TERMIUM Plus®

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

ripened cream butter [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-06-04

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Ripened cream butter is made using starter-ripened cream. Natural coloring agents (annatto, carotene) may be added.

CONT

It was eventually found that sweet cream could be soured by the addition of naturally soured milk or acid buttermilk. It then became possible to make ripened cream butter under more controlled conditions.

CONT

For the production of cultured cream butter, which is preferred in some areas of the world, appropriate bacteria culture is added to the cream following pasteurization. This culturing or controlled cream ripening process can be accurately monitored with pH measurement as the acid develops.

Key term(s)
  • sour cream butter

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Beurre fabriqué à partir de crème ayant subi une certaine acidification, soit naturelle, soit par addition de levain.

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: