Gaois

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2 results

  1. INDUSTRY|chemistry|chemical compound · INDUSTRY|chemistry|chemical industry

    #554219

    IATE #1346943
    taos Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Teig
    de
    dough
    en
    Definition paste-like mass of smooth texture, consisting of a rubber mix and solvent, used for spreading Reference ISO 1382:2012(en) Rubber — Vocabulary
    gunk
    fr
  2. AGRICULTURE, FORESTRY AND FISHERIES · AGRI-FOODSTUFFS

    #608350

    IATE #816904
    cáis ghormfhéitheach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Käse mit Schimmelbildung | Edelschimmelpilzkäse | Käse mit Schimmelbildung im Teig | blaugrün geaderter Käse | Blauschimmelkäse
    de
    blue mould cheese | blue-veined processed cheese | blue-veined cheese
    en
    Definition general classification of cheeses that have had cultures of the mold penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that mold or from various specially cultivated bacteria. Reference Council-EN based on Wikipedia
    Comment Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave
    fromage à pâte persillée | fromage persillé | bleu | fromage à pâte bleue | fromage bleu
    fr
    Definition fromage affiné, à pâte légèrement salée, malaxée et persillée en raison de la présence de moisissures internes de couleur bleue Reference "Glossaire hygiène des aliments (2004), site web du ministère de l'agriculture, http://www.google.fr/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwi0xPWzrtLXAhWTyRoKHWCLAf0QFggmMAA&url=http%3A%2F%2Fagriculture.gouv.fr%2Ftelecharger%2F44039%3Ftoken%3D826974c7de9721107886da84337e6be5&usg=AOvVaw2FmX8IwsSzz2dOQwDrwjSA [22.11.2017]"
    Comment "Les fromages à pâte persillée sont ensemencés de pénicillium roqueforti ou de penicillium glaucum, un champignon microscopique qui donne à la pâte ses veinures d'un vert bleuté et son goût. Ils peuvent être confectionnés à base de lait de vache, de chèvre ou de brebis. Source: Site web du Figaro, http://sante.lefigaro.fr/mieux-etre/nutrition-aliments/roquefort/quest-ce-que-cest [22.11.2017]"