fromage fondu à tartiner

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Note :

  ((Process cheese spread)) contains more than 44%, but not more than 60% of moisture. The fat content is not less that 20% in order to obtain a satisfactory body and texture, water-retaining ingredients may be used, not to exceed o.8% of the weight of the finished product. For this purpose substances such as guar gum, alginate, gum tragacanth, gum karaya, gelatin, and carboxymethylcellulose may be used. Sweetening agents such as sugar, dextrose, maltose, and corn syrup may also be included.

  Terme :

  1. process cheese spread