TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Dairy processing is the processes through which milk is processed into cheese, yogurt, butter, ice cream, and other dairy products.  3, record 1, English, - dairy%20processing

Record number: 1, Textual support number: 1 OBS

Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.  2, record 1, English, - dairy%20processing

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La transformation laitière désigne les procédés par lesquels le lait est transformé en fromage, en yogourt, en beurre, en crème glacée et en d'autres produits laitiers.  3, record 1, French, - transformation%20des%20produits%20laitiers

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

For dairy this involves revocation of aluminium additives in the dairy commodity standards... and the cheese standards...  2, record 2, English, - cheese%20standard

Record 2,  Textual support,  French

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 CONT

Fauxmage is becoming the commonly-used generic term for artisanal cheese made without dairy.  3, record 4, English, - fauxmage

Record number: 4, Textual support number: 1 OBS

Depending on the brand and recipe that’s used, vegan cheese can be made from soy protein (used in shiny, slick, rubbery varieties), solidified vegetable oil (like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts (including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.  4, record 4, English, - fauxmage

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

[Substitut] de fromage sans produits laitiers [qui] est fabriqué à partir d'ingrédients comme des noix et du lait de coco.  4, record 4, French, - fauxmage

Record number: 4, Textual support number: 1 OBS

La recette du faux-mage est relativement simple, cet aliment peut être composé de laits végétaux (soja, amande, coco, etc.), d'oléagineux : noix, noisette ou amande par exemple, de sésame, de tofu, d'huile d'olive ou de coco, d'oignons, d'ail, de champignons, de farine et d'épices en tous genres.  2, record 4, French, - fauxmage

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Ragusano is a "pasta filata" cheese and the symbol of the Sicilian dairy industry.  3, record 5, English, - Ragusano

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fromage sicilien à pâte filée.  2, record 5, French, - ragusano

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

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

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record number: 6, 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 6, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record 6,  Textual support,  Spanish

Record number: 6, 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 6, Spanish, - queso%20crema

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Fat replacer... may be used in a variety of low-fat and no-fat products, such as baked goods, frostings and fillings gravies and sauces, salad dressings, cheese spreads, confections, and frozen dairy desserts. The ingredient, a modified food starch derived from corn, texture, mouthfeel, stability, and visual qualities of full-fat products.  2, record 7, English, - Stellar%26trade%3B

Record number: 7, Textual support number: 2 OBS

A trademark of A E Staley Manufacturing Co.  3, record 7, English, - Stellar%26trade%3B

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Stellar^MC : Marque de commerce de A E Staley Manufacturing Co.  2, record 7, French, - Stellar

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

[Device] for the automatic control of incubation of starter cultures. (Recent developments in cheesemaking Technology. 1981).  2, record 8, English, - Viscubator

Record number: 8, Textual support number: 1 CONT

In the cheesemaking plant there are 4 small open cheese vats.... Mother cultures and bulk starters are produced in 2 viscubators.(The cheese development station-process engineering. Dairy Science Abstracts, 1973).  2, record 8, English, - Viscubator

Record number: 8, Textual support number: 1 OBS

Viscubator: Combination of viscometer and incubator.  2, record 8, English, - Viscubator

Record number: 8, Textual support number: 2 OBS

A trademark of Dairies Industries International.  2, record 8, English, - Viscubator

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Marque de commerce de Dairies Industries International.  1, record 8, French, - incubateur%2Dviscom%C3%A8tre

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A colorless liquid; a condensation product of two molecules of acetic acid.  8, record 9, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 1 CONT

Acetoin... A flavoring agent that occurs naturally in broccoli, grapes, pears, cultured dairy products, cooked beef, and cooked chicken. As a product of fermentation and of cream ripened for churning, it is a colorless or pale yellow liquid or a white powder, it has a characteristic buttery odor and must be stored in a light-resistant container. It is used in raspberry, strawberry, butter, butterscotch, caramel, coconut, coffee, fruit, liquor, rum, nut, walnut, vanilla, cream soda, and cheese flavorings for beverages, ice cream, ices, candy, baked goods, margarine, gelatin desserts, cottage cheese, and shortenings.  9, record 9, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 1 OBS

