TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Adulterants in milk mainly include addition of vegetable protein, milk from different species, addition of whey and watering which are known as economically motivated adulteration...  2, record 1, English, - watering%20down

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Action d'ajouter de l'eau à un liquide, généralement dans un but frauduleux.  2, record 1, French, - mouillage

Record number: 1, Textual support number: 1 PHR

mouillage du lait, mouillage du vin  2, record 1, French, - mouillage

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Acto de disolver algo por medio de un líquido.  1, record 1, Spanish, - diluci%C3%B3n

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

... under severe heat treatment conditions the whey proteins content rapidly decreased, up to 100% denaturation during the in-bottle sterilization process.  2, record 2, English, - in%2Dbottle%20sterilization%20process

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

En el proceso de esterilización en botella la lisina disponible puede reducirse hasta un 13%.  1, record 2, Spanish, - proceso%20de%20esterilizaci%C3%B3n%20en%20botella

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

When the curds have reached the appropriate moisture levels for the desired cheese, it's time to drain off the whey and put the curds into moulds(called hooping) to form them into the cheese shape you want.  3, record 3, English, - hooping

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le moulage. Après l'étape du caillage, on obtient ce que l'on appelle le caillé. Il est placé dans différents moules selon la forme du fromage souhaité.  3, record 3, French, - moulage

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

El moldeado consiste en la introducción de la cuajada libre de suero en moldes, cuya forma y tamaño varía en función del tipo de queso de que se trate.  1, record 3, Spanish, - moldeado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Skyr is a popular Icelandic dairy product. It's made by adding bacteria cultures to skim milk and then straining it to remove the whey.  2, record 4, English, - skyr

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le skyr est un produit laitier d'origine islandaise et y aurait été apporté par les Vikings de la Norvège. Il est fait à partir de lait de vache et est à mi-chemin entre le yogourt et le fromage très tendre.  2, record 4, French, - skyr

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Membrane processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy-intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others.  2, record 5, English, - food%2Dprocessing%20industry

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

L'industrie de la transformation des aliments est à la recherche constante d'innovations pour répondre aux enjeux liés au développement durable.  3, record 5, French, - industrie%20de%20la%20transformation%20des%20aliments

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Means(a) flour or meal prepared from grain or potatoes,(b) processed wheat flour containing not less than the equivalent of 80 per cent dextrose, as determined by a method approved by the President of the Agency [Canadian Food Inspection Agency],(c) bread, biscuit or bakery products, except those containing or made with a legume, or(d) milk powder, skim milk powder, buttermilk powder or whey powder...  1, record 6, English, - filler

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Désigne a) de la fleur ou de la farine provenant de céréales ou de pommes de terre, b) de la farine de blé traité et contenant au moins l'équivalent de 80 pour cent de dextrose, suivant un procédé de dosage approuvé par le président de l'Agence [Agence canadienne d'inspection des aliments], c) du pain, des biscuits et d'autres produits de boulangerie, sauf ceux qui contiennent de la farine de légumineuse ou qui sont fabriqués avec de la farine de légumineuse, ou d) de la poudre de lait, de la poudre de lait écrémé, de la poudre de lait de beurre et de la poudre de petit-lait [...]  1, record 6, French, - charge

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Whey protein is most prevalent in two forms, concentrate & isolate... Whey protein has higher grams of protein per serving than pea protein. A pea protein isolate typically contains 21 g of protein per serving.  1, record 7, English, - pea%20protein%20isolate

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

[...] le projet commercialisera les premières protéines de canola et les nouveaux isolats de protéines de pois [...]  1, record 7, French, - isolat%20de%20prot%C3%A9ines%20de%20pois

Record 7,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - acid%20whey%20powder

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - poudre%20de%20lactos%C3%A9rum%20acide

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

During the cooking and afterward, the acid production by the starter culture continues and the titratable acidity of whey increases(pH decreases), further promoting the syneresis of the curd.  3, record 10, English, - scalding

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Le traitement thermique connu sous le nom de cuisson appliqué au caillé des pâtes pressées diminue le degré d'hydratation des micelles et, en favorisant l'établissement de liaisons intermoléculaires, accentue l'égouttage. Ces liaisons [...] provoquent la contraction du coagulum et l'expulsion du lactosérum qui devient alors visible.  3, record 10, French, - cuisson

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

... the dairy permeate powder manufactured from whey permeate.  1, record 11, English, - whey%20permeate%20powder

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

[...] poudre de perméat laitier produite à partir de perméat de lactosérum.  1, record 11, French, - poudre%20de%20perm%C3%A9at%20de%20lactos%C3%A9rum

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

For hoop drainage, a mass of curd is put into cloth-lined cylindrical metal hoops. The whey separates from the curd by draining through the cloth.  1, record 12, English, - hoop%20drainage

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Cheesemaking capitalises on the curdling of milk.... At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheese vat, the left-over liquid, which consists of water, milk sugar and albumen(now called whey) is drained off and the curd grains allowed to mat together to form large slabs of curd...  2, record 13, English, - cheese%20vat

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A cheese originating in southern Italy and made from matted curd worked in hot water or whey and often molded into the shape of an Indian club or tenpin.  2, record 14, English, - caciocavallo

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Fromage italien au lait de vache, à pâte filée, ayant la forme d'un fuseau à base pointue.  2, record 14, French, - caciocavallo

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The regulation concerning butter products states that these products are in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived exclusively from milk.  2, record 15, English, - butter%20product

Record number: 15, Textual support number: 1 OBS

[It] means calorie-reduced butter, dairy spread, light butter(lite butter) and whey butter.  3, record 15, English, - butter%20product

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

[Il s'agit de] beurre de lactosérum, [de] beurre léger, [de] beurre réduit en calories ou [de] tartinade laitière.  1, record 15, French, - produit%20du%20beurre

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 16, English, - yeast%20extract

Record number: 16, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 16, English, - yeast%20extract

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 16, French, - extrait%20de%20levure

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

... major products exported(in monetary terms) were ice cream which accounted for 25% of total exports, followed by cheese(22%), whey products(16%), products consisting of natural milk constituents(PCNMC) or milk protein concentrates(MPC)(12%) and skim milk powder(6%).  1, record 17, English, - product%20consisting%20of%20natural%20milk%20constituents

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

[...] les principaux produits exportés (en valeur monétaire) ont été la crème glacée (25 % du total des exportations), suivie par le fromage (22 %), les produits à base de lactosérum (16 %), les produits constitués de composants naturels du lait (PCCNL) (12 %) et la poudre de lait écrémé (6 %).  1, record 17, French, - produit%20constitu%C3%A9%20de%20composants%20naturels%20du%20lait

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

... milk product means any of the following, namely,(a) partly skimmed milk, skim milk, cream, buttermilk, whey and whey cream,(b) milk in concentrated, dried, frozen or reconstituted form and any product referred to in paragraph(a) in concentrated, dried, frozen or reconstituted form,(c) butter, butter oil and whey butter,(d) milk solids, and(e) whey protein concentrate...  2, record 18, English, - milk%20product

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

produit du lait. a) Le lait partiellement écrémé, le lait écrémé, la crème, le babeurre, le lactosérum ou la crème de lactosérum; b) le lait sous forme concentrée, desséchée, congelée ou reconstituée, ou tout produit visé à l'alinéa a) sous forme concentrée, desséchée, congelée ou reconstituée; c) le beurre, l'huile de beurre et le beurre de lactosérum; d) les solides du lait; e) le concentré protéique de lactosérum.  1, record 18, French, - produit%20du%20lait

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

... the dry substance obtained by the removal of water from whey, while leaving all other constituents in the same relative proportions as in whey.  2, record 19, English, - dry%20whey

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Whey powder is finding increasing use as an economic source of milk solids in food manufacture. The main applications are in bakery products, ice-cream and dry mixes with smaller amounts used in confectionery and margarine.  2, record 20, English, - whey%20powder

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

[...] il est possible d'augmenter le pourcentage de solides non gras dans le mélange à yogourt par l'addition de poudre de lait écrémé ou de lait écrémé évaporé ou par l'addition de lactosérum ou de poudre de lactosérum.  4, record 20, French, - poudre%20de%20lactos%C3%A9rum

Record number: 20, Textual support number: 1 OBS

poudre de lactosérum : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 20, French, - poudre%20de%20lactos%C3%A9rum

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Cheese contains, in a concentrated form, many of milk's nutrients. About 10 pounds(5 quarts) of whole milk are needed to make 1 pound of whole milk cheese and 9 pounds of whey.  2, record 21, English, - whole%20milk%20cheese

Record number: 21, Textual support number: 1 OBS

whole milk cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 21, English, - whole%20milk%20cheese

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Le Fêtard est un fromage de lait entier et cru. Sa pâte est ferme.  2, record 21, French, - fromage%20de%20lait%20entier

Record number: 21, Textual support number: 1 OBS

fromage de lait entier : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 21, French, - fromage%20de%20lait%20entier

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin(also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves.  2, record 22, English, - rennet%20cheese

Record number: 22, Textual support number: 2 OBS

rennet cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 22, English, - rennet%20cheese

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

fromage à la présure : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 22, French, - fromage%20%C3%A0%20la%20pr%C3%A9sure

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

Substance that absorbs moisture and [is] used to maintain the water content of materials like tobacco, glue, inks, baking products... E. g. glucose syrup, invert sugar, honey, dried whey, glycerol, sorbitol. [Humectants] allow the addition of sugar without [the addition of] more water and so prevent the growth of moulds.  1, record 23, English, - humectant

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Substance qui empêche le déssèchement des denrées alimentaires en compensant les effets d'une faible humidité atmosphérique ou qui favorise la dissolution d'une poudre en milieu aqueux.  5, record 23, French, - humidifiant

Record number: 23, Textual support number: 1 CONT

Le rôle des humidifiants dans certains aliments, comme la noix de coco râpée et les guimauves, est de prévenir le dessèchement du produit en maintenant l'humidité à un taux souhaitable. [Le] glycérol [est utilisé dans les] enveloppes de saucisson [et le] sorbitol [dans la] noix de coco râpée, [les] guimauves.  6, record 23, French, - humidifiant

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, 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 24, English, - raw%20whey

Record number: 24, Textual support number: 1 OBS

Whey as produced usually contains only about 7% solids.  2, record 24, English, - raw%20whey

Record number: 24, 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 24, English, - raw%20whey

Record number: 24, 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 24, English, - raw%20whey

Record 24,  Textual support,  French

Record number: 24, 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 24, French, - lactos%C3%A9rum%20natif

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, 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 25, English, - Mozzarella%20cheese

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 25, French, - mozzarella

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 25, Spanish, - mozzarella

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Protein bars typically include protein from whey, soy or another isolate. They may be fortified with a wide variety of vitamins and minerals, but they often contain artificial ingredients or large amounts of added, refined sugar.  1, record 26, English, - protein%20bar

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Au lieu de manger des sucreries, mangez des barres de protéine vendues dans les magasins de nutrition.  1, record 26, French, - barre%20de%20prot%C3%A9ine

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

A chemical compound which appears under the form of a colorless or yellowish, syrupy, odorless, hygroscopic liquid, is miscible with water, alcohol, glycerol and furfural, insoluble in chloroform, petroleum ether and carbon disulfide, is partially converted to lactic anhydride when concentrated above 50%, has one asymmetric carbon and two enantiomorphic isomers, is derived by fermenting starch, milk whey, molasses, potatoes, etc. and neutralizing the acid as soon as formed with calcium or zinc carbonate, after which the solution of lactates is concentrated and decomposed with sulfuric acid, also synthetically by hydrolysis of lactonitrile, and is used in cultured dairy products, as an acidulant, in chemicals(salts, plasticizers, adhesives, pharmaceuticals), as a mordant in dyeing wool, as a general-purpose food additive and in the manufacture of lactates.  5, record 27, English, - 2%2Dhydroxypropanoic%20acid

Record number: 27, Textual support number: 1 OBS

alpha-hydroxypropionic acid: obsolete form; the word "alpha" must be replaced by the corresponding Greek letter or italicized.  6, record 27, English, - 2%2Dhydroxypropanoic%20acid

Record number: 27, Textual support number: 2 OBS

2-hydroxypropanoic acid: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 27, English, - 2%2Dhydroxypropanoic%20acid

Record number: 27, Textual support number: 3 OBS

Chemical formula: C₃H₆O₃ or CH₃CH₂OCOOH  5, record 27, English, - 2%2Dhydroxypropanoic%20acid

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Produit de la fermentation du lactose par les bactéries spécifiques du lait se présentant sous la forme d'un liquide sirupeux, incolore ou jaunâtre, inodore, hygroscopique, utilisé dans l'industrie laitière et comme additif alimentaire, dans les plastiques, les adhésifs, en teinturerie et dans l'élaboration de lactates.  4, record 27, French, - acide%202%2Dhydroxypropano%C3%AFque

Record number: 27, Textual support number: 1 OBS

acide 2-hydroxypropanoïque : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 27, French, - acide%202%2Dhydroxypropano%C3%AFque

Record number: 27, Textual support number: 2 OBS

acide alpha-hydroxypropionique : forme vieillie; le mot «alpha» doit être remplacé par la lettre grecque correspondante ou écrite en italique.  1, record 27, French, - acide%202%2Dhydroxypropano%C3%AFque

Record number: 27, Textual support number: 3 OBS

Formule chimique : C₃H₆O₃ ou CH₃CH₂OCOOH  4, record 27, French, - acide%202%2Dhydroxypropano%C3%AFque

Record 27,  Textual support,  Spanish

Record number: 27, Textual support number: 1 OBS

Líquido incoloro o amarillento, inodoro e higroscópico; miscible con agua, alcohol y glicerina; soluble en éter; insoluble en cloroformo, éter de petróleo y disulfuro de carbono. Moderadamente tóxico por ingestión; irritante.  2, record 27, Spanish, - %C3%A1cido%20l%C3%A1ctico

Record number: 27, Textual support number: 2 OBS

Fórmula química : C₃H₆O₃ o CH₃CH₂OCOOH  3, record 27, Spanish, - %C3%A1cido%20l%C3%A1ctico

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

[Cream cheese composition, according to the National Dairy Regulation and Code :]-shall be the product made from cream with the use of coagulating agents to form curd and forming curd into a homogenous mass after the removal of whey-shall contain not more than 55% moisture-shall contain not less than 30% milk fat-shall in the case of cream cheese with(naming the added ingredients) contain not more than 60% moisture and not less than 26% milk fat-shall in the case of creamed cheese spread contain not more than 60% moisture and not less than 24% M. F. and be at least 51% cream cheese.  1, record 28, English, - cream%20cheese

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Normes de composition pour le fromage à la crème : Produit fait de crème à l'aide d'agents coagulants pour former une masse homogène de lait caillé après élimination du lactosérum. - Doit contenir au plus 55 % d'eau. - Doit contenir au moins 30 % de matières grasses. - Dans le cas de fromage à la crème avec (nom des ingrédients ajoutés), doit contenir au plus 60 % d'eau et au moins 26 % de matières grasses. - Dans le cas de tartinade de fromage à la crème, doit contenir au plus 60 % d'eau et au moins 24 % de M.G. et doit être composé d'au moins 51 % de fromage à la crème.  1, record 28, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record number: 28, Textual support number: 2 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière selon les normes de composition pour le fromage à la crème.  2, record 28, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 DEF

Queso blando, untable, no madurado y sin corteza, [con] coloración que va de casi blanco a amarillo claro, [su] textura es suave o ligeramente escamosa y sin agujeros, [...] se puede untar y mezclar fácilmente con otros alimentos.  1, record 28, Spanish, - queso%20crema

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Draining is the act of separating the whey from the curds by passing the former through a metal strainer in the vat exit gate or through a sieve laying the length of the vat.... At the end of drainage, a trench of curd is generally formed....  3, record 29, English, - draining

Record number: 29, Textual support number: 2 CONT

Whey can be removed by drainage from vats or kettles. Otherwise, the mixture of curds and whey may be pumped or dipped from the vat to a drain table perforated molds(forms or hoops), or cheesecloth. The result is the same :whey and curds are separated.  4, record 29, English, - draining

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

[...] une masse compacte, élastique : le caillé ou scientifiquement, le coagulum [...] baigne dans le petit-lait ou techniquement, lactosérum, désigné sous le nom de sérum en fromagerie. L'égouttage consiste à séparer le caillé du sérum.  3, record 29, French, - %C3%A9gouttage

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 DEF

Separación del suero de la cuajada.  1, record 29, Spanish, - desuerado

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

A long, rakelike wire tool used to cut curd into cubes.  4, record 30, English, - curd%20knife

Record number: 30, Textual support number: 1 CONT

Once the gelly is sufficiently firm, the curd is sliced up by means of the "curd knife"(a tool equipped with wires spaced apart) and this provokes the separation of the curds and the lactoserum("the whey"). The duration and the speed of the decurdling process affects the size of the grain(about that of a pea). Once the slicing up process is completed, the resulting mixture will be stirred within the vat until the grain is sufficiently drained...  5, record 30, English, - curd%20knife

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Appareil manuel ou mécanique servant à découper le caillé dans la cuve à fromage pour accélérer l'égouttage.  2, record 30, French, - tranche%2Dcaill%C3%A9

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 CONT

Cuchilla para cuajada [...]. Cuchillas para el corte del bloque de cuajada en bloques más pequeños cuadrados del tamaño del molde.  1, record 30, Spanish, - cuchilla%20para%20cuajada

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

A machine which is used to extract the whey from curds in cheesemaking.  2, record 31, English, - cheese%20press

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Non-dairy mold inhibitors are also available. Instead of whey, Borra's company might use cultured corn syrup solids or cultured dextrose as the substrate.  2, record 32, English, - cultured%20dextrose

Record number: 32, Textual support number: 1 OBS

Dextrose: Alternative name for glucose. Commercially the term "glucose" is often used to mean corn syrup (a mixture of glucose with other sugars and dextrins) and pure glucose is called dextrose.  3, record 32, English, - cultured%20dextrose

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Dextrose : sucre simple. Ce terme est remplacé par glucose, cependant on continue à employer le terme de dextrose monohydrate pour du D. Glucose purifié et cristallisé, contenant une molécule d'eau de cristallisation.  2, record 32, French, - dextrose%20de%20culture

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Natural cheese flavor/enhancer prepared from cultured and enzyme, modified cream, spray-dried with whey solids and malto-dextrin.  1, record 33, English, - Cheese%20Buds%26trade%3B

Record number: 33, Textual support number: 2 OBS

Used in the food industry to enhance cheese flavor and/or reduce cheese solids level in: sauces, spreads, soups, snack seasonings, baked and extruded snacks, pasteurized processed cheese products, bakery.  1, record 33, English, - Cheese%20Buds%26trade%3B

Record number: 33, Textual support number: 3 OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.  2, record 33, English, - Cheese%20Buds%26trade%3B

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Rehausseur de saveur pour aliments.  1, record 33, French, - Cheese%20Buds

Record number: 33, Textual support number: 2 OBS

Cheese Buds^MC : Marque de commerce de la société Cumberland Packing Corp.  1, record 33, French, - Cheese%20Buds

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

Whey solids are the solid fraction of whey.  3, record 34, English, - whey%20solids

Record number: 34, Textual support number: 2 OBS

Lactose represents more than 70 % of whey solids. Isolated by concentration and crystallization from whey or ultrafiltration permeate, lactose is used in confectioneries and as a filling agent. A higher degree of purification produces lactose of pharmaceutical grade, which is used in pill and tablet formulations.  4, record 34, English, - whey%20solids

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

"Sure-Curd" enzyme is a triple strength enzyme which is very economic to use and gives rise to no residual enzyme activity in whey.  1, record 35, English, - triple%20strength%20enzyme

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

«Enzyme de force triple» a été proposé par le Centre de recherches alimentaires de Saint-Hyacinthe.  1, record 35, French, - enzyme%20%C3%A0%20concentration%20triple

Record number: 35, Textual support number: 2 OBS

À noter qu'enzyme possède les genres masculin et féminin. Les dictionnaires et encyclopédies ont cependant tendance à employer le féminin.  1, record 35, French, - enzyme%20%C3%A0%20concentration%20triple

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 OBS

Dietetic ingredients like casein, caseinates, whey protein concentrates(WPC), peptids, lactoferrin, for milk industry.  1, record 36, English, - milk%20derivative

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

Préparation pour l'industrie laitière (ingrédients pour la diététique).  2, record 36, French, - d%C3%A9riv%C3%A9%20du%20lait

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

Butter made from the small amount of fat left in whey; it has a slightly different fatty acid composition from ordinary butter.  3, record 37, English, - whey%20butter

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

[...] beurre de sérum [...] beurre obtenu par barattage de la crème récupérée lors de l'écrémage du sérum de fromagerie. Parfois cette crème de sérum est mélangée à de la crème douce avant d'être barattée.  2, record 37, French, - beurre%20de%20lactos%C3%A9rum

Record number: 37, Textual support number: 2 OBS

Le terme lactosérum est le terme technique pour sérum de fromagerie.  3, record 37, French, - beurre%20de%20lactos%C3%A9rum

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 DEF

Producto lácteo derivado exclusivamente de la crema del suero de la leche.  3, record 37, Spanish, - mantequilla%20de%20lactosuero

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

... soft, bacteria-ripened cheese that has been heavily rubbed with salt or soaked in brine or salted whey for one week to one month before [it is] ready for consumption.  2, record 38, English, - pickled%20cheese

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 OBS

On peut [...] effectuer le salage en plongeant les fromages dans un bain de saumure à saturation [...]. Le séjour en saumure s'accompagne d'un complément d'égouttage du caillé.  2, record 38, French, - fromage%20saumur%C3%A9

