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FROMAGE PATE DEMI-FERME [1 record]
Record 1 - internal organization data 2017-07-20
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- semi-firm cheese
1, record 1, English, semi%2Dfirm%20cheese
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- semi-hard cheese 2, record 1, English, semi%2Dhard%20cheese
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
[A] cheese having a moisture on fat-free basis content of more than 62 per cent and not more than 67 per cent. 3, record 1, English, - semi%2Dfirm%20cheese
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- fromage à pâte demi-ferme
1, record 1, French, fromage%20%C3%A0%20p%C3%A2te%20demi%2Dferme
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- pâte demi-ferme 2, record 1, French, p%C3%A2te%20demi%2Dferme
correct, feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Fromage dont la teneur en humidité rapportée à l'extrait dégraissé est de plus de 62 pour cent et d'au plus 67 pour cent. 3, record 1, French, - fromage%20%C3%A0%20p%C3%A2te%20demi%2Dferme
Record number: 1, Textual support number: 1 CONT
Les fromages à pâte demi-ferme (cheddar, cantal, reblochon, gouda, édam, fontina, saint-nectaire, morbier, tommes, tilsit, monterey jack) ont une consistance dense et une pâte de couleur jaune pâle. 4, record 1, French, - fromage%20%C3%A0%20p%C3%A2te%20demi%2Dferme
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- queso semiduro
1, record 1, Spanish, queso%20semiduro
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- queso de pasta semidura 2, record 1, Spanish, queso%20de%20pasta%20semidura
correct, masculine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Quesos semiduros: de consistencia firme pero elástica y de sabor suave y bien definido, algunos poseen agujeros u ojos que se producen por adición de ciertas bacterias que producen “burbujas” en la pasta. Poseen entre un 36 y un 46 % de agua. 1, record 1, Spanish, - queso%20semiduro
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