découpage du caillé
- Domaine
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- alimentation fromage
- Dernière mise à jour
Terme privilégié :
- découpage du caillé n. m.
Traductions
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anglais
Auteur : Office québécois de la langue française,Définition
Driving a horizontal-wired knife carefully through a curd and following it with linear movements of a vertical-wired knife constitutes curd cutting in most modern cheese-making.
Notes :
The selection of the specific wire widths, ¹/4 to 2 inches, determines, to an extent, the moisture level of the final cheese. Larger cubes give a higher moisture cheese, smaller cubes a lower one.
For some varieties of cheese, the curd is cut into small cubes, and the whey is allowed to drain of; for other varieties, the curd is cut and stirred in the whey while it is being heated, For Cheddar-type cheese, the curd is heated in the whey and allowed to form a continous mass, which is then cut or milled into small pieces before further processing.Terme :
- curd cutting