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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

A slow starter culture can allow growth of foodborne pathogens such as Staphylococcus, Salmonella, Listeria, and enteropathogenic E. coli which enter with raw milk or as post-pasteurization contaminants.  1, record 1, English, - slow%20starter%20culture

Record number: 1, Textual support number: 2 CONT

The fast cultures (coagulating milk within 20 h at 21 C) are definitely proteolytic, whereas the slow variants (requiring 48 h or more to coagulate milk) bring about little, if any, protein breakdown. ... No evidence of a slow starter developing fast variants has been reported.  2, record 1, English, - slow%20starter%20culture

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Qui coagule le lait lentement  1, record 1, French, - levain%20lactique%20lent

Record number: 1, Textual support number: 2 OBS

Source : Le lait, 1980, LX p. 403  1, record 1, French, - levain%20lactique%20lent

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le lait coagulé est composé d’une partie solide "le caillé" et d’une partie liquide, le lactosérum ou "petit lait".  3, record 2, French, - lait%20coagul%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Making Cheese from Curdled Milk. Cheesemaking capitalises on the curdling of milk. First, the milk is carefully selected to make sure there are no antibiotics or harmful agents that could affect the process. The milk is then heated and held at a given temperature for a short period to destroy any harmful bacteria (i.e. pasteurisation). Special starter cultures are then added to the warm milk and change a very small amount of the milk sugar into lactic acid. This acidifies the milk at a much faster rate and prepares it for the next stage. Rennet (mainly chymosin) is then added to the milk and within a short time a curd is produced.  3, record 3, English, - curdled

Record number: 3, Textual support number: 2 CONT

The milk is than coagulated with rennet, a substance containing clotting enzymes. The clotted milk goes through a cutting and heating process, separating the curd and whey.  4, record 3, English, - curdled

Record number: 3, Textual support number: 3 CONT

Curdled milk.  5, record 3, English, - curdled

Record number: 3, Textual support number: 1 OBS

rennet: Extract from the stomachs of calves and lambs which contains the enzyme rennin, used to curdle milk in foods such as cheese and junket.  6, record 3, English, - curdled

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Qualifie le lait coagulé par la présure naturelle, extraite de la caillette de veau, ou par d’autres coagulants, base de la fabrication des fromages.  1, record 3, French, - caill%C3%A9

Record number: 3, Textual support number: 1 CONT

Lait caillé.  2, record 3, French, - caill%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The sweet curdling of dairy products.  1, record 4, English, - sweet%2Dcurdling

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Fermentation au cours de laquelle le lait est coagulé, sans avoir atteint le degré d’acidité nécessaire à la coagulation normale.  1, record 4, French, - fermentation%20coagulante%20douce

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Caséine présure(...) Le lait frais est chauffé(...) On le coagule en 20 à 30 mn par une addition de 15 ml de présure au 1/10 000 pour 100 l. On décaille rapidement puis on brasse en intensifiant le chauffage(...) Il importe de ne pas dépasser cette température pour ne pas coaguler les protéines solubles. Au cours du brassage, les grains de caillé s’égouttent et atteignent finalement la grosseur d’un grain de blé. Le sérum exsudé est soutiré puis les grains de caillé sont lavés, essorés et séchés(...)  2, record 5, French, - cas%C3%A9ine%2Dpr%C3%A9sure

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Terme entériné par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 6, English, - green%20casein

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les caséines industrielles sont extraites du lait selon deux procédés essentiels :(...) Dans le premier procédé, le lait écrémé est coagulé par la présure, le caillé obtenu, égoutté et lavé à l'eau, pour donner la caséine humide ou caillebotte(...)  2, record 6, French, - cas%C3%A9ine%20humide

Record 6,  Textual support,  Spanish