TERMIUM Plus®

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MALAXAGE SOUS VIDE [2 records]

Record 1 2025-02-18

English

Subject field(s)
  • Cheese and Dairy Products
  • Collaboration with the FAO
OBS

As well as helping to avoid laminations in bulk butter, vacuum reduces the air content of the butter and hence its volume.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Collaboration avec la FAO
CONT

La réduction de la teneur en gaz par barattage et malaxage sous vide est délimitée par le niveau du vide appliqué. Il est bien possible de réduire la teneur en gaz du beurre jusqu'à moins de 1%.

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Colaboración con la FAO
CONT

El amasado al vacío tiene por objeto reducir la cantidad de aire contenido en la mantequilla.

Save record 1

Record 2 1994-09-02

English

Subject field(s)
  • Meats and Meat Industries
OBS

used for injecting a curing solution in bacon

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

utilisée en salaisonnerie pour saumurer la viande de porc

Spanish

Save record 2

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