TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
CLOTTED [1 record]
Record 1 - internal organization data 2001-05-29
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Cheese and Dairy Products
Record 1, Main entry term, English
- curdled
1, record 1, English, curdled
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- clotted 2, record 1, English, clotted
correct
Record 1, Textual support, English
Record number: 1, 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 1, English, - curdled
Record number: 1, 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 1, English, - curdled
Record number: 1, Textual support number: 3 CONT
Curdled milk. 5, record 1, English, - curdled
Record number: 1, 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 1, English, - curdled
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- caillé
1, record 1, French, caill%C3%A9
correct, adjective
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, 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 1, French, - caill%C3%A9
Record number: 1, Textual support number: 1 CONT
Lait caillé. 2, record 1, French, - caill%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: