azul

azul

Queso blanco con vetas azules y a veces de interior grumoso. Este queso normalmente tiene un sabor ácido, fuerte y muy condimentado. Se usa en aderezos de ensaladas con queso crema para untar.

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Besedna vrsta: noun
Sinonim(-i):
Blossary:
Industrija/področje: Dairy products
Category: Cheese
Company:
Proizvod:
Akronim/okrajšava:

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azul celeste

Education; SAT vocabulary

The color of the sky.

estrella azul

Physics; Astronomy

Una estrella muy caliente con una corta vida. Las estrellas azules existen durante unos pocos millones de años. Sirio (Alfa Canis Majoris) es un ejemplo de estrella azul.

caja azul

Agriculture; General agriculture

Direct payments exempt from the amber box reduction requirements. These include subsidies based on fixed areas or yields, fixed number of livestock, or on 85% or less of the base ...

luz azul

Agriculture; General agriculture

Blue light is the 440-500 nm wavelengths of the visible light spectrum (approximately 400-700 nm) which appears blue to the eye.

estado azul

Government; U.S. election

Un estado donde la gente tiende a votar por el Partido Demócrata.

agrio

Dairy products; Cheese

Descripción característica del queso con sabor ácido.

bocconccini

Dairy products; Cheese

Mozzarella fresco que viene en distintos tamaños, envasado en agua o salmuera. Otros mozarellas frescos, como el Fiore di Latte Trecce, etc. son Bocconccini en formas distintas.

intolerancia a la lactosa

Dairy products; Cheese

A physical intolerance and inability to digest milk sugars. Lactose is consumed by bacteria in the production of cheese and converted to lactic acid. Most cheeses over 60 days old ...

maduración

Dairy products; Cheese

The process in cheesemaking when the cheese is stored at a certain temperature and humidity for a period of time in order to allow its flavor and texture to develop.

parafina

Dairy products; Cheese

A type of wax used to coat cheeses, providing protection during transport and to discourage surface mold growth.

pasteurización

Dairy products; Cheese

The process of heating milk to destroy pathogenic bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a ...