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From these 32 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.
More about this list The twenty-fourth entry is a gordura no extrato seco , and its second half is the trap, because English has a word that looks like o extrato and faces the other way. « An extract » is what has been drawn out of something and kept: vanilla extract, malt extract, an extract from a letter. The Portuguese term names the opposite. It is not what was drawn out but what is left behind once the water has gone — the solid remainder of the cheese, which is what a percentage of fat has to be measured against. So « the fat in the dry extract » reads to a dairyman as a fat measured in some bottled essence, and it is exactly the wording a quick translation produces. English uses no cognate here at all. It has « dry matter » for ordinary use and « total solids » for the laboratory, so the line on a wrapper is « fat in dry matter », shortened in the trade to « FDM ». Keep « extract » for what leaves the vat and « dry matter » for what stays in the wheel.
The words
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Noun (m) (12)
Grammar for these: Definite article: o, a, os, as · Contractions: do, na, ao, pelo
o leite cru the raw milk Noun (m) C2 Este queijo é feito de leite cru. This cheese is made from raw milk.
o coalho the rennet Noun (m) C2 O coalho é adicionado à temperatura certa. The rennet is added at the right temperature.
o tempo de coagulação the setting time Noun (m) C2 O tempo de coagulação muda com a estação do ano. The setting time changes with the season.
o soro de leite the whey Noun (m) C2 O soro de leite é aproveitado para o requeijão. The whey is used to make fresh cheese.
o corte da coalhada the cutting of the curd Noun (m) C2 O corte da coalhada define o tamanho do grão. Cutting the curd sets the size of the grain.
o banho de salmoura the brine bath Noun (m) C2 O banho de salmoura dura uma noite inteira. The brine bath lasts a whole night.
o veio azul the blue veining Noun (m) C2 O veio azul segue os furos feitos com agulha. The blue veining follows the holes made with a needle.
o inchamento tardio the late blowing Noun (m) C2 O inchamento tardio estraga o queijo já na cave. Late blowing spoils the cheese while it is still in the cellar.
o desenvolvimento do aroma the development of the aroma Noun (m) C2 O desenvolvimento do aroma continua depois da venda. The development of the aroma goes on after the sale.
o rendimento por litro the yield per litre Noun (m) C2 O rendimento por litro caiu no fim da lactação. The yield per litre fell at the end of the lactation.
o controlo da listeria the listeria monitoring Noun (m) C2 O controlo da listeria é feito às prateleiras e ao chão. Listeria monitoring covers the shelves and the floor.
o tempo de maturação the ripening time Noun (m) C2 O tempo de maturação deste queijo é de meio ano. The ripening time for this cheese is half a year.
Noun (f) (20)
Grammar for these: Definite article: o, a, os, as · Contractions: do, na, ao, pelo
a contagem de células somáticas the somatic cell count Noun (f) C2 A contagem de células somáticas subiu no rebanho todo. The somatic cell count rose across the whole herd.
a cultura de arranque the starter culture Noun (f) C2 A cultura de arranque decide o gosto final. The starter culture decides the final flavour.
a coalhada the curd Noun (f) C2 A coalhada deve ficar firme antes de se cortar. The curd must be firm before it is cut.
a dessoragem the draining of the whey Noun (f) C2 A dessoragem demora mais nos queijos moles. Draining the whey takes longer with soft cheeses.
a prensagem the pressing Noun (f) C2 A prensagem expulsa o resto do líquido. Pressing drives out the rest of the liquid.
a cave de cura the ripening cellar Noun (f) C2 A cave de cura mantém-se fresca todo o ano. The ripening cellar stays cool all year round.
a cura do queijo the tending of the cheese Noun (f) C2 A cura do queijo exige mãos todos os dias. Tending the cheese takes hands every day.
a crosta lavada the washed rind Noun (f) C2 A crosta lavada cheira mais forte do que o queijo sabe. The washed rind smells stronger than the cheese tastes.
a crosta florida the bloomy rind Noun (f) C2 A crosta florida forma-se em poucos dias. The bloomy rind forms within a few days.
a formação de olhos the eye formation Noun (f) C2 A formação de olhos depende do gás produzido. Eye formation depends on the gas that is produced.
a alimentação sem silagem the silage-free feeding Noun (f) C2 A alimentação sem silagem é exigida por este caderno de encargos. Silage-free feeding is required by this specification.
a proteólise the proteolysis Noun (f) C2 A proteólise amacia a pasta com o tempo. Proteolysis softens the paste over time.
a lipólise the lipolysis Noun (f) C2 A lipólise dá o travo picante ao queijo de cabra. Lipolysis gives goat’s cheese its sharp aftertaste.
a água na massa isenta de gordura the water in the fat-free matter Noun (f) C2 A água na massa isenta de gordura separa o duro do mole. The water in the fat-free matter separates the hard cheeses from the soft ones.
a gordura no extrato seco the fat in the dry matter Noun (f) C2 A gordura no extrato seco vem escrita no rótulo. The fat in the dry matter is written on the label.
a marca de origem protegida the protected designation of origin Noun (f) C2 A marca de origem protegida obriga a usar leite da região. The protected designation of origin requires milk from the region.
a roda de queijo the wheel of cheese Noun (f) C2 A roda de queijo é virada de dois em dois dias. The wheel of cheese is turned every two days.
a prova do martelo the hammer test Noun (f) C2 A prova do martelo revela um buraco escondido. The hammer test reveals a hidden hole.
a sonda de queijo the cheese iron Noun (f) C2 A sonda de queijo tira um cilindro sem estragar a roda. The cheese iron takes out a cylinder without spoiling the wheel.
a humidade da cave the cellar humidity Noun (f) C2 A humidade da cave decide se a crosta racha. The cellar humidity decides whether the rind cracks.
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