作业帮谁能帮我翻译一下英文,不胜感激!
来源：学生作业帮 编辑：作业帮 分类：英语作业 时间：2024/06/30 21:45:09
谁能帮我翻译一下英文,不胜感激!
1 The milk, starter cultures, rennet and blue cheese mould being stirred in the vat.
2 The curds being cut for the first time.
3 Hand ladelling of curds and whey from vat to cooling table.
4 Milling the drained curd and measuring into pans prior to salting.
5 Mixing of weighed curds with salt prior to pouring into a cylindrical mould.
6 Placing filled cylindrical moulds (or hoops) onto shelving. Note the draining holes in the moulds. These will be turned several times a day for the first week and then less regularly for around 5 weeks to ensure even draining of the remaining whey.
7 Smoothing the coat of the cheese immediately after coming out of the mould or hoop.
8 At about 6 weeks of age each cheese is pierced with stainless steel needles to allow air to enter the body of the cheese and activate the blue cheese mould and so commence the magical veining process.
9 Cheeses being turned after piercing.
10 Grading of cheese prior to release from store and sale.
11 Stilton cheese maturing in store.
1 The milk, starter cultures, rennet and blue cheese mould being stirred in the vat.
2 The curds being cut for the first time.
3 Hand ladelling of curds and whey from vat to cooling table.
4 Milling the drained curd and measuring into pans prior to salting.
5 Mixing of weighed curds with salt prior to pouring into a cylindrical mould.
6 Placing filled cylindrical moulds (or hoops) onto shelving. Note the draining holes in the moulds. These will be turned several times a day for the first week and then less regularly for around 5 weeks to ensure even draining of the remaining whey.
7 Smoothing the coat of the cheese immediately after coming out of the mould or hoop.
8 At about 6 weeks of age each cheese is pierced with stainless steel needles to allow air to enter the body of the cheese and activate the blue cheese mould and so commence the magical veining process.
9 Cheeses being turned after piercing.
10 Grading of cheese prior to release from store and sale.
11 Stilton cheese maturing in store.
1牛奶,发酵剂,凝乳酶,蓝奶酪模具正在增值税搅拌.
2凝乳被削减为第一次.
三手增值税的凝乳和乳清ladelling在冷却表.
4铣削的排水豆腐和测量到盐锅前.
5混合盐的权衡凝乳之前成为一个圆柱形模具浇注.
6配售填补（或铁圈）到搁置圆柱形模具.注意,在模具的排水孔.这将是每天多次拒绝的第一个星期,然后定期少约5周,以确保即使剩余的乳清排水.
7平滑的奶酪外衣后,立即走出模具或箍.
今晨约6周龄每组8奶酪是用不锈钢针穿透,使空气进入了人体的奶酪并激活蓝奶酪模具等展开神奇脉络的过程.
9奶酪被打开后穿孔.
10分级奶酪之前释放存储和销售.
11斯蒂尔顿奶酪店成熟.
2凝乳被削减为第一次.
三手增值税的凝乳和乳清ladelling在冷却表.
4铣削的排水豆腐和测量到盐锅前.
5混合盐的权衡凝乳之前成为一个圆柱形模具浇注.
6配售填补（或铁圈）到搁置圆柱形模具.注意,在模具的排水孔.这将是每天多次拒绝的第一个星期,然后定期少约5周,以确保即使剩余的乳清排水.
7平滑的奶酪外衣后,立即走出模具或箍.
今晨约6周龄每组8奶酪是用不锈钢针穿透,使空气进入了人体的奶酪并激活蓝奶酪模具等展开神奇脉络的过程.
9奶酪被打开后穿孔.
10分级奶酪之前释放存储和销售.
11斯蒂尔顿奶酪店成熟.