→ Fiches Du Livre - "The Book Of Cheese" (Charles Thom And Walter Warner Fisk) → Start Learning / Download MP3 Flashcards

Question		Answer
rennet start learning		présure
casein start learning		caséine
souring start learning		sourcing
pepsin start learning		pepsine
ripening start learning		maturité
curd start learning		fromage blanc
whey start learning		petit lait
titration start learning		titrage
pasteurization start learning		pasteurisation
yeasts start learning		levures
cupful start learning		tasse
curdling start learning		coagulation
putrefactive start learning		putréfié
lactic start learning		lactique
titrated start learning		titré
lactates start learning		les lactates
mellowness start learning		moelleux
salting start learning		salaison
ripened start learning		affiné
cheeses start learning		les fromages
calorimeter start learning		calorimètre
matting start learning		tapis
derivations start learning		les dérivations
nitrogenous start learning		azoté
acidity start learning		acidité
firmed start learning		raffermie
semi-solid start learning		semi-solide
peroxidase start learning		peroxydase
aliquot start learning		aliquote
pasteurized start learning		pasteurisé
viscid start learning		visqueux
proteolytic start learning		protéolytique
albumin start learning		l'albumine
pailful start learning		vilain
spoilage start learning		détérioration
contaminations start learning		les contaminations
coagulated start learning		coagulé
dairying start learning		laiterie
carefulness start learning		soin
micro-organisms start learning		micro-organismes
hygrometer start learning		hygromètre
coagulating start learning		la coagulation
mottled start learning		tacheté
pound start learning		livre
lumpiness start learning		bosses
acetic start learning		acétique
coagulate start learning		coaguler
crosswise start learning		en croix
inch start learning		pouce
pastured start learning		pâturage
filtrate start learning		filtrer
nutritive start learning		nutritif
compactness start learning		compacité
patron's start learning		le patron
teaspoonful start learning		cuillère à café
milled start learning		fraisé
varietal start learning		cépage
purchasable start learning		achetable
castors start learning		roulettes
well-marked start learning		bien marqué
non-absorbent start learning		non absorbant
bulged start learning		bombé
bacteriology start learning		bactériologie
aggregates start learning		agrégats
separator start learning		séparateur
localities start learning		localités
hooping start learning		cerceau
curdled start learning		caillé
granular start learning		granulaire
one-half start learning		une moitié
hydrometer start learning		hydromètre
standardization start learning		standardisation
water-soluble start learning		soluble dans l'eau
variously start learning		diversement
streptococci start learning		streptocoques
ladled start learning		louche
sopped start learning		garni
alcohols start learning		alcools
rind start learning		couenne
varieties start learning		variétés
practicable start learning		praticable
furnishes start learning		fournit
phenolphthalein start learning		phénolphtaléine
bacillus start learning		bacille
evaporation start learning		évaporation
resultant start learning		résultant
slatted start learning		caillebotis
seamy start learning		sordide
typified start learning		typifié
moisture start learning		humidité
solids start learning		solides
starter start learning		démarreur
unripe start learning		vert
cottony start learning		cotonneuse
carbonates start learning		les carbonates
flues start learning		les conduits
silage start learning		ensilage
milker start learning		trayeur
coagulates start learning		coagule
fig start learning		figue
measurably start learning		de manière mesurable

Fiches du livre - "The Book of Cheese" (Charles Thom and Walter Warner Fisk)

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