TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Idiazabal hails from the Basque country in Spain. During production, the wheels were traditionally smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smoky quality that would add depth to the rich, nutty flavor of this sheep milk cheese.  2, record 1, English, - Idiazabal%20cheese

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Fromage d'appellation d'origine contrôlée [des provinces basques d'Espagne] au lait de brebis, à caillé divisé, à pâte mi-dure, de fabrication fermière [...]  2, record 1, French, - idiazabal

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El queso Idiazabal se trata de un queso: De leche cruda. Exclusivamente de leche de oveja latxa y/o carranzana. El queso está curado mínimo 2 meses. Su tamaño es pequeño o mediano, de uno a tres kilos, aunque puede ser comercializado en cuña. De coagulación enzimática (cuajo). Queso no cocido (sin sobrepasar los 38ºC). Prensado, de pasta dura. Graso: mínimo 45% de materia grasa sobre extracto seco. Ahumado o sin ahumar.  1, record 1, Spanish, - queso%20Idiazabal

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - food%20enzyme

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - enzyme%20alimentaire

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Fiore sardo is a unique, Italian, raw sheep’s milk cheese with a hard and natural rind. It is a grainy, sharp, savory cheese and is aged up to twelve months.  3, record 3, English, - Fiore%20Sardo

Record number: 3, Textual support number: 2 CONT

The production of Fiore Sardo cheese is strictly limited to some provinces of Sardinia.... The flavour of Fiore Sardo is pronounced, aromatic, moderately spicy and the rind varies from deep gold to dark brown with a sour smell.  2, record 3, English, - Fiore%20Sardo

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Fiore sardo. La croûte brune, frottée à l’huile d’olive, a un arôme et un aspect uniques. La texture est dure et cassante, avec la saveur douce spécifique du lait de brebis et une finale longue, fumée, salée et relevée.  2, record 3, French, - fiore%20sardo

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Queso italiano con denominación de origen protegida, elaborado con leche de oveja sarda, posee pasta dura, color amarillo, corteza oscura y espesa, sabor dulce y olor agrio.  2, record 3, Spanish, - fiore%20sardo

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Any plant or animal of microscopical size; a protozoan, fungus, bacterium, or virus.  1, record 4, English, - micro%2Dorganism

Record number: 4, Textual support number: 2 DEF

An organism belonging to the categories of viruses, bacteria, fungi, algae or protozoa. Most of them are small, and the group owes its cohesion to the similarity of methods for their handling.  3, record 4, English, - micro%2Dorganism

Record number: 4, Textual support number: 1 CONT

The variety of technological uses to which microorganisms are put is enormous. In brewing and baking, the alcohol and carbon dioxide produced in fermentation by yeasts are utilized. Bacterial fermentations are used industrially to produce organic acids and solvents. In food manufacture, microorganisms are used for the production of vinegar, the preservation of olives, sauerkraut, and pickles, for the souring of cream in making butter, for the ripening of cheese, and for the curing of tea and tobacco.  4, record 4, English, - micro%2Dorganism

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Tout organisme vivant visible seulement au microscope. Appartenant aux trois règnes (bactéries, levures, protozoaires). Ils sont aussi des agents actifs dans les fermentations et participent à la décomposition des matières organiques.  1, record 4, French, - micro%2Dorganisme

Record number: 4, Textual support number: 1 CONT

Chaque cellule contient plusieurs milliers d'enzymes, chacune étant capable de catalyser un type de réactions chimiques. [...] Ainsi les biotechnologies nouvelles reposent maintenant à la fois sur l'usage des micro-organismes vivants, mais aussi sur celui des enzymes isolées des cellules et sur des cellules mortes agissant comme réservoirs d'enzymes.  3, record 4, French, - micro%2Dorganisme

Record number: 4, Textual support number: 1 OBS

Tend à se substituer à MICROBE dans le langage scientifique. Pour certains, les virus font partie des microorganismes.  4, record 4, French, - micro%2Dorganisme

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Nombre aplicado a los seres monocelulares, vegetales o animales, solamente visibles con el microscopio; particularmente, a los que producen enfermedades.  2, record 4, Spanish, - microorganismo

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[A] coarsely woven cloth used for draining cheese, making bouquet garni or any number of other kitchen chores.  3, record 5, English, - cheese%20cloth

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Cheesecloth is a specially designed fabric which was originally used in cheese production, hence the name. There are numerous other uses for cheesecloth, primarily culinary.  3, record 5, English, - cheese%20cloth

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Tissu à mailles assez grossières utilisé en cuisine comme tamis.  1, record 5, French, - coton%20%C3%A0%20fromage

Record number: 5, Textual support number: 1 OBS

Employé à l'origine pour égoutter le lait caillé utilisé pour faire du fromage, il sert aujourd'hui de filtre pour séparer les liquides visqueux de la matière solide en suspension.  1, record 5, French, - coton%20%C3%A0%20fromage

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - brine%20bath

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - bain%20de%20saumure

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

The term ... refers to the dried cells of microorganisms such as algae, actinomycetes, bacteria, yeasts, molds and higher fungi grown in large scale culture systems for use as protein sources in human foods or animal feeds.  5, record 7, English, - single%2Dcell%20protein

Record number: 7, Textual support number: 1 OBS

Possible substrates for single cell protein production include agricultural and food-processing wastes, by products such as molasses and cheese whey permeates, n-alkanes and other petroleum-derived raw materials, alcohols such as methanol or ethanol, and gases such as methane, carbon monoxide, hydrogen or carbon dioxide.  4, record 7, English, - single%2Dcell%20protein

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Cellules séchées fabriquées en industrie provenant de microorganismes tels que les bactéries, les levures, les champignons, les algues, etc. et utilisée comme source protéinique dans l'alimentation humaine et animale.  5, record 7, French, - prot%C3%A9ine%20d%27organisme%20unicellulaire

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

The application of biological techniques to food crops, animals and microorganisms with the aim of improving the attributes, quantity, safety, ease of processing and production economics of our food. It thus includes the traditional food manufacturing processes used for bread, beer and cheese, and indeed all crops and animals for food or feed since agriculture was first practised.  1, record 8, English, - food%20biotechnology

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

L'Institut National de la Nutrition (INN) souligne la complexité des enjeux reliés aux biotechnologies alimentaires dans le deuxième numéro de son RAPPORT 1999, et présente deux initiatives menées auprès des Canadiens.  1, record 8, French, - biotechnologie%20alimentaire

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

It should be recognized that because of their size, whey proteins may precipitate onto the casein macromolecule and change its functionality. For example, with pasteurizated or heated milk, rennin production of cheese is not as effective.  1, record 9, English, - heated%20milk

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Le lait thermisé est un compromis entre le lait pasteurisé et le cru : il est chauffé moins longtemps et à une température moins élevée. Ce procédé lui donne une durée de vie supérieure à celle du lait cru tout en lui conservant un caractère organoleptique plus intéressant que celui du lait pasteurisé.  1, record 9, French, - lait%20thermis%C3%A9

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The care, breeding, feeding, and milking of dairy cattle, and the production and sale of milk.  4, record 10, English, - dairy%20farming

Record number: 10, 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 10, English, - dairy%20farming

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - Broccio

Record number: 11, Textual support number: 2 CONT

Broccio is a Corsican cheese made from goat’s milk or sour ewes’ milk.  3, record 11, English, - Broccio

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - Broccio

Record number: 11, 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 11, French, - Broccio

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Maxiren(Produced and marketed by Gist-Brocades International B. V.)-Maxiren is the biotechnology-produced version of calf rennet(chymosin) and is used as a milk-clotting enzyme in the production of cheese. It is produced by pure culture fermentation of the yeast Kluyveromyces lactis, modified to contain the calf gene encoding for chymosin.  1, record 12, English, - Maxiren

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Une équipe de Madrid produit du fromage manchego au lait de brebis avec deux présures ou de la chymosine de Kluyveromyces lactis (Maxiren 15L - Gist Brocades). L'expérience est répétée 4 fois. L'enzyme Maxiren donne une coagulation, une protéolyse pendant l'affinage et des caractéristiques sensorielles identiques à celle des présures.  1, record 12, French, - Maxiren

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The origin of white cheese moulds, and the production of cyclopiazonic acid.  1, record 13, English, - white%20cheese%20mold

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Fabrication des fromages à croûte blanche.  1, record 13, French, - moisissure%20blanche%20du%20fromage

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

Statistics Canada monthly publication 32-024.  2, record 14, English, - Production%20and%20inventories%20of%20process%20cheese%20and%20instant%20skim%20milk%20powder

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Publication mensuelle 32-024 de Statistique Canada.  2, record 14, French, - Production%20et%20stocks%20de%20fromage%20fondu%20et%20de%20poudre%20de%20lait%20%C3%A9cr%C3%A9m%C3%A9%20instantan%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - anaerobic%20rotating%20biological%20contact%20reactor

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Le volume additionnel provenant de l'acquisition de Froche s'ajoute à l'importante production fromagère d'Agropur et portera ses ventes à 61 millions de dollars dans le seul secteur des fromages fins.  1, record 16, French, - production%20fromag%C3%A8re

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

The price will be based on the weighted average of first grade score white and coloured cheddar cheeses sold on the Belleville exchange on the date of production less six cents a kilo for 93 score cheese.  1, record 17, English, - first%20grade%20score%20cheese

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Le Canada 1 doit avoir une notation minimale de 39 (goût) et de 92 (note globale).  2, record 17, French, - fromage%20cat%C3%A9gorie%20Canada%201

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

The price will be based on the weighted average of first grade score white and coloured cheddar cheeses sold on the Belleville exchange on the date of production less six cents a kilo for 93 score cheese.  1, record 18, English, - score

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Le classement du Cheddar s'exprime de façon abrégée par les points qui lui sont attribués pour le goût et pour la note globale. Le Canada 1 doit avoir une notation minimale de 39 (goût) et de 92 (note globale).  1, record 18, French, - pointage

Record 18,  Textual support,  Spanish