TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

The constituents of milk ... remaining after the removal of water.  5, record 1, English, - dry%20milk%20solid

Record number: 1, Textual support number: 1 OBS

dry milk solid; milk solid; milk total solid; total milk solid: terms generally used in the plural.  6, record 1, English, - dry%20milk%20solid

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

solide du lait : terme habituellement utilisé au pluriel.  5, record 1, French, - mati%C3%A8re%20s%C3%A8che%20totale%20du%20lait

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Los grandes grupos de sólidos de la leche incluyen la grasa, las proteínas, la lactosa y los minerales.  4, record 1, Spanish, - s%C3%B3lido%20seco%20de%20leche

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The commercially-prepared extraction of cow's milkfat, found in bulk or concentrated form (comprised of 100% fat, but not necessarily all of the lipid components of milk).  3, record 2, English, - anhydrous%20milk%20fat

Record number: 2, Textual support number: 1 OBS

Not to be confused with butter oil.  4, record 2, English, - anhydrous%20milk%20fat

Record number: 2, Textual support number: 2 OBS

anhydrous milk fat; AMF: term and abbreviation extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  5, record 2, English, - anhydrous%20milk%20fat

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Produit obtenu, exclusivement, à partir du lait, de beurre ou de crème au moyen de procédés entraînant l'élimination quasi-totale de l'eau et de l'extrait sec non gras.  3, record 2, French, - mati%C3%A8re%20grasse%20laiti%C3%A8re%20anhydre

Record number: 2, Textual support number: 1 OBS

matière grasse laitière anhydre; MGLA : terme et abréviation extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 2, French, - mati%C3%A8re%20grasse%20laiti%C3%A8re%20anhydre

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Producto obtenido a partir de la crema de leche estandarizada mediante la eliminación del agua y de los sólidos no grasos.  3, record 2, Spanish, - materia%20grasa%20l%C3%A1ctea%20anhidra

Record number: 2, Textual support number: 1 CONT

Se entiende por grasa de leche anhidra, grasa de leche, aceite de mantequilla(manteca) deshidratado, aceite de mantequilla(manteca) y ghee, los productos grasos derivados exclusivamente de la leche y productos obtenidos de la leche mediante procedimientos que dan lugar a la eliminación casi total del agua y del extracto seco magro.  4, record 2, Spanish, - materia%20grasa%20l%C3%A1ctea%20anhidra

Record number: 2, Textual support number: 1 OBS

Está libre de olores, tiene buen sabor y color característico.  3, record 2, Spanish, - materia%20grasa%20l%C3%A1ctea%20anhidra

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Creams - Single/Double/Triple. A classification of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain at least 70% butterfat.  3, record 3, English, - double%20cream%20cheese

Record number: 3, Textual support number: 1 OBS

Double and triple crème cheeses, what Americans call cream cheese, is a very distant relative to these rich, creamy, fresh cheeses from France.  2, record 3, English, - double%20cream%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fromage frais, assez crémeux et riche en matière grasse (le lait est enrichi de crème), au moins 60 % de matière grasse.  3, record 3, French, - fromage%20double%2Dcr%C3%A8me

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Queso [...] con un contenido mínimo del 60% de grasa sobre extracto seco.  1, record 3, Spanish, - queso%20doble%20graso

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - Idiazabal%20cheese

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - idiazabal

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - queso%20Idiazabal

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[The fat] made by gently heating butter to break the emulsion, followed by centrifugation to remove milk serum from the fat fraction.  3, record 5, English, - anhydrous%20butteroil

Record number: 5, Textual support number: 1 CONT

Anyhydrous butteroil must contain at least 99,8% milk fat but can be made from cream or butter of different ages.  4, record 5, English, - anhydrous%20butteroil

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La dénomination «huile de beurre anhydre» est réservée à l'huile de beurre contenant 0,1 pour cent au maximum d'eau et [ayant] un indice de peroxyde de 0,3 au maximum [...]  2, record 5, French, - huile%20de%20beurre%20anhydre

Record number: 5, Textual support number: 1 OBS

La dénomination «huile de beurre» est réservée au produit obtenu par la fusion du beurre contenant 99,3 pour cent au maximum de matière grasse, 0,5 pour cent au maximum d'eau et 0,3 pour cent d'acides gras libres (exprimé en acide oléique) et [ayant] un indice de peroxyde de 0,8 au maximum [...]  2, record 5, French, - huile%20de%20beurre%20anhydre

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

Se entiende por grasa de leche anhidra, grasa de leche, aceite de mantequilla(manteca) deshidratado y aceite de mantequilla(manteca), los productos grasos derivados exclusivamente de la leche y/o productos obtenidos de la leche mediante procedimientos que dan lugar a la eliminación casi total del agua y el extracto seco magro.  2, record 5, Spanish, - aceite%20de%20mantequilla%20anhidra

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

An Indian, semi-fluid butter prepared from the milk of the buffalo, cow, sheep, or goat.  2, record 6, English, - ghee

Record number: 6, Textual support number: 1 OBS

After the butter has been extracted from the milk, it is heated to drive off excess water, cooled, and only the more-liquid, oily portion used. It is virtually 100 percent butterfat.  2, record 6, English, - ghee

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Beurre clarifié, utilisé entre autres en Inde, permettant de cuire les aliments à haute température.  2, record 6, French, - ghee

Record number: 6, Textual support number: 1 OBS

[Fait] à partir de lait de vache ou de bufflesse, acidifié par des ferments thermophiles et baratté.  2, record 6, French, - ghee

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

El ghee es un producto obtenido exclusivamente de la leche, la nata(crema) o la mantequilla(manteca) mediante procedimientos que dan lugar a la eliminación casi total del agua y el extracto seco magro, con un sabor y una estructura física especialmente desarrollados.  1, record 6, Spanish, - ghee

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

... water obtained by total deionization contains a very low dry extract, and the degree of purification depends on the combination of the ion exchanger groupings.  2, record 7, English, - dry%20extract

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

[...] la déminéralisation totale permet d'obtenir des eaux ayant un extrait sec très faible et dont le degré d'épuration dépend de la combinaison des chaînes d'échangeurs d'ions.  2, record 7, French, - extrait%20sec

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

The constituents of wine which are not volatile at 100 ° C. and determined under defined conditions to avoid loss of components of the extract. Usually expressed in grams per litre or sometimes as grams per 100 mls.  2, record 8, English, - dry%20extract

Record number: 8, Textual support number: 1 CONT

When wine is placed in a test tube and carefully heated, the liquid boils away leaving the dry extract ...  3, record 8, English, - dry%20extract

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Ensemble de toutes les substances qui, dans des conditions physiques déterminées, ne se volatilisent pas. Ces conditions physiques doivent être fixées de telle manière que les substances composant cet extrait subissent le minimum d'altération. Cet extrait est exprimé en grammes par litre.  1, record 8, French, - extrait%20sec%20total

Record 8,  Textual support,  Spanish