TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
CREAMERY BUTTER [3 records]
Record 1 - internal organization data 2001-11-28
Record 1, English
Record 1, Subject field(s)
- Private-Sector Bodies and Committees
- History
Record 1, Main entry term, English
- Historic Markerville Creamery
1, record 1, English, Historic%20Markerville%20Creamery
correct, Alberta
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
The Markerville Creamery, a farmers’ co-operative, was the community's economic mainstay from the time it was formed in 1899 until 1972. Butter made from local cows’ cream was very high quality, making Markerville Creamery a leader in Alberta's dairy industry. In 1986 it was restored to its 1934 appearance and became a museum. The Markerville Creamery is owned and operated by Stephan G. Stephansson Icelandic Society. 2, record 1, English, - Historic%20Markerville%20Creamery
Record number: 1, Textual support number: 2 OBS
Organization established in Markerville, Alberta. 1, record 1, English, - Historic%20Markerville%20Creamery
Record 1, French
Record 1, Domaine(s)
- Organismes et comités du secteur privé
- Histoire
Record 1, Main entry term, French
- Historic Markerville Creamery
1, record 1, French, Historic%20Markerville%20Creamery
correct, feminine noun, Alberta
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Organisme établi à Markerville (Alberta). 1, record 1, French, - Historic%20Markerville%20Creamery
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1999-11-08
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
Record 2, Main entry term, English
- creamery butter
1, record 2, English, creamery%20butter
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
Butter produced in a factory or creamery from cream or milk gathered from many dairy farms, as contrasted with home-churned or farm-made butter. 2, record 2, English, - creamery%20butter
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 2, Main entry term, French
- beurre de laiterie
1, record 2, French, beurre%20de%20laiterie
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- beurre de fabrique 1, record 2, French, beurre%20de%20fabrique
correct, masculine noun, Canada
Record 2, Textual support, French
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1994-05-17
Record 3, English
Record 3, Subject field(s)
- Cheese and Dairy Products
Record 3, Main entry term, English
- reworked butter
1, record 3, English, reworked%20butter
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Reworking of high-moisture butter, for the purpose of expelling the excess water, is an established corrective practice in the creamery.... In this condition expulsion of moisture appears possible only by chilling the butter... and reworking the chilled butter. Inferior keeping quality of this type of reworked butter is... not caused by... butter that has suffered surface deterioration.... 2, record 3, English, - reworked%20butter
Record 3, French
Record 3, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 3, Main entry term, French
- beurre remalaxé
1, record 3, French, beurre%20remalax%C3%A9
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
- beurre retravaillé 2, record 3, French, beurre%20retravaill%C3%A9
correct, masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
La présence d'une quantité élevée de matière liquide dont une bonne partie se fixe sur l'interface eau-graisse favoriserait la création d'une grande surface de contact, donc la stabilité d'un plus grand nombre de gouttelettes. Cela peut expliquer le fait qu'un beurre malaxé ou remalaxé à basse température continue, au contraire, à donner de grosses gouttes et à perdre son eau. 3, record 3, French, - beurre%20remalax%C3%A9
Record 3, Spanish
Record 3, Textual support, Spanish
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