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BAJO CONTENIDO GRASA [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-11-05

English

Subject field(s)
  • Cheese and Dairy Products
DEF

The fluid that remains when fat is removed from milk or cream in making butter [and which] contains at least 8.5 percent non-fat milk solids.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Liquide blanchâtre qu'on extrait de la baratte après la formation du beurre.

OBS

Dans de nombreux pays, l'appellation [...] s'applique à un produit tirant 70 à 75 g d'extrait sec.

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Producto lácteo líquido de color blanco [que queda después que la mantequilla batida es removida de la leche], ligeramente menos espeso que la nata, con un contenido bajo en grasa, y de sabor ligeramente agrio.

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Record 2 2004-03-16

English

Subject field(s)
  • Milling and Cereal Industries
  • Agricultural Economics
OBS

Term(s) used at the Canadian Grain Commission in the field of cereal terminology.

French

Domaine(s)
  • Minoterie et céréales
  • Économie agricole
OBS

Terme(s) en usage à la Commission canadienne des grains dans le domaine céréalier.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Economía agrícola
CONT

Calidad básica. Contenido en proteína.(cuanto más alto, mejor). Contenido en fibra(cuanto más bajo, mejor). Contenido en cenizas(cuanto más bajo, mejor; agente anti-apelmazante) Contenido en humedad(en torno al 12% y siempre menor del 15%). Contenido en grasa(generalmente del 1 al 2%; aporta lecitinas). Urea(puede ser añadida para incrementar el contenido en proteína). Micotoxinas(generalmente no suponen ningún problema).

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