See lait fermenté on Wiktionary
{
"categories": [
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"kind": "other",
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"parents": [],
"source": "w"
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{
"kind": "other",
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{
"kind": "other",
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"orig": "français",
"parents": [],
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],
"etymology_texts": [
"Composé de lait et de fermenté."
],
"forms": [
{
"form": "laits fermentés",
"tags": [
"plural"
]
},
{
"form": "colspan=\"2\" :Modèle:!\\lɛ fɛʁ.mɑ̃.te\\",
"tags": [
"singular"
]
}
],
"hypernyms": [
{
"word": "lait"
}
],
"hyponyms": [
{
"word": "babeurre"
},
{
"word": "kéfir"
},
{
"word": "lait ribot"
},
{
"word": "lassi"
},
{
"word": "yaourt"
}
],
"lang": "Français",
"lang_code": "fr",
"pos": "noun",
"pos_title": "Locution nominale",
"related": [
{
"word": "kéfir de lait"
}
],
"senses": [
{
"categories": [
{
"kind": "other",
"name": "Exemples en français",
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"examples": [
{
"ref": "Meyer, C., Denis, J.-P. ed. sci., Elevage de la vache laitière en zone tropicale, 314 pages, p. 278, 1999, Montpellier, Cirad, Collection Techniques",
"text": "Le lait fermenté est le résultat de la multiplication de bactéries produisant de l’acide lactique par fermentation acide dans une préparation de lait. L’acidité produite a pour effet de prévenir le développement de la microflore pathogène, de coaguler, d’épaissir et de donner une saveur acide au lait."
}
],
"glosses": [
"Lait fermenté pour améliorer la conservation et l’assimilation."
],
"id": "fr-lait_fermenté-fr-noun-E4IFkwPU"
}
],
"sounds": [
{
"ipa": "\\lɛ fɛʁ.mɑ̃.te\\"
}
],
"synonyms": [
{
"word": "lait aigre"
},
{
"word": "lait acidifié"
}
],
"tags": [
"masculine"
],
"translations": [
{
"lang": "Anglais",
"lang_code": "en",
"word": "fermented milk"
},
{
"lang": "Anglais",
"lang_code": "en",
"word": "sour milk"
},
{
"lang": "Catalan",
"lang_code": "ca",
"word": "llet fermentada"
},
{
"lang": "Chaoui",
"lang_code": "shy",
"word": "ačil"
},
{
"lang": "Chaoui",
"lang_code": "shy",
"word": "uččil"
},
{
"lang": "Coréen",
"lang_code": "ko",
"roman": "balhyoyu",
"traditional_writing": "醱酵乳",
"word": "발효유"
},
{
"lang": "Japonais",
"lang_code": "ja",
"roman": "hakkōnyū",
"word": "発酵乳"
},
{
"lang": "Portugais",
"lang_code": "pt",
"word": "leite fermentado"
},
{
"lang": "Russe",
"lang_code": "ru",
"roman": "prostokvaša",
"word": "простокваша"
}
],
"word": "lait fermenté"
}
{
"categories": [
"Locutions nominales en français",
"Traductions en anglais",
"Traductions en catalan",
"Traductions en chaoui",
"Traductions en coréen",
"Traductions en japonais",
"Traductions en portugais",
"Traductions en russe",
"français"
],
"etymology_texts": [
"Composé de lait et de fermenté."
],
"forms": [
{
"form": "laits fermentés",
"tags": [
"plural"
]
},
{
"form": "colspan=\"2\" :Modèle:!\\lɛ fɛʁ.mɑ̃.te\\",
"tags": [
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]
}
],
"hypernyms": [
{
"word": "lait"
}
],
"hyponyms": [
{
"word": "babeurre"
},
{
"word": "kéfir"
},
{
"word": "lait ribot"
},
{
"word": "lassi"
},
{
"word": "yaourt"
}
],
"lang": "Français",
"lang_code": "fr",
"pos": "noun",
"pos_title": "Locution nominale",
"related": [
{
"word": "kéfir de lait"
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],
"senses": [
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"categories": [
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"examples": [
{
"ref": "Meyer, C., Denis, J.-P. ed. sci., Elevage de la vache laitière en zone tropicale, 314 pages, p. 278, 1999, Montpellier, Cirad, Collection Techniques",
"text": "Le lait fermenté est le résultat de la multiplication de bactéries produisant de l’acide lactique par fermentation acide dans une préparation de lait. L’acidité produite a pour effet de prévenir le développement de la microflore pathogène, de coaguler, d’épaissir et de donner une saveur acide au lait."
}
],
"glosses": [
"Lait fermenté pour améliorer la conservation et l’assimilation."
]
}
],
"sounds": [
{
"ipa": "\\lɛ fɛʁ.mɑ̃.te\\"
}
],
"synonyms": [
{
"word": "lait aigre"
},
{
"word": "lait acidifié"
}
],
"tags": [
"masculine"
],
"translations": [
{
"lang": "Anglais",
"lang_code": "en",
"word": "fermented milk"
},
{
"lang": "Anglais",
"lang_code": "en",
"word": "sour milk"
},
{
"lang": "Catalan",
"lang_code": "ca",
"word": "llet fermentada"
},
{
"lang": "Chaoui",
"lang_code": "shy",
"word": "ačil"
},
{
"lang": "Chaoui",
"lang_code": "shy",
"word": "uččil"
},
{
"lang": "Coréen",
"lang_code": "ko",
"roman": "balhyoyu",
"traditional_writing": "醱酵乳",
"word": "발효유"
},
{
"lang": "Japonais",
"lang_code": "ja",
"roman": "hakkōnyū",
"word": "発酵乳"
},
{
"lang": "Portugais",
"lang_code": "pt",
"word": "leite fermentado"
},
{
"lang": "Russe",
"lang_code": "ru",
"roman": "prostokvaša",
"word": "простокваша"
}
],
"word": "lait fermenté"
}
Download raw JSONL data for lait fermenté meaning in All languages combined (2.2kB)
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-11-03 from the frwiktionary dump dated 2024-10-20 using wiktextract (d6bf104 and a5af179). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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