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 DEF

Queso madurado semiduro blando [con pasta de] color blanco a amarillento y una textura compacta [...] no tiene una corteza propiamente dicha y se ha madurado y conservado en salmuera hasta su entrega al consumidor o su preenvasado para la distribución.  1, record 38, Spanish, - queso%20en%20salmuera

Record number: 38, Textual support number: 1 OBS

Determinados quesos en salmuera contienen hierbas aromáticas específicas y especias como parte de su identidad.  1, record 38, Spanish, - queso%20en%20salmuera

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 OBS

The purpose of cutting is to permit a large proportion of the whey to escape from the curd.  2, record 39, English, - cutting%20of%20coagulum

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Opération pratiquée en fromagerie consistant à fractionner le caillé dans le but de favoriser et d'accélérer l'égouttage.  2, record 39, French, - d%C3%A9caillage

Record number: 39, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 39, French, - d%C3%A9caillage

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 CONT

Corte de la cuajada. La cuajada se corta para favorecer el desuerado [...] Como consecuencia del corte y la agitación de la cuajada se produce suero que queda en la cuba junto con los granos de dicha cuajada. El suero se elimina de la cuba a través de tamices perforados que lo dejan pasar y retienen los granos de cuajada.  1, record 39, Spanish, - corte%20de%20la%20cuajada

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

Method for the manufacture of modified whey with the assistance of lactic acid bacteria for use in manufacturing washing-active substances, as well as, cosmetic and pharmaceutical products, including the step of at least partially freeing the way of lactose by utilizing suitable lactic acid bacteria on the basis of fermentation.  2, record 40, English, - modified%20whey

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 CONT

Procédé de préparation de lactosérum modifié: a) délactosage du lactosérum : Le lactosérum est solubilisé en chauffant à 60-70 °C une solution de lactosérum, puis concentré sous vide à 60 % d'extrait sec, et refroidi doucement jusqu'à 4 °C (en 48-72 h) pour obtenir un produit cristallisé qui permet de séparer le lactose cristallisé du lactosérum délactosé. b) hydrolyse du lactosérum obtenu à l'étape a) : On met en solution 20 Kg de poudre de lactosérum délactosé obtenu à l'étape a) et contenant 26 % de matière azotée dans 46 litres d'eau à 60 °C. La solution est stérilisée par un chauffage de 30 minutes à 90 °C puis refroidie à 37 °C et neutralisée à pH 6,4 par ajout de soude à 30 %. On ajoute 40 g de lactase [...] à la solution pour laisser la réaction s'effectuer pendant 3h.  1, record 40, French, - lactos%C3%A9rum%20modifi%C3%A9

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Edible Film Uses.... The films, made from whey protein, cellulose gums, gelatins, or other compounds, are already in use in cough medicines, appetite suppressants, and vitamins.  2, record 41, English, - edible%20film

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

Nouveau film pelliculaire qui se dissout dans l'eau chaude [...] Ces films sont [...] utilisés pour un certain nombre d'applications : dans le domaine médical, dans le domaine alimentaire [...] pour les produits micro-ondes avec un film qui fait partie intégrante du conditionnement et se dissout pendant la cuisson.  1, record 41, French, - film%20pelliculaire%20consommable

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

The only whey powder you have to avoid is whey powder that has been cultured with propionibacteria, but unfortunately, you can’t tell whether it has been cultured or not because some manufacturers specify ’cultured whey powder’ and some don’t.  2, record 42, English, - cultured%20whey%20powder

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Une poudre de lactosérum qui n'est pas extraite du lait, car elle est obtenue après la fermentation et l'acidification faite avec un produit chimique (levain, vinaigre).  2, record 42, French, - poudre%20de%20lactos%C3%A9rum%20de%20culture

Record number: 42, Textual support number: 2 OBS

La poudre de lactosérum entre dans la fabrication des produits de boulangerie.  1, record 42, French, - poudre%20de%20lactos%C3%A9rum%20de%20culture

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

An improved food processing vat including an outer shell, and a vessel to contain a food product, such as curds and whey, is spaced inwardly of the shell and is composed of a pair of generally cylindrical sections which intersect along vertical apices.  1, record 43, English, - food%20processing%20vat

Record 43,  Textual support,  French

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, 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 44, English, - Ricotta%20cheese

Record 44,  Textual support,  French

Record number: 44, 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 44, French, - ricotta

Record 44,  Textual support,  Spanish

Record number: 44, 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 44, Spanish, - queso%20ricotta

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

A method of preparing a ready to eat, intermediate moisture, texturized foodstuff for human consumption comprising : admixing ingredients consisting essentially of i) a dehulled, oilseed protein in a form selected from the group consisting of meal, flour, concentrate and isolate, and ii) a first source of water selected from a group consisting of water slidmeat products, a liquid meat digest, a liquid meat extract, liquid milk products, cheese whey...  1, record 45, English, - liquid%20meat%20extract

Record 45,  Textual support,  French

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

On some of the open type cheese vats it was possible to mount a strainer on the agitator carriage, from which the whey could be sucked up from the cheese vat without stopping the agitator. Unfortunately, this was not possible when using the enclosed cheese vats, as the agitator had to be stopped before the whey was drained. If the cheese vat was equipped with fixed whey outlets, it was necessary to stop the agitator and let the curd settle to a level below the whey outlet.  2, record 46, English, - agitator%20carriage

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

On écrirait mieux «charriot».  2, record 46, French, - chariot%20mobile%20de%20l%27agitateur

Record number: 46, Textual support number: 2 OBS

charriot : 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 46, French, - chariot%20mobile%20de%20l%27agitateur

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

The principle of cheesemaking involves the coagulation of milk protein followed by the separation of the resultant curds and whey(solid and liquid). Much more is now known of the science of cheesemaking, but the process remains very much a skill and a craft. Recipes are available for many varieties but the skill of the cheesemaker remains paramount. Changes in the milk, the seasons, how the cultures behave during the making process, all these, as well as the actual maturing process, affect the end results.  2, record 47, English, - cheesemaking

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

La fabrication du fromage repose sur le principe fondamental de la coagulation du lait pour en faire du lait caillé et du petit-lait. Les techniques modernes permettent de cailler le lait en y ajoutant une culture bactérienne qui donne de l'acide lactique et de la présure, une substance extraite des veaux, qui contient un enzyme spécial qui accélère la séparation des liquides et des solides.  3, record 47, French, - fabrication%20du%20fromage

Record number: 47, Textual support number: 2 CONT

Les étapes de fabrication du fromage [...] La fabrication fromagère se fait en trois étapes importantes : Le caillage, - Le travail sur le caillé, - L'affinage [...]  2, record 47, French, - fabrication%20du%20fromage

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, 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 48, English, - block%20cheddar%20cheese

Record 48,  Textual support,  French

Record number: 48, 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 48, French, - bloc%20de%20cheddar

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

The residue from milk after removal of the casein and most of the fat (as in cheese making).  2, record 49, English, - whey

Record number: 49, Textual support number: 1 CONT

... the product that remains after the removal of most of the casein and fat from milk. It is a by-product in the manufacture of cheese and casein. The greater part of the albumin, the lactose, and mineral matter of the milk remains in whey.  3, record 49, English, - whey

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Liquide restant après la coagulation du lait, qui est dépourvu de caséine mais contient encore de la lactalbumine, de la lactoglobuline, du lactose et des sels minéraux.  4, record 49, French, - lactos%C3%A9rum

Record number: 49, Textual support number: 1 CONT

Le lactosérum est un produit dérivé des industries fromagère et caséinière. Sa composition et ses caractéristiques physico-chimiques varient selon le processus dont il est issu.  5, record 49, French, - lactos%C3%A9rum

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 DEF

The term ... refers to the dried cells of microorganisms such as algae, actinomycetes, bacteria, yeasts, molds and higher fungi grown in large scale culture systems for use as protein sources in human foods or animal feeds.  5, record 50, English, - single%2Dcell%20protein

Record number: 50, Textual support number: 1 OBS

Possible substrates for single cell protein production include agricultural and food-processing wastes, by products such as molasses and cheese whey permeates, n-alkanes and other petroleum-derived raw materials, alcohols such as methanol or ethanol, and gases such as methane, carbon monoxide, hydrogen or carbon dioxide.  4, record 50, English, - single%2Dcell%20protein

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 DEF

Cellules séchées fabriquées en industrie provenant de microorganismes tels que les bactéries, les levures, les champignons, les algues, etc. et utilisée comme source protéinique dans l'alimentation humaine et animale.  5, record 50, French, - prot%C3%A9ine%20d%27organisme%20unicellulaire

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

Whey is drained. Curd is washed with about one-half as much water as skimmilk(set) and held 10 to 15 min. The whey is drained and the washing is repeated again.  2, record 51, English, - washing

Record number: 51, Textual support number: 1 OBS

The purpose is to remove most of the whey and to cool the curd... [with] water... of good quality.  3, record 51, English, - washing

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 CONT

[Le] lavage est réalisé par de l'eau ou de la saumure légère. L'opération a pour but de diluer les constituants solubles du coagulum et en premier lieu la couche de sérum qui entoure superficiellement les grains de caillé.  2, record 51, French, - lavage

Record number: 51, Textual support number: 1 OBS

Il consiste à laver les grains de caillé à grande eau après en avoir évacué le sérum pour écarter dans la mesure du possible tout résidu pouvant développer une fermentation lactique préjudiciable au goût ou à la conservation du produit.  3, record 51, French, - lavage

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 CONT

It should be recognized that because of their size, whey proteins may precipitate onto the casein macromolecule and change its functionality. For example, with pasteurizated or heated milk, rennin production of cheese is not as effective.  1, record 52, English, - heated%20milk

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 CONT

Le lait thermisé est un compromis entre le lait pasteurisé et le cru : il est chauffé moins longtemps et à une température moins élevée. Ce procédé lui donne une durée de vie supérieure à celle du lait cru tout en lui conservant un caractère organoleptique plus intéressant que celui du lait pasteurisé.  1, record 52, French, - lait%20thermis%C3%A9

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 CONT

... large scale industrial transformation of massive amounts of glucidic substrates from agro food by products(whey in particular) by fermentation.  2, record 53, English, - glucidic

Record number: 53, Textual support number: 2 CONT

Activities of glucidic digestive enzymes in the gut (content plus walls) of a tropical endogeic earthworm ...  3, record 53, English, - glucidic

Record number: 53, Textual support number: 3 CONT

The comparative study of ooids, microbialitic ooid chips, and microbialite crusts demonstrates the crucial role of proteic and glucidic substances in the formation of ooids.  4, record 53, English, - glucidic

Record number: 53, Textual support number: 4 CONT

Lipid and glucidic metabolism abnormalities in HIV-.  5, record 53, English, - glucidic

Record number: 53, Textual support number: 5 CONT

Peptidic and glucidic synthesis.  6, record 53, English, - glucidic

Record number: 53, Textual support number: 1 OBS

The French adjective "glucidique" is sometimes translated into English by the terms "carbohydrate" or "sugar" used as noun modifiers, as in the expressions "carbohydrate content", "sugar content." See also the record for "carbohydrate."  7, record 53, English, - glucidic

Record 53,  Textual support,  French

Record number: 53, Textual support number: 1 DEF

Qui se rapporte aux glucides, qui en contient, qui en possède les propriétés.  2, record 53, French, - glucidique

Record number: 53, Textual support number: 1 CONT

Troubles du métabolisme glucidique et lipidique chez des patients.  3, record 53, French, - glucidique

Record number: 53, Textual support number: 2 CONT

Synthèse glucidique et peptidique.  4, record 53, French, - glucidique

Record 53,  Textual support,  Spanish

Record 54,  Textual support,  English

Record number: 54, Textual support number: 1 CONT

Another new buzzword in young pig management is "phase diets". In the past, traditional feed sources used for older animals have been used in starter diets for newly weaned pigs. Usually, a high percentage of a plant protein source, such as soybean meal(SBM) was used to produce a feed with a higher protein level(somewhere near 20% crude protein) for the younger animals. Additionally, some type of milk byproduct, such as whey, was used in starter diets as a way of easing the nutritional transition from a strictly lactose(milk) diet during the nursing phase to a plant protein-based diet during the growing phase.  1, record 54, English, - milk%20byproduct

Record 54,  Textual support,  French

Record number: 54, Textual support number: 1 CONT

On appelle dérivé laitier tout produit résultant d'un fractionnement physique, chimique ou biologique du lait. Dans cet exposé nous aborderons uniquement ceux provenant de la phase aqueuse du lait, après l'écrémage du lait entier, et ayant une teneur significative en protéines.  3, record 54, French, - d%C3%A9riv%C3%A9%20laitier

Record 54,  Textual support,  Spanish

Record 55,  Textual support,  English

Record number: 55, Textual support number: 1 DEF

Mould perforated with holes to allow the whey to separate from the curds. Mostly used for fresh cheeses.  2, record 55, English, - cheese%20drainer

Record 55,  Textual support,  French

Record number: 55, Textual support number: 1 DEF

Petit récipient percé de trous pour égoutter le fromage frais.  2, record 55, French, - faisselle

Record number: 55, Textual support number: 1 CONT

[...] fromage vient du latin forma, le moule, ou plutôt la faisselle à la fois moule et égouttoir à caillé [...]  3, record 55, French, - faisselle