FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Composition:
Czech: Složení :
Polish: Skład:
Slovenian: Sestava:
Romanian: Alcătuirea:
Bulgarian: Сфера на дейност:
English: Name of product:
French: Nom du produit:
Portuguese: Nome do produto:
Czech: Název výrobku:
Slovak: Označenie výrobku:
Polish: Nazwa produktu:
Hungarian: A termék neve:
Slovenian: Ime proizvoda:
Romanian: Denumirea produsului:
Bulgarian: Име на продукта
Estonian: Toote nimetus
Latvian: produkta nosaukums:
Lithuanian: Gaminio pavadinimas:
Maltese: L-isem tal-prodott:
English: Specific production or manufacturing method:
French: Méthode de production ou d'élaboration spécifique:
Portuguese: Processo de produção ou de elaboração específico:
Czech: Zvláštní výroba nebo výrobní metoda:
Slovak: Špecifická výroba alebo výrobná metóda:
Polish: Szczególna metoda produkcji lub wytwarzania:
Hungarian: Meghatározott termelési vagy gyártási módszer:
Slovenian: Tehnologija izdelave:
Romanian: Metoda de producere sau de elaborare specifică:
Bulgarian: Метод на производство и специфична обработка
Estonian: Eriline tootmis- või valmistamismeetod
Latvian: īpaša ražošanas vai sagatavošanas metode:
Lithuanian: Konkretus gamybos būdas:
Maltese: Il-metodu speċifiku tal-produzzjoni jew tal-manifattura:
English: pre-ripening, if necessary, of the milk with a lactic starter,
Romanian: eventuala maturare prealabilă a laptelui cu ajutorul culturilor starter;
Bulgarian: евентуално предварително узряване на млякото с помощта на млечна мая,
English: Traditional characteristics:
French: Caractère traditionnel:
Portuguese: Carácter tradicional:
Czech: Tradiční vlastnosti:
Slovak: Tradičné vlastnosti:
Polish: Właściwości tradycyjne:
Hungarian: Hagyományos jellemzők:
Slovenian: Tradicionalne značilnosti:
Romanian: Caracter tradițional:
Bulgarian: Традиционен характер
Estonian: Tavapärased omadused
Latvian: tradicionālās īpašības:
Lithuanian: Tradicinės charakteristikos:
Maltese: (ċ) Karatteristiċi tradizzjonali:
English: This is a culture of lactic bacteria characterised by resistance to heat, rapid growth and acidification. It is obtained through the selective enrichment of the lactic microflora naturally present in raw milk, and retains the initial microbiological quality of the milk.
Czech: Jedná se o kulturu mléčné bakterie charakterizované odolností na teplo, rychlostí rozmnožování a kvašením, jehož je docíleno výběrovým obohacováním mléčné mikroflóry přirozeně existující v syrovém mléce, a mléčným zákysem, který uchovává počáteční mikrobiologickou jakost mléka.
Romanian: El constă dintr-o cultură de bacterii lactice, caracterizate prin termorezistența lor, rapiditatea de înmulțire și de acidificare obținută prin îmbogățirea selectivă a microflorei lactice prezentă în mod natural în laptele crud, cultură starter, care reflectă calitatea microbiologică de început.
Bulgarian: Специални са млечните бактерии, които се характеризират със своята топлоустойчивост, с бързината си на развитие и чрез окисляването, което се получава чрез избирателното окисляване на естествено съдържащата се в суровото мляко млечна микрофлора и млечната закваска, която отразява първоначалното микробиологично качество.
English: Product description:
French: Description du produit:
Portuguese: Descrição do produto:
Czech: Popis výrobku:
Slovak: Opis výrobku:
Polish: Opis produktu:
Hungarian: Termékleírás:
Slovenian: Opis proizvoda:
Romanian: Descrierea produsului:
Bulgarian: Описание на продукта
Estonian: Tootekirjeldus
Latvian: produkta apraksts:
Lithuanian: Produkto apibūdinimas
Maltese: Deskrizzjoni tal-prodott:
English: Dry matter fat content:
Czech: obsah tuků v sušině:
Romanian: conținutul de grăsimi în substanță uscată:
Bulgarian: съдържание на мазнини в сухо вещество:
English: minimum 44 % (m/m)
Czech: nejméně 44 % (m/m),
Romanian: minim 44 % (m/m);
Bulgarian: минимум 44% (м/м) влажност:
English: for the spheroidal shape, 58 to 66 % (m/m);
Czech: u kulovitého tvaru od 58 do 66 % (m/m);
Romanian: pentru forma sferoidală, de 58 până la 66 % (m/m);
Bulgarian: от 58 до 66% (м/м), а за тази под формата на плетеница:
English: L(+) lactic acid:
Czech: L (+) kyseliny mléčné:
Romanian: acidul L(+) lactic:
Bulgarian: млечна L + киселинност:
English: greater than 0,2 % (m/m) in samples analysed within three days after the production date
Czech: více než 0,2 % (m/m) ve vzorcích analyzovaných za tři dny ode dne výroby, - chlorid sodný (NaCl):
Romanian: mai mult de 0,2 % (m/m) pe eșantioane analizate timp de trei zile succesive după data producției;
Bulgarian: повече от 0,2% (м/м) в мострите, изследвани в рамките на три дена от датата на производство
English: The maximum storage temperature must be given on the label along with the expiration date, which is indicated by the words "Use by. . ." followed by the day and month.
Romanian: Temperatura maximă de conservare trebuie indicată pe etichetă, la fel ca și data expirării exprimată prin mențiunea „a se consuma până la ...” completată cu ziua și anul.
English: Minimum requirements and inspection procedures:
French: Exigences minimales et procédure de contrôle de la spécificité:
Portuguese: Exigências mínimas e processo de controlo da especificidade:
Czech: Minimální požadavky a kontrolní postup:
Slovak: Minimálne požiadavky a kontrolné postupy:
Polish: Minimalne wymagania i procedury inspekcji:
Hungarian: Minimumkövetelmények és vizsgálati eljárások:
Slovenian: Minimalne zahteve in postopki pregledov:
Romanian: Cerințe minime și procedura de control al specificității:
Bulgarian: Минимално изисквания и процедура за контрол за специфичност
Estonian: Miinimumnõuded ja kontrollimenetlus
Latvian: obligātās prasības un pārbaudes procedūras:
Lithuanian: Minimalūs reikalavimai ir tikrinimo procedūros:
Maltese: Ħtiġiet minimi u proċeduri ta' l-ispezzjoni:
English: On the premises of firms (at the manufacturing stage):
Czech: Při výrobě v podnicích (ve stadiu výroby):
Romanian: în stadiul de fabricare, în întreprinderi,
English: checking that the preparation of the natural starter (initial starter, subsequent starters and starter ready for use) is correct, this aspect being defined as a factor determining the traditional character of the product.
Czech: ověřovat, že příprava přírodního zákysu (počátečního zákysu, následujících zákysů a zákysu připraveného k použití) je správná, jelikož tento aspekt byl vzat jako faktor určující tradiční povahu výrobku.
Romanian: pentru a verifica dacă procedeul de preparare a culturii starter naturale (a primei, a următoarelor și a culturii pregătite pentru utilizare) este efectuat corect, deoarece acest aspect a fost reținut ca element determinant al caracterului tradițional al produsului;
English: Name: Associazione Italiana Lattiero-Casearia
French: Nom: Associazione Italiana Lattiero-Casearia
Portuguese: Nome: Associazione Italiana Lattiero-Casearia
Slovak: Názov: Associazione Italiana Lattiero-Casearia
Hungarian: Név: Associazione Italiana Lattiero-Casearia
Estonian: Nimi: Associazione Italiana Lattiero-Casearia
Latvian: nosaukums: Associazione Italiana Lattiero-Casearia;
Lithuanian: pavadinimas: Associazione Italiana Lattiero-Casearia
Maltese: Isem: Associazione Italiana Lattiero-Casearia
English: Address: Corso di Porta Romana 2, Milan, Italy
French: Adresse: Corso di porta romana 2, Milano, Italia
Portuguese: Endereço: Corso di Porta Romana 2, Milano, Italia
Slovak: Adresa: Corso di Porta Romana 2, Miláno, Taliansko
Hungarian: Cím: Corso di Porta Romana 2, Milano, Olaszország
Estonian: Aadress: Corso di Porta Romana 2, Milano, Itaalia
Latvian: adrese: Corso di Porta Romana 2, Milan, Itālija;
Lithuanian: adresas: Corso di Porta Romana 2, Milan, Italy
Maltese: Indirizz: Corso di Porta Romana 2, Milan, L-Italja
English: Composition: Cooperative and private producers in the dairy industry, approximately 50 members of which are producers of mozzarella (by-laws enclosed)
French: Composition: exploitations privées et coopératives transformatrices du secteur laitier, dont quelque cinquante producteurs de mozzarella (statut joint en annexe)
Portuguese: Composição: empresas privadas e cooperativas transformadoras do sector dos produtos lácteos, com cerca de 50 membros produtores de mozzarella (estatuto em anexo)
Slovak: Zloženie: Družstvá a súkromní výrobcovia v mliekarenskom priemysle, z ktorých približne 50 členov vyrába syr mozzarella (na základe priložených právnych predpisov)
Hungarian: Tulajdonosi összetétel: tejipari szövetkezeti és magántermelők, akik közül kb. 50 tag mozzarellatermelő (alapszabályzat mellékelve)
Slovenian: Sestava: Zadruge proizvajalcev in zasebni proizvajalci v mlekarski industriji, od katerih jih je približno 50 proizvajalcev mozzarelle (statuti priloženi)
Estonian: Koosseis: Piimatööstuse ühistud ja üksiktootjad, kellest ligikaudu 50 liiget toodavad mozzarella juustu (põhimäärus lisatud)
Latvian: sastāvs: piensaimniecības nozares kooperatīvi un privāti ražotāji, no kuriem apmēram 50 ražo mozzarella (pievienoti statūti)
Lithuanian: sudėtis: pieno pramonės kooperatyvas ir privatūs gamintojai, kurių apie 50 narių gamina Mozzarella sūrį (įstatai pridedami)
Maltese: (ċ) Kompożizzjoni: Produtturi tal-Kooperattiva u privati fl-industrija tal-ħalib, bejn wieħed u ieħor 50 membru li minnhom huma produtturi tal-Mozzarella (il-bye-laws mhemuża hawnhekk)
English: Name: Confederazione Cooperative Italiane Settore Lattiero-Caseario
French: Nom: Confederazione cooperative italiane settore lattiero-caseario
Portuguese: Nome: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Slovak: Názov: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Hungarian: Név: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Estonian: Nimi: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Latvian: nosaukums: Confederazione Cooperative Italiane Settore Lattiero-Caseario;
Lithuanian: pavadinimas: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Maltese: Isem: Confederazione Cooperative Italiane Settore Lattiero-Caseario
English: Address: Via Dei Gigli D'Oro 21, Rome, Italy
French: Adresse: via dei Gigli d'Oro 21, Roma, Italia
Portuguese: Endereço: Via Dei Gigli D'Oro 21, Roma, Italia
Slovak: Adresa: Via Dei Gigli D´Oro 21, Rím, Taliansko
Hungarian: Cím: Via Dei Gigli D'Oro 21, Róma, Olaszország
Estonian: Aadress: Via Dei Gigli D'Oro 21, Rooma, Itaalia
Latvian: adrese: Via Dei Gigli D'Oro 21, Rome, Itālija;
Lithuanian: adresas: V ia Dei Gigli D'Oro 21, Rome, Italy
Maltese: Indirizz: Via Dei Gigli D'Oro 21, Ruma, L-Italja
English: Composition: Cooperative producers in the dairy industry, approximately 20 members of which are producers of mozzarella (by-laws enclosed)
French: Composition: exploitations coopératives transformatrices du secteur laitier, dont quelque vingt membres producteurs de mozzarella (voir statut en annexe)
Portuguese: Composição: cooperativas transformadoras do sector dos produtos lácteos, com cerca de 20 membros produtores de mozzarella (estatuto em anexo)
Slovak: Zloženie: Družstvá v mliekarenskom priemysle, z ktorých približne 20 členov vyrába syr mozzarella (na základe priložených právnych predpisov)
Hungarian: Tulajdonosi összetétel: tejipari szövetkezeti és magántermelők, akik közül kb. 20 tag mozzarellatermelő (alapszabályzat mellékelve)
Estonian: Koosseis: Piimatööstuse ühistud, kellest ligikaudu 20 toodavad mozzarella juustu (põhimäärus lisatud)
Latvian: sastāvs: piena pārstrādes nozares kooperatīvi ražotāji, no kuriem apmēram 20 ražo mozzarella (pievienoti statūti)
Lithuanian: sudėtis: pieno pramonės kooperatyvas, kurio apie 20 narių gamina Mozzarella sūrį (įstatai pridedami)
Maltese: (ċ) Kompożizzjoni: Produtturi tal-Kooperattiva u privati fl-industrija tal-ħalib, bejn wieħed u ieħor 50 membru li minnhom huma produtturi tal-Mozzarella (il-bye-laws mhemuża hawnhekk)
English: Type of product: 1.3
French: Type de produit: 1.3
Portuguese: Tipo de produto: 1.3
Slovak: Typ výrobku: 1.3
Hungarian: Termék típusa: 1.3.
Slovenian: Vrsta proizvoda: 1.3
Estonian: Tooteliik: 1.3
Latvian: Produkta veids: 1.3
Lithuanian: Gaminio rūšis: 1.3
Maltese: It-Tip tal-Prodott: 1.3
English: Specification: (summary of requirements under Article 6(2))
French: Description du cahier des charges: (résumé des conditions de l'article 6, paragraphe 2)
Portuguese: Descrição do caderno de especificações e obrigações (resumo das condições do nº 2 do artigo 6º)
Slovak: Špecifikácia: [zhrnutie požiadaviek podľa článku 6 (2)]
Hungarian: Termékleírás: (a követelmények összefoglalását lásd a 6. cikk 2. bekezdésében)
Estonian: Spetsifikaat: (artikli 6 lõikes 2 sätestatud nõuete kokkuvõte)
Latvian: Specifikācija: (prasību kopsavilkums saskaņā ar 6. panta 2. punktu)
Lithuanian: Specifikacija (reikalavimų santrauka pagal 6 straipsnio 2 dalį)
Maltese: Speċifikazzjoni: (sommarju tal-ħtiġiet permezz ta' l-Artikolu 6(2))
English: Preparation of natural starter
French: Préparation du levain lactique naturel
Portuguese: Preparação do fermento natural
Slovak: 1 Príprava prírodnej mliekarskej štruktúry
Polish: 1 Przygotowywanie naturalnych kultur bakteryjnych.
Hungarian: 1 Természetes tejsavanyító kultúra előállítása
Slovenian: pakiranje.
Romanian: Prepararea culturii starter naturale
Bulgarian: Приготвяне на естествена млечна закваска
Estonian: pakendamine.
Latvian: 1 Dabīgā ierauga pagatavošana
Lithuanian: Natūralaus raugo paruošimas
Maltese: Il-preparazzjoni tal-katalist naturali
English: Request for protection pursuant to Article 13(2): no`
French: Demande de protection au titre de l'article 13, paragraphe 2: non.»
Portuguese: Pedido de protecção a título do nº 2 do artigo 13º: não»
Slovak: Žiadosť o ochranu podľa článku 13 (2): nie"
Hungarian: Oltalom kérése a 13. cikk 2. pontja alapján: nem"
Slovenian: Prošnja za zaščito skladno z členom 13(2): ne"
Estonian: Taotlus kaitseks vastavalt artikli 13 lõikele 2: ei."
Latvian: Aizsardzības pieprasījumi saskaņā ar 13. panta 2. punktu: nav.”
Lithuanian: Prašymas dėl saugojimo pagal 13 straipsnio 2 dalį: Nr."
Maltese: Talba għal-protezzjoni permezz ta' l-Artikolu 13(2): nru'
English: Ministero Delle Risorse Agricole, Alimentari e Forestali
Slovenian: Ministero Delle Risorse Agricole, Alimentari e Forestali
Bulgarian: Ministero delle Risorse agricole alimentary e forestali
English: Associazione Italiana Lattiero-Casearia
Slovenian: Associazione Italiana Lattiero-Casearia
Bulgarian: Associazone Italiana Lattiero-Casearia
English: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Slovenian: Confederazione Cooperative Italiane Settore Lattiero-Caseario
Bulgarian: Confederazione cooperative italiane settore lattiero-caseario
English: have a minimum thermophilic streptococci content of 108 cfu (*)/ml, - have negative phosphatasic activity,
Czech: mít nejnižší obsah termofilních streptokoků 108 kolonií tvořících jednotky cfu [2]/ml,
Slovenian: vsebovati mora najmanj 108 cfu */ml termofilnih streptokokov,
English: Whereas consideration of the various observations in the abovementioned objections has not shown that the specification forwarded by the applicant Member State does not comply with the conditions set out in Articles 2, 4, 5 and 6 of that Regulation; whereas, in fact, this specification is found to establish a specific and traditional character;
Bulgarian: като има предвид, че, след преглед на различните аргументи, относно това, че не съдържат принципно несъответствие с данните, предоставени от държавата заявителка при условията на членове 2, 4, 5 и 6 от същия регламент и че специфичния и традиционен характер се счита спазен;
English: Whereas, with regard to the inspection of the specific character of the product referred to in Article 6 of that Regulation, the applicant Member State has stated that a physical inspection must be carried out to check the presence of and correct preparation of the natural starter; whereas inspection also involves the taking of samples of the finished product for the purposes of checking its organoleptic, chemical and microbiological characteristics using official or recognised methods; whereas these factors are among the main points of the specification;
Bulgarian: като има предвид, че що се отнася до контрола за специфичността на продукта по смисъла на член 6 от същия регламент, държавата членка заявителка е уточнила, че е необходима физическа проверка за наличието и правилното приготвяне на естествената млечна подкваса, като има предвид, че освен това контролът трябва да обхваща образци от крайния продукт с цел удостоверяване на органолептичните, химичните и микробиологичните му характеристики посредством официално приети или признати методи;
English: Competent authority (author of message): Name:
Bulgarian: Компетентен орган на държавата-членка, подала заявлението
English: Tel.: (39 6) 4665; Fax: 06/4743971
Bulgarian: tel: 39 6 46 65, Fax: 39 6 474 39 71
English: have a minimum thermophilic streptococci content of 108 cfu/ml,
Bulgarian: да има концентрация на топлолюбиви стрептококи 108 CFU/ml
English: Cooperative producers in the dairy industry, approximately 20 members of which are producers of mozzarella (by-laws enclosed).
Czech: družstva výrobců mléčného průmyslu, přibližně 20 z nich jsou výrobci mozzarelly (stanovy přiloženy).
English: Initial starter:
Czech: Počáteční zákys:
English: Subsequent starters:
Czech: Následné zákysy:
English: Starter ready for use:
Czech: Zákys připravený k použití: