TERMIUM Plus®

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

BRINE-BATH [1 record]

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Record 1 2003-12-18

English

Subject field(s)
  • Meats and Meat Industries
  • Cheese and Dairy Products
CONT

Inspectors of the Central Dairy Inspection Service control the quality of the product. Samples are taken at the conclusion of the production process when the cheese leaves the brine bath, and also during maturing. The cheese is tested for e.g. moisture, fat and salt content.

Key term(s)
  • brine-bath

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Laiterie, beurrerie et fromagerie
CONT

L'affinage commence par une phase de séchage, car il faut retirer l'excès d'humidité dû à l'immersion dans le bain de saumure. Ce séchage va durer près de 2 semaines pour l'emmentale.

Spanish

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