TERMIUM Plus^®

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Cheesemaking capitalises on the curdling of milk. ... At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheese vat, the left-over liquid, which consists of water, milk sugar and albumen (now called whey) is drained off and the curd grains allowed to mat together to form large slabs of curd ...  2, record 2, English, - cheese%20vat

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.  2, record 3, English, - cheese%20factory%20worker

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.  2, record 3, French, - employ%C3%A9%20de%20fromagerie

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

... the container used to receive the milled or ladled curd and shape the cheese.  7, record 4, English, - cheese%20mould

Record number: 4, Textual support number: 1 OBS

The term "mould" is commonly used in Britain, and the word "hoop" in America and some other English-speaking countries ...  7, record 4, English, - cheese%20mould

Record number: 4, Textual support number: 2 OBS

cheese-pressing mould: Term standardized by BSI.  8, record 4, English, - cheese%20mould

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Ustensile donnant au fromage sa forme (origine de son nom). Ce sont soit des cuvettes percées, soit des cylindres perforés, soit de simples ceintures permettant de retenir le caillé tout en laissant s’égoutter le lactosérum. Le matériau constitutif est de nature diverse (bois, fer étamé, aluminium, plastique) [...]  3, record 4, French, - moule%20%C3%A0%20fromage

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Draining is the act of separating the whey from the curds by passing the former through a metal strainer in the vat exit gate or through a sieve laying the length of the vat .... At the end of drainage, a trench of curd is generally formed ....  3, record 5, English, - draining

Record number: 5, Textual support number: 2 CONT

Whey can be removed by drainage from vats or kettles. Otherwise, the mixture of curds and whey may be pumped or dipped from the vat to a drain table perforated molds (forms or hoops), or cheesecloth. The result is the same: whey and curds are separated.  4, record 5, English, - draining

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

[...] une masse compacte, élastique : le caillé ou scientifiquement, le coagulum [...] baigne dans le petit-lait ou techniquement, lactosérum, désigné sous le nom de sérum en fromagerie. L'égouttage consiste à séparer le caillé du sérum.  3, record 5, French, - %C3%A9gouttage

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Separación del suero de la cuajada.  1, record 5, Spanish, - desuerado

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Colorless or yellowish syrupy liquid, very hygroscopic. Soluble in water. M.p. 17°C; decomposes [at] 140°C. Combustible ... Uses: Medicine; hygroscopic agent; glycerin substitute; plasticizer; corrosion inhibitor in alcohol antifreeze.  2, record 6, English, - sodium%20lactate

Record number: 6, Textual support number: 1 OBS

Chemical formula: C₃H₅NaO₃  3, record 6, English, - sodium%20lactate

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Sel sodique de l'acide lactique employé comme adjuvant des antioxydants en fromagerie et en confiserie.  2, record 6, French, - lactate%20de%20sodium

Record number: 6, Textual support number: 1 OBS

Le lactate de sodium est aussi utilisé en médecine pour le traitement de certaines formes d’acidose et des états hémolytiques aigus.  3, record 6, French, - lactate%20de%20sodium

Record number: 6, Textual support number: 2 OBS

Formule chimique : C₃H₅NaO₃  4, record 6, French, - lactate%20de%20sodium

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A chemical product which occurs naturally as gypsum and is obtained when sulfuric acid, H₂SO₄, is combined with calcium hydroxide, CA(OH)₂, which appears in the form of a fine, odorless, tasteless, yellowish-white powder, and which is used as a dough conditioner, a gelling and a firming agent in the wine-making and brewing industries, as well as in the manufacture of cheese and preserves.  3, record 7, English, - calcium%20sulfate

Record number: 7, Textual support number: 1 CONT

Calcium sulfate sometimes contaminates drilling fluids or may be added to provide special properties. It forms a tenacious scale in certain water-handling facilities.  4, record 7, English, - calcium%20sulfate

Record number: 7, Textual support number: 1 OBS

Chemical formula: CaSO₄  3, record 7, English, - calcium%20sulfate

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit chimique existant à l'état naturel sous forme de gypse qui se présente sous la forme d’une poudre fine, d’un blanc tirant un peu sur le jaune, inodore et insipide, et que l'on utilise en vinification, en brasserie, en fromagerie, en conserverie en raison de ses propriétés d’agent de conditionnement des pâtes, de gélifiant et de raffermisseur.  2, record 7, French, - sulfate%20de%20calcium

Record number: 7, Textual support number: 1 OBS

Formule chimique : CaSO₄  2, record 7, French, - sulfate%20de%20calcium

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Fórmula química: CaSO₄  2, record 7, Spanish, - sulfato%20de%20calcio

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A chemical compound which appears under the form of a noncombustible, white, odourless powder, is soluble in solution of ammonium salts and dilute acids, almost insoluble in water and alcohol, occurs naturally as brucite, is prepared by the hydration of magnesium oxide, and is used as an intermediate for obtaining magnesium metal, in sugar refining, in medicine (antacid, laxative), sulfite pulp, uranium processing, dentifrices, as a residual fuel oil additive, in foods as a drying agent, colour retention agent, in cheese, canned foods and frozen desserts.  5, record 8, English, - magnesium%20hydroxide

Record number: 8, Textual support number: 1 OBS

Its aqueous solution is called milk of magnesia.  5, record 8, English, - magnesium%20hydroxide

Record number: 8, Textual support number: 2 OBS

Also known under a variety of commercial designations, among which: Marinco H; Marinco H 1241; Mint-L-Mag, S/G 84.  5, record 8, English, - magnesium%20hydroxide

Record number: 8, Textual support number: 3 OBS

Chemical formula: Mg(OH)₂ or H₂MgO₂  5, record 8, English, - magnesium%20hydroxide

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Produit chimique se présentant sous la forme d’une poudre blanche, inodore, que l'on utilise principalement en médecine(antiacide, laxatif) et dans l'industrie alimentaire, en conserverie et en fromagerie, où il est utilisé comme siccatif et adjuvant de la couleur.  3, record 8, French, - hydroxyde%20de%20magn%C3%A9sium

Record number: 8, Textual support number: 1 OBS

Sa solution aqueuse est le lait de magnésie.  4, record 8, French, - hydroxyde%20de%20magn%C3%A9sium

Record number: 8, Textual support number: 2 OBS

Formule chimique : Mg(OH)₂ ou H₂MgO₂  3, record 8, French, - hydroxyde%20de%20magn%C3%A9sium

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Fórmula química: Mg(OH)₂ o H₂MgO₂  2, record 8, Spanish, - hidr%C3%B3xido%20de%20magnesio

Record 9,  Textual support,  English

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

En 1967, M. Jubinville acheta un camión à lait pour pourvoir aux besoins des quatre agriculteurs locaux qui avaient installé des réservoirs à lait. En 1969, Earlton Milk Transport prit à sa charge la logistique de la collecte de lait pour la fromagerie.  2, record 9, French, - camion%20de%20lait

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

El Fondo Ganadero se comprometió a otorgar crédito a la Cooperativa Campo Aceval para la compra de un nuevo camión para transporte de leche.  1, record 9, Spanish, - cami%C3%B3n%20para%20transporte%20de%20leche

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Cheese curds are the fresh curds of cheese, often cheddar. They are generally available in retail stores operated at cheese factories throughout the countries of Canada and the United States [...] and Canada's provinces of Ontario, Quebec, and New Brunswick where they can be found in many grocery stores. [...] Cheese curds are a main ingredient in poutine, a dish in which cheese curds are served layered on top of french fires, and melting under steaming hot gravy.  2, record 10, English, - cheese%20curd

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Le fromage en grains est un fromage cheddar caillé frais. Il est un ingrédient essentiel de la poutine. Il est également appelé fromage en crottes dans le langage familier, au Québec.  2, record 10, French, - caill%C3%A9%20de%20fromagerie

Record number: 10, Textual support number: 1 OBS

caillé de fromagerie : Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 10, French, - caill%C3%A9%20de%20fromagerie

