TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

... the process of piling and repiling of blocks of warm curd in cheese vats.  3, record 1, English, - cheddaring

Record number: 1, Textual support number: 1 OBS

During the cheddaring period of about 2 h, lactic acid increases rapidly, and the proteins stretch and align, which results in body and texture characteristics of cheddar cheese.  3, record 1, English, - cheddaring

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Cheddarisation. Dans le cas du cheddar, la soudure des grains est favorisée par une série de retournements et d'empilements de blocs de caillé [...] Les grains, tout en se soudant, s'étirent et forment des filaments dont la texture rappelle la chair de poulet. Ces étapes, ou cheddarisation, donnent au fromage une texture finale plus lustrée et plus lisse.  2, record 1, French, - cheddarisation

Record number: 1, Textual support number: 1 OBS

cheddarisation : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 1, French, - cheddarisation

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - cheese%20vat

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - caciocavallo

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - caciocavallo

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Soft, uncured white cheese made from pasteurized skim milk.  4, record 4, English, - cottage%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Fromage blanc à gros caillots, légèrement salé.  3, record 4, French, - cottage

Record number: 4, Textual support number: 1 OBS

cottage : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 4, French, - cottage

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Queso no madurado ni hervido, de alta humedad y preparado con leche descremada; su textura es blanda, granulosa y cremosa.  2, record 4, Spanish, - queso%20cottage

Record number: 4, Textual support number: 1 CONT

El queso cottage es una variedad de queso fresco, pues no está curado ni fermentado, se conserva en buen estado durante un lapso breve. Como todo queso fresco tiene alto contenido de agua, bajo contenido de calcio, es magro y poco energético, ideal para dietas de bajo contenido calórico.  3, record 4, Spanish, - queso%20cottage

Record number: 4, Textual support number: 1 OBS

La investigación terminológica permitió observar que en diversos países se considera que el queso cottage es equivalente al requesón, sin embargo, existen diferencias, una de ellas es que el queso cottage se prepara con leche descremada y el requesón con leche entera de vaca o de cabra.  4, record 4, Spanish, - queso%20cottage

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

... the container used to receive the milled or ladled curd and shape the cheese.  7, record 5, English, - cheese%20mould

Record number: 5, Textual support number: 1 OBS

The term "mould" is commonly used in Britain, and the word "hoop" in America and some other English-speaking countries ...  7, record 5, English, - cheese%20mould

Record number: 5, Textual support number: 2 OBS

cheese-pressing mould: Term standardized by BSI.  8, record 5, English, - cheese%20mould

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Ustensile donnant au fromage sa forme (origine de son nom). Ce sont soit des cuvettes percées, soit des cylindres perforés, soit de simples ceintures permettant de retenir le caillé tout en laissant s'égoutter le lactosérum. Le matériau constitutif est de nature diverse (bois, fer étamé, aluminium, plastique) [...]  3, record 5, French, - moule%20%C3%A0%20fromage

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - Mozzarella%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 6, French, - mozzarella

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 6, Spanish, - mozzarella

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Food enzymes are obtained from plants and animals or by fermentation from micro-organisms.... They are used to perform technological functions in food production, such as converting starch into sugar during beer production or contributing to curd formation in the production of cheese...  2, record 7, English, - food%20enzyme

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les enzymes alimentaires sont des produits contenant une ou plusieurs enzymes capables de catalyser une réaction biochimique spécifique. [...] Elles sont ajoutées à des denrées alimentaires à des fins technologiques à toute étape de leur fabrication, transformation, préparation, traitement, conditionnement, transport ou entreposage.  2, record 7, French, - enzyme%20alimentaire

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

This whole-milk cow's cheese is named for an eastern Swiss canton [Appenzell]... It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing.  2, record 8, English, - Appenzeller

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Fromage suisse de lait de vache (50 % de matières grasses), à pâte pressée cuite et à croûte brossée [...]  3, record 8, French, - appenzeller

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Queso suizo de pasta semidura, especialidad del cantón de Appenzell, [...] se elabora a base de leche de vaca y posee un sabor fuerte, refinado y característico, [...] de corteza firme y forma de rueda con una altura de entre 7 y 9 cm.  1, record 8, Spanish, - queso%20Appenzell

Record 9,  Textual support,  English

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

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record number: 9, 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 9, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record 9,  Textual support,  Spanish

Record number: 9, 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 9, Spanish, - queso%20crema

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A semi-soft surface-ripened product of American origin.  3, record 10, English, - Brick%20cheese

Record number: 10, Textual support number: 1 OBS

The name may have been derived from the shape of the cheese or from the use of bricks for pressing the curd.  3, record 10, English, - Brick%20cheese

Record number: 10, Textual support number: 2 OBS

In flavor and in texture it is between Limburger and Cheddar cheese.  3, record 10, English, - Brick%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Brick. Le plus américain des fromages américains, fabriqué principalement dans le Wisconsin, à pâte mi-dure; il a une saveur à la fois douceâtre et piquante et se tient entre le cheddar pour sa souplesse et le limburger pour son élasticité et un peu de sa puissance en saveur.  3, record 10, French, - brick

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Cheese curds are the fresh curds of cheese, often cheddar. They are generally available in retail stores operated at cheese factories throughout the countries of Canada and the United States [...] and Canada’s provinces of Ontario, Quebec, and New Brunswick where they can be found in many grocery stores. [...] Cheese curds are a main ingredient in poutine, a dish in which cheese curds are served layered on top of french fires, and melting under steaming hot gravy.  2, record 11, English, - cheese%20curd

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Le fromage en grains est un fromage cheddar caillé frais. Il est un ingrédient essentiel de la poutine. Il est également appelé fromage en crottes dans le langage familier, au Québec.  2, record 11, French, - caill%C3%A9%20de%20fromagerie

Record number: 11, Textual support number: 1 OBS

caillé de fromagerie : Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 11, French, - caill%C3%A9%20de%20fromagerie

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 CONT

[...] "poutine" es un plato de la cocina de Québec, elaborado con patatas fritas. [...] A las patatas fritas recién hechas se les echa queso cuajado (es indispensable que esté bien fresco) y se recubre la mezcla con salsa [...] que debe fundir el queso y ablandar las patatas.  2, record 11, Spanish, - queso%20en%20grumos

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The ripening,... of a cheese means placing a green or young cheese form in a temperature and relative humidity controlled area for a specific period. During this incarceration, the cheese curd breaks down into a smooth body and a characteristic flavor... Different cheese types require different temperatures and relative humidities and times.  2, record 12, English, - ripening

Record number: 12, Textual support number: 1 OBS

... the term is often used as if it were synonymous with "curing".  3, record 12, English, - ripening

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Période pendant laquelle les fromages subissent sous l'action des enzymes naturelles et microbiennes des transformations physico-chimiques qui leur confèrent leurs caractéristiques organoleptiques (texture, goût, aspect).  2, record 12, French, - affinage

Record number: 12, Textual support number: 1 OBS

La durée et les conditions d'ambiance et les soins diffèrent selon les types de fromages.  2, record 12, French, - affinage

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Proceso mediante el cual se obtiene una masa homogénea con sabor, aroma y textura característicos, a partir de la cuajada fresca por la acción de las proteinasas de la leche, las enzimas coagulantes, los cultivos iniciadores y otros microorganismos que se desarrollan en el queso.  1, record 12, Spanish, - maduraci%C3%B3n%20del%20queso

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

This method is applicable to the enumeration of coliforms in pasteurized milk and cream and other non-fermented dairy products, cheese derived from pasteurized milk, without ripening, including fresh cheeses or lactic curd with a minimum of 50% moisture(e. g. cottage cheese), frozen dairy products(ice cream and ice milk), fermented dairy products, butter, and milk powders and other dairy product powders and the enumeration of Escherichia coli in cheese made from a pasteurized or unpasteurized source to determine compliance with the requirements of Section B. 08. 011 of the Regulations of the Food and Drugs Act.  2, record 13, English, - fermented%20dairy%20product

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

La fermentation du lait conduisant à la formation d'acides organiques, notamment d'acide lactique entraîne une acidification du lait. Ces laits fermentés peuvent résulter d'ensemencements spontanés à température ambiante, ou d'ensemencements par une flore et à une température contrôlées. [...] Ces produits laitiers fermentés ajoutent leurs propriétés propres aux qualités nutritionnelles du lait utilisé. En particulier, l'acidification constitue du point de vue hygiénique un atout majeur. En effet, elle prévient la croissance de la plupart des germes pathogènes et assure, par des moyens qui peuvent être très simples, la conservation du lait.  1, record 13, French, - produit%20laitier%20ferment%C3%A9

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, 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 14, English, - Ricotta%20cheese

Record 14,  Textual support,  French

Record number: 14, 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 14, French, - ricotta

Record 14,  Textual support,  Spanish

Record number: 14, 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 14, Spanish, - queso%20ricotta

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Paneer, sometimes spelled as Panir or Paner, is an unaged cheese that is similar to pressed Ricotta cheese, except that the curd is drier and has no salt added. It is one of the primary protein sources among Buddhists(typically those of South Asian origin) who adhere to strict vegetarian diets. Paneer is used in curry dishes and is very popular when wrapped in dough and fried.  1, record 15, English, - paneer

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le panir ou paneer est un fromage traditionnel indien. Fabriqué à partir de lait de vache, il a un goût proche de la mozzarella et une texture semblable à celle du tofu (pâte blanche issue du caillage du lait de soja).  2, record 15, French, - paneer

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

State of Maine Cheese Company makes handcrafted Cheddar, Jack, Caerphilly and Fresh Cheddar Cheese Curd without the addition of preservatives or colorings.  1, record 16, English, - cheese%20company

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

[...] la petite «marque fermière» devient une véritable entreprise fromagère, avec une gamme de bries (Meaux, Melun, Ville St Jacques...) et de camemberts.  2, record 16, French, - entreprise%20fromag%C3%A8re

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, 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 17, English, - agitator%20carriage

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

On écrirait mieux «charriot».  2, record 17, French, - chariot%20mobile%20de%20l%27agitateur

Record number: 17, 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 17, French, - chariot%20mobile%20de%20l%27agitateur

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

A farmstead cheese is an artisan cheese produced on the farm using only milk from the herd located on that farm. This enables the farmstead producer to direct the entire cheesemaking process from determining the cow’s feed, which affects milk flavor, through aging of the cheese.  4, record 18, English, - farmstead%20cheese

Record number: 18, Textual support number: 2 CONT

Our raw milk farmstead cheese is crafted in small batches using traditional methods of hand cutting the curd, stirring and molding. Aging takes place on wood shelves in our cool and humid cheese cave.... Our farm cheese encompasses "terrior" or flavor of the land because our herd graze organic fields of native grasses, herbs, flowers, and blackberries.  5, record 18, English, - farmstead%20cheese

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Le fromage VALADOU est un fromage «fermier» selon le décret du 30 décembre 1998. En effet, le fromage est fabriqué selon les techniques traditionnelles à partir du lait de la ferme, sur le lieu de l'exploitation.  2, record 18, French, - fromage%20fermier

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, 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 19, English, - block%20cheddar%20cheese

Record 19,  Textual support,  French

Record number: 19, 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 19, French, - bloc%20de%20cheddar

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Resembling or having the characteristics of a cheese or milk curd.  2, record 20, English, - caseous

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Qui a l'aspect du fromage.  1, record 20, French, - cas%C3%A9eux

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Glycomacropeptide(GMP) is a hydrophilic peptide moiety of kappa-casein which keeps micellular casein in aqueous solution(i. e. in milk). It is its cleavage by rennet(chymosin) during the cheesemaking process which makes micellular casein become insoluble, thus forming cheese curd.  3, record 21, English, - cleavage

Record number: 21, Textual support number: 2 CONT

Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process.  4, record 21, English, - cleavage

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Défaut d'un fromage se traduisant par la formation de couches séparées.  1, record 21, French, - clivage

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Making Cheese from Curdled Milk. Cheesemaking capitalises on the curdling of milk. First, the milk is carefully selected to make sure there are no antibiotics or harmful agents that could affect the process. The milk is then heated and held at a given temperature for a short period to destroy any harmful bacteria(i. e. pasteurisation). Special starter cultures are then added to the warm milk and change a very small amount of the milk sugar into lactic acid. This acidifies the milk at a much faster rate and prepares it for the next stage. Rennet(mainly chymosin) is then added to the milk and within a short time a curd is produced.  3, record 22, English, - curdled

Record number: 22, Textual support number: 2 CONT

The milk is than coagulated with rennet, a substance containing clotting enzymes. The clotted milk goes through a cutting and heating process, separating the curd and whey.  4, record 22, English, - curdled

Record number: 22, Textual support number: 3 CONT

Curdled milk.  5, record 22, English, - curdled

Record number: 22, Textual support number: 1 OBS

rennet: Extract from the stomachs of calves and lambs which contains the enzyme rennin, used to curdle milk in foods such as cheese and junket.  6, record 22, English, - curdled

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Qualifie le lait coagulé par la présure naturelle, extraite de la caillette de veau, ou par d'autres coagulants, base de la fabrication des fromages.  1, record 22, French, - caill%C3%A9

Record number: 22, Textual support number: 1 CONT

Lait caillé.  2, record 22, French, - caill%C3%A9

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, 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 23, English, - Broccio

Record number: 23, Textual support number: 2 CONT

Broccio is a Corsican cheese made from goat’s milk or sour ewes’ milk.  3, record 23, English, - Broccio

Record 23,  Textual support,  French

Record number: 23, 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 23, French, - Broccio

Record number: 23, 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 23, French, - Broccio

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

dictionnaire laitier Cazalis  2, record 24, French, - cheddar%20%C3%A0%20caill%C3%A9%20lav%C3%A9

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The curd, which may or may not be cut... is scooped into moulds and left to drain. The high moisture of the curd and the humidity of the maturing rooms attract a bitter-tasting, grey, hairy mould called "cat-fur". To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid.  2, record 25, English, - washed%2Drind%20cheese

Record number: 25, Textual support number: 2 CONT

Washed-rind cheeses, whose rinds are usually orange-hued, have been rubbed or washed (sometimes immersed) during ripening process with a solution of brine, wine, beer, or grape brandy to promote a desirable exterior mould that is instrumental in creating the cheese’s characteristically pronounced flavor.  3, record 25, English, - washed%2Drind%20cheese

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

[...] fromages soumis à des lavages; ils sont un peu plus secs que les précédents [fromages à croûte fleurie] car les moisissures ne peuvent se développer à leur surface et il se forme une croûte lisse de couleur orangée qui combat la déshydratation de la pâte [...]. Pour assurer un taux d'humidité interne convenable et une fermentation adéquate, ces fromages sont placés en atmosphère humide dans des toiles humectées d'une solution (saumure, vin et épices, bière ou eau-de-vie).  1, record 25, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e

Record number: 25, Textual support number: 2 CONT

[...] les pâtes molles à croûte lavée [...] suivent le même parcours que les croûtes fleuries. Ce sont l'affinage et le brossage qui leur donneront leurs caractéristiques. [...] Au hâloir, salé au sel sec, le fromage va «prendre le bleu», un duvet de moisissures qui sera aussitôt éliminé par un lavage avec un linge humide ou un brossage dans la saumure [...]  3, record 25, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

The general conception of a cheese curd is that produced by enzymic coagulation, whereby the proteolytic enzyme cleaves the protein so that it becomes insoluble and forms a coagulated mass enclosing the other milk ingredients.  2, record 26, English, - enzymic%20coagulation

Record number: 26, Textual support number: 1 OBS

It has been suggested that enzymes from higher plants might be useful in cheese making, and some have been tried... Most plants proteases are strongly proleolytic and cause extensive digestion of the curd.  3, record 26, English, - enzymic%20coagulation

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

En mélangeant aux laits certaines enzymes, on obtient [...] une précipitation de la caséine et la formation d'un coagulum.  1, record 26, French, - coagulation%20par%20les%20enzymes

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

a cheese characterized by plasticity of the curd while it is being worked and molded.  1, record 27, English, - pasta%20filata%20cheese

Record number: 27, Textual support number: 1 OBS

provolone and mozzarella are "pasta filata cheeses".  1, record 27, English, - pasta%20filata%20cheese

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Type de fromage frais.  2, record 28, French, - cottage%20%C3%A0%20petits%20grains

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

The salting step consists of spreading coarse salt over the curd surfaces, manually, mechanically, or by immersing the pressed cheese under brine.  1, record 29, English, - salting

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

Adjonction de sel au fromage, après le démoulage, soit en recouvrant de sel fin la surface du fromage (salage à sec) soit par immersion dans une solution concentrée de sel.  2, record 29, French, - salage

Record number: 29, Textual support number: 1 CONT

En général, le salage a lieu «à froid», c'est-à-dire après égouttage [...] Mais dans certaines fabrications, on sale «à chaud» en cours d'égouttage.  3, record 29, French, - salage

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

variété de fromage frais  2, record 30, French, - cottage%20%C3%A0%20gros%20grains

Record number: 30, Textual support number: 2 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 30, French, - cottage%20%C3%A0%20gros%20grains

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

Equipment and Procedure for Manufacturing Laboratory Cheese Curd. A technique for manufacturing laboratory quantities of cheese is described.  1, record 31, English, - laboratory%20cheese

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Les pertes en calcium à pH 4,6 étaient plus faibles que celles constatées avec des fromages témoins salés en saumure expérimentale "vierge".  1, record 31, French, - fromage%20t%C3%A9moin

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 32, French, - fromage%20%C3%A0%20caill%C3%A9%20brass%C3%A9

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 33, French, - fromage%20%C3%A0%20caill%C3%A9%20mou

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 34, French, - cheddar%20en%20grains

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 35, French, - caill%C3%A9%20de%20cheddar%20en%20saumure

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 36, French, - caill%C3%A9%20de%20cheddar

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 37, French, - fromage%20%C3%A0%20caill%C3%A9%20lav%C3%A9

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  French

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

A gassy cheese is characterized by the presence of many round holes which usually are regular in shape but vary in size. They differ from the holes present in a normally open-textured cheese, which are mechanical openings due to failure of the curd particles to adhere to one another during pressing of the cheese.  2, record 39, English, - open%2Dtextured%20cheese

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

(...) on peut aussi utiliser des fromages présentant des défauts mineurs tels qu'une croûte imparfaite, des "trous d'épingle", des inclusions de gaz et une texture ouverte (...)  2, record 39, French, - fromage%20%C3%A0%20texture%20ouverte

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 OBS

designed for agitation and forking curd in the manufacture of cheese  1, record 40, English, - agitator%2Dforker

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

servant à brasser le caillé dans la fabrication du fromage  1, record 40, French, - brassoir%20%C3%A0%20palettes

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  French

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  French

Record 42,  Textual support,  Spanish