TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

Enabling Act: Canadian Dairy Commission Act.  3, record 1, English, - EEC%20Aged%20Cheddar%20Cheese%20Export%20Regulations

Record number: 1, Textual support number: 2 OBS

EEC Aged Cheddar Cheese Export Regulations : short title.  3, record 1, English, - EEC%20Aged%20Cheddar%20Cheese%20Export%20Regulations

Record number: 1, Textual support number: 3 OBS

Regulations Respecting the Allotment of Export Entitlements for the Export of Canadian Aged Cheddar Cheese to the European Economic Community at a Special Customs Tariff : long title.  3, record 1, English, - EEC%20Aged%20Cheddar%20Cheese%20Export%20Regulations

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Loi habilitante : Loi sur la Commission canadienne du lait.  3, record 1, French, - R%C3%A8glement%20sur%20l%27exportation%20du%20fromage%20cheddar%20fort%20vers%20la%20CEE

Record number: 1, Textual support number: 2 OBS

Règlement sur l'exportation du fromage cheddar fort vers la CEE : titre abrégé.  3, record 1, French, - R%C3%A8glement%20sur%20l%27exportation%20du%20fromage%20cheddar%20fort%20vers%20la%20CEE

Record number: 1, Textual support number: 3 OBS

Règlement concernant l'attribution de contingents individuels pour l'exportation du fromage cheddar fort canadien à destination de la Communauté économique européenne selon un tarif douanier préférentiel : titre intégral.  3, record 1, French, - R%C3%A8glement%20sur%20l%27exportation%20du%20fromage%20cheddar%20fort%20vers%20la%20CEE

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

... the process of piling and repiling of blocks of warm curd in cheese vats.  3, record 2, English, - cheddaring

Record number: 2, Textual support number: 1 OBS

During the cheddaring period of about 2 h, lactic acid increases rapidly, and the proteins stretch and align, which results in body and texture characteristics of cheddar cheese.  3, record 2, English, - cheddaring

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Cheddarisation. Dans le cas du cheddar, la soudure des grains est favorisée par une série de retournements et d'empilements de blocs de caillé [...] Les grains, tout en se soudant, s'étirent et forment des filaments dont la texture rappelle la chair de poulet. Ces étapes, ou cheddarisation, donnent au fromage une texture finale plus lustrée et plus lisse.  2, record 2, French, - cheddarisation

Record number: 2, Textual support number: 1 OBS

cheddarisation : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 2, French, - cheddarisation

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Milk or food product made primarily from milk.  4, record 3, English, - dairy%20product

Record number: 3, Textual support number: 1 CONT

Milk of various types(including whole milk, skim milk, buttermilk), yoghurt, cheese(e. g. Swiss cheese, cheddar cheese, cottage cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and cheese are the best sources of calcium.  2, record 3, English, - dairy%20product

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Lait ou substance alimentaire produite à partir du lait.  2, record 3, French, - produit%20laitier

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Derivado de la leche, extraído directamente [de ella], como la crema y la manteca [mantequilla], o fabricado con ella, como los quesos.  1, record 3, Spanish, - producto%20l%C3%A1cteo

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The raw whey employed in the process should be of good edible quality, such as is produced from the manufacture of cheese or casein. For example, edible quality sweet Cheddar cheese whey gives good results(...). It is obtained by removing the casein and the fat from whole milk to produce an aqueous liquid containing milk sugar, milk albumins and milk salts.  2, record 4, English, - raw%20whey

Record number: 4, Textual support number: 1 OBS

Whey as produced usually contains only about 7% solids.  2, record 4, English, - raw%20whey

Record number: 4, Textual support number: 2 OBS

liquid whey: Often used for this concept, although it may also have a more generic sense when placed in contrast with "dried whey".  3, record 4, English, - raw%20whey

Record number: 4, Textual support number: 3 OBS

natural liquid whey: This term is normally used in contrast to terms for whey whose composition has been changed in some manner (e.g., deproteinized whey).  3, record 4, English, - raw%20whey

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Lactosérum natif et lactosérum concentré. Sous sa forme native, la lactosérum titre, (...) de 60 à 72 p. 1000 de matières sèches, quelquefois à la suite d'une dilution par des eaux de lavage du caillé [...] ou par accident cette teneur peut diminuer jusqu'à 35 p. 1000.  1, record 4, French, - lactos%C3%A9rum%20natif

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

An American hard pressed cow's-milk cheese(45% fat) [that] is dyed a deep orange-yellow colour as for American cheddar, but... is softer and more open, with a lacy texture and a mild flavour.  2, record 5, English, - Colby%20cheese

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

colby : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 5, French, - colby

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Queso de leche de vaca.  2, record 5, Spanish, - colby

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A carcinogenic product resulting from the incomplete combustion (or decomposition) of natural gas or mineral oil.  2, record 6, English, - carbon%20black

Record number: 6, Textual support number: 1 OBS

Banned from food use since 1976 in the U. S. A., but still used in many countries to color marinated meat and pickled fish, hams, butter, cheddar cheese, jams, concentrated fruit juices.  2, record 6, English, - carbon%20black

Record number: 6, Textual support number: 2 OBS

The principal types are channel or impingement black, furnace black and thermal black.  3, record 6, English, - carbon%20black

Record number: 6, Textual support number: 3 OBS

carbon black: term standardized by ISO.  4, record 6, English, - carbon%20black

Record number: 6, Textual support number: 4 OBS

See also "channel black," which is a more specific term.  5, record 6, English, - carbon%20black

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Pigment noir très léger et finement divisé, résultant de la combustion incomplète de gaz ou d'huiles minérales naturels.  2, record 6, French, - noir%20de%20carbone

Record number: 6, Textual support number: 1 CONT

Des techniques de production différentes ont amené les producteurs à distinguer entre les noirs tunnel, noirs au four, noirs thermiques. Les noirs de carbone de qualité moyenne sont de plus en plus souvent des noirs au four du fait du prix de revient économique de cette méthode de fabrication.  2, record 6, French, - noir%20de%20carbone

Record number: 6, Textual support number: 1 OBS

Le noir de carbone est très utilisé en peintures en raison de son pouvoir opacifiant très élevé; il possède une excellente solidité à la lumière.  3, record 6, French, - noir%20de%20carbone

Record number: 6, Textual support number: 2 OBS

Observation reproduite avec la permission de l'AFNOR.  4, record 6, French, - noir%20de%20carbone

Record number: 6, Textual support number: 3 OBS

noir de carbone : terme normalisé par l'ISO et l'AFNOR.  4, record 6, French, - noir%20de%20carbone

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Partículas de carbón finamente divididas, producto de la combustión incompleta o descomposición térmica de gas natural o petróleo.  3, record 6, Spanish, - negro%20de%20carb%C3%B3n

Record number: 6, Textual support number: 1 CONT

El negro de carbono da las mejores tintas litográficas y pinturas superiores para carrocerías de coches.  2, record 6, Spanish, - negro%20de%20carb%C3%B3n

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A semi-soft surface-ripened product of American origin.  3, record 7, English, - Brick%20cheese

Record number: 7, Textual support number: 1 OBS

The name may have been derived from the shape of the cheese or from the use of bricks for pressing the curd.  3, record 7, English, - Brick%20cheese

Record number: 7, Textual support number: 2 OBS

In flavor and in texture it is between Limburger and Cheddar cheese.  3, record 7, English, - Brick%20cheese

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Brick. Le plus américain des fromages américains, fabriqué principalement dans le Wisconsin, à pâte mi-dure; il a une saveur à la fois douceâtre et piquante et se tient entre le cheddar pour sa souplesse et le limburger pour son élasticité et un peu de sa puissance en saveur.  3, record 7, French, - brick

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Cheese curds are the fresh curds of cheese, often cheddar. They are generally available in retail stores operated at cheese factories throughout the countries of Canada and the United States [...] and Canada's provinces of Ontario, Quebec, and New Brunswick where they can be found in many grocery stores. [...] Cheese curds are a main ingredient in poutine, a dish in which cheese curds are served layered on top of french fires, and melting under steaming hot gravy.  2, record 8, English, - cheese%20curd

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Le fromage en grains est un fromage cheddar caillé frais. Il est un ingrédient essentiel de la poutine. Il est également appelé fromage en crottes dans le langage familier, au Québec.  2, record 8, French, - caill%C3%A9%20de%20fromagerie

Record number: 8, Textual support number: 1 OBS

caillé de fromagerie : Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 8, French, - caill%C3%A9%20de%20fromagerie

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

[...] "poutine" es un plato de la cocina de Québec, elaborado con patatas fritas. [...] A las patatas fritas recién hechas se les echa queso cuajado (es indispensable que esté bien fresco) y se recubre la mezcla con salsa [...] que debe fundir el queso y ablandar las patatas.  2, record 8, Spanish, - queso%20en%20grumos

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The cheese has been ripened and/or kept in such a way that no rind is developed (a "rindless" cheese). Ripening film is used in the manufacture of rindless cheese. Ripening film may also constitute the coating that protects the cheese.  2, record 9, English, - rindless%20cheese

Record number: 9, Textual support number: 2 CONT

Cheddar is a semi-hard, rindless cheese, with a firm and smooth body.  3, record 9, English, - rindless%20cheese

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Le fromage a été affiné et/ou conservé de telle manière qu'aucune croûte ne s'est développée (un fromage «sans croûte»). Une pellicule d'affinage est utilisée pour la fabrication du fromage sans croûte. La pellicule d'affinage peut également constituer l'enrobage qui protège le fromage.  2, record 9, French, - fromage%20sans%20cro%C3%BBte

Record number: 9, Textual support number: 2 CONT

Le Monterey Jack. C'est un fromage sans croûte avec une pâte souple, qui va du jaune à l'orange pâle.  3, record 9, French, - fromage%20sans%20cro%C3%BBte

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

El queso sin corteza suele madurar usando una película de maduración. La parte externa de ese queso no forma una corteza con un contenido inferior de humedad, aunque, por supuesto, la influencia de la luz puede causar ciertas diferencias en comparación con la parte interna.  1, record 9, Spanish, - queso%20sin%20corteza

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Hailing from Scotland, this cow's-milk cheese is quite mild when young, sharpening slightly as it ages. The ivory-colored Dunlop resembles a soft CHEDDAR in texture.  2, record 10, English, - Dunlop%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Fromage au lait de vache à pâte pressée proche du fromage d'Ayrshire.  1, record 10, French, - fromage%20de%20Dunlop

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

A Gift Basket consist of one pound of Hot Pepper Jack, one pound of Marble, one pound of Dill, one Sharp Cheddar Cheese Ball, 12 oz. Beef Summer Sausage, and 6½ oz. Flavored Mustard Delivered...  1, record 11, English, - flavored%20mustard

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Une moutarde aromatisée au curry, au fenouil et coriandre et à la cannelle et ciboulette.  1, record 11, French, - moutarde%20aromatis%C3%A9e

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

State of Maine Cheese Company makes handcrafted Cheddar, Jack, Caerphilly and Fresh Cheddar Cheese Curd without the addition of preservatives or colorings.  1, record 12, English, - cheese%20company

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

[...] la petite «marque fermière» devient une véritable entreprise fromagère, avec une gamme de bries (Meaux, Melun, Ville St Jacques...) et de camemberts.  2, record 12, French, - entreprise%20fromag%C3%A8re

