Eliminación de la lactosa |
Lactose removal |
Embotellamiento, embotellar la leche |
Bottling of milk |
Emulsionante |
Emulsifier |
Emulsionante, agente antiaglutinante |
Anticaking agent (in milk powder) |
Endurecimiento de la mantequilla |
Hardening of butter |
Enfermedad causada por la leche |
Milk-borne disease |
Ensayo de la grasa láctea, prueba de la grasa láctea |
Gerber test, milk fat test (determines percentage of fat in milk) |
Enzima de pepsina |
Enzyme pepsin (used in cheese making) |
Enzimas coagulantes |
Coagulating enzymes |
Escaladura del queso |
Scalding of cheese |
Escurridor de cuajada |
Curd rack |
Espátula para amasar la mantequilla |
Scotch hand |
Espesante |
Thickening agent |
Espumadera |
Skimming-ladle |
Estabilizadores |
Stabiliziers (food additives to milk products) |
Establo, almacén |
Barn |
Esterilización en la botella |
In-bottle process |
Estreptococos |
Streptococci (streptococus thermophilus) |
Evaporador |
Evaporator |
Experto en industrias lácteas |
Dairy expert |
Explotación, industria lechera |
Dairy farming, dairying |
Extracto seco de la leche |
Milk solids |
Extracto seco desnatado |
Non-fat dry matter, skimmed dry matter |
Extracto seco magro |
Solids not fat |
Exudación |
Sweating of cheese |
Exudación del queso |
Exudation of cheese |