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Find the definitions of the main technical terms used on the various pages of the Laïta web site.

  • Allotment centre: place where young livestock are divided into batches for dispatch or fattening.

    Antibiotic: substance, of natural or synthetic origin, used to fight infections caused by bacteria.

    Antiseptic: product used to fight germs on the skin and mucous membranes.

    Aseptic: exempt of all germs.

  • Buttermilk (cultured): originally obtained from churning butter, it is now produced directly from fresh milk by adding cultures.

    Buttermilk (traditional):
    milky liquid which separates from butter when churning cream.

  • Casein: with lactalbumin and lactoglobulin, it makes up the protein fraction of milk.

    Caseinate: form in which casein is incorporated in different types of food.

    Catering sector: (or foodservice sector) sector which includes commercial catering, collective catering and alternative sales outlets (bakers, petrol stations, mobile catering vehicles...).

    Colostrum: the first milk secreted by cows after giving birth. Very high in antibodies, it gives newborn calves passive immunity during the first days of their life.

    Concentration: industrial process which involves the evaporation of a fraction of the water contained in milk.

  • Dairy cooperative: company which pursues economic objectives in a specific legal framework with particular obligations and governance and which, when it achieves its objectives, fulfils a useful and positive societal role.

    Dietary supplement: foodstuff intended to supplement the normal diet which constitutes a concentrated source of nutrients or other substances with a nutritional or physiological effect, alone or combined.

  • Food security: situation whereby all people at all times have access economically, socially and physically to a sufficient supply of safe and nutritious food which satisfies their nutritional requirements and their food preferences to enable them to lead an active and healthy life.

    Formulation: all the skills necessary for the development and production of a product characterised by its use value and meeting predefined specifications. A formulated product is obtained by combining and mixing various raw materials, among which the distinction is generally made between active materials which perform the main function sought and auxiliary substances which perform secondary functions, facilitate preparation or use of the commercial product, or extend its life.

    Fresh cheese: cheese which has not been aged, or has been aged for a very short amount of time.

    Functional food: food that is part of a normal diet and which, in addition to its basic nutritional functions, has physiological benefits specified by the scientific documentation and which reduces the risk of chronic diseases.

  • Hard cooked cheese: cheese whose curd is pressed into forms to eliminate as much whey as possible.

  • IQF (Individually Quick Frozen): process by which small fragile products and/or individual products such as rice, cheese slices, fruit, vegetables, bacon bits etc. can be continuously frozen.

  • Lactic flora: all the bacteria naturally present in raw milk which are able to transform lactose into lactic acid.

  • Nutrient: organic or mineral substance that can be directly assimilated without having to be broken down by digestion.

  • Organoleptic: qualifies a property of a product that can be perceived by the sensory organs.

  • Pasteurisation: industrial operation intended to destroy pathogens in milk and to reduce the quantity of other micro-organisms, without altering the milk, from a physical or chemical perspective, or from an organoleptic perspective.
    Low temperature pasteurisation involves heating the milk for 30 minutes at 63°C. High temperature pasteurisation involves heating the milk for 2 minutes at 85°C or for 3 minutes at 80°C. Flash pasteurisation involves heating thin layers of milk for 5 to 8 seconds at 75°C.

  • Scheduling: methodical organisation of production, of a process...

    Segments (market): homogeneous subdivisions resulting from the division of a heterogeneous market. In concrete terms, these are distinct and significant groups of buyers whose purchasing needs and behaviours are the same for a range of products.

    Serum protein: protein contained in the soluble fraction of milk (e.g. antibodies).

    Soft-ripened cheese: ripened cheese whose rind has not been pressed or cooked and which may contain external mould (bloomy rind).

  • Tank (milk): storage tank located on the farm intended to cool and preserve milk at low temperature until the collection truck arrives.