TERMIUM Plus^®

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Dairy processing is the processes through which milk is processed into cheese, yogurt, butter, ice cream, and other dairy products.  3, record 2, English, - dairy%20processing

Record number: 2, Textual support number: 1 OBS

Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.  2, record 2, English, - dairy%20processing

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La transformation laitière désigne les procédés par lesquels le lait est transformé en fromage, en yogourt, en beurre, en crème glacée et en d’autres produits laitiers.  3, record 2, French, - transformation%20des%20produits%20laitiers

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

In fact, each canton in Switzerland has their own "traditional" style fondue. ... Geneva. It is common to use three cheeses, Gruyere, Emmental and Walliser Bergkase.  2, record 3, English, - Geneva%20fondue

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La fondue genevoise d’autrefois. 200 gr de fromage râpé(ou restes de fromage), 2 jaunes d’œufs battus, 75 gr de beurre par caquelon, un peu de crème fraîche, sel, poivre, muscade, une pincée de sucre, croûtons de pain aillé. [...] Laisser sur feu doux sur le brûleur et déguster avec de petits croûtons de pain aillé comme une fondue ordinaire.  1, record 3, French, - fondue%20genevoise

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

... major products exported (in monetary terms) were ice cream which accounted for 25% of total exports, followed by cheese (22%), whey products (16%), products consisting of natural milk constituents (PCNMC) or milk protein concentrates (MPC) (12%) and skim milk powder (6%).  1, record 4, English, - product%20consisting%20of%20natural%20milk%20constituents

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

[...] les principaux produits exportés(en valeur monétaire) ont été la crème glacée(25 % du total des exportations), suivie par le fromage(22 %), les produits à base de lactosérum(16 %), les produits constitués de composants naturels du lait(PCCNL)(12 %) et la poudre de lait écrémé(6 %).  1, record 4, French, - produit%20constitu%C3%A9%20de%20composants%20naturels%20du%20lait

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A kind of rich dessert cake made with cream and soft cheese on a graham cracker, cookie, or pastry crust, typically topped with a fruit sauce.  3, record 5, English, - cheesecake

Record number: 5, Textual support number: 1 PHR

cheesecake with strawberry coulis  4, record 5, English, - cheesecake

Record number: 5, Textual support number: 2 PHR

New York-style cheesecake  4, record 5, English, - cheesecake

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Dessert formé d’une croûte de biscuits émiettés garnie d’une préparation de fromage à la crème, généralement cuit.  2, record 5, French, - g%C3%A2teau%20au%20fromage

Record number: 5, Textual support number: 1 PHR

gâteau au fromage à la new-yorkaise, gâteau au fromage nappé d’un coulis de fraises, gâteau au fromage style New York  3, record 5, French, - g%C3%A2teau%20au%20fromage

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

... the product resulting from the comminuting and mixing of one or more lots of cheese with the aid of heat or emulsifying agents, and includes prepackaged cream cheese and prepackaged cream cheese products, prepackaged grated cheese and prepackaged grated cheese product ...  1, record 6, English, - packaged%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

[...] produit du mélange et du malaxage d’un ou de plusieurs lots de fromage à l'aide de la chaleur ou d’agents émulsifiants, et comprend le fromage à la crème préemballé et les produits à base de fromage à la crème préemballés, ainsi que le fromage râpé préemballé et les produits à base de fromage rapé préemballés [...]  1, record 6, French, - fromage%20sous%20contenant

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Bellevigne Traditional Cheese. Bellevigne uses milk from both cows and goats to make cheese in the traditional, farmhouse way. We do not use any artificial colourants, flavourants or preservatives, nor do we use animal rennet.  2, record 7, English, - traditional%20cheese

Record number: 7, Textual support number: 1 OBS

traditional cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 7, English, - traditional%20cheese

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le Migneron de Charlevoix.(fromage à pâte demi-ferme) Ce fromage de fabrication artisanale, à croûte lavée de couleur paille à rose cuivré, selon sa maturité, et sa pâte de couleur ivoire, doit son parfum légèrement bouqueté et ses saveurs de crème et de noix au lait de la vallée de Baie-Saint-Paul, dans la région de Charlevoix.  2, record 7, French, - fromage%20de%20fabrication%20artisanale

Record number: 7, Textual support number: 1 OBS

fromage de fabrication artisanale : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 7, French, - fromage%20de%20fabrication%20artisanale

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - double%20cream%20cheese

Record number: 8, 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 8, English, - double%20cream%20cheese

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - fromage%20double%2Dcr%C3%A8me

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Queso [...] con un contenido mínimo del 60% de grasa sobre extracto seco.  1, record 8, Spanish, - queso%20doble%20graso

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

alla carbonara: ... with a sauce composed of cream, eggs, Parmesan cheese and bits of bacon.  3, record 9, English, - ravioli%20carbonara

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Petits carrés de pâte, dans lesquels on trouve de la viande ou des légumes, servis avec une sauce à base de crème fraîche, de lardons grillés et de fromage.  2, record 9, French, - raviolis%20%C3%A0%20la%20carbonara

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Thin flat noodles made with a sauce composed of cream, eggs, Parmesan cheese and bacon.  2, record 10, English, - tagliatelle%20carbonara

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Pâtes en minces lanières servies dans une sauce à base de crème, de lardons grillés et de fromage.  2, record 10, French, - tagliatelles%20%C3%A0%20la%20carbonara

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

A bacterial starter is added to warm milk that may be standardized to adjust the fat content.  2, record 11, English, - standardized

Record number: 11, Textual support number: 1 OBS

[It] is necessary to remove some fat to provide a uniform and economically competitive product.  3, record 11, English, - standardized

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

[Le] lait doit être standardisé. Cette opération consiste à régler sa composition [...] par addition de crème ou de lait écrémé au lait mis en œuvre selon que celui-ci présente un excès d’extrait sec dégraissé ou, au contraire, un excès de matière grasse.  2, record 11, French, - standardis%C3%A9

Record number: 11, Textual support number: 1 OBS

Selon que le fromage sera plus ou moins riche que le lait initial en matière grasse, on règlera la teneur par addition de lait écrémé pour l'abaisser ou par addition de crème pour l'augmenter.  3, record 11, French, - standardis%C3%A9

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A dish composed of lobster ... from which the cooked meat is removed, chopped and combined with a ... sauce flavoured with white wine, shallots, tarragon and mustard, [and then] spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown.  2, record 12, English, - lobster%20Thermidor

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Cubes ou escalopes de chair [de homard] servis dans les demi-carapaces, mélangés de sauce Bercy(ou crème) moutardée, poudrés de fromage râpé et gratinés, ou masqués de sauce Mornay et glacés à la salamandre.  2, record 12, French, - homard%20Thermidor

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Mascarpone is an Italian cheese best known as an ingredient in tiramisu. At 70-75% milk fat, mascarpone is almost as high in fat as butter. Its flavour and texture are a cross between cream cheese and butter, or similar to a very rich clotted cream.  2, record 13, English, - mascarpone

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage frais, apparenté au fromage à la crème et au ricotta [...]  2, record 13, French, - mascarpone

Record number: 13, Textual support number: 1 CONT

Le mascarpone est un fromage blanc doux au goût, légèrement aigre et dont la texture lisse ressemble à de la crème fouettée ferme. Sa teneur en matière grasse est très élevée.  2, record 13, French, - mascarpone

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Holland's most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavour that is very similar to edam, but its texture is slightly creamier due to its higher milk fat content (about 48 percent compared to Edam's 40 percent). Gouda can be made from whole or part-skim cow's milk, and aged anywhere from a few weeks to over a year. The younger the Gouda, the milder the flavour.  3, record 14, English, - Gouda%20cheese

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Fromage à pâte ferme recouverte d’une cire [...] avec de douces odeur et saveur de crème, d’amande et de noisette.  2, record 14, French, - gouda

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A moist ... cake containing grated carrot and typically topped with a buttercream or cream cheese icing.  1, record 15, English, - carrot%20cake

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le gâteau aux carottes est un dessert des plus classiques. Sucré, épicé et enrobé d’un bon crémage au fromage à la crème, c'est un dessert qui plaît à tous!  1, record 15, French, - g%C3%A2teau%20aux%20carottes

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

As it ages, its flavour intensifies until strong and earthy. Esrom has a thin, yellow-brown rind and a pale yellow interior studded with irregular holes.  3, record 16, English, - Esrom%20cheese

Record number: 16, Textual support number: 1 OBS

A semisoft cheese [that] has a mildly pungent flavour ...  3, record 16, English, - Esrom%20cheese

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Fromage à pâte semi-ferme avec une croûte de couleur jaune paille à brun cuivré selon l'âge, et une pâte à texture souple et tendre avec des saveurs de crème fruitée et de noix.  2, record 16, French, - esrom

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

Esrom. [...] Este queso se elabora en forma de rectángulos planos y suele envolverse con aluminio. Su pasta amarilla es de textura suave y está salpicada irregularmente de agujeros. Su sabor, bastante cremoso y aromático, parece explotar en el paladar. Con la maduración adquiere aromas más especiados lo que provoca que a menudo el queso exportado sepa mejor.  1, record 16, Spanish, - queso%20esrom

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

[Cream cheese composition, according to the National Dairy Regulation and Code:] - shall be the product made from cream with the use of coagulating agents to form curd and forming curd into a homogenous mass after the removal of whey - shall contain not more than 55% moisture - shall contain not less than 30% milk fat - shall in the case of cream cheese with (naming the added ingredients) contain not more than 60% moisture and not less than 26% milk fat - shall in the case of creamed cheese spread contain not more than 60% moisture and not less than 24% M.F. and be at least 51% cream cheese.  1, record 17, English, - cream%20cheese

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Normes de composition pour le fromage à la crème : Produit fait de crème à l'aide d’agents coagulants pour former une masse homogène de lait caillé après élimination du lactosérum.-Doit contenir au plus 55 % d’eau.-Doit contenir au moins 30 % de matières grasses.-Dans le cas de fromage à la crème avec(nom des ingrédients ajoutés), doit contenir au plus 60 % d’eau et au moins 26 % de matières grasses.-Dans le cas de tartinade de fromage à la crème, doit contenir au plus 60 % d’eau et au moins 24 % de M. G. et doit être composé d’au moins 51 % de fromage à la crème.  1, record 17, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record number: 17, Textual support number: 2 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière selon les normes de composition pour le fromage à la crème.  2, record 17, French, - fromage%20%C3%A0%20la%20cr%C3%A8me

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Queso blando, untable, no madurado y sin corteza, [con] coloración que va de casi blanco a amarillo claro, [su] textura es suave o ligeramente escamosa y sin agujeros, [...] se puede untar y mezclar fácilmente con otros alimentos.  1, record 17, Spanish, - queso%20crema

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

Designation of cheese according to the percentage fat on the dry basis (FDB) in Code of Principle Standard A6. Recommended general standard for cheese; thus high fat, full fat, medium fat, low fat, skim.  1, record 18, English, - fat%20cheese

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Lorsque le fromage contient entre 50 et moins de 60 p. 100 de matière grasse dans la matière sèche.  2, record 18, French, - fromage%20gras

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A container which holds a quantity of a given product intended to be completely consumed at one time, like soda drink bottles, coffee creamers, butter and jelly cups, etc.  4, record 19, English, - portion%20container

Record number: 19, Textual support number: 1 OBS

These are strictly containers while the French equivalent "emballage-portion" applies to all types of single-portion packages.  4, record 19, English, - portion%20container

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Emballage d’un produit constituant une portion(par exemple : les godets de fromage, de confitures, de crème, les sachets de tisane, les petits fours, etc.).  2, record 19, French, - emballage%2Dportion

Record number: 19, Textual support number: 1 OBS

L’emballage-portion peut prendre toutes les formes imaginables à l’opposé des vocables anglais formés avec le spécifique «container» qui décrivent un récipient d’une portion.  2, record 19, French, - emballage%2Dportion

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 20, French, - fromage%20%C3%A0%20la%20cr%C3%A8me%20fouett%C3%A9e

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

A general description applied to cheese exhibiting a clean, wholesome, milky, and slightly acidic flavor or aroma.  2, record 21, English, - lactic

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Cheddar(Riviera) doux :Fromage à pâte ferme à saveur lactique de beurre et de crème mise en relief par une touche d’acidité qui l'assure d’un goût vif, tranchant et frais.  1, record 21, French, - %C3%A0%20saveur%20lactique

Record number: 21, Textual support number: 1 OBS

Flaveur qui évoque l’acide lactique [...]  2, record 21, French, - %C3%A0%20saveur%20lactique

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

A category of food product.  2, record 22, English, - plain%20processed%20cheese

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Aliments conseillés : produits laitiers, lait, yogourts y compris aromatisés, entremets à base de lait crème, flan, pouding, fromage «doux», fromage à pâte dure ou mi-dure, fromage blanc, fromage fondu nature. Choix : par ex. Hollande, Saint Paulin, Emmental, Gruyère doux, Cottage cheese, Vache qui rit, Gerber, etc.  1, record 22, French, - fromage%20fondu%20nature

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Chaource was known as early as the 14th century and Marguerite de Bourgogne demanded to see it at her table. Named after a humid town in Champagne, this cheese can be eaten young (acidulous in flavor), although it tends to develop a personality with age. Its velvety rind is generously bloomy.  2, record 23, English, - Chaource

Record number: 23, Textual support number: 2 CONT

Chaource cheese gets its name from the small village in which it was originally made. ... Chaource cheese is made of whole cow's milk, and normally is eaten when relatively young. It is a creamy cheese that tastes very slightly salty. When young, it is not a strong cheese, but as it ages, it acquires more and more taste.  3, record 23, English, - Chaource

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Fromage à pâte molle, le Chaource est placé dans des moules ronds sans fond et perforés qui sont disposés sur des planches afin de parfaire son égouttage; puis il est salé et séché sur des paillons de seigle. Son affinage dure au moins quinze jours, pendant lesquels sa croûte à fleur blanche, se couvre d’une légère pigmentation rougeâtre. Sa pâte, onctueuse, a la saveur douce et fruitée de noisette acidulée, doit être souple et sans mollesse. Le Chaource dégage une odeur de champignon et de crème.  2, record 23, French, - Chaource

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

An antioxidant and a gelling, emulsifying, and stabilizing agent for processed or cream cheese, candy, etc.  2, record 24, English, - oat%20gum

Record number: 24, Textual support number: 1 OBS

This plant extract can cause occasional allergic reactions, diarrhea, and intestinal gas.  3, record 24, English, - oat%20gum

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Antioxydant, gélifiant, émulsifiant et stabilisant pour le fromage fondu ou à la crème, les bonbons, etc.  2, record 24, French, - gomme%20d%26rsquo%3Bavoine

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Crêpe masquée d’un appareil(crème, confiture, fromage, chair de poisson et de crustacé, etc.), enroulée et glacée au four ou à la salamandre.  2, record 25, French, - pannequet

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 26, French, - fromage%20%C3%A0%20la%20cr%C3%A8me%20fondu

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

cooperative. A voluntarily organized business association, democratically controlled by its members or patrons. Its primary function is to secure fairness in marketing ...  2, record 28, English, - dairy%20cooperative

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Coopérative. Association de producteurs sous contrat qui livrent leur lait exclusivement à cet organisme local. La coopérative peut être consacrée à la fabrication du lait pasteurisé de consommation, de lait en poudre, de crème, de beurre, de fromage ou d’autres sous-produits.  2, record 28, French, - coop%C3%A9rative%20laiti%C3%A8re

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

Dans ce procédé la crème est ajoutée au fromage égoutté.  1, record 30, French, - fromage%20cottage%20%C3%A0%20la%20cr%C3%A8me

Record number: 30, Textual support number: 2 OBS

fromage à la crème :Fromage frais qu'on délaie avec de la crème; fromage de régime.  2, record 30, French, - fromage%20cottage%20%C3%A0%20la%20cr%C3%A8me

Record number: 30, Textual support number: 3 OBS

Le règlement sur les produits laitiers du Canada appelle ce type de fromage «fromage cottage».  3, record 30, French, - fromage%20cottage%20%C3%A0%20la%20cr%C3%A8me

Record 30,  Textual support,  Spanish