TERMIUM Plus®

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

FETA [7 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-04-21

English

Subject field(s)
  • Pastries
  • Prepared Dishes (Cooking)
  • Restaurant Menus
DEF

[A] pie that consists of top and bottom phyllo-dough crusts with a filling of ... spinach and onions mixed with feta cheese ...

OBS

phyllo-dough: very thin pastry dough. Also spelled "filo."

French

Domaine(s)
  • Pâtisserie
  • Plats cuisinés
  • Menus (Restauration)
DEF

Pâtisserie d’origine grecque, faite d’une mince pâte feuilletée(pâte filo) et farcie aux épinards et au fromage féta.

OBS

spanakopitas : pluriel.

Spanish

Campo(s) temático(s)
  • Repostería
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
DEF

Pastel [elaborado con una] mezcla de espinacas y [queso] feta con eneldo, envuelta en pasta filo.

Save record 1

Record 2 2015-02-24

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
DEF

Salade composée principalement de tomates, de concombres, d’olives noires, d’oignons rouges et de fromage feta coupé en dés, arrosée d’une vinaigrette.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
Save record 2

Record 3 2012-08-27

English

Subject field(s)
  • Cheese and Dairy Products
  • Recipes
  • Restaurant Menus
CONT

This classic Greek cheese is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. ... White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Recettes de cuisine
  • Menus (Restauration)
CONT

Le ou la féta [est] fondamentalement un fromage de brebis, [...] on fait également de la féta au lait de chèvre ou de vache [...]

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Recetas de cocina
  • Menú (Restaurantes)
Save record 3

Record 4 2010-01-28

English

Subject field(s)
  • Seed Plants (Spermatophyta)
Universal entry(ies)
Carex feta
Latin
OBS

A plant of the family Cyperaceae.

Key term(s)
  • green sheathed sedge

French

Domaine(s)
  • Plantes à graines (Spermatophyta)
Entrée(s) universelle(s)
Carex feta
Latin
OBS

Plante de la famille des Cyperaceae.

Spanish

Save record 4

Record 5 2009-03-24

English

Subject field(s)
  • Cheese and Dairy Products
  • Industrial Techniques and Processes
CONT

In the MMV [Maubois, Mocquot, Vassal] process ... whole or skimmed milk is concentrated three- to five- fold to produce a pre-cheese concentrate that can be used directly to produce soft-cheese and yogurt.

OBS

UF [ultrafiltration] is likely to be most profitable when applied to unstructured cheese varieties containing low TS (total solids) such as Ricotta and Cast Feta since concentration of milk gives a retentate ("pre-cheese") with the same TS as the final cheese.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Techniques industrielles
DEF

Produit liquide résultant de la concentration du lait par ultrafiltration, avant coagulation, ce qui permet de supprimer ou de réduire la phase d’égouttage du caillé en fabrication fromagère.

OBS

L’ultrafiltration du lait écrémé laisse dans le préfromage liquide les protéines solubles du lait qui sont normalement évacuées dans le sérum en fromagerie classique. Leur maintien dans le caillé permet des gains de rendement notables de l’ordre de 16 à 20 %.

OBS

Les principales applications du préfromage liquide sont la fabrication de Féta, de fromage frais de type «faisselle» et de type lissé et de fromage à pâte molle.

Spanish

Save record 5

Record 6 2005-05-25

English

Subject field(s)
  • Industrial Techniques and Processes
  • Food Industries
CONT

(Maubois et al., 1969) Concentrate to 5 - 7 x original milk protein content, add both starter and rennet, incubate until both coagulation and lactic fermentation are complete, and ripen. MMV is most successful for some fresh and soft-ripened cheese varieties which have relatively low total solids and do not require rigorous pH control. It has been most successful for Feta cheese. The chief difficulty is that the MMV process produces close textured cheese which has led to two types of Feta: (1) Structured or conventional Feta and; (2) UF or cast Feta. The MMV process can also be used to manufacture cheese base to extend young Cheddar in process cheese formulations.

French

Domaine(s)
  • Techniques industrielles
  • Industrie de l'alimentation
DEF

Procédé qui consiste à concentrer le lait par ultrafiltration de façon à obtenir un préfromage liquide de composition équivalente à celle du fromage souhaité.

OBS

Le procédé MMV permet d’augmenter le rendement par une meilleure récupération des composants protéiques, une réduction des pertes et des écarts de poids.

OBS

Le procédé MMV est utilisé pour la fabrication de Féta, des fromages en faisselles et de fromages à pâtes molles.

Spanish

Save record 6

Record 7 1995-11-07

English

Subject field(s)
  • Various Proper Names
OBS

The branch was instrumental in establishing and co-ordinating the Forum for Efficiency through Alliances. The purpose of this network is to build partnerships among departments on various themes related to training, such as change management.

French

Domaine(s)
  • Appellations diverses
OBS

La Direction a participé à l'établissement et à la coordination du Forum sur l'efficience au travers des alliances(FETA). L'objet de ce réseau est d’établir des partenariats entre les ministères sur des thèmes divers liés à la formation, comme la gestion du changement par exemple.

Spanish

Save record 7

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