TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

BABEURRE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-11-05

English

Subject field(s)
  • Cheese and Dairy Products
DEF

The fluid that remains when fat is removed from milk or cream in making butter [and which] contains at least 8.5 percent non-fat milk solids.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Liquide blanchâtre qu'on extrait de la baratte après la formation du beurre.

OBS

Dans de nombreux pays, l'appellation [...] s'applique à un produit tirant 70 à 75 g d'extrait sec.

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Producto lácteo líquido de color blanco [que queda después que la mantequilla batida es removida de la leche], ligeramente menos espeso que la nata, con un contenido bajo en grasa, y de sabor ligeramente agrio.

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
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

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

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: