TERMIUM Plus®

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

WHIPPED CREAM [1 record]

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Filter results by subject field

Alphabetical list of terms

Record 1 2008-11-05

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Whipped cream thickens because its fat globules, stabilized by a film of milk protein, form a continuous structure ... which maintains a stable foam when air is forced into the cream.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

La crème fouettée est un mélange de plasma, de globules gras et de bulles d'air [...] Une crème fouettée doit être stable et avoir une texture homogène.

Spanish

Campo(s) temático(s)
  • Productos lácteos
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