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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

... the container used to receive the milled or ladled curd and shape the cheese.  7, record 1, English, - cheese%20mould

Record number: 1, 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 1, English, - cheese%20mould

Record number: 1, Textual support number: 2 OBS

cheese-pressing mould : Term standardized by BSI.  8, record 1, English, - cheese%20mould

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - moule%20%C3%A0%20fromage

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

... a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria.  2, record 2, English, - blue%20cheese

Record number: 2, Textual support number: 1 OBS

The term blue vein cheese [is a specific term, i.e. it has a more restricted sense; it] is used to describe a [type of] blue cheese. The difference is the look and the amount of edible blue mold running through the cheese. Blue veined cheeses tend to have a small amount of this edible mold which resembles veins. These cheeses tend to be semi-hard or hard cheeses.  7, record 2, English, - blue%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Fromages persillés. Ce sont des fromages dont la pâte est sillonnée intérieurement de marbrures verdâtres ou bleuâtres, constituées par des filaments mycéliens de la moisissure Penicillium glaucum.  6, record 2, French, - fromage%20bleu

Record number: 2, Textual support number: 2 CONT

Fromage à pâte persillée ou pâte à moisissure interne. [...] Le terme «à pâte persillée» s'applique aux fromages bleus pour lesquels la couleur et la répartition de la moisissure (pénicillium glaucum ou roqueforti) appelée aussi persillage varient selon chaque fromage.  7, record 2, French, - fromage%20bleu

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Producto que se obtiene por coagulación de la leche por medio del cuajo y/u otras enzimas coagulantes apropiadas, complementado o no por la acción de bacterias lácticas específicas, y mediante un proceso de elaboración que utiliza hongos específicos (Penicillium roqueforti), complementados o no por la acción de hongos y/o levaduras subsidiarias responsables de otorgarle al producto características distintivas durante el proceso de elaboración y maduración.  1, record 2, Spanish, - queso%20azul

Record number: 2, Textual support number: 1 CONT

El queso azul es una clasificación general de los quesos de leche de vaca, de oveja y de cabra que tienen en su pasta cultivos de Penicillium añadidos al producto final y que proporcionan un color entre el 'azul' y el gris-verdoso característico debido a los mohos. Los quesos azules se curan en lugares con temperaturas reguladas tales como cavernas. Algunos poseen denominación de origen protegida: Cabrales, Roquefort, bleu d'Auvergne, bleu de Bresse, Gorgonzola, Stilton y Picón Bejes-Tresviso. También destaca el queso de Valdeón.  3, record 2, Spanish, - queso%20azul

Record number: 2, Textual support number: 1 OBS

Las leches empleadas en la elaboración del queso azul deberán proceder de las especies bovina, ovina o caprina, y pueden ser utilizadas solas o en mezclas.  1, record 2, Spanish, - queso%20azul

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Influence of the storage of Penicillium caseicolum(candidum) conidium suspensions on their quality and the mould formation of Camembert cheese.  1, record 3, English, - mould%20formation

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les levures des genres «Kluyveromyces, Debaryomyces» et «Saccharomyces» et les moisissures du genre «Penicillium» contribuent à la formation d'arômes; «Geotrichum candidum» est responsable de l'aspect en peau de crapaud des fromages de chèvre tandis que «P. camembertii» participe au feutrage superficiel du Camembert.  1, record 3, French, - feutrage

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - soft%20mold%2Dripened%20cheese

Record number: 5, 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 5, English, - soft%20mold%2Dripened%20cheese

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Fromages à pâte molle à croûte moisie (Camembert, Carré de l'Est, Brie, Neufchâtel...).  1, record 5, French, - fromage%20%C3%A0%20p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20moisie

Record 5,  Textual support,  Spanish

Record number: 5, 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 5, Spanish, - queso%20blando%20madurado%20por%20mohos

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Ultra-violet irradiation. Lethal to bacteria [but] of poor penetrating power and only of value for surface sterilization or sterilizing the air [it is also] used for tenderizing and aging of meat, curing of cheese, and prevention of mould growth on the surface of bakery products.  1, record 6, English, - ultra%2Dviolet%20irradiation

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Méthode utilisée dans l'industrie alimentaire pour stériliser des surfaces de travail ou l'air de certains locaux.  1, record 6, French, - irradiation%20aux%20ultra%2Dviolets

Record number: 6, Textual support number: 2 OBS

ultraviolet : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).  3, record 6, French, - irradiation%20aux%20ultra%2Dviolets

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

a salt or ester of propionic acid.  2, record 7, English, - propionate

Record number: 7, Textual support number: 1 CONT

Propionate... The free [propionic] acid... and its sodium and calcium salts are used as mould inhibitors, e. g. on cheese surfaces; also to inhibit rope in bread.  3, record 7, English, - propionate

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Sel ou ester de l'acide propionique.  2, record 7, French, - propionate

Record number: 7, Textual support number: 1 CONT

Acide propionique [...] A l'état libre ou sous forme de propionates [...], il est utilisé comme agent conservateur de différentes denrées, par exemple des fromages.  3, record 7, French, - propionate

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - washed%2Drind%20cheese

Record number: 8, 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 8, English, - washed%2Drind%20cheese

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e

Record number: 8, 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 8, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A bowl for making cream cheeses. It has pierced sides to allow the excess moisture to escape, the bowl having been lined with cheesecloth before filling with curds and cream for solidifying into cheese.  1, record 9, English, - cheese%2Dmould

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Pot cylindrique percé de trous, utilisé pour égoutter le caillé dans la fabrication du fromage blanc.  2, record 9, French, - fercelle

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The origin of white cheese moulds, and the production of cyclopiazonic acid.  1, record 10, English, - white%20cheese%20mold

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Fabrication des fromages à croûte blanche.  1, record 10, French, - moisissure%20blanche%20du%20fromage

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish