TERMIUM Plus®

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

LAIT AMER [2 records]

Record 1 2004-05-14

English

Subject field(s)
  • Biochemistry
  • Cheese and Dairy Products
  • Biotechnology
DEF

The degradation of protein into peptides and amino acids by cleavage of their peptide bonds.

French

Domaine(s)
  • Biochimie
  • Laiterie, beurrerie et fromagerie
  • Biotechnologie
CONT

La protéolyse du lait est fréquemment accompagnée de l'apparition d’un goût amer, dû à la présence de produits de décomposition [et] se révèle par une transformation microbienne de la caséine en produits solubles dans l'eau.

Spanish

Campo(s) temático(s)
  • Bioquímica
  • Productos lácteos
  • Biotecnología
DEF

Degradación de complejos proteicos.

Save record 1

Record 2 1985-09-25

English

Subject field(s)
  • Cheese and Dairy Products

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie

Spanish

Save record 2

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