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

[...] "poutine" es un plato de la cocina de Québec, elaborado con patatas fritas. [...] A las patatas fritas recién hechas se les echa queso cuajado (es indispensable que esté bien fresco) y se recubre la mezcla con salsa [...] que debe fundir el queso y ablandar las patatas.  2, record 10, Spanish, - queso%20en%20grumos

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 12, French, - lait%20de%20fromagerie

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 13, French, - fromagerie

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Establecimiento donde se fabrica o vende queso.  3, record 13, Spanish, - queser%C3%ADa

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 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.  3, record 14, English, - pre%2Dcheese%20concentrate

Record number: 14, Textual support number: 1 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.  2, record 14, English, - pre%2Dcheese%20concentrate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 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.  1, record 14, French, - pr%C3%A9fromage

Record number: 14, Textual support number: 1 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 %.  1, record 14, French, - pr%C3%A9fromage

Record number: 14, Textual support number: 2 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.  1, record 14, French, - pr%C3%A9fromage

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Butter made from the small amount of fat left in whey; it has a slightly different fatty acid composition from ordinary butter.  3, record 15, English, - whey%20butter

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

[...] beurre de sérum [...] beurre obtenu par barattage de la crème récupérée lors de l'écrémage du sérum de fromagerie. Parfois cette crème de sérum est mélangée à de la crème douce avant d’être barattée.  2, record 15, French, - beurre%20de%20lactos%C3%A9rum

Record number: 15, Textual support number: 2 OBS

Le terme lactosérum est le terme technique pour sérum de fromagerie.  3, record 15, French, - beurre%20de%20lactos%C3%A9rum

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Producto lácteo derivado exclusivamente de la crema del suero de la leche.  3, record 15, Spanish, - mantequilla%20de%20lactosuero

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Élimination par microfiltration, ou par ultrafiltration, de la plus grande partie de la flore bactérienne des liquides alimentaires sans traitement thermique.  1, record 16, French, - d%C3%A9contamination%20par%20membrane

Record number: 16, Textual support number: 1 OBS

Applications : décontamination du lait de fromagerie, du lait de consommation, des jus de fruit.  1, record 16, French, - d%C3%A9contamination%20par%20membrane

Record number: 16, Textual support number: 2 OBS

La décontamination par membrane permet d’obtenir des produits d’excellente qualité bactériologique tout en évitant les effets négatifs des traitements thermiques sur les propriétés physico-chimique et organoleptiques.  1, record 16, French, - d%C3%A9contamination%20par%20membrane

Record number: 16, Textual support number: 3 OBS

Il est recommandé d’utiliser le terme «décontamination par membrane», plutôt que «pasteurisation froide» et «stérilisation froide», qui d’une part font référence à des techniques basées sur des traitements thermiques et d’autre part sont utilisés pour d’autres technologies telles que les traitements par rayonnements ionisants.  1, record 16, French, - d%C3%A9contamination%20par%20membrane

Record number: 16, Textual support number: 4 OBS

pasteurisation basse : équivalent adopté par le Comité intergouvernementale de terminologie de l’industrie laitière.  3, record 16, French, - d%C3%A9contamination%20par%20membrane

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

The purpose of cutting is to permit a large proportion of the whey to escape from the curd.  2, record 17, English, - cutting%20of%20coagulum

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Opération pratiquée en fromagerie consistant à fractionner le caillé dans le but de favoriser et d’accélérer l'égouttage.  2, record 17, French, - d%C3%A9caillage

Record number: 17, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  3, record 17, French, - d%C3%A9caillage

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 CONT

Corte de la cuajada. La cuajada se corta para favorecer el desuerado [...] Como consecuencia del corte y la agitación de la cuajada se produce suero que queda en la cuba junto con los granos de dicha cuajada. El suero se elimina de la cuba a través de tamices perforados que lo dejan pasar y retienen los granos de cuajada.  1, record 17, Spanish, - corte%20de%20la%20cuajada

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

Fromagerie St-Albert, Ontario, in August.  1, record 18, English, - Curd%20Festival

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Fromagerie St-Albert, Ontario, au mois d’août.  1, record 18, French, - Festival%20de%20la%20Curd

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A white odorless flour prepared from the fruit of Ceratonia siliqua and containing polysaccharides composed of mannane and galactose.  4, record 19, English, - carob%20bean%20gum

Record number: 19, Textual support number: 1 OBS

It is used in the food industry as a suspending agent, thickener and to prevent graininess in ice cream.  6, record 19, English, - carob%20bean%20gum

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Farine blanche, inodore, extraite de la caroube, fruit de Ceratonia siliqua (caroubier), et renfermant des polysaccharides constitués de mannane et de galactose.  1, record 19, French, - gomme%20de%20caroube

Record number: 19, Textual support number: 1 OBS

Épaississant et stabilisant en confiserie, chocolaterie, fromagerie, etc.  1, record 19, French, - gomme%20de%20caroube

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Glycerol-ester hydrolase; any of a group of widely occurring enzymes that catalyse the hydrolysis of ester linkages between the fatty acids and glycerol of the triglycerides and phospholipids. They occur in milk, the pancreas, adipose tissue, the stomach, and other tissues.  3, record 20, English, - lipase

Record number: 20, Textual support number: 1 CONT

Lipase [is used in manufacture] of cheese and similar foods; for removal of fat spots in dry cleaning or grease accumulations; in analytical chemistry of fats because it selectively hydrolyzes only fatty acids on the ends of triglycerides.  4, record 20, English, - lipase

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

La lipase se trouve dans le suc pancréatique, le suc intestinal, le lait, le sang et dans certaines graines végétales. La lipase commerciale est extraite des panses et pancréas d’animaux domestiques, ou de cultures d’aspergillus oryzae; elle est utilisée en fromagerie et dans diverses industries.  4, record 20, French, - lipase

Record number: 20, Textual support number: 1 OBS

Selon le Petit Robert, «ferment» est un synonyme vieilli de «enzyme».  5, record 20, French, - lipase

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Enzima que hidroliza los ésteres de los ácidos grasos de elevado peso molecular.  2, record 20, Spanish, - lipasa

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

White or yellowish-white powder or lustrous transparent or translucent scales; should have no odor; converts proteins into albumoses and peptones. Soluble in water; insoluble in alcohol, chloroform and ether ... Uses: Medicine (digestive ferment); substitute for rennet in cheese making.  3, record 21, English, - pepsin

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Enzyme protéolytique hydrolysant les grosses molécules de protides en attaquant les liaisons peptidiques à l'intérieur des molécules(endopeptidase). Extraite de l'estomac du porc, [elle] est utilisée pour préparer des farines de poissons et d’autres hydrolats protéiques; pour coaguler le lait en fromagerie en association avec la présure.  2, record 21, French, - pepsine

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 DEF

Polvo blanco o amarillo. Soluble en agua, insoluble en alcohol, cloroformo y éter.  2, record 21, Spanish, - pepsina

Record 22,  Textual support,  English

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

Sorte de fromage obtenu :-soit par concentration(par évaporation sous faible vide ou par ébullition) de sérum de fromagerie; ce type de fromage se rencontre dans les pays nordiques, [par exemple] : Mysost, Primost,-soit par coagulation par la chaleur et par acidification des protéines du sérum(albumines en particulier) ;ce type de fromage se rencontre dans les pays méditerranéens et aux US, [par exemple] : Ricotta, Ziger.  2, record 22, French, - fromage%20de%20lactos%C3%A9rum

Record number: 22, Textual support number: 2 OBS

fromage de lactosérum : terme entériné par le Comité intergouvernemental de terminologie de l’industrie laitière.  3, record 22, French, - fromage%20de%20lactos%C3%A9rum

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

An enzyme found in the latex of tropical Moraceae (Ficus). Widely used by the food industry.  3, record 23, English, - ficain

Record number: 23, Textual support number: 1 OBS

In brewing, it prevents beer from being damaged by cold storage and, in cheese, it is a good substitute for rennet. Tenderizes meat more efficiently than papain and is used as a dough preservative in baking.  3, record 23, English, - ficain

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Enzyme présente dans le latex de moracées tropicales (Ficus), très utilisée par l’industrie alimentaire.  2, record 23, French, - ficine

Record number: 23, Textual support number: 1 OBS

En brasserie, elle sert à prémunir la bière contre les risques d’altération par le froid et, en fromagerie, remplace avantageusement la présure. Elle attendrit les viandes plus efficacement que la papaïne et assure, en boulangerie, la conservation de la pâte.  2, record 23, French, - ficine

Record number: 23, Textual support number: 2 OBS

Utilisée aussi comme anthelminthique.  3, record 23, French, - ficine

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 DEF

Enzima proteolítica que hidroliza caseína, carne, polvo de cuero, edestina, fibrina, hígado y otras materias del tipo proteína. Muy higroscópica. Parcialmente soluble en agua e insoluble en disolventes orgánicos corrientes.  2, record 23, Spanish, - ficina

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

[Burgundy red] food coloring ... used in soft drinks, ice cream, pistachio nuts, candy, baked goods, pet foods, sausage, breakfast cereals, and other foods.  2, record 24, English, - amaranth

Record number: 24, Textual support number: 1 OBS

FD & C Red No. 2: FD and C Colors is the designation for the Food, Drug and Cosmetic Colors in the United States.  5, record 24, English, - amaranth

Record number: 24, Textual support number: 2 OBS

Since 1975, it has been banned from food use in Sweden and the USA [Food and Drug Administration].  3, record 24, English, - amaranth

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Colorant pourpre de synthèse, utilisé pour les conserves de fruits rouges(cerises, fraises). Employé aussi en fromagerie, charcuterie, confiserie.  2, record 24, French, - amarante

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 DEF

Sal trisódica del ácido 1-(4-sulfo-1 naftilazo)-naftol-3, 6 disulfónico, que por su llamativo color rojo se utiliza como colorante alimentario.  2, record 24, Spanish, - amaranto

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

A calcium salt of sorbic acid, used in the manufacture of beverages, syrups, preserves, cheese and candy. Also used in bread-making. An antifungal agent (preservative).  3, record 25, English, - calcium%20bis%5B%282E%2C4E%29%2Dhexane%2D2%2C4%2Ddienoate%5D

Record number: 25, Textual support number: 2 OBS

calcium bis[(2E,4E)-hexane-2,4-dienoate]: The capital letters "E" must be italicized; form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  1, record 25, English, - calcium%20bis%5B%282E%2C4E%29%2Dhexane%2D2%2C4%2Ddienoate%5D

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Sel calcique de l'acide sorbique, employé dans l'industrie des boissons et des sirops, en conserverie, en fromagerie, boulangerie et confiserie. Antifongique(conservateur).  3, record 25, French, - bis%5B%282E%2C4E%29%2Dhexane%2D2%2C4%2Ddi%C3%A9noate%5D%20de%20calcium

Record number: 25, Textual support number: 2 OBS

bis[(2E,4E)-hexane-2,4-diénoate] de calcium : Les lettres majuscules «E» s’écrivent en italique; forme recommandée par l’UICPA (Union internationale de chimie pure et appliquée).  1, record 25, French, - bis%5B%282E%2C4E%29%2Dhexane%2D2%2C4%2Ddi%C3%A9noate%5D%20de%20calcium

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

... blue cheese is blue because of a pigment-producing mold. Because this mold needs oxygen and space to grow, the cheese needs to be porous, not squished. So rather than being squeezed, our cheese is drained in a mold. Which is then stored in a cheese cellar. A cheese cellar is a place that can maintain the temperature and humidity so our mold can grow.  2, record 26, English, - cheese%20cellar

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Local où l’on place les fromages à affiner.  1, record 26, French, - cave%20de%20fromagerie

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Stirring the curd gently until the first flush of whey has left the curd particles is necessary to prevent undue crushing and loss of fat and curd dust. Once the curd coat becomes more membrane-like, the agitation rate can be increased.  4, record 27, English, - stirring

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Action mécanique destiné, en fromagerie, à rendre homogène la température et faciliter le ressuyage des grains de caillé en cuve de fabrication.  2, record 27, French, - brassage

Record number: 27, Textual support number: 1 CONT

Le brassage consiste à agiter dans le lactosérum les morceaux ou grains de caillé obtenus après le découpage [décaillage].  3, record 27, French, - brassage

Record number: 27, Textual support number: 1 OBS

Technique utilisée pour la fabrication de certains yoghourts dont le caillé est pulvérisé avec l’incorporation des fruits.  2, record 27, French, - brassage

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

e.g. meat-packing plant, dairy plant, freezing plant  1, record 28, English, - processing%20plant

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

d’aliments : par exemple fromagerie, abattoir, usine d’ovoproduits, conserverie  1, record 28, French, - usine%20de%20transformation

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

Opération qui consiste, en fromagerie, à faire coaguler le lait, par acidification lactique ou par action de la présure, pour obtenir le caillé, qui sera ensuite égoutté.  2, record 29, French, - caillage

Record number: 29, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  3, record 29, French, - caillage

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Vinaigre obtenu à partir de sérum de fromagerie.  1, record 30, French, - lacto%2Dvinaigre

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Caractéristiques des yaourts obtenus avec les ferments direct-levains. Direct-levain type classique. Coagulum ferme, lisse, tranchable, de faible viscosité, présentant une montée de sérum en cas d’agitation. Ces ferments ne supportent donc pas de brassage à chaud.  1, record 31, French, - brassage%20%C3%A0%20chaud

Record number: 31, Textual support number: 1 OBS

Brassage : Action Mécanique destinée en fromagerie, à rendre homogène la température et faciliter le ressuyage des grains de caillé en cuve de fabrication. Technique utilisée pour la fabrication de certains yoghourts dont le caille est pulvérisé avec l'incorporation des fruits.  2, record 31, French, - brassage%20%C3%A0%20chaud

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 32, French, - fromagerie

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 33, French, - fromagerie

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Recent applications of microbially produced enzymes include the use of amylases in brewing, baking and the manufacture of textiles; of proteases in brewing, meat tenderizing and the manufacture of detergents and leather, and of rennin in cheesemaking. A major recent development has been the combination of three microbially produced enzymes - alpha-amylase, glucamylase and glucose isomerase - to obtain a high-fructose sweetening agent from cornstarch.  1, record 34, English, - microbially%20produced%20enzyme

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

Parmi les applications récentes des enzymes produites par voie microbienne, citons l'utilisation d’amylases dans la brasserie, la boulangerie et les industries textiles, de protéases dans la brasserie, pour attendrir la viande, et dans la fabrication du cuir et des détergents; et enfin de rennine dans la fromagerie. Un développement récent et important est la combinaison de trois enzymes d’origine microbienne-l'alpha-amylase, la glucoamylase et la glucose isomérase-pour obtenir un composé édulcorant à haute teneur en fructose à partir d’amidon de maïs.  1, record 34, French, - enzyme%20d%26rsquo%3Borigine%20microbienne

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

In cheese factories, where a large amount of whey is available, it is passed through a cream separator in order to recover the fat. The whey cream is churned and made into ... butter.  2, record 35, English, - whey%20cream

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 CONT

Beurre de crème de lactosérum.(...) on appelle couramment crème de sérum le lactosérum enrichi en matière grasse. La crème de sérum est produite par écrémage du sérum de fromagerie.  2, record 35, French, - cr%C3%A8me%20de%20lactos%C3%A9rum

Record number: 35, Textual support number: 1 OBS

Le terme sérum employé en fromagerie, a pour synonyme technique le terme lactosérum(ANMON, 1978 p 33).  3, record 35, French, - cr%C3%A8me%20de%20lactos%C3%A9rum

Record 35,  Textual support,  Spanish