TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Acid whey powder is obtained by drying fresh whey(derived from the manufacture of cheeses such as cottage, cream cheese, and ricotta) that has been pasteurized and to which no preservatives have been added. Acid whey powder contains all the constituents of the original acid whey, except water, in the same relative proportion.  3, record 1, English, - acid%20whey%20powder

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La poudre de lactosérum acide se fabrique en faisant sécher le lactosérum frais obtenu à partir du cottage, du ricotta ou des autres fromages frais fabriqués principalement par la coagulation acide (la fermentation microbienne baisse le pH du lait et transforme le lactose en acide lactique).  1, record 1, French, - poudre%20de%20lactos%C3%A9rum%20acide

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A general category of cheeses (e.g., cottage cheese, cream cheese, Neufchâtel, feta and mozzarella) that are uncooked, unripened and highly perishable with a creamy texture, a mild, tart, tangy flavor and a moisture content of 40-80% ...  3, record 2, English, - unripened%20cheese

Record number: 2, Textual support number: 1 OBS

Unripened cheese may alternatively be designated fresh cheese provided it is not misleading to the consumer in the country in which the product is sold.  4, record 2, English, - unripened%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les fromages frais contiennent jusqu'à 80 % d'eau. [...] Les fromages frais sont lisses, crémeux ou granuleux, de saveur douce ou légèrement acidulée.  3, record 2, French, - fromage%20non%20affin%C3%A9

Record number: 2, Textual support number: 1 OBS

Le fromage non affiné peut également être désigné par fromage frais à condition que cette désignation ne crée pas une impression trompeuse dans le pays dans lequel le produit est vendu.  4, record 2, French, - fromage%20non%20affin%C3%A9

Record number: 2, Textual support number: 2 OBS

fromage non affiné : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 2, French, - fromage%20non%20affin%C3%A9

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Queso que no ha sufrido ningún proceso de maduración a propósito y que se puede consumir inmediatamente después de su fabricación.  4, record 2, Spanish, - queso%20no%20madurado

Record number: 2, Textual support number: 1 CONT

Proyecto de norma de grupo para el queso no maduro, incluido el queso fresco.  3, record 2, Spanish, - queso%20no%20madurado

Record number: 2, Textual support number: 2 CONT

Se entiende por quesos no madurados, incluidos los quesos frescos, los productos que están listos para el consumo poco después de su fabricación.  5, record 2, Spanish, - queso%20no%20madurado

Record number: 2, Textual support number: 1 OBS

El queso no madurado podrá denominarse también queso fresco, a condición de que esta denominación no induzca a engaño al consumidor del país en el que se vende el producto.  6, record 2, Spanish, - queso%20no%20madurado

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Creams - Single/Double/Triple. A classification of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain at least 70% butterfat.  3, record 3, English, - double%20cream%20cheese

Record number: 3, Textual support number: 1 OBS

Double and triple crème cheeses, what Americans call cream cheese, is a very distant relative to these rich, creamy, fresh cheeses from France.  2, record 3, English, - double%20cream%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fromage frais, assez crémeux et riche en matière grasse (le lait est enrichi de crème), au moins 60 % de matière grasse.  3, record 3, French, - fromage%20double%2Dcr%C3%A8me

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Queso [...] con un contenido mínimo del 60% de grasa sobre extracto seco.  1, record 3, Spanish, - queso%20doble%20graso

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency.  3, record 4, English, - Mozzarella%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 4, French, - mozzarella

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 4, Spanish, - mozzarella

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Enjoy apple butter as a spread on toast, muffins, tea biscuits or fresh bread. It also makes a great accompaniment to pork. Try it as a garnish on pork sausages or pork chops off the barbecue, or as a glaze or marinade for pork roast or ham. For a tasty low fat snack, try apple butter and low fat creamed cottage cheese on toast.  1, record 5, English, - apple%20butter

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Savourez ce beurre de pomme comme tartinade sur des rôties, muffins, biscuits pour le thé ou pain frais. Il constitue également un excellent accompagnement pour le porc. Essayez-le comme garniture sur les saucisses de porc ou les côtelettes de porc, ou comme glaçage ou marinade pour le porc rôti ou le jambon. Pour une collation savoureuse faible en gras, essayez le beurre de pomme avec du fromage cottage crémeux faible en gras sur des rôties.  1, record 5, French, - beurre%20de%20pomme

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A slightly crumbly and silky textured [cow's-milk] cheese with a full-bodied, fresh flavour.  4, record 6, English, - Cheshire%20cheese

Record number: 6, Textual support number: 1 CONT

Cheshire cheese has long been a favorite for Welsh rabbit.  5, record 6, English, - Cheshire%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage anglais de lait de vache (45 % de matières grasses), à pâte pressée non cuite, colorée en orange, et à croûte naturelle graissée [...]  1, record 6, French, - cheshire

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Queso de origen inglés, elaborado con leche de vaca.  2, record 6, Spanish, - cheshire

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Tomato Bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage.  2, record 7, English, - tomato%20bread

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Faire griller le pain au four. Frotter chaque tranche de pain avec une gousse d'ail. [...] Frotter chaque tranche de pain avec une demi-tomate afin de bien l'imprégner.  2, record 7, French, - pain%20frott%C3%A9%20%C3%A0%20la%20tomate

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A short, tapering chile with a thick flesh, a moderately hot, green vegetal flavour and a dark green colour ...  5, record 8, English, - jalape%C3%B1o

Record number: 8, Textual support number: 1 OBS

They’re available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes.  6, record 8, English, - jalape%C3%B1o

Record number: 8, Textual support number: 2 OBS

A red version is also available; it is a green chile that has been allowed to ripen ...  5, record 8, English, - jalape%C3%B1o

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Piment relativement doux d’origine mexicaine, vendu frais, séché ou mariné [et qui] devient rouge lorsqu’il est mûr.  3, record 8, French, - piment%20jalape%C3%B1o

Record number: 8, Textual support number: 1 CONT

[...] le jalapeño est considéré comme assez doux -- entre 2 500 et 5 000 unités Scoville. Il a une peau lisse et une chair épaisse, et il est surtout utilisé dans les salsas ou comme accompagnement pour les viandes.  4, record 8, French, - piment%20jalape%C3%B1o

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

El jalapeño (de la familia de la planta llamada Capsaicuma) deriva sus picantes del capsaicún [...] tiene forma de un cono, estrecho en la punta, redondo no puntiagudo. Mide aproximadamente de 6 a 8 cm de largo y 3 a 5 cm de ancho. Su color es verde oscuro, de suave textura, cáscara gruesa y pulposa [...]  1, record 8, Spanish, - jalape%C3%B1o

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Traditionally, tempeh is a chunky cake made entirely from fermented whole soybeans. Modern tempeh is made by combining soybeans with another grain, usually rice or millet. To make tempeh, soybeans are soaked overnight and then cooked for about 30 minutes. Then, the mixture is inoculated and left to ferment for a period of 24 to 36 hours at 30 ºC. Fresh tempeh is covered with a thin white coat similar to that found on brie or camembert cheese, and the inside is streaky like blue cheese. It has a tender, chewy texture and its rich flavour is sometimes compared to that of mushrooms. Tempeh must always be cooked before it is eaten. It can be frozen after being blanched.  2, record 9, English, - tempeh

Record number: 9, Textual support number: 1 OBS

Of Indonesian origin.  3, record 9, English, - tempeh

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

[The process of] inoculating the outside of fresh cheese with organisms that gradually work toward the interior as it ripens, producing desired changes in flavour and texture.  2, record 10, English, - surface%20ripening

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Affinage en surface. L'affinage débute en surface et progresse vers l'intérieur. Des micro-organismes sont appliqués à la surface du fromage et favorisent le développement d'une croûte. Les fromages à croûte fleurie et croûte lavée sont affinés en surface.  1, record 10, French, - affinage%20en%20surface

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - cheese%20curd

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - caill%C3%A9%20de%20fromagerie

Record number: 11, Textual support number: 1 OBS

caillé de fromagerie : Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 11, French, - caill%C3%A9%20de%20fromagerie

Record 11,  Textual support,  Spanish

Record number: 11, 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 11, Spanish, - queso%20en%20grumos

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Soft cheeses are classified into two groups : soft fresh cheeses and soft mold-ripened cheeses.... Soft, mold-ripened cheese, such as Camembert, which is produced in the United States from cow's milk, should be refrigerated between-1° to 1°C. Under these conditions, soft mold-ripened cheeses will keep for approximately two months.  1, record 12, English, - soft%20mold%2Dripened%20cheese

Record number: 12, Textual support number: 2 CONT

The nine categories of dairy foods examined included soft mold ripened cheese and blue veined cheese; goat, sheep and feta cheese; fresh soft cheese; heat treated natural cheese and processed cheese; aged cheese...  2, record 12, English, - soft%20mold%2Dripened%20cheese

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Fromages à pâte molle à croûte moisie (Camembert, Carré de l'Est, Brie, Neufchâtel...).  1, record 12, French, - fromage%20%C3%A0%20p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20moisie

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 CONT

El ácido láctico procedente de la degradación de la lactosa no se acumula en la cuajada sino que sufre distintas transformaciones de naturaleza diversa. En quesos blandos madurados por mohos, es metabolizado por éstos.  1, record 12, Spanish, - queso%20blando%20madurado%20por%20mohos

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A very rich, dark chocolate pie.  1, record 13, English, - Mississippi%20mud%20pie

Record number: 13, Textual support number: 1 CONT

There is a little building within the Oxford restaurant that is devoted entirely to pudding-which includes such delights as Mississippi mud pie-while upstairs, a gleaming bar pours forth an endless stream of Southern cocktails such as Creole Belle, accompanied by fresh, warm and crisp popcorn, as well as kneeweakening nachos with melted cheese. "Food and Drink : Wallowing in the Deep South Lucinda Lambton discoves mud pies in Oxfod. "Sunday Telegraph [London](Nexis), July 26, 1992, p. 107.  1, record 13, English, - Mississippi%20mud%20pie

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

The box lunch is an individual cardboard box that may contain sliced solid meat or mixed filling sandwiches, rolls, a cold plate with sliced meats, side salad or assorted raw vegetables, condiments appropriate for sandwiches and salad, some fresh or canned fruit, one prepared or baked dessert, two beverages(one of which should be milk), and in some situations(e. g. hot weather conditions, diner preference, etc.), either two 250 ml juice/cold beverages or one 400-500 ml container of juice/cold beverage, and one pocket supplement(for example, granola bar, nuts, or cheese and cracker pack).  2, record 14, English, - box%20lunch

Record number: 14, Textual support number: 2 OBS

box lunch: term to be used by the Department of National Defence and the Canadian Forces.  2, record 14, English, - box%20lunch

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

La boîte-repas est une boîte de carton individuelle qui peut contenir des sandwiches garnis de viande solide tranchée ou faits de garniture mélangée, des petits pains, un plat froid composé de viandes tranchées, une salade d'accompagnement ou des crudités, des condiments pour sandwiches et salades, des fruits frais ou en conserve, un dessert préparé ou cuit au four, deux boissons (dont l'une devrait être du lait), mais dans certaines situations (chaleur, préférence du consommateur, etc.), il peut y avoir deux jus ou boissons froides de 250 ml ou un jus ou une boisson froide de 400 à 500 ml et un supplément de poche (p. ex. tablette granola, noix, emballage de fromage et craquelins).  2, record 14, French, - bo%C3%AEte%2Drepas

Record number: 14, Textual support number: 2 OBS

boîte-repas : terme uniformisé par le Comité de terminologie française du Conseil de doctrine et de tactique de l'Armée de terre et par le Groupe de travail de terminologie du soutien au combat.  2, record 14, French, - bo%C3%AEte%2Drepas

Record number: 14, Textual support number: 3 OBS

boîte-repas : terme d'usage obligatoire au ministère de la Défense nationale et dans les Forces canadiennes.  2, record 14, French, - bo%C3%AEte%2Drepas

Record number: 14, Textual support number: 4 OBS

Il est erroné de parler de «panier-repas» dans un contexte militaire car ce terme est plutôt employé dans un contexte récréatif ou touristique.  2, record 14, French, - bo%C3%AEte%2Drepas

Record number: 14, Textual support number: 5 OBS

Le terme proposé «boîte-repas pour dîner» sert à préciser qu'il s'agit de la boîte-repas prévue pour le deuxième repas de la journée.  2, record 14, French, - bo%C3%AEte%2Drepas

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

The box supper is an individual cardboard box that may contain sliced solid meat or mixed filling sandwiches, rolls, a cold plate with sliced meats, side salad or assorted raw vegetables, condiments appropriate for sandwiches and salad, some fresh or canned fruit, one prepared or baked dessert, two beverages(one of which should be milk), and in some situations(e. g. hot weather conditions, diner preference, etc.), either two 250 ml juice/cold beverages or one 400-500 ml container of juice/cold beverage, and one pocket supplement(for example, granola bar, nuts, or cheese and cracker pack).  2, record 15, English, - box%20supper

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

La boîte-repas pour souper est une boîte de carton individuelle qui peut contenir des sandwiches garnis de viande solide tranchée ou faits de garniture mélangée, des petits pains, un plat froid composé de viandes tranchées, une salade d'accompagnement ou des crudités, des condiments pour sandwiches et salades, des fruits frais ou en conserve, un dessert préparé ou cuit au four, deux boissons (dont l'une devrait être du lait), mais dans certaines situations (chaleur, préférence du consommateur, etc.), il peut y avoir deux jus ou boissons froides de 250 ml ou un jus ou une boisson froide de 400 à 500 ml et un supplément de poche (p. ex. tablette granola, noix, emballage de fromage et craquelins).  1, record 15, French, - bo%C3%AEte%2Drepas%20pour%20souper

Record number: 15, Textual support number: 2 OBS

Il est erroné de parler de «panier-repas» dans un contexte militaire car ce terme est plutôt employé dans un contexte récréatif ou touristique. De plus, le terme «boîte-repas» a été uniformisé dans le contexte militaire.  1, record 15, French, - bo%C3%AEte%2Drepas%20pour%20souper

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring.  4, record 16, English, - drinkable%20yogurt

Record number: 16, Textual support number: 1 CONT

Its unique manufacturing process gives it a light, more liquid texture than that of a yogurt, therefore drinkable yogurt is much more liquid than fresh cheese.  5, record 16, English, - drinkable%20yogurt

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Yaourt, de texture liquide et mousseuse, ayant subi un battage en cuve avant d'être conditionné.  4, record 16, French, - yogourt%20%C3%A0%20boire

Record number: 16, Textual support number: 1 OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert 2006.  5, record 16, French, - yogourt%20%C3%A0%20boire

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

Las diferencias que existen entre el yogur batido y el bebible básicamente se limitan a la fluidez (el bebible es más "líquido" que el batido). Para lograr ésto, en primera instancia la leche con que se prepara tiene un menor contenido de sólidos no grasos, ya que no se le agrega ningún concentrado. [...] Por otro lado, los yogures bebibles suelen ser menos ácidos que los démas, ya que se frena la fermentación en un estadio anterior.  5, record 16, Spanish, - yogur%20para%20beber

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

This method is applicable to the enumeration of coliforms in pasteurized milk and cream and other non-fermented dairy products, cheese derived from pasteurized milk, without ripening, including fresh cheeses or lactic curd with a minimum of 50% moisture(e. g. cottage cheese), frozen dairy products(ice cream and ice milk), fermented dairy products, butter, and milk powders and other dairy product powders and the enumeration of Escherichia coli in cheese made from a pasteurized or unpasteurized source to determine compliance with the requirements of Section B. 08. 011 of the Regulations of the Food and Drugs Act.  2, record 17, English, - fermented%20dairy%20product

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

La fermentation du lait conduisant à la formation d'acides organiques, notamment d'acide lactique entraîne une acidification du lait. Ces laits fermentés peuvent résulter d'ensemencements spontanés à température ambiante, ou d'ensemencements par une flore et à une température contrôlées. [...] Ces produits laitiers fermentés ajoutent leurs propriétés propres aux qualités nutritionnelles du lait utilisé. En particulier, l'acidification constitue du point de vue hygiénique un atout majeur. En effet, elle prévient la croissance de la plupart des germes pathogènes et assure, par des moyens qui peuvent être très simples, la conservation du lait.  1, record 17, French, - produit%20laitier%20ferment%C3%A9

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

Ricotta... a whey cheese which... is made from fresh whey to which... milk or skim milk may be added.... made from milk... it has the characteristic of richly creamed cottage cheese. The curd may be pressed and dried...  3, record 18, English, - Ricotta%20cheese

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Ricotta. [...] Cette recuite est faite [...] au lait de vache [ou] au lait de brebis [auquel] on soutire le sérum pour extraire la caséine qu'il contient. [...] Pour être consommée fraîche, la ricotta est égouttée [...] Pour être séchée, elle est salée, pressée plus fortement [...]  1, record 18, French, - ricotta

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Queso italiano muy similar al requesón. Su textura es blanda y untuosa, de sabor suave y aroma a leche. Se elabora con leche de vaca u oveja [...]  1, record 18, Spanish, - queso%20ricotta

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

An unripened fresh cheese very closely resembling Baker's and popular in Central Europe, is Quarg, sometimes called Quark. Germany was the home of Quarg where its per capita consumption is higher than yogurt.  1, record 19, English, - Quark

Record number: 19, Textual support number: 1 OBS

When referring to the registered product " Quark" or "Quarg" take a capital letter.  2, record 19, English, - Quark

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, 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 20, English, - cheese%20company

Record 20,  Textual support,  French

Record number: 20, 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 20, French, - entreprise%20fromag%C3%A8re

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

A descriptive term for cheese with a nut-like flavor, a characteristic of Swiss-types. Cheddars may exhibit a flavor reminiscent of walnuts; fresh Goat cheese and Gruyere are said to resemble the taste of hazelnuts. The flavor causing this characteristic are actually found in nuts.  2, record 21, English, - nutty

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Le Vacherin fribourgeois est un fromage suisse du canton de Fribourg. C'est un fromage à base de lait de vache pasteurisé, à pâte molle à croûte lavée. Sa contenance en matière grasse est de 28 %. Sa période de dégustation optimale s'étale d'octobre à mars après un affinage de 5 à 7 semaines. Il a une légère odeur de résine et une saveur un peu acidulée, noisetée. On l'utilise notamment pour préparer la fondue moitié-moitié et la fondue fribourgeoise.  4, record 21, French, - noiset%C3%A9e

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, 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 22, English, - MMV%20process

Record 22,  Textual support,  French

Record number: 22, 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 22, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 22, 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 22, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 22, 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 22, French, - proc%C3%A9d%C3%A9%20MMV

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

"Our success with orange juice has created an opportunity to apply the technology to less acidic fruit and vegetable juices. In addition, we see a growing trend in dairy-based foods which will also benefit from Better Than Fresh TM processing. "Carbon dioxide has been used for years to extend the shelf life of dairy products such as cottage cheese when trace amounts are sparged into product. Praxair's recent testing with its dense-phase CO₂ system is producing consistent results including the finding that with the dense-phase CO₂ process, the number of spoilage microorganisms is greatly reduced allowing for extended shelf life without subjecting product to detrimental levels of heat in thermal pasteurization.  2, record 23, English, - dense%20phase%20CO2%20process

