TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A chemical compound which appears under the form of a white powder or mass, is soluble in acids, very slightly soluble or insoluble in water, insoluble in alcohol, and which is used as an alkali for sour cream, butter, ice cream, cacao products and canned peas, as a drying agent, a colour retention agent, an anticaking agent and a carrier.  3, record 1, English, - magnesium%20carbonate

Record number: 1, Textual support number: 1 OBS

The term "magnesium carbonate" is generally reserved for the synthetic, pure variety. The naturally occurring material is called "magnesite" [q.v.].  4, record 1, English, - magnesium%20carbonate

Record number: 1, Textual support number: 2 OBS

Also known under a large number of commercial designations, among which: C.I. 77713; DCI Light magnesium carbonate; Magmaster; Stan-Mag magnesium carbonate.  3, record 1, English, - magnesium%20carbonate

Record number: 1, Textual support number: 3 OBS

Chemical formula: MgCO₃ or CO₃·Mg  3, record 1, English, - magnesium%20carbonate

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Poudre ou masse blanche, tirant parfois sur le jaune ou le gris, insoluble dans l'eau et utilisée par l'industrie alimentaire comme siccatif et antimottant.  3, record 1, French, - carbonate%20de%20magn%C3%A9sium

Record number: 1, Textual support number: 2 OBS

Formule chimique : MgCO₃ ou CO₃·Mg  4, record 1, French, - carbonate%20de%20magn%C3%A9sium

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 OBS

Fórmula química: MgCO₃ o CO₃·Mg  2, record 1, Spanish, - carbonato%20de%20magnesio

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The Almond Cake... ingredients are simple :butter, sour cream, baking soda, flour, sea salt, sugar, almond paste, 4 egg yolks, almond extract and confectioner's sugar for dusting.  2, record 2, English, - almond%20cake

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Ripened cream butter is made using starter-ripened cream. Natural coloring agents (annatto, carotene) may be added.  3, record 3, English, - ripened%20cream%20butter

Record number: 3, Textual support number: 2 CONT

It was eventually found that sweet cream could be soured by the addition of naturally soured milk or acid buttermilk. It then became possible to make ripened cream butter under more controlled conditions.  4, record 3, English, - ripened%20cream%20butter

Record number: 3, Textual support number: 3 CONT

For the production of cultured cream butter, which is preferred in some areas of the world, appropriate bacteria culture is added to the cream following pasteurization. This culturing or controlled cream ripening process can be accurately monitored with pH measurement as the acid develops.  5, record 3, English, - ripened%20cream%20butter

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Beurre fabriqué à partir de crème ayant subi une certaine acidification, soit naturelle, soit par addition de levain.  1, record 3, French, - beurre%20de%20cr%C3%A8me%20acidifi%C3%A9e

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Starter : material containing microorganisms used to induce a desired fermentation(as in making butter, cheese and being either a sample of a natural population(as sour cream)...  2, record 4, English, - single%2Dstrain%20starter

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Ferment lactique : bacille du lait qui transforme le lactose en acide lactique.  2, record 4, French, - ferment%20lactique%20monosouche

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Actively fermenting must used to seed the rest of the must in the fermenters in order to start fermentation. Starters are commonly prepared with pure yeasts [in winemaking]  2, record 5, English, - starter

Record number: 5, Textual support number: 2 DEF

Material containing microorganisms used to induce a desired fermentation(as in making butter, cheese, or vinegar) and being either a sample of a natural population(as sour cream or vinegar) or a pure culture of a defined microorganism.  3, record 5, English, - starter

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Levain préparé avec des levures sélectionnées pour provoquer le départ d'une fermentation.  3, record 5, French, - pied%20de%20cuve

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

When sweet cream is desired for use as table cream or for sweet-cream butter manufacture, sour cream is considered undesirable. Along with the souring may come undesirable fermentations which produce distinctly objectionable flavors and odors such as putrid, bitter, cheesy, yeasty, musty, barny, and unclean.  2, record 6, English, - objectionable%20flavor

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 6, French, - go%C3%BBt%20ind%C3%A9sirable

Record 6,  Textual support,  Spanish