TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - scalding

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - cuisson

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - milk%20byproduct

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - d%C3%A9riv%C3%A9%20laitier

Record 2,  Textual support,  Spanish