ripened cheese - Agrovoc

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ripened cheese

Le fromage affiné est un fromage qui n’est pas prêt à la consommation peu après sa fabrication, mais qui doit être maintenu pendant un certain temps à la température et dans les conditions nécessaires pour que s’opèrent les changements biochimiques et physiques caractéristiques du fromage.
Created: 1/10/24
Last modified: 4/16/24
(fr)
Olgunlaşma sürecinden sonra piyasaya arz edilen peynir.
Source: https://www.resmigazete.gov.tr/eskiler/2015/02/20150208-16.htm
Created: 2/6/24
(tr)
Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question.
Created: 1/10/24
Last modified: 4/16/24
(en)
Se entiende por queso sometido a maduración el queso que no está listo para el consumo poco después de la fabricación, sino que debe mantenerse durante cierto tiempo a una temperatura y en unas condiciones tales que se produzcan los cambios bioquímicos y físicos necesarios y característicos del queso en cuestión.
Created: 1/10/24
Last modified: 4/16/24
(es)

http://aims.fao.org/aos/agrovoc/c_aa50711a

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