TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - hooping

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - moulage

Record 1,  Textual support,  Spanish

Record number: 1, 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 1, Spanish, - moldeado

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

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 3, English, - cheese%20vat

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - caciocavallo

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - caciocavallo

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - product%20consisting%20of%20natural%20milk%20constituents

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - produit%20constitu%C3%A9%20de%20composants%20naturels%20du%20lait

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - whole%20milk%20cheese

Record number: 6, 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 6, English, - whole%20milk%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le Fêtard est un fromage de lait entier et cru. Sa pâte est ferme.  2, record 6, French, - fromage%20de%20lait%20entier

Record number: 6, 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 6, French, - fromage%20de%20lait%20entier

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, 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 7, English, - rennet%20cheese

Record number: 7, 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 7, English, - rennet%20cheese

Record 7,  Textual support,  French

Record number: 7, 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 7, French, - fromage%20%C3%A0%20la%20pr%C3%A9sure

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - raw%20whey

Record number: 8, Textual support number: 1 OBS

Whey as produced usually contains only about 7% solids.  2, record 8, English, - raw%20whey

Record number: 8, 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 8, English, - raw%20whey

Record number: 8, 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 8, English, - raw%20whey

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - lactos%C3%A9rum%20natif

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - Mozzarella%20cheese

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 9, French, - mozzarella

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 9, Spanish, - mozzarella

Record 10,  Textual support,  English

Record number: 10, 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 10, English, - cream%20cheese

Record 10,  Textual support,  French

Record number: 10, 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 10, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record number: 10, 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 10, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record 10,  Textual support,  Spanish

Record number: 10, 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 10, Spanish, - queso%20crema

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - Cheese%20Buds%26trade%3B

Record number: 11, 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 11, English, - Cheese%20Buds%26trade%3B

Record number: 11, Textual support number: 3 OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.  2, record 11, English, - Cheese%20Buds%26trade%3B

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Rehausseur de saveur pour aliments.  1, record 11, French, - Cheese%20Buds

Record number: 11, Textual support number: 2 OBS

Cheese Buds^MC : Marque de commerce de la société Cumberland Packing Corp.  1, record 11, French, - Cheese%20Buds

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - pickled%20cheese

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - fromage%20saumur%C3%A9

Record 12,  Textual support,  Spanish

Record number: 12, 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 12, Spanish, - queso%20en%20salmuera

Record number: 12, Textual support number: 1 OBS

Determinados quesos en salmuera contienen hierbas aromáticas específicas y especias como parte de su identidad.  1, record 12, Spanish, - queso%20en%20salmuera

Record 13,  Textual support,  English

Record number: 13, 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 13, English, - Ricotta%20cheese

Record 13,  Textual support,  French

Record number: 13, 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 13, French, - ricotta

Record 13,  Textual support,  Spanish

Record number: 13, 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 13, Spanish, - queso%20ricotta

Record 14,  Textual support,  English

Record number: 14, 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 14, English, - liquid%20meat%20extract

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - agitator%20carriage

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

On écrirait mieux «charriot».  2, record 15, French, - chariot%20mobile%20de%20l%27agitateur

Record number: 15, 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 15, French, - chariot%20mobile%20de%20l%27agitateur

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, 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 16, English, - block%20cheddar%20cheese

Record 16,  Textual support,  French

Record number: 16, 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 16, French, - bloc%20de%20cheddar

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, 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 17, English, - whey

Record number: 17, 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 17, English, - whey

Record 17,  Textual support,  French

Record number: 17, 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 17, French, - lactos%C3%A9rum

Record number: 17, 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 17, French, - lactos%C3%A9rum

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, 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 18, English, - single%2Dcell%20protein

Record number: 18, 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 18, English, - single%2Dcell%20protein

Record 18,  Textual support,  French

Record number: 18, 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 18, French, - prot%C3%A9ine%20d%27organisme%20unicellulaire

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, 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 19, English, - heated%20milk

Record 19,  Textual support,  French

Record number: 19, 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 19, French, - lait%20thermis%C3%A9

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, 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 20, English, - Broccio

Record number: 20, Textual support number: 2 CONT

Broccio is a Corsican cheese made from goat’s milk or sour ewes’ milk.  3, record 20, English, - Broccio

Record 20,  Textual support,  French

Record number: 20, 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 20, French, - Broccio

Record number: 20, 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 20, French, - Broccio

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

... a cheese whose whey has not been drained naturally but was eliminated in the pressing process.  2, record 21, English, - pressed%20cheese

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Les fromages à pâte pressée pour lesquels le caillé (à dominante pressée) est égoutté plus complètement grâce à un découpage et un brassage, suivis d'un pressage après la mise en moules [...]  3, record 21, French, - fromage%20%C3%A0%20p%C3%A2te%20press%C3%A9e

Record number: 21, Textual support number: 1 OBS

fromage à pâte pressée; pâte pressée : Équivalents adoptés par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 21, French, - fromage%20%C3%A0%20p%C3%A2te%20press%C3%A9e

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

An integrated anaerobic-aerobic biological wastewater treatment system using anaerobic rotating biological contact reactors for energy production and sequencing batch reactors for subsequent aerobic treatment was developed. Dairy manure and/or cheese whey as feed sources were studied in the integrated system.  1, record 22, English, - anaerobic%20rotating%20biological%20contact%20reactor

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

[An] ultrafiltration system for recovery of whey protein is designed for use by mid-size cheese manufacturing plants(those using 200, 000 or more 1b of milk/day).  2, record 23, English, - ultrafiltration%20unit

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

In cheese factories, where a large amount of whey is available, it is passed through a cream separator in order to recover the fat. The whey cream is churned and made into... butter.  2, record 24, English, - whey%20cream

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Beurre de crème de lactosérum. (...) on appelle couramment crème de sérum le lactosérum enrichi en matière grasse. La crème de sérum est produite par écrémage du sérum de fromagerie.  2, record 24, French, - cr%C3%A8me%20de%20lactos%C3%A9rum

Record number: 24, Textual support number: 1 OBS

Le terme sérum employé en fromagerie, a pour synonyme technique le terme lactosérum (ANMON, 1978 p 33).  3, record 24, French, - cr%C3%A8me%20de%20lactos%C3%A9rum

Record 24,  Textual support,  Spanish