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panna da affioramento

English translation: cream obtained by separation / cream that has risen

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:panna da affioramento
English translation:cream obtained by separation / cream that has risen
Entered by: Daniela Zambrini

09:48 May 27, 2006
Italian to English translations [PRO]
Cooking / Culinary / Asìno Cheese
Italian term or phrase: panna da affioramento
Si tratta di una spiegazione sulla produzione del "Formaggio Salato" o "Asìno" (Friuli Venezia Giulia)


Si ottiene immergendo le forme di formaggio in vecchie salamoie (salmuerie), composte da acqua, latte, panna da affioramento e sale, che conferiscono al formaggio particolari caratteristiche organolettiche.
Daniela Zambrini
Italy
Local time: 01:34
cream obtained by separation
Explanation:
Purtroppo un vero e proprio termine non esiste, però , come puoi vedere sotto, si può dire cream obtained by sepration.
Good luck!

Il 50% del latte che andrà lavorato, subisce un trattamento di scrematura parziale mediante affioramento. Nello specifico, il latte è lasciato a riposare in grandi vasche, dove avviene l'affioramento della panna che successivamente verrà asportata.


Separation of Cream and Skim
Raw milk obtained from the Virginia Tech dairy farm was separated (55°C) into 30 to 35% milk fat cream and skim milk using a pilot plant separator (Elecrem, model 1G, 6400 rpm, Bonanza Industries, Inc., Calgary, Alberta, Canada). Skim milk obtained from separation was subsequently used for formulation of experimental creams. Within 1 h, cream obtained from separation was standardized to 30 to 35% milk fat and vat-pasteurized at 68.3°C for 30 min. After cooling (21.5°C), cream was either tempered (13°C) for 14 h for subsequent churning or stored (4°C) for further processing. The skim milk portion was not heat-treated and was stored at 4°C until experimental cream formulation.
Selected response from:

Olivia Bisegna
Italy
Local time: 01:34
Grading comment
many thanks to all of you!
I have also added the glossary entry taken from a similar kudoz question.
4 KudoZ points were awarded for this answer



Summary of answers provided
4sour cream
Silvia Prendin
4cream obtained by separation
Olivia Bisegna
3skimmed cream
Rachel Fell


Discussion entries: 3





  

Answers


19 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
skimmed cream


Explanation:
not sure if this is the exact term, but it's about cream that has been skimmed from the surface

A favorite treat of ours was the skimmed cream from our cows' milk mixed with the ... She made candy from the honey, cheese from the milk, and even soap. ...
waltonfeed.com/peoples/lessons/lucinda.html

Rachel Fell
United Kingdom
Local time: 00:34
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 71
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4 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
sour cream


Explanation:
Si tratta della panna che affiora spontaneamente, per inacidimento, in contrapposizione alla panna da centrifugazione.

--------------------------------------------------
Note added at 4 hrs (2006-05-27 13:49:39 GMT)
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sarebbe comunque consigliabile spiegarlo

Silvia Prendin
Italy
Local time: 01:34
Works in field
Native speaker of: Native in ItalianItalian
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19 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
cream obtained by separation


Explanation:
Purtroppo un vero e proprio termine non esiste, però , come puoi vedere sotto, si può dire cream obtained by sepration.
Good luck!

Il 50% del latte che andrà lavorato, subisce un trattamento di scrematura parziale mediante affioramento. Nello specifico, il latte è lasciato a riposare in grandi vasche, dove avviene l'affioramento della panna che successivamente verrà asportata.


Separation of Cream and Skim
Raw milk obtained from the Virginia Tech dairy farm was separated (55°C) into 30 to 35% milk fat cream and skim milk using a pilot plant separator (Elecrem, model 1G, 6400 rpm, Bonanza Industries, Inc., Calgary, Alberta, Canada). Skim milk obtained from separation was subsequently used for formulation of experimental creams. Within 1 h, cream obtained from separation was standardized to 30 to 35% milk fat and vat-pasteurized at 68.3°C for 30 min. After cooling (21.5°C), cream was either tempered (13°C) for 14 h for subsequent churning or stored (4°C) for further processing. The skim milk portion was not heat-treated and was stored at 4°C until experimental cream formulation.



    Reference: http://www.latterievicentine.telemar.it/a_51_IT_117_6.html
    Reference: http://jds.fass.org/cgi/content/full/88/4/1342
Olivia Bisegna
Italy
Local time: 01:34
Works in field
Native speaker of: Italian
PRO pts in category: 8
Grading comment
many thanks to all of you!
I have also added the glossary entry taken from a similar kudoz question.
Login to enter a peer comment (or grade)



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