TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Glycomacropeptide(GMP) is a hydrophilic peptide moiety of kappa-casein which keeps micellular casein in aqueous solution(i. e. in milk). It is its cleavage by rennet(chymosin) during the cheesemaking process which makes micellular casein become insoluble, thus forming cheese curd.  3, record 1, English, - cleavage

Record number: 1, Textual support number: 2 CONT

Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process.  4, record 1, English, - cleavage

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Défaut d'un fromage se traduisant par la formation de couches séparées.  1, record 1, French, - clivage

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Making Cheese from Curdled Milk. Cheesemaking capitalises on the curdling of milk. First, the milk is carefully selected to make sure there are no antibiotics or harmful agents that could affect the process. The milk is then heated and held at a given temperature for a short period to destroy any harmful bacteria(i. e. pasteurisation). Special starter cultures are then added to the warm milk and change a very small amount of the milk sugar into lactic acid. This acidifies the milk at a much faster rate and prepares it for the next stage. Rennet(mainly chymosin) is then added to the milk and within a short time a curd is produced.  3, record 2, English, - curdled

Record number: 2, Textual support number: 2 CONT

The milk is than coagulated with rennet, a substance containing clotting enzymes. The clotted milk goes through a cutting and heating process, separating the curd and whey.  4, record 2, English, - curdled

Record number: 2, Textual support number: 3 CONT

Curdled milk.  5, record 2, English, - curdled

Record number: 2, Textual support number: 1 OBS

rennet: Extract from the stomachs of calves and lambs which contains the enzyme rennin, used to curdle milk in foods such as cheese and junket.  6, record 2, English, - curdled

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Qualifie le lait coagulé par la présure naturelle, extraite de la caillette de veau, ou par d'autres coagulants, base de la fabrication des fromages.  1, record 2, French, - caill%C3%A9

Record number: 2, Textual support number: 1 CONT

Lait caillé.  2, record 2, French, - caill%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

Curd : the coagulated part of milk which results when milk is clotted by rennet, by natural souring, or by the addition of a starter.  2, record 3, English, - creamed%20cottage%20curd

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Caillé : gel compact obtenu par coagulation du lait sous l'action de l'acide lactique ou de la présure.  2, record 3, French, - caill%C3%A9%20de%20cottage%20en%20cr%C3%A8me

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

curd : The coagulated part of milk which results when milk is clotted by rennet, by natural souring, or by the addition of a starter.  2, record 4, English, - cottage%20curd

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

caillé : Gel compact obtenu par coagulation du lait sous l'action de l'acide lactique ou de la présure.  2, record 4, French, - caill%C3%A9%20de%20type%20cottage

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The Rate of Contraction(Syneresis) of Rennet Curd. From the cheesemaking point of view the major factors controlling the loss of whey and contraction of the coagulum are cutting, temperature and acidity(Davis 1941a). Other factors such as the concentration of rennet and composition of the milk appear to be less important. Gyr(1944) found that the rate of contractions(but not the final extent) was enhanced by increasing concentrations of rennet, increasing temperatures in the range 40 to 60 ° C. and decreasing pH values in the range 6. 4 to 5. 3.  2, record 5, English, - rennet%20curd

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le caillé présure résulte de l'action exclusive de la présure et se caractérise par une forte minéralisation en calcium donnant des pâtes cohérentes et fermes caractéristiques des fromages de grand format.  3, record 5, French, - caill%C3%A9%2Dpr%C3%A9sure

Record 5,  Textual support,  Spanish