TERMIUM Plus®

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

COMPOSANT LAIT [1 record]

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Alphabetical list of terms

Record 1 1990-03-13

English

Subject field(s)
  • Cheese and Dairy Products
OBS

The same constituents are present in the milk of all mammals but proportions differ both among species and within a species. The above typical analyses ... include the major components in the milks used as food for mar[:water, protein, fat, milk sugar and ash].

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Les composants majeurs [du lait] sont: l'eau, les lipides ou matières grasses, les protides ou matières azotées, les glucides ou sucrés, et les sels minéraux.(...). Pondéralement moins importants, d'autres constituants ont un rôle biologique fondamental: ce sont des matières azotées non protéiques, des vitamines, des enzymes, des pigments et des gaz dissous.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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