TERMIUM Plus®

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

REWORKED BUTTER [1 record]

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Record 1 1994-05-17

English

Subject field(s)
  • Cheese and Dairy Products
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 ....

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
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.

Spanish

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