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Cheddar is the best-known variety of cheese and it's the cornerstone of our ADL family of cheeses. ADL Extra-Old Cheddar is carefully aged for about 18 months, and its strong, nutty flavour will tempt the most discriminating palate.  1, record 13, English, - extra%2Dold%20cheddar

Record number: 13, Textual support number: 2 CONT

Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months(old cheddar) and 18 months(extra old cheddar).  2, record 13, English, - extra%2Dold%20cheddar

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

La période de vieillissement est un facteur essentiel de métamorphose du fromage. Entre un cheddar doux, pratiquement pas vieilli, et un cheddar extra fort - âgé d'au moins dix-huit mois - il y a une différence de goût allant de l'insipidité à des odeurs et une saveur typiques.  1, record 13, French, - cheddar%20extra%20fort

Record number: 13, Textual support number: 1 OBS

extrafort : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  3, record 13, French, - cheddar%20extra%20fort

Record number: 13, Textual support number: 2 OBS

cheddar extra-fort : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 13, French, - cheddar%20extra%20fort

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

(Maubois et al., 1969) Concentrate to 5-7 x original milk protein content, add both starter and rennet, incubate until both coagulation and lactic fermentation are complete, and ripen. MMV is most successful for some fresh and soft-ripened cheese varieties which have relatively low total solids and do not require rigorous pH control. It has been most successful for Feta cheese. The chief difficulty is that the MMV process produces close textured cheese which has led to two types of Feta :(1) Structured or conventional Feta and;(2) UF or cast Feta. The MMV process can also be used to manufacture cheese base to extend young Cheddar in process cheese formulations.  1, record 14, English, - MMV%20process

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Procédé qui consiste à concentrer le lait par ultrafiltration de façon à obtenir un préfromage liquide de composition équivalente à celle du fromage souhaité.  1, record 14, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 14, Textual support number: 1 OBS

Le procédé MMV permet d'augmenter le rendement par une meilleure récupération des composants protéiques, une réduction des pertes et des écarts de poids.  1, record 14, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 14, Textual support number: 2 OBS

Le procédé MMV est utilisé pour la fabrication de Féta, des fromages en faisselles et de fromages à pâtes molles.  1, record 14, French, - proc%C3%A9d%C3%A9%20MMV

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

Cheddar cheese.  1, record 15, English, - closeness

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Fromage cheddar.  1, record 15, French, - compacit%C3%A9

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Soy cheese can be produced with soymilk, soy oil, tofu or soy proteins. It is a dense and solid product with a cheesy texture. Available in various flavours, it can be eaten as a snack or used in cooking.  2, record 16, English, - soy%20cheese

Record number: 16, Textual support number: 2 CONT

Soy cheeses come in most of the same varieties as dairy cheeses-parmesan, mozzarella, cheddar, etc. However, some soy cheeses are not vegan as they contain the animal protein casein.  3, record 16, English, - soy%20cheese

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Le fromage de soja frais est utilisé très fréquemment en cuisine chinoise et vietnamienne comme légume.  1, record 16, French, - fromage%20de%20soja

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

Manufacture of Cheddar Cheese.... After the whey has drained away completely, the curd is allowed to stand for about 10 to 15 minutes, during which time it forms a continuous spongy mass. It is then cut into blocks 7 to 10 inches long, which are turned at intervals of from 10 to 15 minutes over about 2 hours and then they are piled on top of one another in order to retain heat, increase the pressure, and expel any remaining whey.  2, record 17, English, - block%20cheddar%20cheese

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Cheddar. [...] Le sérum est évacué aussi vite que possible puis le caillé obtenu, après avoir subi un repos de 15 mn, est découpé en blocs de 15 à 17 cm de largeur qu'on retourne cinq à six fois en les maintenant à 33-34 °C pendant 2 h.  2, record 17, French, - bloc%20de%20cheddar

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

As Van Riper recalls, "A team of Frito-Lay seasoning experts and food scientists spent two days with chefs and students at the Culinary Institute of America to identify 300 flavor profiles aht leveraged the latest in popular food trends. We then culled down the flavor profiles to less than 100 and used them in consumer testing to determine the final four flavors that are in the market today : Bistro Classic, Sharp Cheddar & Jalapeno, Roasted Garlic & Herb, and Applewood BBQ & Smoked Cheddar. "  2, record 18, English, - food%20trends

Record number: 18, Textual support number: 1 OBS

Usually used in the plural.  3, record 18, English, - food%20trends

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Le SIAL a accueilli cete année encore des nouveautés qui créent l'événement : Le village de la restauration hors domicile. Il s'agit d'un marché qui est doté d'un espace exclusif au SIAL. Un colloque international sur la sécurité des aliments. Un espace tendances/innovations pour explorer les tendances alimentaires et repérer les produits innovants. Un espace SIAL d'or, qui représente un tour du monde des grands succès commerciaux, et pour la première fois, fut élu le global SIAL d'or, couronné par la presse de 25 pays.  1, record 18, French, - tendances%20alimentaires

Record number: 18, Textual support number: 1 OBS

Pluriel d'usage.  2, record 18, French, - tendances%20alimentaires

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Natamycin [is a] class III preservative permitted on the surface of [some varieties of] cheese and cheddar cheese...  2, record 19, English, - pimaricin

Record number: 19, Textual support number: 1 OBS

An antibiotic drug produced by Streptomyces cultures.  3, record 19, English, - pimaricin

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

Antibiotique antifongique actif contre certains champignons cutanés responsables des mynoses.  2, record 19, French, - pimaricine

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 OBS

A same designation could refer to a geographic or a geologic entity, sometimes with a slight variant in spelling or writing. It is important to distinguish one from the other and write each correctly according to the given context.  2, record 20, English, - Cheddar%20granite

Record number: 20, Textual support number: 2 OBS

The Bancroft area is underlain by three fairly circular masses, called the Cheddar Granite, Cardiff Complex, and Faraday granite; each is about 6 miles in diameter, and is composed of granite, syenite, gneisses, and related rocks.  3, record 20, English, - Cheddar%20granite

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

La règle concernant la majuscule au générique d'un nom géologique demeure imprécise. Habituellement, les noms de divisions stratigraphiques portent la majuscule et les entités de moindre importance n'en portent pas.  2, record 20, French, - granite%20Cheddar

Record number: 20, Textual support number: 2 OBS

Une même désignation peut se référer à une entité géographique et à une entité géologique, parfois avec une légère variante. Il importe de bien distinguer l'une de l'autre et d'utiliser la graphie correcte selon le contexte.  2, record 20, French, - granite%20Cheddar

Record number: 20, Textual support number: 3 OBS

La région de Bancroft est recouverte par trois massifs presque circulaires, appelés, le granite Cheddar, le complexe de Cardiff et le granite Faraday. Chaque massif a environ 6 milles de diamètre et est composé de granite, de syénite, de gneiss et de roches apparentées.  3, record 20, French, - granite%20Cheddar

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

A same designation could refer to a geographic or a geologic entity, sometimes with a slight variant in spelling or writing. It is important to distinguish one from the other and write each correctly according to the given context.  2, record 21, English, - Faraday%20granite

Record number: 21, Textual support number: 2 OBS

The Bancroft area is underlain by three fairly circular masses, called the Cheddar Granite, Cardiff Complex, and Faraday granite; each is about 6 miles in diameter, and is composed of granite, syenite, gneisses, and related rocks.  3, record 21, English, - Faraday%20granite

Record number: 21, Textual support number: 3 OBS

Located in Ontario.  4, record 21, English, - Faraday%20granite

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

La règle concernant la majuscule au générique d'un nom géologique demeure imprécise. Habituellement, les noms de divisions stratigraphiques portent la majuscule et les entités de moindre importance n'en portent pas.  2, record 21, French, - granite%20de%20Faraday

Record number: 21, Textual support number: 2 OBS

Une même désignation peut se référer à une entité géographique et à une entité géologique, parfois avec une légère variante. Il importe de bien distinguer l'une de l'autre et d'utiliser la graphie correcte selon le contexte.  2, record 21, French, - granite%20de%20Faraday

Record number: 21, Textual support number: 3 OBS

La région de Bancroft est recouverte par trois massifs presque circulaires, appelés, le granite Cheddar, le complexe de Cardiff et le granite Faraday. Chaque massif a environ 6 milles de diamètre et est composé de granite, de syénite, de gneiss et de roches apparentées.  3, record 21, French, - granite%20de%20Faraday

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

A same designation could refer to a geographic or a geologic entity, sometimes with a slight variant in spelling or writing. It is important to distinguish one from the other and write each correctly according to the given context.  2, record 22, English, - Cardiff%20complex

Record number: 22, Textual support number: 2 OBS

The Bancroft area is underlain by three fairly circular masses, called the Cheddar granite, Cardiff complex and Faraday granite...  3, record 22, English, - Cardiff%20complex

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

La règle concernant la majuscule au générique d'un nom géologique demeure imprécise. Habituellement, les noms de divisions stratigraphiques portent la majuscule et les entités de moindre importance n'en portent pas.  2, record 22, French, - complexe%20de%20Cardiff

Record number: 22, Textual support number: 2 OBS

Une même désignation peut se référer à une entité géographique et à une entité géologique, parfois avec une légère variante. Il importe de bien distinguer l'une de l'autre et d'utiliser la graphie correcte selon le contexte.  2, record 22, French, - complexe%20de%20Cardiff

Record number: 22, Textual support number: 3 OBS

La région de Bancroft est recouverte par trois massifs presque circulaires, appelés, le granite Cheddar, le complexe de Cardiff et le granite Faraday.  3, record 22, French, - complexe%20de%20Cardiff

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

The shape of this large piece differs among varieties of cheese. Cheddar cheese may be shaped like a small barrel or a rectangular block.  1, record 23, English, - block

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Grand fromage en forme de disque épais.  2, record 23, French, - meule

Record number: 23, Textual support number: 1 CONT

Une meule de gruyère.  2, record 23, French, - meule

Record number: 23, Textual support number: 2 CONT

Le caillé lisse est coupé en fines lanières, salé, puis compressé en blocs ou en meules.  3, record 23, French, - meule

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

In Canada, designates mostly all cheese types other than cheddar.  3, record 24, English, - fancy%20cheese

Record number: 24, Textual support number: 2 OBS

"Specialty cheese" is often used synonymously with "fancy cheese".  3, record 24, English, - fancy%20cheese

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Les fromages fins (fancy cheeses) sont des fromages de luxe, d'une texture fine, d'un goût délicat.  2, record 24, French, - fromage%20fin

Record number: 24, Textual support number: 1 OBS

Au Canada, s'entend généralement des fromages autres que le cheddar.  3, record 24, French, - fromage%20fin

Record number: 24, Textual support number: 2 OBS

On emploie souvent «fromage de spécialité» comme synonyme de «fromage fin».  4, record 24, French, - fromage%20fin

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

Cheddar matured for only a short period of time and having a mild taste.  1, record 25, English, - mild%20cheddar

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Fromage pratiquement frais, mis au commerce quelques semaines après sa fabrication.  1, record 25, French, - cheddar%20doux

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

a maturity class of cheddar  1, record 26, English, - medium%20cheddar

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

cheddar gardé en entrepôt pendant 6 à 7 mois  1, record 26, French, - cheddar%20moyen

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Edam. A mild semi-solid cheese from Holland; a mellow cheese, softer than cheddar, with cheddar-type flavor(mild, nut-like) ;made from partly skimmed milk; its shape is a round ball with a red wax covering; it has a yellow creamy interior...  3, record 27, English, - Edam%20cheese

