TERMIUM Plus®

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

AZUCAR LECHE [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2013-08-30

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
Universal entry(ies)
C12H22O11
formula, see observation
63-42-3
CAS number
Saccharum lactin
Latin
Saccharum lactis
Latin
DEF

A white, hard crystalline mass or white powder with a sweet taste used in infant foods, margarine, butter, baking and confectionery.

CONT

The lactose of commerce is alpha-hydrate. It is formed whenever crystallization takes place at a moderate rate from aqueous lactose solutions below 93.5°C. All other forms of lactose in the presence of a small amount of water change to alpha-hydrate below 93.5°C, so it is the form normally encountered and the one most easily produced. Its crystals are hard and not very soluble.

OBS

β-D-galactopyranosyl-(1[right arrow]4)-β-D-glucopyranose: See the observations for "D" and "[right arrow];" form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.

OBS

beta-D-Galp-(1[right arrow]4)-beta-D-Glup: See the observations for "D" and "[right arrow];" the small letter "p" at the end of the words "Galp" and "Glup" is italicized; form recommended by the IUPAC.

OBS

Lac: This abbreviation is used only in the nomenclature of carbohydrates.

OBS

alpha: This word must be replaced by the corresponding greek letter or italicized.

OBS

β-D-lactose: The term "β-lactose" is better.

OBS

D-lactose; D-(+)-lactose; (+)-β-D-lactose: Not recommended by the IUPAC.

OBS

[right arrow]: This mention, along with the brackets which surround it, must be replaced by a right arrow.

OBS

D: This letter is a small capital.

OBS

Chemical formula: C12H22O11

Key term(s)
  • beta-D-galactopyranosyl-(1[right arrow]4)-beta-D-glucopyranose
  • beta-D-Galp-(1[right arrow]4)-beta-D-Glup
  • 4-0-beta-D-galactopyranosyl-D-glucopyranose
  • 4-0-beta-D-galactopyranosyl-D-glucose
  • 4-o-beta-D-galactopyranosyl-D-glucose
  • beta-D-galactopyrannosyl(1[right arrow]4)beta-D-glucopyrannose
  • beta-D-galactosido-(1[right arrow]4)-D-glucose
  • 4-(beta-D-galactosido)-D-glucose
  • alpha-glucose-beta-galactoside
  • a-glucose-β-galactoside
  • beta-lactose
  • beta-D-lactose
  • (+)-beta-D-lactose

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
Entrée(s) universelle(s)
C12H22O11
formula, see observation
63-42-3
CAS number
Saccharum lactin
Latin
Saccharum lactis
Latin
DEF

Poudre blanche, à saveur sucrée, utilisée dans le lait maternisé, le beurre, la margarine, les confiseries, etc.

OBS

β-D-galactopyranosyl-(1[flèche droite]4)-β-D-glucopyranose : Voir les observations sur «D» et «[flèche droite]»; forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.

OBS

β-D-Galp-(1[flèche droite]4)-β-D-Glup : Voir les observations sur «D» et «[flèche droite]»; la lettre minuscule «p» à la fin des mots «Galp» et «Glup» s'écrit en italique; forme recommandée par l'UICPA.

OBS

alpha : Ce mot doit être remplacé par la lettre grecque correspondante ou s'écrire en italique.

OBS

β-D-lactose : Le terme «β-lactose» est préférable.

OBS

D-lactose; D-(+)-lactose; (+)-β-D-lactose : Formes non recommandées par l'UICPA.

OBS

[flèche droite] : Cette mention et les crochets qui l'entourent doivent être remplacés par le signe d'une flèche vers la droite.

OBS

D : Cette lettre est une petite majuscule

OBS

Formule chimique : C12H22O11

Key term(s)
  • bêta-D-galactopyranosyl-(1[flèche droite]4)-bêta-D-glucopyranose
  • bêta-D-Galp-(1[flèche droite]4)-bêta-D-Glup
  • 4-0-bêta-D-galactopyranosyl-D-glucopyranose
  • 4-0-bêta-D-galactopyranosyl-D-glucose
  • 4-o-bêta-D-galactopyranosyl-D-glucose
  • bêta-D-galactopyrannosyl(1[flèche droite]4)bêta-D-glucopyrannose
  • bêta-D-galactosido-(1[flèche droite]4)-D-glucose
  • 4-(bêta-D-galactosido)-D-glucose
  • alpha-glucose-bêta-galactoside
  • a-glucose-β-galactoside
  • bêta-lactose
  • bêta-D-lactose
  • (+)-bêta-D-lactose

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
Entrada(s) universal(es)
C12H22O11
formula, see observation
63-42-3
CAS number
Saccharum lactin
Latin
Saccharum lactis
Latin
OBS

El término "azúcar de leche" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.

OBS

Fórmula química: C12H22O11

Save record 1

Record 2 2008-11-05

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Sweetened Concentrated Milk (Condensed Whole Milk).

OBS

In 1985, Statistics Canada decided to replace the term "condensed whole milk" by "sweetened concentrated milk."

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Le lait est concentré par évaporation sous vide [et] peut également être concentré après addition de sucre et conservé en emballage fer-blanc sans stérilisation.

OBS

L'appellation «lait entier condensé» fut remplacée par Statistique Canada, 1985, pour «lait concentré sucré».

OBS

lait concentré sucré : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

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

Leche [que se obtiene] por evaporación del agua y que contiene desde un 40% hasta un 45% de azúcar.

Save record 2

Record 3 2008-11-05

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Condensed milk, evaporated milk, concentrated milk, is the product resulting from the evaporation of a considerable portion of the water from the whole, fresh, clean, lacteal secretion [of a cow] and [it] contains, all tolerances being allowed for, not less than 25.5 per cent of total solids and not less than 7.8 per cent of milk fat.

OBS

Evaporated and condensed are terms to avoid since milk is neither evaporated nor concentrated, but water is. In fact there are two kinds of concentrated milks, one which is unsweetened and the other which is sweetened.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

[...] lait dont la concentration [est] poussée [...] puisqu'on élimine [...] environ 45% d'eau.

Spanish

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

Leche concentrada [que se obtiene] por evaporación del agua [hasta alcanzar un] 45%, [de total de agua]

Save record 3

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: