TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A cellar or room for aging cheese.  3, record 1, English, - aging%20cellar

Record number: 1, Textual support number: 1 OBS

aged cheese : A cheese which has been properly stored to become mellow and to attain its proper texture and flavor.  4, record 1, English, - aging%20cellar

Record number: 1, Textual support number: 2 OBS

ageing room: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  5, record 1, English, - aging%20cellar

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Pour fromage.  1, record 1, French, - cave%20d%27affinage

Record number: 1, Textual support number: 2 OBS

aire d'affinage : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 1, French, - cave%20d%27affinage

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An enclosed area or container for storing cheese.  2, record 2, English, - cheese%20compartment

Record number: 2, Textual support number: 1 CONT

Firm, semi-firm and semi-soft cheese should be... stored in the refrigerator's cheese compartment.  3, record 2, English, - cheese%20compartment

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Espace fermé à l'intérieur d'un réfrigérateur ménager, tel qu'un bac ou un tiroir, dans lequel on conserve les fromages.  2, record 2, French, - compartiment%20%C3%A0%20fromages

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The amount of milk which may be sold at an established domestic price. The national quota is for industrial milk used to manufacture easily stored items, like butter, milk powder, cheese, yogurt, and ice cream.  2, record 3, English, - milk%20quota

Record number: 3, Textual support number: 1 CONT

Each [milk] producer owns a contract, or "quota" that specifies the amount of milk that producer can deliver. Farmers can’t ship milk without owning quota. ... Milk quota, and the privilege of producing milk that goes with it, was initially given to producers in the early 1970s. Today, farmers wanting to produce milk must buy or sell quota through a "quota exchange."  3, record 3, English, - milk%20quota

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Pourcentage déterminé qu'un producteur laitier peut vendre durant une période de l'année.  3, record 3, French, - quota%20laitier

Record number: 3, Textual support number: 1 CONT

Chaque producteur [laitier] a un contrat, c'est-à-dire un «quota», qui précise la quantité de lait qu'il peut livrer. [...] Le quota de lait, et le droit de produire de lait qui s'y rattache, a d'abord été accordé aux producteurs au début des années 70. Ajuoud'hui, les agriculteurs qui veulent produire du lait doivent acheter ou vendre des quotas dans une «bourse d'échange».  2, record 3, French, - quota%20laitier

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A colorless liquid; a condensation product of two molecules of acetic acid.  8, record 4, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, 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 4, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, Textual support number: 1 OBS

3-hydroxybutan-2-one: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  10, record 4, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, Textual support number: 2 OBS

acetyl methyl carbinol: incorrect form.  10, record 4, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, Textual support number: 3 OBS

Chemical formulas: CH₃COCHOHCH₃ or C₄H₈O₂ or CH₃-CO-CHOH-CH₃  11, record 4, English, - 3%2Dhydroxybutan%2D2%2Done

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, 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 4, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, Textual support number: 1 OBS

3-hydroxybutan-2-one : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 4, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 4, Textual support number: 2 OBS

Formules chimiques : CH₃COCHOHCH₃ ou C₄H₈O₂ ou CH₃-CO-CHOH-CH₃  7, record 4, French, - 3%2Dhydroxybutan%2D2%2Done

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - acetilmetilcarbinol

Record number: 4, Textual support number: 2 OBS

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

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Cheese then stored at 17-11°C to allow full flavor to develop during maturation which lasts 4 to 12 months.  2, record 5, English, - maturation

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fermentation du lait (destiné à la fabrication de fromages) et de la crème (destinée à la fabrication du beurre) en but de leur conférer l'acidité et l'arôme favorable à l'obtention de produits de bonne qualité.  2, record 5, French, - maturation

Record number: 5, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 5, French, - maturation

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

At room temperature and below, technical grade products will remain in the waxy form for several years. Their physical properties make the acetylated monoglyceride products potentially valuable as protective coatings for processed meats and for dressed meats that are to be stored at low temperatures. They also show potential as coatings for cheese, fruits, nuts, candy and other foods.  2, record 6, English, - acetylated%20monoglyceride

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Monoglycéride dont la molécule renferme le groupement acétyle, soit le radical CH₃CO.  2, record 6, French, - monoglyc%C3%A9ride%20ac%C3%A9tyl%C3%A9

Record number: 6, Textual support number: 1 OBS

monoglycéride : Ester du glycérol avec les acides gras contenant une seule molécule d'acide; émulsifiant, cosmétiques, lubrifiants.  3, record 6, French, - monoglyc%C3%A9ride%20ac%C3%A9tyl%C3%A9

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

... blue cheese is blue because of a pigment-producing mold. Because this mold needs oxygen and space to grow, the cheese needs to be porous, not squished. So rather than being squeezed, our cheese is drained in a mold. Which is then stored in a cheese cellar. A cheese cellar is a place that can maintain the temperature and humidity so our mold can grow.  2, record 7, English, - cheese%20cellar

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Local où l'on place les fromages à affiner.  1, record 7, French, - cave%20de%20fromagerie

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish