TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

whey [1 record]

Record 1 2003-06-17

English

Subject field(s)
  • Cheese and Dairy Products
  • Biotechnology
DEF

The residue from milk after removal of the casein and most of the fat (as in cheese making).

CONT

... the product that remains after the removal of most of the casein and fat from milk. It is a by-product in the manufacture of cheese and casein. The greater part of the albumin, the lactose, and mineral matter of the milk remains in whey.

Key term(s)
  • lactoserum

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Biotechnologie
DEF

Liquide restant après la coagulation du lait, qui est dépourvu de caséine mais contient encore de la lactalbumine, de la lactoglobuline, du lactose et des sels minéraux.

CONT

Le lactosérum est un produit dérivé des industries fromagère et caséinière. Sa composition et ses caractéristiques physico-chimiques varient selon le processus dont il est issu.

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Biotecnología
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