — Counter Culture
https://www.counterculturecheese.com/.../questions-from-cc-l...
Lactic Acid Fermented Cheese - Photo by: The Mobile Monger ... The strength of rennet curd allows us to chop it into little pieces (curds), ...
Lactic Cheese Making Recipe | How to Make Cheese | CheeseMaking ...
cheese curds rennet lactic sur cheesemaking.com
https://cheesemaking.com/.../lactic-cheese-making-reci...
Lactic cheese can be made with cow goat or sheep milk. ... Good Thermometer; Ladle to Scoop Curds; Butter Muslin; 4 Crottin Cheese Molds; Draining Mat ... If using the Chevre culture, there is no need to add rennet, since we have already ...
The science and magic of cheesemaking | Andy Connelly | Science ...
https://www.theguardian.com/.../jan/.../science-cheesemaking...
The fresh curd could be salted to produce a simple cheese, maybe the first ... in the milk would start souring it, converting lactose (milk sugar) into lactic acid. ... To form curds, either rennet or an acid is used to overcome these ...
Cheesemaking Basics | HowStuffWorks | How Cheese Works
https://science.howstuffworks.com › ... › Edible Innovations
First, the milk must separate into curds (solid) and whey (liquid). ... These bacteria are also known as lactic acid bacteria (LAB) because they produce lactic ... People who want to avoid cheese made with animal rennet for moral or religious ...
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Note added at 3 hrs (2018-09-06 11:33:32 GMT)
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Over 15,000 Ghits seem to suggest this is a legitimate term used in EN, without any specific reference to FR.
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Note added at 4 hrs (2018-09-06 13:01:36 GMT)
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Here's what I originally posted as a reference:
fromage lactique
If you search on this term, you will find lots of explanations and definitions, including the one below.
I have a suspicion (but you'll need to check) that it refers to curdling the cheese without the use of rennet ('présure', an animal product), hence making it suitable for vegetarians.
Le petit dico fromager | Alim'agri - Ministère de l'agriculture
agriculture.gouv.fr/le-petit-dico-fromager
Vous trouverez ici les définitions essentielles pour mieux comprendre le ... Le fromage une fois fabriqué ne peut être consommé. ... Caillé lactique : Pour obtenir un caillé lactique, il suffit d'ajouter des ferments lactiques au lait, ...
Ferments lactiques et présure sont précisément les deux principales substances utilisées pour la coagulation, comme l’explique Franck Lehmann, directeur adjoint de l’ENILV (Ecole Nationale des Industrie du Lait et des Viandes), où les étudiants sont formés à la transformation fromagère. « Les ferments ou bactéries lactiques entraînent une acidification du lait qui forme alors un caillé dit lactique, à prise lente. La présure, issue de l’estomac des jeunes ruminants, provoque quant à elle une réaction dite enzymatique et une coagulation rapide. Les deux phénomènes, différents d’un point de vue chimique, donnent des caillés très différents. »
[https://www.produits-laitiers.com/article/presure-et-ferment...]
Several results from a Google search in EN:
Lactic Acid vs. Rennet Coagulation — Counter Culture
https://www.counterculturecheese.com/.../questions-from-cc-l...
Lactic Acid Fermented Cheese - Photo by: The Mobile Monger ... The strength of rennet curd allows us to chop it into little pieces (curds), ...
Lactic Cheese Making Recipe | How to Make Cheese | CheeseMaking ...
cheese curds rennet lactic sur cheesemaking.com
https://cheesemaking.com/.../lactic-cheese-making-reci...
Lactic cheese can be made with cow goat or sheep milk. ... Good Thermometer; Ladle to Scoop Curds; Butter Muslin; 4 Crottin Cheese Molds; Draining Mat ... If using the Chevre culture, there is no need to add rennet, since we have already ...
The science and magic of cheesemaking | Andy Connelly | Science ...
https://www.theguardian.com/.../jan/.../science-cheesemaking...
The fresh curd could be salted to produce a simple cheese, maybe the first ... in the milk would start souring it, converting lactose (milk sugar) into lactic acid. ... To form curds, either rennet or an acid is used to overcome these ...
Cheesemaking Basics | HowStuffWorks | How Cheese Works
https://science.howstuffworks.com › ... › Edible Innovations
First, the milk must separate into curds (solid) and whey (liquid). ... These bacteria are also known as lactic acid bacteria (LAB) because they produce lactic ... People who want to avoid cheese made with animal rennet for moral or religious ...
--------------------------------------------------
Note added at 3 hrs (2018-09-06 11:33:32 GMT)
--------------------------------------------------
Over 15,000 Ghits seem to suggest this is a legitimate term used in EN, without any specific reference to FR.
--------------------------------------------------
Note added at 4 hrs (2018-09-06 13:01:36 GMT)
--------------------------------------------------
Here's what I originally posted as a reference:
fromage lactique
If you search on this term, you will find lots of explanations and definitions, including the one below.
I have a suspicion (but you'll need to check) that it refers to curdling the cheese without the use of rennet ('présure', an animal product), hence making it suitable for vegetarians.
Le petit dico fromager | Alim'agri - Ministère de l'agriculture
agriculture.gouv.fr/le-petit-dico-fromager
Vous trouverez ici les définitions essentielles pour mieux comprendre le ... Le fromage une fois fabriqué ne peut être consommé. ... Caillé lactique : Pour obtenir un caillé lactique, il suffit d'ajouter des ferments lactiques au lait, ...
Peer comment(s):
| agree |
B D Finch
: That's how the cheesemonger at our local market explained it to me.
1 hr
|
|
Thanks, B!
|
|
| agree |
Nikki Scott-Despaigne
: I'd thought about using "lactic" but had shied away from it, probably for no decent reason.
2 hrs
|
|
Thanks, Nikki! I agree, it doesn't sound very "public friendly", but without knowing the context of the document, it's hard to depart from what appears to be the dedicated technical term.
|
|
| agree |
Yvonne Gallagher
6 days
|
|
Thanks, Yvonne!
|
4 KudoZ points awarded for this answer.
Comment: "thanks for your time, energy and detailed research"
+1
1 hr
Nikki Scott-Despaigne
Native in English
Psychologist, Court-certified legal
Native in: English 
Works in: French to English
Related KudoZ points
:
20
tangy-tasting Tomme cheese
It will depend how "saveur" is being used. If it basically means the tangy acidic taste, then it might make more sense to use a term or terms to describe that.
I think there should be a capital letter for "Tomme". It is a proper noun.
http://www.fromagesdesavoie.fr/en/savoie-cheeses/tomme-de-sa...
I think there should be a capital letter for "Tomme". It is a proper noun.
http://www.fromagesdesavoie.fr/en/savoie-cheeses/tomme-de-sa...
Peer comment(s):
| neutral |
Tony M
: 'tom(m)e' is a generic term for a style of cheese, it only becomes a proper noun when it is combined with a place name, such as 'Tome d'Aubrac' etc.
9 mins
|
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Yes, thanks for the correction about the capital letter.
|
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| agree |
GILLES MEUNIER
: évidemment
19 hrs
|
-1
21 hrs
Tomme-style cheese
Another suggestion. If the translation is aimed at an audience of cheese connoisseurs, I would be inclined to keep the original French term. Otherwise, 'tomme-style cheese' would make it clear to a general audience what it is about.
"French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind, and intensely nutty taste.
Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse."
http://www.fermedubila.com/content/la-tomme-lactique
"French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind, and intensely nutty taste.
Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse."
http://www.fermedubila.com/content/la-tomme-lactique
Example sentence:
Pan-Roasted Mushrooms over Cheesy Polenta is a great use for tomme-style cheeses
Peer comment(s):
| disagree |
Tony M
: This misses out the key point of the s/t: that it is a 'lactic' cheese; 'tome' cheeses also exist that are NOT 'lactic', hence this would amount to under-, and arguably mis-translation.
12 hrs
|
|
Maybe. It will depend on how specific or detailed the text is. As I said, the op always the option of keeping the original French term, which seems to be common practice as far as tomme-style cheeses are concerned.
|
Reference comments
7 mins
Reference:
Usage de lactique
https://www.larousse.fr/dictionnaires/francais/lactique/4587...
--------------------------------------------------
Note added at 1 hr (2018-09-06 10:11:13 GMT)
--------------------------------------------------
Au bas de cet article, quelques explications supplémentaires :
https://www.produits-laitiers.com/article/presure-et-ferment...
--------------------------------------------------
Note added at 1 hr (2018-09-06 10:11:13 GMT)
--------------------------------------------------
Au bas de cet article, quelques explications supplémentaires :
https://www.produits-laitiers.com/article/presure-et-ferment...
Peer comments on this reference comment:
| agree |
Tony M
: Your first reference is too general, not relevant to the specific context here; but your second confirms exactly what I was saying in my own ref. comment above.
1 hr
|
| agree |
writeaway
: Dbox aussi: Lactic tomme? See http://www.savoie-mont-blanc.com/en/offre/fiche/freu-alpine-... and other sited found by doing a search for "lactic tomme" (as a phrase). See also http://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?
7 hrs
|
| agree |
GILLES MEUNIER
3 days 21 hrs
|
3 hrs
Reference:
Tomme
"Dans l’aire linguistique francoprovençale, « tomme » désigne une multitude de fromages qui ont en commun le nom et le fait d’être des productions domestiques et au lait maigre ou mi-gras2, par opposition au fromage gras à pâte pressée cuite qui, au contraire, est commercialisé."
"Tome des Bauges, Tomme de Savoie, Tome fraiche de l’Aubrac, Tomme de brebis corse… dans le vaste univers du fromage, les homonymes tome et tomme se côtoient. Est-ce une simple histoire d’affinité avec une graphie ? Y a-t-il véritablement une différence ou bien peut-on employer tome ou tomme indifféremment ?"
"Tome des Bauges, Tomme de Savoie, Tome fraiche de l’Aubrac, Tomme de brebis corse… dans le vaste univers du fromage, les homonymes tome et tomme se côtoient. Est-ce une simple histoire d’affinité avec une graphie ? Y a-t-il véritablement une différence ou bien peut-on employer tome ou tomme indifféremment ?"
Reference:
https://fr.wikipedia.org/wiki/Tomme
http://www.laboitedufromager.com/les-differences-entre-la-tomme-et-la-tome/
Discussion