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постановкa зернa

00:52 Jun 3, 2020
This question was closed without grading. Reason: Answer found elsewhere

Russian to English translations [PRO]
Tech/Engineering - Food & Drink / Cheesemaking
Russian term or phrase: постановкa зернa
...осуществляют постановку зерна в течение хх мин. После этого удаляют хх% сыворотки и зерно вымешивают хх мин. Кислотность сыворотки в конце вымешивания хх°Т.
...нагревание производят путем повышения температуры до хх °С, Продолжительность нагревания ххх мин, зерно при этом интенсивно перемешивают ...
Michael Moskowitz
Local time: 10:01


Summary of answers provided
3grain processing
mrrafe
3grain formation
Frank Szmulowicz, Ph. D.


  

Answers


20 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
grain processing


Explanation:
Could be "production," but that sounds more like the complete production cycle from planting through harvesting through manufacturing, I think you want only the manufacturing stage, which is processing.

mrrafe
United States
Local time: 10:01
Native speaker of: Native in EnglishEnglish
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24 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
grain formation


Explanation:
Реферат:Изобретение относится к молочнойпромышленности.Способ включаетнормализацию незрелого молока скислотностью18-20°Т,термизацию притемпературе65±2°С с выдержкой от20до25сек,охлаждениедо температуры свертывания ивнесение водного раствора хлористогокальция,закваски прямого внесения изштаммов мезофильных и термофильныхкультур в количестве50 DCUна1000кг смесипри температуре32-34°С,перемешивание втечение40минут и внесение ферментногопрепарата,разрезку и постановку зерна

SUBSTANCE: invention is related to dairyindustry. The method involves standardisation ofimmature milk with a 18-20°T acidity, thermisationat a 65±2°C temperature with maintenance during20 - 25 sec, chilling to coagulation temperature andaddition of water solution of calcium chloride, adirect addition starter of mesophilic andthermophilic cultures strains in a quantity of 50 DCUper 1000 kg of the mixture at a 32-34°C temperature,stirring during 40 min and introduction of an enzymepreparation, cutting and grain formation.
https://www.docme.su/doc/2726035

Frank Szmulowicz, Ph. D.
United States
Local time: 10:01
Works in field
Native speaker of: Native in EnglishEnglish, Native in PolishPolish
PRO pts in category: 16
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