levain
- Domaine
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- alimentation chimie alimentaire
- Dernière mise à jour
Terme privilégié :
- levain n. m.
Traductions
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anglais
Auteur : Office québécois de la langue française,Définition
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.
Note :
A starter may be defined as a culture of selected bacteria grown in milk, and to inoculate milk being used to make cheese or buttermilk. Such cultures usually contain aroma-forming bacteria in addition to those producing acid. There are a number of companies that supply the concentrated cultures in powdered or liquid form. These cultures are used to prepare a small amount of starter, known as the "mother". It, in turn, is added to a larger lot of milk to make the "main" or "bulk" starter.
Terme :
- starter