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

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 2, English, - food%2Dprocessing%20industry

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - industrie%20de%20la%20transformation%20des%20aliments

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - pea%20protein%20isolate

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

[...] le projet commercialisera les premières protéines de canola et les nouveaux isolats de protéines de pois [...]  1, record 3, French, - isolat%20de%20prot%C3%A9ines%20de%20pois

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 4, English, - yeast%20extract

Record number: 4, 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 4, English, - yeast%20extract

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - extrait%20de%20levure

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

... 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 6, English, - milk%20product

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - produit%20du%20lait

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, 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 7, English, - protein%20bar

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Au lieu de manger des sucreries, mangez des barres de protéine vendues dans les magasins de nutrition.  1, record 7, French, - barre%20de%20prot%C3%A9ine

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Dietetic ingredients like casein, caseinates, whey protein concentrates(WPC), peptids, lactoferrin, for milk industry.  1, record 8, English, - milk%20derivative

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Préparation pour l'industrie laitière (ingrédients pour la diététique).  2, record 8, French, - d%C3%A9riv%C3%A9%20du%20lait

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - edible%20film

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - film%20pelliculaire%20consommable

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, 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 10, English, - liquid%20meat%20extract

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - cheesemaking

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - fabrication%20du%20fromage

Record number: 11, 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 11, French, - fabrication%20du%20fromage

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - single%2Dcell%20protein

Record number: 12, 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 12, English, - single%2Dcell%20protein

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - prot%C3%A9ine%20d%27organisme%20unicellulaire

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, 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 13, English, - milk%20byproduct

Record 13,  Textual support,  French

Record number: 13, 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 13, French, - d%C3%A9riv%C3%A9%20laitier

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Whey Protein Concentrates or Soluble Whey Proteins. The processes of manufacturing soluble whey proteins are, in principle, techniques to remove or reduce the mineral and/or lactose components of liquid whey without heating to thereby concentrate the native protein in undenatured form.  3, record 14, English, - whey%20protein%20concentrate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Le lactosérum déshydraté et le concentré protéique de lactosérum constituent des apports de protéines de haute qualité, qui entrent dans la composition des aliments composés pour porcs et volailles ainsi que dans celle des aliments d'allaitement.  3, record 14, French, - concentr%C3%A9%20de%20prot%C3%A9ines%20de%20lactos%C3%A9rum

Record number: 14, Textual support number: 2 CONT

Via une technologie innovante, Dairygold produit des concentrés de protéines de lactosérum.  1, record 14, French, - concentr%C3%A9%20de%20prot%C3%A9ines%20de%20lactos%C3%A9rum

Record number: 14, Textual support number: 1 OBS

Par ultrafiltration [...] on sépare les protéines sous la forme d'un concentré titrant 15 à 20 % de matières sèches totales contenant 50 à 70% de protéines.  4, record 14, French, - concentr%C3%A9%20de%20prot%C3%A9ines%20de%20lactos%C3%A9rum

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - ultrafiltration%20unit

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish