TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Enjoy apple butter as a spread on toast, muffins, tea biscuits or fresh bread. It also makes a great accompaniment to pork. Try it as a garnish on pork sausages or pork chops off the barbecue, or as a glaze or marinade for pork roast or ham. For a tasty low fat snack, try apple butter and low fat creamed cottage cheese on toast.  1, record 1, English, - apple%20butter

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Savourez ce beurre de pomme comme tartinade sur des rôties, muffins, biscuits pour le thé ou pain frais. Il constitue également un excellent accompagnement pour le porc. Essayez-le comme garniture sur les saucisses de porc ou les côtelettes de porc, ou comme glaçage ou marinade pour le porc rôti ou le jambon. Pour une collation savoureuse faible en gras, essayez le beurre de pomme avec du fromage cottage crémeux faible en gras sur des rôties.  1, record 1, French, - beurre%20de%20pomme

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - fat%20cheese

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - fromage%20gras

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The fondue that is called "moitié-moitié" or "half and half," referring to the proportions of cheese, is made with Emmenthal and Gruyère, but in other regions they use Emmenthal, Gruyère and Vacherin fribourgeois. This last cheese should be added at the very end. The combination of cheeses is very important: you need both a fat cheese and a drier, salty cheese in order for the mixture to bind well.  1, record 3, English, - half%27n%20half%20fondue

Record number: 3, Textual support number: 1 OBS

According to other Swiss people, the half-and-half fondue is made solely with Gruyère and Vacherin fribourgeois - perhaps because they live in that lovely region!  1, record 3, English, - half%27n%20half%20fondue

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La fondue, qu'on appelle moitié-moitié, pour faire référence aux proportions, se fait avec de l'emmenthal et du gruyère mais dans d’autres régions, on utilise de l'emmenthal, du gruyère. et du vacherin fribourgeois. Ce dernier fromage doit être ajouté à la toute fin de la préparation. L'association des fromages est très importante; en effet, il faut un fromage gras et un fromage salé et plus sec pour que le mélange se lie bien.  2, record 3, French, - fondue%20moiti%C3%A9%2Dmoiti%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The nitrogenous constituents of sow's milk are responsible in the neonatal pig for immunological competence as well as protein nutrition.  2, record 4, English, - nitrogenous%20constituent

Record number: 4, Textual support number: 2 CONT

Microbial fermentation in the reticulo-rumen considerably modifies the nature of the nitrogenous constituents reaching the small intestine, the main site of digestion and absorption of protein in ruminants.  3, record 4, English, - nitrogenous%20constituent

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Évolution temporelle de la séparation du vortex polaire au-dessus de l’Antarctique. [...] Associé à l’augmentation du ClO (constituant destructeur de l’ozone) et à la diminution de constituants azotés (HNO₃ et NO₂) dans les deux lobes du vortex (matérialisés par les faibles valeurs de N₂O), l’ozone décroît (trou d’ozone).  2, record 4, French, - constituant%20azot%C3%A9

Record number: 4, Textual support number: 2 CONT

Constituants azotés propres au fromage. Au cours de la phase de maturation enzymatique du fromage(ou affinage), la protéolyse partielle de la matière première(essentiellement la caséine insoluble) libère un ensemble de produits de dégradation azotés. Ces substances solubles sont des oligopeptides, des acides aminés et des amines de l'ammoniac et même des acides gras courts(produits de désamination).  3, record 4, French, - constituant%20azot%C3%A9

Record number: 4, Textual support number: 3 CONT

matières azotées totales (MAT) : Ensemble des constituants azotés d’un aliment. En supposant que les matières azotées contiennent en moyenne 16 % d’azote, MAT = 6,25 N total.  4, record 4, French, - constituant%20azot%C3%A9

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Designation of cheese according to percentage fat on the dry basis (FDB): if FDB is between 10 and 25% the designation "low fat" is used.  1, record 5, English, - low%20fat%20cheese

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

It is said that there are as many different tommes in the Alps as there are valleys. ... Traditionally these cheeses are made at the same time as the larger Alpine cheeses such as Beaufort, using the milk left when all the big cheeses are made. ... this cheese is a lowfat (20 percent) cheese that tastes great. Supple, smooth, good on a cheeseboard, in a sandwich, coupled with a light red wine such as a Cotes de Beaune, or used in many recipes that call for swiss cheese.  3, record 6, English, - tomme

Record number: 6, Textual support number: 1 OBS

Sometimes spelled Tome, this French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses such as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France.  4, record 6, English, - tomme

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage gras en forme de disque à pâte pressée non cuite.  1, record 6, French, - tomme

Record number: 6, Textual support number: 1 CONT

Tome : S’applique à différents fromages, le plus souvent de montagne, de forme cylindrique. Nombreux sont issus de Savoie. Il en existe de chèvre, de brebis et de vache. On trouve également l’orthographe Tomme.  3, record 6, French, - tomme

Record 6,  Textual support,  Spanish