FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: TABLE G.3 Enterprises by annual production of certain groups of milk products START OF GRAPHIC>
German: TABELLE G.3 Verteilung der Unternehmen nach Größenklassen entsprechend der jährlichen Herstellung einiger Gruppen von Milcherzeugnissen
English: TABLE G.4 Enterprises by annual production of certain groups of milk products START OF GRAPHIC>
German: TABELLE G.4 Verteilung der Unternehmen nach Größenklassen entsprechend der jährlichen Herstellung einiger Gruppen von Milcherzeugnissen
English: Classes by volume (tonnes/year) of production Number of enterprises
German: Größenklassen nach Umfang der Erzeugung in Tonnen/Jahr Anzahl der Unternehmen
English: TABLE G.5 Enterprises by annual production of certain groups of milk products START OF GRAPHIC>
German: TABELLE G.5 Verteilung der Unternehmen nach Größenklassen entsprechend der jährlichen Herstellung einiger Gruppen von Milcherzeugnissen
English: quantities of processed fresh milk products shall be understood to be available for delivery outside dairies.
German: Man geht davon aus, daß die Mengen behandelter Frischmilcherzeugnisse zur Lieferung ab Molkerei zur Verfügung stehen.
Maltese: kwantitajiet ta’ prodotti ta’ ħalib frisk ipproċessat għandhom jinftehmu li jkunu disponibbli għat-tqassim barra l-imħaleb.
English: Availability/I and II: collected milk:
German: Anfall/I und II - Aufgenommene Milch:
English: quantities (in 1 000 tonnes) of skimmed milk recovered during the manufacturing process for the product in question (for example:
German: die bei der Herstellung des betreffenden Erzeugnisses gewonnenen Mengen an fettfreier Milch (in 1 000 t) (z. B.:
Maltese: kwantitajiet (f’1000 tunnellata) ta’ ħalib xkumat li jiġi rkuprat mill-proċess tal-manifattura għall-prodott imsemmi (per eżempju:
English: skimmed milk recovered during the manufacture of butter from whole milk or cream).
German: Mengen der fettfreien Milch, die bei der Herstellung von Butter aus Vollmilch oder Sahne/Rahm anfallen.).
Maltese: ħalib xkumat miksub matul il-manifattura tal-butir mill-ħalib sħiħ jew krema).
English: a techno-economic unit under a single management producing agricultural products. A:
German: Ein landwirtschaftlicher Betrieb ist eine technisch-wirtschaftliche Einheit, die einer einheitlichen Betriebsführung unterliegt und landwirtschaftliche Produkte erzeugt.
English: the enterprise is the smallest combination of legal units that is an organizational unit producing goods or services, which benefits from a certain degree of autonomy in decision-making, especially for the allocation of its current resources. An enterprise carries out one or more activities at one or more locations. An enterprise may be a sole legal unit.
German: Das Unternehmen entspricht der kleinsten Kombination rechtlicher Einheiten, die eine organisatorische Einheit zur Erzeugung von Waren und Dienstleistungen bildet und insbesondere in bezug auf die Verwendung der ihr zufließenden laufenden Mittel über eine gewisse Entscheidungsfreiheit verfügt.
English: DRINKING MILK (11) Drinking milk: raw milk, whole milk, semi-skimmed and skimmed milk containing no additives.
Maltese: ĦALIB GĦAX-XORB (11) Ħalib għax-xorb: ħalib mhux maħdum, ħalib sħiħ, ħalib nofsu-xkumat jew xkumat li ma jkun fih ebda adittivi.
English: Relates only to milk directly intended for consumption, normally in containers of 2 l or less, - Also includes milk with vitamin additives.
Maltese: Għandu x’jaqsam biss ma’ ħalib maħsub direttment għall-konsum, normalment f’reċipjenti ta’ 2 l jew inqas, - Jinkludi wkoll ħalib b’adittivi ta’ vitamini.
English: Also includes Austrian drinking milk whose milk fat content is 0,5 %. Pasteurized: pasteurized milk must have been obtained by means of a treatment involving a high temperature for a short time (at least 71,7 °C for 15 seconds or any equivalent combination) or pasteurization process using different time and temperature combinations to obtain an equivalent effect (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 24). Sterilized: sterilized milk must:
Maltese: Jinkludi wkoll ħalib għax-xorb Awstrijak li l-kontenut ta’ xaħam tiegħu huwa ta’ 0,5 %. Pasturizzat: ħalib pasturizzat għandu jkun ġie miksub permezz ta’ trattament li jinvolvi temperatura għolja għal perjodu qasir (għallinqas 71,7 °C għal 15-il sekonda jew kwalunkwe kumbinazzjoni oħra li hija ekwivalenti) jew permezz ta’ proċess ta’ pasturizzazzjoni fejn jintużaw diversi kumbinazzjonijiet ta’ ħin u temperatura biex jinkiseb effett ekwivalenti (id-Direttiva tal-Kunsill 92/46/KEE tas-16 ta’ Ġunju 1992, ĠU L 268, 14.9.1992, p. 24). Sterilizzat: il-ħalib sterilizzat għandu:
English: have been heated and sterilized in hermetically sealed wrappings or containers, the seal of which must remain intact, - in the event of random sampling, be of preservability such that no deterioration can be observed after it has spent 15 days in a closed container at a temperature of +30 °C (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 25).
Maltese: jkun ġie msaħħan u sterilizzat f’reċipjenti ssiġillati sew, u li s-siġill ta’ dawn għandu jibqa’ intatt, - fil-każ li jittieħdu kampjuni b’mod każwali, ikun ta’ ċertu preservabilità b’tali mod li ma tkun tista’ tiġi osservata l-ebda deterjorazzjoni wara li dan ikun għamel 15-il ġurnata f’reċipjent magħluq f’temperatura ta’ +30 °C (id-Direttiva tal-Kunsill 92/46/KEE tas-16 ta’ Ġunju 1992, ĠU L 268, 14.9.1992, p. 25).
English: BUTTERMILK (12) Buttermilk:
Maltese: XORROX TAL-BUTIR (12) Xorrox tal-butir:
English: CREAM (13) Cream:
Maltese: KREMA (13) Krema:
English: a film of fat which forms naturally on the surface of the milk by slow agglomeration of emulsifying fat globules. If it is removed by skimming it from the surface of the milk or extracted from the milk by centrifuging in a cream separator, it has, in addition to the other components of the milk, a relatively high fat content (usually exceeding 10 % of the weight of the product). Cream (13):
Maltese: rita ta’ xaħam li tifforma b’mod naturali fuq il-wiċċ tal-ħalib b’agglomerazzjoni bil-mod ta’ l-emulsifikazzjoni tal-qtar tax-xaħam. Jekk din titneħħa billi tixkumaha mill-wiċċ tal-ħalib jew inkella tesrattaha mill-ħalib permezz ta’ ċentrifugazzjoni f’separatur tal-krema, din ikollha, flimkien mal-komponenti l-oħra tal-ħalib, kontenut ta’ xaħam relattivament għoli (li normalment ikun jaqbeż l-10 % tal-piż tal-prodotti). Krema (13):
English: Acidified milk: milk products with a pH of between 3,8 and 5,5. - Relates to yoghurts, drinkable yoghurts, prepared yoghurts, heat-treated fermented milk and others, - Also includes products based on or containing bifidus.
Maltese: Ħalib aċidifikat: prodotti tal-ħalib b’pH ta’ bejn it-3,8 u l-5,5. - Għandu x’jaqsam ma’ yoghurts, yoghurts għax-xorb, yoghurts ippreparati, ħalib iffermentat ittrattat bis-sħana u oħrajn, - Tinkludi wkoll prodotti bbażati fuq jew li jkun fihom il-bifidus.
English: DRINKS WITH A MILK BASE (15) Drinks with a milk base: other liquid products containing at least 50 % milk products, including products based on whey. - Includes chocolate milk, buttermilk with additives or flavoured, etc.
Maltese: XARBIET B’BAŻI TA’ ĦALIB (15) Xarbiet b’bażi ta’ ħalib: prodotti oħra likwidi li jkun fihom għallinqas 50 % prodotti tal-ħalib, inklużi prodotti bbażati fuq ix-xorrox. - Jinkludu ħalib taċ-ċikkulata, xorrox tal-butir b’adittivi jew mogħti togħma, eċċ.
English: Column 2/B. Use - milk fat content:
Maltese: Kolonna 2/B. Użu - kontenut ta’ xaħam tal-ħalib:
English: quantities (in 1 000 tonnes) of whole milk used in the manufacture of the product in question, including possible losses occurring during the manufacturing process. Column 4/B.
Maltese: kwantitajiet (f’1000 tunnellata) ta’ ħalib sħiħ użat fil-manifattura tal-prodott imsemmi, inkluż it-telf possibbli li jista’ jkun hemm matul il-proċess tal-manifattura. Kolonna 4/B.
English: Also includes Austrian drinking milk whose milk fat content is 0,5 %. Pasteurized: pasteurized milk must have been obtained by means of a treatment involving a high temperature for a short time (at least 71,7 °C for 15 seconds or any equivalent combination) or pasteurization process using different time and temperature combinations to obtain an equivalent effect (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 24).
Slovenian: Vključuje tudi avstrijsko konzumno mleko, katerega vsebnost maščobe je 0,5 %. Pasterizirano: pasterizirano mleko mora biti pridobljeno z obdelavo, ki vključuje visoko temperaturo za kratek čas (najmanj 71,7 °C za 15 sekund ali katera koli druga ekvivalentna kombinacija) ali s postopkom pasterizacije z uporabo drugačnih kombinacij časa in temperature, da se doseže enakovreden učinek (Direktiva Sveta 92/46/EGS z dne 16. junija 1992, UL L 268, 14.9.1992, str. 24).
English: sucrose (including invert sugar calculated as sucrose)
Slovenian: sukroza (vključno z invertnim sladkorjem, ki se šteje kot sukroza):
English: more than 50 % (content by weight) but less than 60 % (content by weight),
Slovenian: več kot 50 % (vsebnost v masi), vendar manj kot 60 % (vsebnost v masi),