TERMIUM Plus®

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

LACTOSE HYDROLYSE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2000-08-16

English

Subject field(s)
  • Food Industries
CONT

The fact that the hydrolysed lactose is more soluble in water, avoids difficulties in crystallisation in ice cream, condensed milk and other dairy products, also increasing the stability of the frozen milk concentrates.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Lactose hydrolysé. L'hydrolyse du lactose (dédoublement en glucose et en galactose) ouvre de nouveaux et intéressants débouchés au lactosérum déminéralisé, notamment dans les desserts, les fabrications sucrées à base de farine, la confiserie, les crèmes glacées, la biscotterie, la biscuiterie, ainsi que dans l'alimentation animale. Toutefois, certains pays font encore des réserves sur son emploi considérant que l'innocuité du galactose n'est pas pleinement démontrée.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2025
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: