19:25 Apr 20, 2007 |
English to Bosnian translations [Non-PRO] Bus/Financial - Food & Drink / Dairy products | ||||
---|---|---|---|---|
|
| |||
| Selected response from: Miomira Brankovic Serbia Local time: 13:58 | |||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
4 | koji fermentira u čaši |
|
cup-set koji fermentira u čaši Explanation: jogurt koji fermentira u čaši There are three generic types of yogurt: ***Cup-set: Yogurt ferments and thickens directly in the cup.*** American-style FOB (fruit on bottom) yogurt is made this way, as are traditional Middle Eastern and Bulgarian yogurts. Non-dairy yogurt is made from soy milk that is fermented with vegan cultures and thickened with agar-agar (a seaweed extract). Stirred: Yogurt is combined in a vat with flavor, sugar and usually a starch thickener, then poured into containers. Stirred yogurts are also called Swiss- or European-style and are typically of a custard-like consistency. Strained or Greek: Yogurt is strained to remove liquid whey, resulting in a naturally thickened product with the consistency of sour cream. Cream is sometimes added for flavor to the whole-milk variety after straining. Greek yogurt is also made from sheep’s and goat’s milk, but these varieties are not strained. http://www.specialtyfood.com/do/news/ViewNewsArticle?id=2401 For cup set yogurt, the starter culture is added to the yogurt base and warmed in a WCB plate heat exchanger while being pumped to the cup filler. The yogurt is fermented and cooled in the cups. http://www.spxprocessequipment.com/sites/wcb/products/system... |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.