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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Peach Melba is a dessert traditionally composed of fresh peaches, vanilla ice cream, and a sweetened raspberry puree. Its origin is credited to the legendary chef Auguste Escoffier.  2, record 1, English, - Peach%20Melba

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La pêche Melba est un dessert créé en 1894 par Auguste Escoffier. [...] À l'origine, la pêche Melba est composée d'une glace vanille sur laquelle sont déposées des pêches blanches pochées dans un sirop délicatement vanillé puis nappées de purée de framboise. Depuis, de nombreuses versions ont vu le jour, la plus courante d'entre elles étant celle à la crème Chantilly et aux amandes effilées caramélisées.  3, record 1, French, - p%C3%AAche%20Melba

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - acid%20whey%20powder

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - poudre%20de%20lactos%C3%A9rum%20acide

Record 2,  Textual support,  Spanish

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 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 4, English, - fermented%20dairy%20product

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - produit%20laitier%20ferment%C3%A9

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Organic Dried Cream Extract is produced by liberating the fatty acids in fresh cream, then encapsulating into a water-soluble powder by spray drying with maltodextrin.  2, record 5, English, - dried%20cream%20extract

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Highly concentrated aromatic preparations are preserved in oil in the form of a paste. They are always ready for use, may be used hot or cold, and are easily incorporated in all preparations : vinaigrettes, and cold or hot sauces. They can be added to fresh cream, lemon juice, or after cooking, on grilled meat and fish...  1, record 6, English, - aromatic%20preparation

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Produit ou mélange préparé pour ses propriétés aromatisantes, et obtenu à partir d'ingrédients qui sont eux-mêmes autorisés pour l'emploi dans les aliments, ou qui sont naturellement présents dans les aliments, ou dont l'emploi est permis dans les préparations aromatiques, par un procédé utilisé pour la préparation en vue de la consommation humaine.  1, record 6, French, - pr%C3%A9paration%20aromatique

Record number: 6, Textual support number: 1 OBS

Définition donnée par l'International Organization of the Flavour Industry.  2, record 6, French, - pr%C3%A9paration%20aromatique

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Sweet cream butter is made by separating the cream from fresh, whole milk. The cream is then pasteurized and cooled immediately. It is held in refrigerated storage tanks for eight hours to stabilize the fat globules, then churned daily for freshness.  2, record 7, English, - sweet%20cream%20butter

Record number: 7, Textual support number: 2 CONT

Butter may be salted or unsalted. Lightly salted butter is generally referred to as "sweet cream butter" and unsalted butter as "sweet butter." Sweet cream butter is made from pasteurized sweet cream to which no starter has been added.  3, record 7, English, - sweet%20cream%20butter

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Beurre fabriqué à partir de crème n'ayant subi aucune maturation (acidification).  1, record 7, French, - beurre%20de%20cr%C3%A8me%20douce

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Reconstituted milk is the product resulting from the recombining of milk fat and nonfat dry milk or dry milk with water in proportions to yield the constituent percentages occurring in normal milk. For this purpose various forms of milk fat such as butter, anhydrous milk fat, fresh or frozen cream and nonfat dry milk, dry milk, or concentrated milk may be used. The product is practically always homogenized.  2, record 8, English, - reconstituted%20milk

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Substances laitières ou lait en poudre auxquels on a ajouté de l'eau pour reconstituer le lait.  2, record 8, French, - lait%20reconstitu%C3%A9

Record 8,  Textual support,  Spanish