3-hydroxybutan-2-one: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  10, record 9, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 2 OBS

acetyl methyl carbinol: incorrect form.  10, record 9, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 3 OBS

Chemical formulas: CH₃COCHOHCH₃ or C₄H₈O₂ or CH₃-CO-CHOH-CH₃  11, record 9, English, - 3%2Dhydroxybutan%2D2%2Done

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Produit formé au cours de nombreuses fermentations et en particulier de la fermentation alcoolique. Se trouve dans les vins et dans les eaux-de-vie.  6, record 9, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 1 CONT

Au cours de la maturation des crèmes, il se forme de l'acétoïne, précurseur du diacétyle, qui donne son odeur caractéristique au beurre.  6, record 9, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 1 OBS

3-hydroxybutan-2-one : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 9, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 9, Textual support number: 2 OBS

Formules chimiques : CH₃COCHOHCH₃ ou C₄H₈O₂ ou CH₃-CO-CHOH-CH₃  7, record 9, French, - 3%2Dhydroxybutan%2D2%2Done

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

Líquido algo amarillento, o bien sólido cristalino. Soluble en alcohol. Miscible con agua. Ligeramente soluble en éter. Combustible.  3, record 9, Spanish, - acetilmetilcarbinol

Record number: 9, Textual support number: 2 OBS

Fórmulas químicas : CH₃COCHOHCH₃ o C₄H₈O₂ o CH₃-CO-CHOH-CH₃  4, record 9, Spanish, - acetilmetilcarbinol

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Soft cheeses are classified into two groups: soft fresh cheeses and soft mold-ripened cheeses. ... Soft, mold-ripened cheese, such as Camembert, which is produced in the United States from cow’s milk, should be refrigerated between -1° to 1°C. Under these conditions, soft mold-ripened cheeses will keep for approximately two months.  1, record 10, English, - soft%20mold%2Dripened%20cheese

Record number: 10, Textual support number: 2 CONT

The nine categories of dairy foods examined included soft mold ripened cheese and blue veined cheese; goat, sheep and feta cheese; fresh soft cheese; heat treated natural cheese and processed cheese; aged cheese...  2, record 10, English, - soft%20mold%2Dripened%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Fromages à pâte molle à croûte moisie (Camembert, Carré de l'Est, Brie, Neufchâtel...).  1, record 10, French, - fromage%20%C3%A0%20p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20moisie

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

El ácido láctico procedente de la degradación de la lactosa no se acumula en la cuajada sino que sufre distintas transformaciones de naturaleza diversa. En quesos blandos madurados por mohos, es metabolizado por éstos.  1, record 10, Spanish, - queso%20blando%20madurado%20por%20mohos

Record 11,  Textual support,  English

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 11, French, - fromagerie

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Establecimiento donde se fabrica o vende queso.  3, record 11, Spanish, - queser%C3%ADa

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

[A] cheese having a moisture on fat-free basis content of 80 per cent or more. [Dairy Products Regulations]  2, record 12, English, - soft%20white%20cheese

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Fromage dont la teneur en humidité rapportée à l'extrait sec dégraissé est de 80 pour cent ou plus. [Règlement sur les produits laitiers]  4, record 12, French, - fromage%20%C3%A0%20p%C3%A2te%20fra%C3%AEche

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

[A] cheese having a moisture on fat-free basis content of less than 50 per cent. [Dairy Products Regulations]  3, record 13, English, - hard%20cheese

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage dont la teneur en humidité rapportée à l'extrait dégraissé est inférieure à 50 pour cent. [Règlement sur les produits laitiers]  3, record 13, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record number: 13, Textual support number: 1 CONT

Fromage à pâte dure, comme Emmenthal, Sbrinz, Parmesan; dure à très dure, parfois difficile à découper, mais convenant également comme fromage râpé.  4, record 13, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record number: 13, Textual support number: 1 OBS

Bien que le Comité intergouvernemental ait choisi de consigner «firm cheese/fromage à pâte ferme» et «hard cheese/fromage à pâte dure» comme entrées distinctes, la plupart des sources ne font pas cette distinction.  5, record 13, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, 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 14, English, - fermented%20dairy%20product

Record 14,  Textual support,  French

Record number: 14, 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 14, French, - produit%20laitier%20ferment%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

"Our success with orange juice has created an opportunity to apply the technology to less acidic fruit and vegetable juices. In addition, we see a growing trend in dairy-based foods which will also benefit from Better Than Fresh TM processing. "Carbon dioxide has been used for years to extend the shelf life of dairy products such as cottage cheese when trace amounts are sparged into product. Praxair's recent testing with its dense-phase CO₂ system is producing consistent results including the finding that with the dense-phase CO₂ process, the number of spoilage microorganisms is greatly reduced allowing for extended shelf life without subjecting product to detrimental levels of heat in thermal pasteurization.  2, record 15, English, - dense%20phase%20CO2%20process

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Proposition de M. Fustier, ingénieur.  1, record 15, French, - proc%C3%A9d%C3%A9%20utilisant%20du%20dioxyde%20de%20carbone%20sous%20pression

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Inspectors of the Central Dairy Inspection Service control the quality of the product. Samples are taken at the conclusion of the production process when the cheese leaves the brine bath, and also during maturing. The cheese is tested for e. g. moisture, fat and salt content.  2, record 16, English, - brine%20bath

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

L'affinage commence par une phase de séchage, car il faut retirer l'excès d'humidité dû à l'immersion dans le bain de saumure. Ce séchage va durer près de 2 semaines pour l'emmentale.  1, record 16, French, - bain%20de%20saumure

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

The care, breeding, feeding, and milking of dairy cattle, and the production and sale of milk.  4, record 17, English, - dairy%20farming

Record number: 17, Textual support number: 1 OBS

Dairy husbandry includes the management of dairy cows, the cultivation of crops for feed, the production of milk and cream, and the manufacture of butter, cheese, and ice cream.  5, record 17, English, - dairy%20farming

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A place where any dairy product is pasteurized, standerdized, dehydrated or otherwise processed and shall include a cheese factory, a creamery, a cream receiving station and an ice cream plant.  1, record 18, English, - dairy%20manufacturing%20plant

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Toute personne autorisée par le ministre à agir comme inspecteur pour les fins de la présente loi, qui a des motifs raisonnables de croire que des produits ou d'autres objets auxquels s'applique la présent eloi se trouvent dans un véhicule, dans un établissement de fabrication de produits laitiers ou de succédanés et ses dépendances ou dans un local servant au commerce ou à l'entreposage de ces produits, à leur livraison directe à la consommation ou à loger les animaux utilisés pour la production du lait, peut, dans l'exercice de ses fonctions : [...]  1, record 18, French, - %C3%A9tablissement%20de%20fabrication%20de%20produits%20laitiers

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Class I is fluid milk primarily drinking milk such as sold in grocery stores; Class II is milk used in soft dairy products such as yogurt and cottage cheese; Class III is milk used for cheese; and new Class IV, for milk used in butter and milk powders.  2, record 19, English, - soft%20dairy%20products

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

Source : Commission canadienne du lait  1, record 19, French, - produits%20laitiers%20%C3%A0%20texture%20molle

Record number: 19, Textual support number: 2 OBS

Utilisé au pluriel pour décrire la catégorie du produit.  1, record 19, French, - produits%20laitiers%20%C3%A0%20texture%20molle

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

In a post-regulatory environment, the role of milk brokers may increase. Currently, brokers buy and sell raw milk, cream and condensed milk for dairy producers, handlers, manufacturers, and buy and sell hard dairy products such as cheese, butter, and powder for others.  2, record 20, English, - hard%20dairy%20products

Record number: 20, Textual support number: 1 OBS

includes hard cheeses and milk powder.  3, record 20, English, - hard%20dairy%20products

Record number: 20, Textual support number: 2 OBS

Source: Canadian Journal of Farm Economics, July 1993.  3, record 20, English, - hard%20dairy%20products

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, 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 21, English, - anaerobic%20rotating%20biological%20contact%20reactor

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

"the dairy produce research act come into effect in october, and the initial rates of levy on all butter and cheese produced in Australia was sub 1/8d prélèvement cotisation  1, record 22, English, - rates%20of%20levy

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish