| 单词 | hot-iron test |
| 释义 | > as lemmashot-iron test hot-iron test n. Cheese-making (now historical) a test to determine the acidity of cheese curd, in which a piece of dry curd is melted on a hot iron bar and then slowly removed, and the length the strands of melted curd reach before breaking is estimated, longer strands correlating to higher acidity. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > formation of cheese > processes in cheese-making hoving1741 earning1744 rendling1784 hot-iron test1876 renneting1889 cheddaring1929 1876 Janesville (Wisconsin) Gaz. 18 Jan. A vat of curd exactly answering the requirements of the hot-iron test, when cooled in a moderate manner would make a perfect cheese. 1889 Jrnl. Brit. Dairy Farmers' Assoc. 5 ii. 70 I depend entirely on the hot iron test at this stage [of cheese-making]. 1889 Jrnl. Brit. Dairy Farmers' Assoc. 5 ii. 70 To determine when the curd is ready for salting the hot iron test is again resorted to. 1955 J. G. Davis Dict. Dairying (ed. 2) 209 Hot iron test. This test is held in great esteem by some cheesemakers, but is very crudely carried out. 1998 R. Scott et al. Cheesemaking Pract. (ed. 3) vii. 85 The hot iron test was a very early measure of the effect of the pH on the functional properties of the curd proteins. < as lemmas |
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