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CUTTING COAGULUM [2 records]
Record 1 - internal organization data 2008-07-10
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- cutting of coagulum
1, record 1, English, cutting%20of%20coagulum
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- harping 2, record 1, English, harping
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
The purpose of cutting is to permit a large proportion of the whey to escape from the curd. 2, record 1, English, - cutting%20of%20coagulum
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- décaillage
1, record 1, French, d%C3%A9caillage
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Opération pratiquée en fromagerie consistant à fractionner le caillé dans le but de favoriser et d'accélérer l'égouttage. 2, record 1, French, - d%C3%A9caillage
Record number: 1, Textual support number: 1 OBS
Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière. 3, record 1, French, - d%C3%A9caillage
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- corte de la cuajada
1, record 1, Spanish, corte%20de%20la%20cuajada
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Corte de la cuajada. La cuajada se corta para favorecer el desuerado [...] Como consecuencia del corte y la agitación de la cuajada se produce suero que queda en la cuba junto con los granos de dicha cuajada. El suero se elimina de la cuba a través de tamices perforados que lo dejan pasar y retienen los granos de cuajada. 1, record 1, Spanish, - corte%20de%20la%20cuajada
Record 2 - internal organization data 1985-09-17
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
Record 2, Main entry term, English
- rennet curd
1, record 2, English, rennet%20curd
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
The Rate of Contraction(Syneresis) of Rennet Curd. From the cheesemaking point of view the major factors controlling the loss of whey and contraction of the coagulum are cutting, temperature and acidity(Davis 1941a). Other factors such as the concentration of rennet and composition of the milk appear to be less important. Gyr(1944) found that the rate of contractions(but not the final extent) was enhanced by increasing concentrations of rennet, increasing temperatures in the range 40 to 60 ° C. and decreasing pH values in the range 6. 4 to 5. 3. 2, record 2, English, - rennet%20curd
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 2, Main entry term, French
- caillé-présure
1, record 2, French, caill%C3%A9%2Dpr%C3%A9sure
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- caillé présure 2, record 2, French, caill%C3%A9%20pr%C3%A9sure
correct, masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Le caillé présure résulte de l'action exclusive de la présure et se caractérise par une forte minéralisation en calcium donnant des pâtes cohérentes et fermes caractéristiques des fromages de grand format. 3, record 2, French, - caill%C3%A9%2Dpr%C3%A9sure
Record 2, Spanish
Record 2, Textual support, Spanish
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