TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

While butter contains about 20% water, the remaining aqueous material released by the churning of cream is termed buttermilk.... The buttermilk is first pasteurized, then concentrated with an evaporator and finally dried(spray or roller dried) to produce buttermilk powder.  2, record 1, English, - buttermilk%20powder

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le beurre contient 20 p. cent d'eau et le reste de la matière aqueuse libérée par le barattage de la crème s'appelle le babeurre. [...] Le babeurre est d'abord pasteurisé puis concentré au moyen d'un évaporateur pour être enfin séché (atomisé ou séché à rouleaux), ce qui produit la poudre de babeurre.  3, record 1, French, - poudre%20de%20babeurre

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

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

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - produit%20du%20lait

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Milk or food product made primarily from milk.  4, record 3, English, - dairy%20product

Record number: 3, Textual support number: 1 CONT

Milk of various types(including whole milk, skim milk, buttermilk), yoghurt, cheese(e. g. Swiss cheese, cheddar cheese, cottage cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and cheese are the best sources of calcium.  2, record 3, English, - dairy%20product

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Lait ou substance alimentaire produite à partir du lait.  2, record 3, French, - produit%20laitier

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Derivado de la leche, extraído directamente [de ella], como la crema y la manteca [mantequilla], o fabricado con ella, como los quesos.  1, record 3, Spanish, - producto%20l%C3%A1cteo

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[A] technique used for extracting or separating butter from milk.  4, record 4, English, - churning

Record number: 4, Textual support number: 1 CONT

As part of the butter-making process, cream is churned in large vats, the buttermilk(leftover liquid) is removed, and the butter is worked to attain the correct moisture content.  2, record 4, English, - churning

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Processus de transformation de la crème du lait en beurre.  3, record 4, French, - barattage

Record number: 4, Textual support number: 1 CONT

Babeurre : Le sous-produit de la fabrication du beurre, obtenu après barattage ou butyrification de la crème et séparation de la phase grasse solide, contenant au maximum 1 % de matières grasses et dont la teneur en matière protéique de l'extrait sec non gras est d'au moins 31,4 %.  1, record 4, French, - barattage

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Etapa fundamental en el proceso de fabricación, que convertirá la nata en mantequilla.  2, record 4, Spanish, - batido

Record number: 4, Textual support number: 1 CONT

En la etapa de batido, la nata es agitada violentamente con el objetivo de romper los glóbulos de grasa y provocar la coalescencia de la grasa y la formación de granos de mantequilla.  3, record 4, Spanish, - batido

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The cream is churned until granules of butter about one-eighth to one-fourth inch in diameter, are formed.... Butter forms quickly at the end of the churning process, and it is said to break as it separates from the buttermilk. This point becomes apparent to the buttermaker because a glass observation port on the churn washes clear at each revolution of the churn at this time.  2, record 5, English, - buttermaker

Record number: 5, Textual support number: 1 DEF

One that makes butter.  3, record 5, English, - buttermaker

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Celui qui fabrique du beurre.  2, record 5, French, - fabricant%20de%20beurre

Record number: 5, Textual support number: 1 OBS

Ne pas confondre avec beurrier, celui qui vend du beurre.  2, record 5, French, - fabricant%20de%20beurre

Record number: 5, Textual support number: 2 OBS

Fabricant. Personne qui fabrique des produits commerciaux, ou dirige, possède une entreprise qui les fabrique.  3, record 5, French, - fabricant%20de%20beurre

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Ripened cream butter is made using starter-ripened cream. Natural coloring agents (annatto, carotene) may be added.  3, record 6, English, - ripened%20cream%20butter

Record number: 6, Textual support number: 2 CONT

It was eventually found that sweet cream could be soured by the addition of naturally soured milk or acid buttermilk. It then became possible to make ripened cream butter under more controlled conditions.  4, record 6, English, - ripened%20cream%20butter

Record number: 6, Textual support number: 3 CONT

For the production of cultured cream butter, which is preferred in some areas of the world, appropriate bacteria culture is added to the cream following pasteurization. This culturing or controlled cream ripening process can be accurately monitored with pH measurement as the acid develops.  5, record 6, English, - ripened%20cream%20butter

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Beurre fabriqué à partir de crème ayant subi une certaine acidification, soit naturelle, soit par addition de levain.  1, record 6, French, - beurre%20de%20cr%C3%A8me%20acidifi%C3%A9e

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Pursuant to the Export and Import Permits Act.  1, record 7, English, - Allocation%20Methods%20Order%2DCheese%20and%20Cheese%20Products%2C%20Chicken%20and%20Chicken%20Products%2C%20Turkey%20and%20Turkey%20Products%2C%20Ice%20Cream%2C%20Yogurt%2C%20Powdered%20Buttermilk%20and%20Concentrated%20Milk

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

En vertu de la Loi sur les licences d'exportation et d'importation.  1, record 7, French, - Arr%C3%AAt%C3%A9%20sur%20les%20m%C3%A9thodes%20d%27allocation%20de%20quotas%20%28Fromages%20et%20produits%20fromagers%2C%20volaille%20et%20ses%20produits%2C%20dindons%2C%20dindes%20et%20leurs%20produits%2C%20cr%C3%A8me%20glac%C3%A9e%2C%20yoghourt%2C%20babeurre%20en%20poudre%20et%20lait%20concentr%C3%A9%29

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Pursuant to the Export and Import Permits Act.  1, record 8, English, - Order%20Amending%20the%20Allocation%20Methods%20Order%2D%2DCheese%20and%20Cheese%20Products%2C%20Ice%20Cream%2C%20Yogurt%2C%20Powdered%20Buttermilk%20and%20Concentrated%20Milk

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

En vertu de la Loi sur les licences d'exportation et d'importation.  1, record 8, French, - Arr%C3%AAt%C3%A9%20modifiant%20l%27Arr%C3%AAt%C3%A9%20sur%20les%20m%C3%A9thodes%20d%27allocation%20de%20quotas%20%28fromages%20et%20produits%20fromagers%2C%20cr%C3%A8me%20glac%C3%A9e%2C%20yoghourt%2C%20babeurre%20en%20poudre%20et%20lait%20concentr%C3%A9%29

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

At favorable temperature, cream subjected to continuous agitation will separate into essentially two parts, butter composed mainly of butterfat and buttermilk... When the butter granules begin to separate, it is said that the «breaking point» has been reached. Churning continues a little longer until the tiny granules adhere into small masses.  3, record 9, English, - butter%20granule

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

[L'agitation] permet [...] la libération de la graisse liquide dont une certaine fraction est d'ailleurs expulsée des globules dès le refroidissement de la crème. Au moment où la soudure des globules gras par la graisse libre s'accomplit, la mousse tombe brusquement et les grains de beurre apparaissent.  2, record 9, French, - grain%20de%20beurre

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The cream used to make buttermilk.  2, record 10, English, - buttermilk%20cream

Record number: 10, Textual support number: 1 OBS

Genuine buttermilk is the liquid that remains after the fat is removed from milk or cream by process of churning butter.  2, record 10, English, - buttermilk%20cream

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Crème qui sert à la fabrication du babeurre.  2, record 10, French, - cr%C3%A8me%20de%20babeurre

Record number: 10, Textual support number: 1 OBS

Il [le babeurre] peut constituer (...) quand il provient d'une crème pasteurisée mûrie par des bactéries lactiques, un aliment de haute valeur diététique (...)  3, record 10, French, - cr%C3%A8me%20de%20babeurre

Record 10,  Textual support,  Spanish