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French

English

Info

French

lait battu

English

buttermilk

Last Update: 2014-11-14
Usage Frequency: 7
Quality:
Reference: Wikipedia

French

battu

English

whipped

Last Update: 2014-11-14
Usage Frequency: 3
Quality:

Reference:

French

Battu.

English

It was defeated.

Last Update: 2014-05-21
Subject: Legal and Notarial
Usage Frequency: 1
Quality:

Reference:

French

Lait

English

Milk

Last Update: 2017-03-13
Subject: General
Usage Frequency: 42
Quality:

Reference:

French

Lait

English

Net disbursements increased over the previous year in Western, Prairie and Ontario sales areas and decreased slightly in Quebec and Atlantic Canada.The increase in net disbursements for the Western, Prairie and Ontario areas were $121 million, $73 million and $70 million respectively.The largest increase in the Western and Prairie areas was in the beef enterprise.The largest increase in the Ontario area was in the poultry enterprise.

Last Update: 2015-05-14
Usage Frequency: 1
Quality:

Reference:

French

Lait

English

Breast Milk

Last Update: 2014-12-09
Subject: Medical
Usage Frequency: 1
Quality:

Reference:
Warning: This alignment may be wrong.
Please delete it you feel so.

French

Lait

English

milks

Last Update: 2014-12-09
Subject: Medical
Usage Frequency: 1
Quality:

Reference:
Warning: This alignment may be wrong.
Please delete it you feel so.

French

Lait

English

Apocynum cannabinum NOT APPLICABLE

Last Update: 2014-11-21
Subject: Social Science
Usage Frequency: 1
Quality:

Reference:

French

Lait

English

Diazinon

Last Update: 2014-11-21
Subject: Social Science
Usage Frequency: 1
Quality:

Reference:

French

Lait

English

Policresulen

Last Update: 2014-11-21
Subject: Social Science
Usage Frequency: 1
Quality:

Reference:

French

Lait

English

Milk Solids

Last Update: 2013-10-24
Usage Frequency: 1
Quality:
Reference:

French

Lait

English

Lactic

Last Update: 2011-07-28
Usage Frequency: 1
Quality:
Reference:

French

Lait

English

Whole milk

Last Update: 2010-03-12
Usage Frequency: 1
Quality:
Reference:

French

Lait battu et babeurre (non aromatisés)

English

Butter-milk (unflavoured)

Last Update: 2014-11-21
Subject: Social Science
Usage Frequency: 4
Quality:

Reference:

French

Catégorie III : Le babeurre et le lait battu.

English

-Category III Buttermilk.

Last Update: 2016-10-16
Subject: Social Science
Usage Frequency: 1
Quality:

Reference:

French

Lait fermenté , tel que le yoghourt , le lait battu et leurs associations avec des fruits et dérivés de fruits * * X * * *

English

Fermented milk such as yoghourt , buttermilk and such products in association with fruit and fruit products * * X * * *

Last Update: 2016-10-16
Subject: Social Science
Usage Frequency: 3
Quality:

Reference:

French

Creme glacee,l /6 de pinte Creme fouettee, l cuill~re a table Crevettes, frites Croustille, l Dinde Epinards, cuits,l/2 tasse FBves,1 tasse FPves au lard, 1 /2 tasse Fromage, cheddard,l once Fromage, cottage, 1 cuillere a table Fromage, cremeux, 1 cuillere a table ~ateau, 1 tranche (moyenne) Gaufres Gras de bacon, 1 cuillere a table Guirnauve, 1 Huile, l cuillPre a table Jarnbon , 1 tranche Jello, l/2 tasse Lait battu malte Lait battu regulier Lait au chocolat Lait ~creme, 1 verre Lait entier, 1 verre Lait glac~, l/2 pinte Laitue, 2 grosses feuilles Macaroni cuit, 3/4 de tasse Margarine, l cuillPre a table Mayonnaise, 1 cuillere a table

English

(u P to 5-13 vears of ag e) and de P ends, at least in p art, un the . atnuunt of food [~resented tu the bodv durin g these P eriods . , Ex p erirnents in rats have indirated that tltis tendencv fur fat . cells tu re P rodu~e is g eneticall y~ determined, buth in rate of . .,, , d .v'rsr.o n , ~dn d t l te lcn gt h of tunt d tt rutg w1nc,h str ~h dtvr~run can ' '.

Last Update: 2015-05-14
Usage Frequency: 1
Quality:

Reference:

French

mélange à crêpes lait œuf battu beurre fondu bleuets de old crow cannelle sucre

English

Jennifer Kaye Copyright © 1998-2006 Vuntut Gwitchin First Nation.

Last Update: 2015-05-14
Usage Frequency: 1
Quality:

Reference:

French

Emulsion comestible et pâteuse selon la revendication 1, caractérisée en ce que 10-40 % en poids de la protéine dérivée du lait est dérivée de concentrés de protéines de lait battu.

English

Edible and spreadable emulsion as claimed in claim 1, characterized in that 10-40 wt.% of the milk derived protein derives from whey-protein concentrates.

Last Update: 2014-12-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:

Reference:

French

Emulsion d'huile dans l'eau, comestible et pâteuse, à base de produits laitiers, comprenant une phase aqueuse et une phase constituée de graisses, caractérisée en ce que: a) la teneur en graisses dans l'émulsion est de 5-45 % en poids, l'émulsion contenant 1-4 % en poids de sels de fusion; b) La phase aqueuse, qui forme 95-55 % en poids du mélange, présentent une teneur en solides de 15-50 % en poids, pourcentage calculé sur base du poids de la phase aqueuse; c) au moins 30 % en poids de la teneur en solides de la phase aqueuse sont constitués de solides de lait dépourvus de graisses; d) la teneur en protéines dérivées du lait dans la phase aqueuse est de 8-20 % en poids, pourcentage calculé sur base du poids de la phase aqueuse; e) au moins 5 % en poids et au plus 50 % en poids de protéine dérivée du lait sont dérivés de concentrés de protéines de lait battu; ladite émulsion pouvant être obtenue en mélangeant intimement la phase aqueuse et la phase constituée de grasses, et en homogénéisant, pasteurisant ou stérilisant et refroidissant le mélange obtenu.

English

Edible and spreadable oil-in-water emulsion on the basis of dairy materials, comprising an aqueous phase and a fat phase, characterized in that a) the fat content in the emulsion is 5-45 wt.% and the emulsion contains 1-4 wt.% melting salts; b) the aqueous phase, which forms 95-55 wt.% of the mixture, has a solids content of 15-50 wt.%, calculated on the aqueous phase; c) at least 30 wt.% of the solids content of the aqueous phase consists of non-fat milk solids; d) the content of milk-derived protein in the aqueous phase is 8-20 wt.%, calculated on the aqueous phase; e) at least 5 and no more than 50 wt.% of the milk-derived protein derives from whey-protein concentrates; which emulsion is obtainable by thoroughly mixing the aqueous and fat phases, homogenizing, pasteurizing or sterilizing and cooling the resulting mixture.

Last Update: 2014-12-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:

Reference:

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