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Automated capsule making machine
Capsule-making machine
Carry out cheese production
Carry out on-site and on-farm cheese making
Carrying out cheese making
Cheese making carrying out
Cheese-making equipment
Cheese-making machine
Cheese-making test
Foot-making machine
Look after cigarette making machine
Mind cigarette making machine
Stem machine
Stem-making machine
Tablet machine
Tablet press
Tablet-making machine
Tabletting machine
Take care of cigarette making machine
Tend cigarette making machine
Textile pattern making machine operator
Textile pattern making machine setter
Textile pattern making machine tender
Textile pattern making operator

Traduction de «Cheese-making machine » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
cheese-making machine

machine pour la fabrication du fromage


cheese-making machine

machine pour la fabrication du fromage


carry out on-site and on-farm cheese making | carrying out cheese making | carry out cheese production | cheese making carrying out

produire du fromage


look after cigarette making machine | take care of cigarette making machine | mind cigarette making machine | tend cigarette making machine

utiliser une machine à fabriquer les cigarettes


textile pattern making machine setter | textile pattern making operator | textile pattern making machine operator | textile pattern making machine tender

patronnier CAO-DAO | patronnière CAO-DAO | infographiste textile | patronnier CAO-DAO/patronnière CAO-DAO


foot-making machine | stem machine | stem-making machine

machine à pieds


tablet machine | tablet press | tablet-making machine | tabletting machine

comprimeuse






capsule-making machine | automated capsule making machine

machine industrielle pour le remplissage des capsules | capsuleuse
TRADUCTIONS EN CONTEXTE
4.5 Method of production: Dairy processed milk with a fat content of 5,35 % is filled into the cheese-making machine and commonly used cultures, which ensure good acidification of the cheese over the entire production and aging processes, are added.

4.5. Méthode d'obtention: Le fromage est fabriqué à base de lait transformé en laiterie et présentant une teneur en matières grasses de 5,35 %, auquel on ajoute des cultures de micro-organismes courantes afin de garantir la bonne acidification du fromage tout au long des processus de production et de maturation.


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