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Dutch to English translations [PRO] Science - Agriculture / assays for milk quality- degeneration of samples (things that can happen to milk samples)
Dutch term or phrase:vatvlokken
Context: taking samples of milk for public health assays.
Blijft een monster na temperatuurbehandeling nog inhomogeen, dan is het waarschijnlijk dat **vetvlokken** of serumafscheiding heeft plaatsgevonden. Het monster is dan voor verder onderzoek niet bruikbaar.
If a sample remains inhomogenous after heat treatment, then it is likely that vetvlokken or serum separation has taken place. The sample is then no longer useful for further investigation.
Looking for the PRECISE translation term used in this context (or is it just an alternative for serumafscheiding). TIA
'Homogenized coconut milk prepared without additives coalesced and flocculated after being heated at 90 C or 120 C for 1 h in due to the denaturation and subsequent aggregation of coconut proteins.' (http://wideliaikaputri.lecture.ub.ac.id/files/2012/09/8.-Coc... )
-------------------------------------------------- Note added at 1 hr (2014-02-01 23:44:41 GMT) --------------------------------------------------
Totally agree, I never denied that 'flocculation' is the correct translation of 'uitvlokking' but we need to know first what 'vetvlokken' is supposed to mean.
Dr Lofthouse thank you for posting this further information.
So we have milk, it has been heated for some time and after being heated it will stay homogeneous for only a short period of time.
It was heated so as to get a homogeneous sample: fat was to evenly mix with the remaining components of the sample.
Should the sample stay inhomogeneous after heating, then most likely "vetvlokken of serumaf¬scheiding heeft plaats¬gevonden", that is, this would have taken place before the sample was heated and if so the heating is not going to work. The fat may evenly mix but because of the products of "vetvlokken en serumafscheiding" you can no longer get a homogeneous mixture.
Uitvlokken betekent scheikundig gezien dat de opgeloste melkeiwitten hun oplosbaarheid verliezen. Ze klonteren samen. Dit proces treedt op bij oudere melk.
'Milk is subjected to a combined acidifying and heating treatment in such conditions as to provide a serum and a proteic flocculate (or curd), consisting of casein and/or whey proteins, then after cooling the curd and whey are separated, the latter containing substantially no milk proteins, while the curd practically contains all the milk proteins in the flocculated state, the curd is subjected to a so-called "frigi-compression" step combining compression to a pressure exceeding 100 bars with cooling to a temperature ranging from 0 C., this leading to a protein-concentrated product, wherein the casein is re-suspended. There is thus obtained a dairy raw material which may be used as a pre-cheese and be directly processed into cheese, without syneresis, by addition of rennet.' (http://www.google.co.uk/patents/US4550028 )
Hmm. I don't know. This might help you figure it out:
'Thanks to the thesis I know that coconut milk will flocculate at a pH of 3.5-4 – comfortably under the safety limit for water-bath canning. The distinction between flocculating and coagulating is important here and I might be getting it wrong, but as best I can tell, they are two different forms of what is colloquially called curdling. Coagulation involves an irreversible chemical change in the proteins present in the emulsion, while flocculation is simply a reversible separation. Which means I should be able to use the flocculation as a pH indicator, and then reverse the process to have a nice creamy jam.' (http://greengabbro.net/2012/07/19/coconut-milk-jam/ )
+
Van Dale EN-EN: cur·dle 1 stremmen (doen) stollen / klonteren / coaguleren, dik (doen) worden schiften (van melk) context: her blood curdled at it het deed haar bloed stollen the milk has curdled de melk is geschift, de melk is zuur
Sorry to be so late in replying: Context: Werkwijze (voor de bepaling eiwit en ureum)
* Zet de monsters in een waterbad van ca. 40 C. Door het verwar¬men wordt het vet vloei¬baar en laat zich gemak¬kelijk verdelen. * Na goed mengen de monsters, onder stromend water, afkoelen tot ca. 20 C. * Na verwarmen blijft de melk slechts een korte tijd homo¬geen, zodat niet te lang gewacht moet worden met verde¬re analyse. * Blijft een monster na temperatuurbehandeling nog inhomo¬geen, dan is het waar-schijnlijk dat vetvlokken of serumaf¬scheiding heeft plaats¬gevonden. Het monster is dan voor verder onderzoek niet bruikbaar.
Its difficult - the manual is aimed at first year technical students... it is part of a ''VVBON'' certification course
Can it be distinguished from 'curdling' ? ie forming 'curds' as in cheese making?
Alleen 'uitvlokking' zonder 'vet', je zult geen voorbeelden van 'uitvlokking van vet' vinden. (Zelfs al zou je die vinden, vind ik in de zin alleen 'uitvlokking' zonder meer logisch.)
Zoals ik al aangegeven heb, komt alles in me te weer tegen het woord 'vetvlokken' en het enige wat me zou kunnen overtuigen is een authentiek voorbeeld.
Ik roep nogmaals Dr Lofthouse op nog eens goed te kijken naar wat er staat en het ons te melden.
Dr Lofthouse geef alle duidelijkheid die je zou kunnen geven. Kleine moeite.
Ik ben het met je eens dat er eigenlijk 'uitvlokking' (van vet) had moeten staan, maar dat stond er nu eenmaal niet. En inderdaad, 'vetvlokken' is voor zover ik weet inderdaad geen algemene, bestaande term. Zo'n samenstelling is naar mening echter wel verdedigbaar. De bedoeling van de schrijver bij het gebruik van deze term is in ieder geval volkomen duidelijk, lijkt mij.
De grootte van deze deeltjes varieert van 0,001 - 0,01 um. Door melkserum te verwarmen zien we op een gegeven moment (vanaf 63°C) uitvlokking ontstaan van deze serumeiwitten (denatureren).
'Vlokken', beside being the plural of the noun 'vlok', is also a verb. Taken as a verb -- which I think it should -- would make 'vetvlokken heeft plaatsgevonden' a linguistically correct expression.
'Homogenized coconut milk prepared without additives coalesced and flocculated after being heated at 90 C or 120 C for 1 h in due to the denaturation and subsequent aggregation of coconut proteins.' (http://wideliaikaputri.lecture.ub.ac.id/files/2012/09/8.-Coc... )
-------------------------------------------------- Note added at 1 hr (2014-02-01 23:44:41 GMT) --------------------------------------------------
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peer agreement (net): +1
