→ Flashcards Aus Dem Buch - "The Book Of Cheese" (Charles Thom And Walter Warner Fisk) → Start Learning / Download MP3 Flashcards

Question		Answer
casein start learning		Kasein
souring start learning		Säuerung
ripening start learning		Reifung
curd start learning		Quark
whey start learning		Molke
pasteurization start learning		Pasteurisierung
edam start learning		Edamer
yeasts start learning		Hefen
cupful start learning		Bechervoll
curdling start learning		Gerinnung
putrefactive start learning		faulig
lactic start learning		Milchsäure
ferments start learning		fermentiert
esters start learning		Ester
titrated start learning		titriert
lactates start learning		Lactate
mellowness start learning		Milde
salting start learning		salzen
ripened start learning		gereift
parturition start learning		Geburt
cheeses start learning		Käse
calorimeter start learning		Kalorimeter
matting start learning		Matten
derivations start learning		Ableitungen
nitrogenous start learning		stickstoffhaltig
acidity start learning		Säure
firmed start learning		gefestigt
semi-solid start learning		halbfest
pasteurized start learning		pasteurisiert
viscid start learning		klebrig
proteolytic start learning		proteolytisch
shorthorn start learning		Kurzhorn
pailful start learning		Eimer
spoilage start learning		Verderbnis
contaminations start learning		Kontaminationen
globules start learning		Kügelchen
coagulated start learning		koaguliert
dairying start learning		Milchwirtschaft
carefulness start learning		Sorgfalt
micro-organisms start learning		Mikroorganismen
colostrum start learning		Kolostrum
cocci start learning		Kokken
coagulation start learning		Koagulation
jobbers start learning		Jobber
coagulating start learning		gerinnen
mottled start learning		gesprenkelt
pound start learning		Pfund
lumpiness start learning		Klumpigkeit
soluble start learning		löslich
acidification start learning		Säuerung
acetic start learning		Essigsäure
coagulate start learning		koagulieren
crosswise start learning		quer
inch start learning		Zoll
pastured start learning		geweidet
filtrate start learning		filtrieren
nutritive start learning		nahrhaft
compactness start learning		Kompaktheit
patron's start learning		Patron
teaspoonful start learning		Teelöffel
milled start learning		gemahlen
varietal start learning		Rebsorte
exportation start learning		Ausfuhr
purchasable start learning		käuflich
castors start learning		Rollen
well-marked start learning		gut markiert
non-absorbent start learning		nicht absorbierend
bulged start learning		ausgebeult
bacteriology start learning		Bakteriologie
aggregates start learning		Aggregate
localities start learning		Orte
hooping start learning		Umreifen
curdled start learning		geronnen
granular start learning		körnig
one-half start learning		eine Hälfte
standardization start learning		Standardisierung
water-soluble start learning		wasserlöslich
variously start learning		verschieden
streptococci start learning		Streptokokken
ladled start learning		schöpfte
sopped start learning		soppte
alcohols start learning		Alkohole
rind start learning		Rinde
varieties start learning		Sorten
practicable start learning		möglich
furnishes start learning		liefert
bacillus start learning		Bazillus
evaporation start learning		Verdunstung
resultant start learning		resultierend
slatted start learning		Latte
seamy start learning		schäbig
typified start learning		typisiert
moisture start learning		Feuchtigkeit
solids start learning		Feststoffe
starter start learning		Anlasser
unripe start learning		unreif
cottony start learning		Baumwolle
carbonates start learning		Carbonate
moister start learning		feuchter
flues start learning		Schornsteine
milker start learning		Melker

Flashcards aus dem Buch - "The Book of Cheese" (Charles Thom and Walter Warner Fisk)

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