TERMIUM Plus®

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

MILK RIPENING [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2019-04-23

English

Subject field(s)
  • Cheese and Dairy Products
  • Collaboration with the FAO
CONT

The first step in cheesemaking is ripening the milk, when milk sugar (lactose) is converted to lactic acid. This is achieved by adding microorganisms (starter culture) to the milk.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Collaboration avec la FAO
CONT

En fabrication fromagère, il est conseillé de faire coïncider le début de la phase de développement linéaire de croissance avec le début de la phase de coagulation qui correspond à l'apport de l'enzyme coagulante. Dans ces conditions, les délais de fabrication importants dus à l'incidence de la phase de latence sont supprimés, l'adaptation des bactéries intervenant préalablement pendant la période dite de maturation du lait.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: