TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

RENNETING TIME [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2019-09-24

English

Subject field(s)
  • Cheese and Dairy Products
  • Collaboration with the FAO
CONT

When rennet is added to milk it takes a while before the micelles start to aggregate, but from that time on the aggregation rate increases rapidly. At a certain moment, small aggregates can be detected by eye. The time required for this may be defined as the renneting time.

OBS

It is an important parameter in cheese making.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Collaboration avec la FAO
CONT

La coagulation comprend 2 temps : le temps de prise qui démarre au moment où l'on met la présure dans le lait jusqu'au début de la floculation (rassemblement des protéines et début d'épaississement du lait) [et] le temps de durcissement qui va du début de la floculation jusqu'au décaillage (découpe du caillé).

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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