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Proposition de M. Fustier, ingénieur.  1, record 23, French, - proc%C3%A9d%C3%A9%20utilisant%20du%20dioxyde%20de%20carbone%20sous%20pression

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Tuma cheese is native to Sicily and Sardinia. Contrary to today's use of cow's milk, it was then made from sheep's milk. It is a light rindless texture. It has a fresh clean milky flavour.  1, record 24, English, - Tuma

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Fromage entièrement naturel, sans croûte, à pâte fraîche et blanche, non affinée.  1, record 24, French, - Tuma

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

For fresh cheese.  2, record 25, English, - drain%20table

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Pour fromages frais.  2, record 25, French, - table%20d%27%C3%A9gouttage

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 OBS

Para quesos frescos.  1, record 25, Spanish, - escurridero

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Kraft Delissio rising Crust Pizza tastes as delicious as pizzeria pizza! Its superior rising crust is never pre-cooked, so it rises and bakes up fresh for the first time in your oven. It's crispy outside and tender inside, like pizzeria pizza. The premium toppings are every bit as good as the delicious crust with generous helpings of Kraft cheese, zesty tomato sauce and fresh hearty toppings. All the freshness and flavour are locked in with its special vacuum-sealed packaging. The die-cut window provides an actual view of this delicious product which is sure to whet your appetite!  1, record 26, English, - rising%20crust%20pizza

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

La pizza américaine : Confectionnez à partir de Moul-Bie CIAPO une pizza à pâte levée ou «deep pan» faite sur plaque, à découper en parts individuelles pour la consommation à emporter.  1, record 26, French, - pizza%20%C3%A0%20p%C3%A2te%20lev%C3%A9e

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

The Broccio comes in the form of a ball of curd that has been flattened and presented in a returnable wicker basket, known as "les canestres", which varies in sizes. Broccio is usually eaten fresh, within forty eight hours, but if drained and salted it can be ripened like other cheeses. The ripening of this cheese represent about 15 % of the total production. It is an unusual cheese in that it is made from lactoserum, that is the whey that is recuperated after cheese making. One needs 11 liters of milk to obtain the lactoserum to produce a kilo of Broccio.  2, record 27, English, - Broccio

Record number: 27, Textual support number: 2 CONT

Broccio is a Corsican cheese made from goat’s milk or sour ewes’ milk.  3, record 27, English, - Broccio

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Fromage corse à pâte fraîche, non salée, fabriqué avec du lait de chèvre ou de brebis, chauffé et battu. Il peut se manger sucré ou salé, saupoudré de persil ou de romarin.  3, record 27, French, - Broccio

Record number: 27, Textual support number: 1 CONT

Produit laitier (puisqu'il n'entre malheureusement pas strictement dans la définition du fromage pour le législateur) mais peut être considéré comme un véritable fromage d'Appellation d'Origine Contrôlée, le Broccio est élaboré à partir du petit-lait récupéré lors de la production des tommes de brebis ou de chèvre, puis chauffé, mélangé avec 10 % de lait frais et fouetté, le tout est, pour finir, moulé dans des corbeilles en jonc, appelées canestres pour l'égouttage. Frais, on peut le déguster nature, salé ou sucré. Mis à sécher en cave, d'autres le préfèrent enrobé de feuilles séchées ou roulé dans des herbes ou du poivre. On l'utilise aussi souvent dans des préparations pâtissières fromagères.  4, record 27, French, - Broccio

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Chilled entrees Tropical platter, a melange of fresh fruit presented with your choice of cottage cheese, sherbet, or yogurt and a slice of date nut bread.  1, record 28, English, - tropical%20platter

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish