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Fiche 1,  Justifications,  Anglais

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Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves.  2, fiche 1, Anglais, - rennet%20cheese

Record number: 1, Textual support number: 2 OBS

rennet cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, fiche 1, Anglais, - rennet%20cheese

Fiche 1,  Justifications,  Français

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fromage à la présure : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, fiche 1, Français, - fromage%20%C3%A0%20la%20pr%C3%A9sure

Fiche 1,  Justifications,  Espagnol