tomme lactique

English translation: lactic tom(m)e

08:32 Sep 6, 2018

French to English translations [PRO]
Cooking / Culinary / Cheese

French term or phrase: tomme lactique

4 à 6 semaines sont nécessaires pour développer à cœur l’ensemble des saveurs de cette tomme lactique.

I believe it has to do with a specific process but can't find the information. I would greatly appreciate your help :)

Andrea McGibney KudoZ activity Questions: 30 (2 open) Answers: 0 France
Local time: 15:53

English translation:lactic tom(m)e

Explanation:
Ferments lactiques et présure, les deux clés de la coagulation laitière
Ferments lactiques et présure sont précisément les deux principales substances utilisées pour la coagulation, comme l’explique Franck Lehmann, directeur adjoint de l’ENILV (Ecole Nationale des Industrie du Lait et des Viandes), où les étudiants sont formés à la transformation fromagère. « Les ferments ou bactéries lactiques entraînent une acidification du lait qui forme alors un caillé dit lactique, à prise lente. La présure, issue de l’estomac des jeunes ruminants, provoque quant à elle une réaction dite enzymatique et une coagulation rapide. Les deux phénomènes, différents d’un point de vue chimique, donnent des caillés très différents. »

[https://www.produits-laitiers.com/article/presure-et-ferment...]

Several results from a Google search in EN:

Lactic Acid vs. Rennet Coagulation — Counter Culture

https://www.counterculturecheese.com/.../questions-from-cc-l...

Lactic Acid Fermented Cheese - Photo by: The Mobile Monger ... The strength of rennet curd allows us to chop it into little pieces (curds), ...

Lactic Cheese Making Recipe | How to Make Cheese | CheeseMaking ...
cheese curds rennet lactic sur cheesemaking.com

https://cheesemaking.com/.../lactic-cheese-making-reci...

Lactic cheese can be made with cow goat or sheep milk. ... Good Thermometer; Ladle to Scoop Curds; Butter Muslin; 4 Crottin Cheese Molds; Draining Mat ... If using the Chevre culture, there is no need to add rennet, since we have already ...

The science and magic of cheesemaking | Andy Connelly | Science ...

https://www.theguardian.com/.../jan/.../science-cheesemaking...

The fresh curd could be salted to produce a simple cheese, maybe the first ... in the milk would start souring it, converting lactose (milk sugar) into lactic acid. ... To form curds, either rennet or an acid is used to overcome these ...

Cheesemaking Basics | HowStuffWorks | How Cheese Works

https://science.howstuffworks.com › ... › Edible Innovations

First, the milk must separate into curds (solid) and whey (liquid). ... These bacteria are also known as lactic acid bacteria (LAB) because they produce lactic ... People who want to avoid cheese made with animal rennet for moral or religious ...

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Note added at 3 hrs (2018-09-06 11:33:32 GMT)
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Over 15,000 Ghits seem to suggest this is a legitimate term used in EN, without any specific reference to FR.

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Note added at 4 hrs (2018-09-06 13:01:36 GMT)
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Here's what I originally posted as a reference:

fromage lactique

If you search on this term, you will find lots of explanations and definitions, including the one below.

I have a suspicion (but you'll need to check) that it refers to curdling the cheese without the use of rennet ('présure', an animal product), hence making it suitable for vegetarians.

Le petit dico fromager | Alim'agri - Ministère de l'agriculture

agriculture.gouv.fr/le-petit-dico-fromager

Vous trouverez ici les définitions essentielles pour mieux comprendre le ... Le fromage une fois fabriqué ne peut être consommé. ... Caillé lactique : Pour obtenir un caillé lactique, il suffit d'ajouter des ferments lactiques au lait, ...

Selected response from:

Tony M
France
Local time: 15:53

Grading comment

thanks for your time, energy and detailed research
4 KudoZ points were awarded for this answer

Summary of answers provided

4 +3

lactic tom(m)e

Tony M

3 +1

tangy-tasting Tomme cheese

Nikki Scott-Despaigne

3 -1

Tomme-style cheese

Raquel Holzmann (X)

Summary of reference entries provided

Usage de lactique

mchd

Tomme

B D Finch

Discussion entries: 1

Answers

1 hr confidence:

peer agreement (net): +1

tangy-tasting Tomme cheese

Explanation:
It will depend how "saveur" is being used. If it basically means the tangy acidic taste, then it might make more sense to use a term or terms to describe that.

I think there should be a capital letter for "Tomme". It is a proper noun.

http://www.fromagesdesavoie.fr/en/savoie-cheeses/tomme-de-sa...

Nikki Scott-Despaigne
Local time: 15:53
Native speaker of:

English
PRO pts in category: 20

1 hr confidence:

peer agreement (net): +3

lactic tom(m)e

Tony M
France
Local time: 15:53
Specializes in field
Native speaker of:

English
PRO pts in category: 410

Grading comment

thanks for your time, energy and detailed research

21 hrs confidence:

peer agreement (net): -1

Tomme-style cheese

Explanation:
Another suggestion. If the translation is aimed at an audience of cheese connoisseurs, I would be inclined to keep the original French term. Otherwise, 'tomme-style cheese' would make it clear to a general audience what it is about.

"French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind, and intensely nutty taste.

Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse."

http://www.fermedubila.com/content/la-tomme-lactique

Example sentence(s):

Pan-Roasted Mushrooms over Cheesy Polenta is a great use for tomme-style cheeses

https://culturecheesemag.com/cheese-iq/tommes
https://cheesemaking.com/products/tomme-style-cheese-recipe

Raquel Holzmann (X)
Australia
Local time: 23:53
Specializes in field
Native speaker of: Portuguese

Reference comments

7 mins peer agreement (net): +3

Reference: Usage de lactique

Reference information:
https://www.larousse.fr/dictionnaires/francais/lactique/4587...

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Note added at 1 hr (2018-09-06 10:11:13 GMT)
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Au bas de cet article, quelques explications supplémentaires :
https://www.produits-laitiers.com/article/presure-et-ferment...

mchd
France
Native speaker of: French

3 hrs

Reference: Tomme

Reference information:
"Dans l’aire linguistique francoprovençale, « tomme » désigne une multitude de fromages qui ont en commun le nom et le fait d’être des productions domestiques et au lait maigre ou mi-gras2, par opposition au fromage gras à pâte pressée cuite qui, au contraire, est commercialisé."

"Tome des Bauges, Tomme de Savoie, Tome fraiche de l’Aubrac, Tomme de brebis corse… dans le vaste univers du fromage, les homonymes tome et tomme se côtoient. Est-ce une simple histoire d’affinité avec une graphie ? Y a-t-il véritablement une différence ou bien peut-on employer tome ou tomme indifféremment ?"

https://fr.wikipedia.org/wiki/Tomme
Reference: http://www.laboitedufromager.com/les-differences-entre-la-to...

B D Finch
France
Works in field
Native speaker of: English
PRO pts in category: 43

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tomme lactique

English translation: lactic tom(m)e

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