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Edam. (...) Fromage des Pays-Bas au lait de vache pasteurisé, à pâte mi-dure pressée, à croûte teintée, paraffinée rouge ou parme. (...) En forme de boule (...)  4, record 27, French, - %C3%A9dam

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

An enclosed finishing vat for cheesemaking(Cheddar, Colby or stirred-curd types) has a generally flat bottom with longitudinal trough for whey drainage; an oval side wall and a dome-shaped top which overlaps the sides. A reciprocating agitator unit mounted above the vat is fitted with both stirring and unloading paddles. Curd and whey are passed into the vat through an inlet in the top and whey drains into a tank situated at the lower end of the vat, with a screen to prevent curd from entering the tank. A curd discharge outlet with movable door is situated in the bottom wall of the tank, directly above a curd hopper fitted with a conveyor for moving curd to a collection area. As the vat is totally enclosed, contamination of the curd is virtually eliminated, evaporation heating of the vat is not required...(US Patent, 1982, no. 4, 308791 : information obtained through the FSTA data base).  2, record 28, English, - finishing%20vat

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

High quality gas packed graded mozzarella and cheddar blend cheese.  1, record 29, English, - gas%20packed

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

Mexican flavoured beef and cheese patty from Murry's Steaks is made from two specially seasoned beef patties, cheddar cheese and jalapeno and serrano peppers.  2, record 30, English, - Serrano%20pepper

Record number: 30, Textual support number: 2 CONT

The Serrano is more widely used in Mexico and the southwestern United States than any of the fresh chili-peppers, despite the popularity of the jalapeno. Jean Andrews, Peppers Domesticated Capsicums p. 110.  2, record 30, English, - Serrano%20pepper

Record number: 30, Textual support number: 1 OBS

A hot pepper also called serrano chili used in pickling, market and sauce. (Taken from Petoseed p. 27).  2, record 30, English, - Serrano%20pepper

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

The price will be based on the weighted average of first grade score white and coloured cheddar cheeses sold on the Belleville exchange on the date of production less six cents a kilo for 93 score cheese.  1, record 31, English, - first%20grade%20score%20cheese

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Le Canada 1 doit avoir une notation minimale de 39 (goût) et de 92 (note globale).  2, record 31, French, - fromage%20cat%C3%A9gorie%20Canada%201

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

The price will be based on the weighted average of first grade score white and coloured cheddar cheeses sold on the Belleville exchange on the date of production less six cents a kilo for 93 score cheese.  1, record 32, English, - score

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 CONT

Le classement du Cheddar s'exprime de façon abrégée par les points qui lui sont attribués pour le goût et pour la note globale. Le Canada 1 doit avoir une notation minimale de 39 (goût) et de 92 (note globale).  1, record 32, French, - pointage

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

straw CHEDDAR(color)  2, record 33, English, - straw%2Dcolored%20Cheddar%20cheese

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

CHEDDAR paille (couleur)  2, record 33, French, - cheddar%20paille

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

cheddar cheese made in America.  1, record 34, English, - American%20cheese

Record number: 34, Textual support number: 1 CONT

Processed cheeses are packaged in containers of a size suitable for home use. Ordinary American or cheddar cheese also is being packaged in retail packages varying in size and shape.  2, record 34, English, - American%20cheese

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Tous les fromages désignés par le nom collectif American Cheese sont de la famille du Cheddar.  2, record 34, French, - fromage%20cheddar%20am%C3%A9ricain

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

(cheddar)  1, record 35, English, - matted%20and%20milled%20cord

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

fabriqué d'après le procédé cheddar avec le caillé aggloméré et massé au moulin, règlement production lait 2 h. passage au moulin, manuel technique lait p. 338  1, record 35, French, - passage%20au%20moulin

Record 35,  Textual support,  Spanish