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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Milk product obtained by acidifying cream, reconstituted cream and/or recombined cream by the action of acids and/or acidity regulators to achieve a reduction of pH with or without coagulation.  2, record 1, English, - acidified%20cream

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Produit laitier obtenu par l'acidification de la crème, de la crème reconstituée et/ou recombinée, par l'action d'acides et/ou de régulateurs d'acidité pour arriver à une réduction du pH avec ou sans la coagulation.  2, record 1, French, - cr%C3%A8me%20acidifi%C3%A9e

Record number: 1, Textual support number: 1 OBS

crème acidifiée : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 1, French, - cr%C3%A8me%20acidifi%C3%A9e

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Producto lácteo que se obtiene por acidificación de la crema (nata), crema (nata) reconstituida y/o crema (nata) recombinada por la acción de ácidos y/o reguladores de acidez para obtener una disminución del pH con o sin coagulación.  1, record 1, Spanish, - crema%20acidificada

Record 2,  Textual support,  English

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 2, French, - coagulation%20du%20lait

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Proceso en que las proteínas se vuelven insolubles y se solidifican, transforma a la leche en una sustancia semi-sólida y gelatinosa.  2, record 2, Spanish, - coagulaci%C3%B3n%20de%20leche

Record number: 2, Textual support number: 1 CONT

La coagulación de leche mediante el empleo de cuajo (animal, vegetal o microbiano), produce la 'cuajada' que se separa en dos fracciones: una sólida (quesada) utilizada para la fabricación del queso, que contiene grasa y caseína, y otro líquida (suero) que contiene la lactosa, sales minerales y las proteínas no coagulables.  3, record 2, Spanish, - coagulaci%C3%B3n%20de%20leche

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Ripened cheeses are made by rennet coagulation of milk, in contrast to the acid coagulation process...  2, record 3, English, - ripened%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

[Fromage qui a subi] sous l'action des enzymes naturelles et microbiennes des transformations physico-chimiques qui [lui] confèrent [ses] caractéristiques organoleptiques (texture, goût, aspect).  2, record 3, French, - fromage%20affin%C3%A9

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Queso mantenido por cierto tiempo, a cierta temperatura y condiciones específicas [que] logrará cambios bioquímicos y físicos necesarios para adquirir sus características.  1, record 3, Spanish, - queso%20madurado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A typical product of cheese factories in the plain... obtained as a result of coagulation of milk from the two daily milkings and eventually a small percentage of sheep-goat milk, generally pasteurised, with liquid rennet of a calf.  2, record 4, English, - bra%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Fromage italien à pâte dure et pressée, fait à partir de lait partiellement écrémé et à saveur forte.  1, record 4, French, - bra

Record number: 4, Textual support number: 1 OBS

C'est un fromage blanc, à la texture compacte et à la saveur forte et salée.  1, record 4, French, - bra

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

(Maubois et al., 1969) Concentrate to 5-7 x original milk protein content, add both starter and rennet, incubate until both coagulation and lactic fermentation are complete, and ripen. MMV is most successful for some fresh and soft-ripened cheese varieties which have relatively low total solids and do not require rigorous pH control. It has been most successful for Feta cheese. The chief difficulty is that the MMV process produces close textured cheese which has led to two types of Feta :(1) Structured or conventional Feta and;(2) UF or cast Feta. The MMV process can also be used to manufacture cheese base to extend young Cheddar in process cheese formulations.  1, record 5, English, - MMV%20process

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Procédé qui consiste à concentrer le lait par ultrafiltration de façon à obtenir un préfromage liquide de composition équivalente à celle du fromage souhaité.  1, record 5, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 5, Textual support number: 1 OBS

Le procédé MMV permet d'augmenter le rendement par une meilleure récupération des composants protéiques, une réduction des pertes et des écarts de poids.  1, record 5, French, - proc%C3%A9d%C3%A9%20MMV

Record number: 5, Textual support number: 2 OBS

Le procédé MMV est utilisé pour la fabrication de Féta, des fromages en faisselles et de fromages à pâtes molles.  1, record 5, French, - proc%C3%A9d%C3%A9%20MMV

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The principle of cheesemaking involves the coagulation of milk protein followed by the separation of the resultant curds and whey(solid and liquid). Much more is now known of the science of cheesemaking, but the process remains very much a skill and a craft. Recipes are available for many varieties but the skill of the cheesemaker remains paramount. Changes in the milk, the seasons, how the cultures behave during the making process, all these, as well as the actual maturing process, affect the end results.  2, record 6, English, - cheesemaking

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La fabrication du fromage repose sur le principe fondamental de la coagulation du lait pour en faire du lait caillé et du petit-lait. Les techniques modernes permettent de cailler le lait en y ajoutant une culture bactérienne qui donne de l'acide lactique et de la présure, une substance extraite des veaux, qui contient un enzyme spécial qui accélère la séparation des liquides et des solides.  3, record 6, French, - fabrication%20du%20fromage

Record number: 6, Textual support number: 2 CONT

Les étapes de fabrication du fromage [...] La fabrication fromagère se fait en trois étapes importantes : Le caillage, - Le travail sur le caillé, - L'affinage [...]  2, record 6, French, - fabrication%20du%20fromage

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Laban, and its skimmed version labneh, are old traditional products consisting of cow, goat, ewe or buffalo fermented milk, or a mix of several of them. The milk is naturally soured and skimmed(for labneh) before or after coagulation.  1, record 7, English, - labneh

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Produit laitier d'origine libanaise. Le laban est un lait de culture acidulé. Le labneh est plus solide que le laban; il prend plutôt la forme d'un fromage à pâte affinée.  1, record 7, French, - labneh

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The general conception of a cheese curd is that produced by enzymic coagulation, whereby the proteolytic enzyme cleaves the protein so that it becomes insoluble and forms a coagulated mass enclosing the other milk ingredients.  2, record 8, English, - enzymic%20coagulation

Record number: 8, Textual support number: 1 OBS

It has been suggested that enzymes from higher plants might be useful in cheese making, and some have been tried ... Most plants proteases are strongly proleolytic and cause extensive digestion of the curd.  3, record 8, English, - enzymic%20coagulation

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

En mélangeant aux laits certaines enzymes, on obtient [...] une précipitation de la caséine et la formation d'un coagulum.  1, record 8, French, - coagulation%20par%20les%20enzymes

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese.  2, record 9, English, - curd

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Partie du lait obtenue par coagulation naturelle (acidification microbienne) ou artificielle (présure), et que l'on utilise pour fabriquer le fromage.  2, record 9, French, - caill%C3%A9

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

For the cheesemaker, the most important problem is the measurement of rennet strength.... Nearly all methods [of measuring rennet strength] are based on precipitation or viscosity measurements using an arbitrary end-point, e. g. setting or coagulation [or] the time required for a given amount of the enzyme to clot a given volume of milk(or substrate) under defined conditions.  2, record 10, English, - rennet%20strength

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish