Smear-ripened cheese
Croatian translation: sir s mazom na površini
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 14:31 Dec 9, 2013 |
| English to Croatian translations [PRO] Cooking / Culinary / Cheese types | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Korana Lovri (X) Croatia | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 4 +1 | sir s mazom na površini |
| ||
| 4 | premazivani sir |
|
Answers
1 hr confidence: 
peer agreement (net): +1
peer agreement (net): +1| smear-ripened cheese sir s mazom na površini Explanation: Sir sa zrenjem uz bakterije na površini te uz pojavu maza ili sluzi, kao što je npr. sir Limburger ili Tilsit. |
| |
| Login to enter a peer comment (or grade) | ||
1 hr confidence:
| smear-ripened cheese premazivani sir Explanation: premazivani sir Praćenjem dinamike rasta kala utvrđeno je da glavnina kala nastaje u prvih 10 dana zrenja kod sira bez premaza, kao i kod premazivanog sira, dok se u nastavku zrenja kalo ujednačava s nešto izraženijom vrijednošću kod premazivanog sira. Uzimajući u obzir ove tendecije, može se zaključiti da je najveća mogućnost utjecaja na visinu kala sira Trapista u prvoj fazi njegova zrenja. http://www.tehnologijahrane.com/casopis/mljekarstvo-022002 http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd... |
| |
| 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.
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also:
Search millions of term translations