Caashey: Difference between revisions
m Bot: Migrating 130 interwiki links, now provided by Wikidata on d:q10943 (translate me) |
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{{kiangley AR|la}} |
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{{kiangley AR|tl}} |
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[[af:Kaas]] |
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[[an:Queso]] |
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[[ang:Cīese]] |
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[[ar:جبن]] |
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[[arc:ܓܒܬܐ]] |
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[[arz:جبنه]] |
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[[ast:Quesu]] |
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[[ay:Kisu]] |
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[[az:Pendir]] |
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[[ba:Сыр]] |
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[[bar:Kaas]] |
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[[bat-smg:Sūris]] |
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[[be:Сыр]] |
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[[be-x-old:Сыр]] |
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[[bg:Сирене]] |
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[[bn:চিজ]] |
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[[bo:ཆུར་བ།]] |
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[[br:Keuz (boued)]] |
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[[bs:Sir]] |
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[[ca:Formatge]] |
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[[chr:ᎤᏅᏗ ᎦᏚᏅ]] |
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[[cs:Sýr]] |
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[[cv:Чăкăт]] |
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[[cy:Caws]] |
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[[da:Ost]] |
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[[de:Käse]] |
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[[el:Τυρί]] |
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[[eml:Furmàj]] |
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[[en:Cheese]] |
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[[eo:Fromaĝo]] |
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[[es:Queso]] |
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[[et:Juust]] |
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[[eu:Gazta]] |
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[[fa:پنیر]] |
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[[fi:Juusto]] |
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[[fiu-vro:Juust]] |
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[[fr:Fromage]] |
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[[fur:Formadi]] |
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[[fy:Tsiis]] |
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[[ga:Cáis]] |
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[[gan:奶酪]] |
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[[gd:Càise]] |
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[[gl:Queixo]] |
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[[gn:Kesu]] |
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[[gu:ચીઝ]] |
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[[he:גבינה]] |
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[[hi:चीज़ (पाश्चात्य पनीर)]] |
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[[hr:Sir]] |
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[[ht:Fromaj]] |
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[[hu:Sajt]] |
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[[hy:Պանիր]] |
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[[ia:Caseo]] |
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[[id:Keju]] |
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[[io:Fromajo]] |
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[[is:Ostur]] |
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[[it:Formaggio]] |
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[[ja:チーズ]] |
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[[jbo:cirla]] |
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[[jv:Kèju]] |
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[[ka:ყველი]] |
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[[kk:Ірімшік]] |
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[[km:ប្រូម៉ាស]] |
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[[ko:치즈]] |
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[[ku:Penîr]] |
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[[ky:Сыр]] |
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[[la:Caseus]] |
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[[lad:Kézo]] |
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[[lb:Kéis]] |
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[[lmo:Furmai]] |
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[[lt:Sūris]] |
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[[lv:Siers]] |
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[[map-bms:Keju]] |
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[[min:Keju]] |
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[[ml:പാൽക്കട്ടി]] |
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[[mn:Бяслаг]] |
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[[mr:चीझ]] |
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[[mrj:Тара]] |
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[[ms:Keju]] |
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[[mwl:Queiso]] |
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[[nah:Tlatetzauhtli]] |
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[[nap:Caso]] |
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[[nds:Kees]] |
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[[nds-nl:Keze]] |
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[[nl:Kaas]] |
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[[nn:Ost]] |
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[[nrm:Fronmage]] |
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[[nv:Géeso]] |
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[[oc:Formatge]] |
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[[os:Цыхт]] |
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[[pa:ਪਨੀਰ]] |
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[[pl:Ser]] |
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[[pnb:پنیر]] |
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[[pt:Queijo]] |
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[[qu:Kisu]] |
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[[ro:Brânză]] |
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[[ru:Сыр]] |
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[[rue:Сыр]] |
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[[sc:Casu]] |
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[[scn:Furmaggiu]] |
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[[sco:Cheese]] |
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[[sh:Sir]] |
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[[si:කේජු]] |
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[[simple:Cheese]] |
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[[sk:Syr]] |
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[[sl:Sir]] |
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[[sq:Djathi]] |
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[[sr:Сир]] |
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[[stq:Sies]] |
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[[su:Kéju]] |
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[[sv:Ost]] |
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[[sw:Jibini]] |
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[[ta:பாலாடைக்கட்டி]] |
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[[te:జున్ను]] |
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[[tg:Панир]] |
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[[th:เนยแข็ง]] |
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[[tl:Keso]] |
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[[tr:Peynir]] |
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[[uk:Сир]] |
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[[ur:پنیر]] |
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[[uz:Pishloq]] |
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[[vec:Formai]] |
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[[vep:Sagud]] |
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[[vi:Pho mát]] |
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[[war:Keso]] |
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[[yi:קעז]] |
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[[zh:乾酪]] |
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[[zh-min-nan:Chhì-juh]] |
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[[zh-yue:芝士]] |
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[[zu:Ushizi]] |
Aavriwnys veih 13:54, 9 Mayrnt 2013
She troar vainney fondagh yn-ee jeant ass cooid phroteenagh ny bainney eh caashey. Ta ymmodee sorçhyn dy chaashey ayn, as blass as cummey er lheh ec dagh fer; ta'n chooid smoo jeu jeant ass casein liorish glubbey.
