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1-hydroxyethanecarboxylic acid
2-hydroxypropanoic acid
2-hydroxypropionic acid
Acetonic acid
Alpha-hydroxypropionic acid
DL-lactic acid
E472b
Ethylidenelactic acid
Lactic acid
Lactic acid bacterium
Lactic acid casein
Lactic acid culture
Lactic acid ferment
Lactic acid fermentation
Lactic acid starter culture
Lactic acid starters
Lactic bacterium
Lactic casein
Lactic ferment
Lactic fermentation
Lactic starter
Lactic starter culture
Mesophilic lactic acid bacteria
Mesophilic starter culture
Milk acid
Milk starter culture
Starter
Streptococcus lactis

Vertaling van "Lactic acid starters " (Engels → Frans) :

TERMINOLOGIE
lactic acid starter culture | lactic ferment | lactic starter | lactic starter culture

ferments lactiques


lactic acid culture | lactic acid starters

culture de ferments lactiques


lactic starter [ lactic bacterium | milk starter culture | lactic acid ferment | lactic ferment | starter | Streptococcus lactis ]

levain lactique [ ferment lactique | Streptococcus lactis ]


2-hydroxypropanoic acid [ lactic acid | alpha-hydroxypropionic acid | milk acid | acetonic acid | ethylidenelactic acid | 1-hydroxyethanecarboxylic acid | 2-hydroxypropionic acid | DL-lactic acid ]

acide 2-hydroxypropanoïque [ acide lactique | acide alpha-hydroxypropionique ]


mesophilic lactic acid bacteria (1) | mesophilic starter culture (2)

bactéries lactiques mésophiles


lactic acid bacterium | lactic bacterium

bactérie lactique


lactic acid fermentation | lactic fermentation

fermentation lactique




lactic acid | alpha-hydroxypropionic acid | ethylidenelactic acid

acide lactique


lactic acid esters of mono- and diglycerides of fatty acids | E472b [Abbr.]

esters lactiques des mono- et diglycérides d'acides gras | E472b [Abbr.]
IN-CONTEXT TRANSLATIONS
(ix) lactic acid producing starter culture,

(ix) un pied-de-cuve produisant de l’acide lactique,


In order to remedy such possible problems, the use of lactic acid enzymes and/or natural inocula as starter cultures is sometimes necessary in order to obtain the acidity needed to improve the consistency of the curd.

Afin d’y remédier, l’utilisation de ferments lactiques et/ou de levains naturels comme cultures de démarrage est parfois utile pour obtenir l’acidité nécessaire à améliorer la consistance du caillé.




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Date index: 2023-03-11
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