TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
CUAJADA [1 record]
Record 1 - internal organization data 2008-07-10
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- coagulum
1, record 1, English, coagulum
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Milk that has gelled because of the addition of lactic acid bacteria cultures; enzymes such as rennet; food grade acid; or a combination of all three of these items. 2, record 1, English, - coagulum
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- coagulum
1, record 1, French, coagulum
correct, see observation, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
En laiterie, gel résultant de modifications physicochimiques des micelles de caséine sous l'action d'enzymes et (ou) d'acide lactique. 2, record 1, French, - coagulum
Record number: 1, Textual support number: 1 OBS
Pluriel : des coagulums. 3, record 1, French, - coagulum
Record number: 1, Textual support number: 2 OBS
coagulum; coagulums (pl.) : Ces graphies, puisées des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, sont attestées dans le Petit Robert (2004). 4, record 1, French, - coagulum
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- cuajada
1, record 1, Spanish, cuajada
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Cuajada. Se obtiene a partir de la leche, con mayor o menor contenido en grasa, que ha sido sometida a algún tratamiento térmico y adicionada de cuajo o enzimas coagulantes. [...] Las enzimas del cuajo actúan sobre las micelas de la caseína desestabilizándola y haciendo que se repelan unas a otras, de este modo se forma una red tridimensional. Se forma un gel, este proceso es irreversible. 1, record 1, Spanish, - cuajada
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