Jannoo
T’ad jannoo caashey ass proteen as sahll vainney. She bainney ollee, ollee oaldey, goair as kirree t’ayn son y chooid smoo. T’ad cur er y vainney geayraghey as binjaghey, as t’eh rheynn ayns groo as meaig. Son y chooid smoo ta janteyr caashey cur stiagh stoo toshee gyle bacteyragh er son geayraghey as binjey er son binjaghey, agh ta shiartanse dy chaashey jeant lesh geayr hene; myr sampleyr, ta paneer jeant lesh feeyn geayr, soolagh limon ny geayr elley. T’ad tayrn magh y groo fondagh as eh y ‘aastey ayns faastan.
Ta tree soorçhyn mooarey dy chaashey ayn:
- Caashey binjey – jeant ass bainney lesh geayr as binjey. Ta’n chooid smoo jeh caashey jeant myr shoh.
- Caashey bainney soor – jeant ass bainney liorish geayraghey najooragh, ny lesh bacteyryn geayr bainnagh.
- Caashey meaig – jeant ass meaig ta faagit lurg jannoo bainney, myr sampleyr Ricotta.
Sorçhyn
Shimmey sorçh dy chaashey t’ayn. Ta mysh 500 sorçh goit rish ec yn International Dairy Federation. [1] Ta ard-ynseyderyn elley cur enney er 400, 500 ny 1,000. [2] Ta sorçhyn goll er rang-oardraghey rere slattyn towse, myr sampleyr eash appee, coyannoo, saase jannoo,cooid hahllagh,çheeroaylleeaght as reddyn elley. [3] Dy cadjin, t’ad croghey er cooid ‘liugh, cooid hallagh as saase appee.[1][4] Ta shiartanse dy ‘lieh er chur roue corssyn rang-oardree: ta corys Pieter Walstra croghey er bun- as fo-stooghyn toshee as er cooid ‘liugh, as ta corys Walter & Hargrove rere saase jannoo as aarheynn rere cooid ‘liugh.[1]
Imraaghyn
- ↑ a b c Patrick F. Fox, P. F. Fox. = -oRp5VCVTQQC&pg = PA388&dq = approximately+500+varieties+of+cheese+recognized&hl = en&ei = zIyHTeOuBoKDhQeX5pW1BA&sa = X&oi = book_result&ct = result&resnum = 1&ved = 0CC4Q6AEwAA#v = onepage&q = approximately%20500%20varieties%20of%20cheese%20recognized&f = false Fundamentals of cheese science. Springer, 2000, 388. Feddynit er 2011-03-21.
- ↑ Patrick F. Fox, P. F. Fox. = U_mj5DANAeoC&pg = PA1&dq = Walter+and+hargrove+cheese&hl = en&ei = mE2KTcmzBM60hAeZqOi1Dg&sa = X&oi = book_result&ct = result&resnum = 2&sqi = 2&ved = 0CC4Q6AEwAQ#v = onepage&q = Walter%20and%20hargrove%20cheese&f = false Cheese: chemistry, physics and microbiology, Volume 1. Springer, 1999, 1. Feddynit er 2011-03-23.
- ↑ Classification of cheese types using calcium and pH. www.dairyscience.info. Feddynit er 2011-03-23.
- ↑ Classification of Cheese. www.egr.msu.edu. Feddynit er 2011-03-23.
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