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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves.  2, record 1, English, - rennet%20cheese

Record number: 1, Textual support number: 2 OBS

rennet cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 1, English, - rennet%20cheese

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

fromage à la présure : terme extrait du «Glossaire de l'agriculture» et reproduit avec l'autorisation de l'Organisation de coopération et de développement économiques.  2, record 1, French, - fromage%20%C3%A0%20la%20pr%C3%A9sure

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

[Yogurt]: A curdled milk product made acid and thickened by adding bacterial cultures. Fruit-flavoured yogurts account for the biggest share of the yogurt market. Originated accidentally by nomadic Balkan tribes, then purposefully to preserve milk.  1, record 2, English, - curdled%20milk

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Méthodes de transformation des aliments. Pour transformer le lait en lait caillé, les fabricants de fromage ont toujours utilisé une enzyme appelée «présure» ou «rennine». Des chercheurs ont élaboré un substitut synthétique à la présure appelé «chymosine». La chymosine offre plusieurs avantages par rapport à la présure. Elle est plus pure, moins coûteuse et ne requiert pas l'utilisation d’animaux. La chymosine est maintenant utilisée dans la majorité des fromages fabriqués au Canada.  2, record 2, French, - lait%20caill%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The principle of cheesemaking involves the coagulation of milk protein followed by the separation of the resultant curds and whey (solid and liquid). Much more is now known of the science of cheesemaking, but the process remains very much a skill and a craft. Recipes are available for many varieties but the skill of the cheesemaker remains paramount. Changes in the milk, the seasons, how the cultures behave during the making process, all these, as well as the actual maturing process, affect the end results.  2, record 3, English, - cheesemaking

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La fabrication du fromage repose sur le principe fondamental de la coagulation du lait pour en faire du lait caillé et du petit-lait. Les techniques modernes permettent de cailler le lait en y ajoutant une culture bactérienne qui donne de l'acide lactique et de la présure, une substance extraite des veaux, qui contient un enzyme spécial qui accélère la séparation des liquides et des solides.  3, record 3, French, - fabrication%20du%20fromage

Record number: 3, Textual support number: 2 CONT

Les étapes de fabrication du fromage [...] La fabrication fromagère se fait en trois étapes importantes : Le caillage, - Le travail sur le caillé, - L’affinage [...]  2, record 3, French, - fabrication%20du%20fromage

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese.  2, record 4, English, - curd

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Partie du lait obtenue par coagulation naturelle(acidification microbienne) ou artificielle(présure), et que l'on utilise pour fabriquer le fromage.  2, record 4, French, - caill%C3%A9

Record 4,  Textual support,  Spanish