FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Phosphatasic activity not greater than 12 ìg of phenol per gram of cheese
French: activité phosphatasique ne dépassant pas 12 ìg de phénol par gramme de fromage,
Portuguese: actividade fosfatásica: não superior a 12 ìg de fenol por grama de queijo,
Czech: fosfátová aktivita není větší než 12 μg fenolu na gram sýra,
Slovak: skúška fosfatázovej aktivity najviac 12 g fenolu na gram syra
Polish: Aktywność fosfatazowa nie wyższa niż 12 g fenolu na gram sera
Hungarian: Foszfatázos aktivitás legfeljebb 12 g fenol/1 g sajt,
Slovenian: Fosfatazna aktivnost ne presega 12 g fenola na gram sira
Romanian: activitate fosfatatică nedepășind 12 µg de fenol pe gram de brânză;
Bulgarian: фосфатна активност под 12 мг фенол на един грам сирене
Estonian: fosfataasi aktiivsus alla 12 g fenooli 1 grammi juustu kohta
Latvian: Fosfatāzes aktivitāte gramā siera nav lielāka par 12 µg fenola,
Lithuanian: Fosfatazinis aktyvumas ne didesnis kaip 12 g fenolio vienam gramui sūrio
Maltese: Attività fosfatika mhux akbar minn 12 ìg ta' phenol kull gramma ta' ġobon
English: Sodium chloride (NaCl) not greater than 1 % (m/m)
French: chlorure de sodium (NaCl) ne dépassant pas 1 % (m/m),
Portuguese: cloreto de sódio (NaCl) nas amostras: não superior a 1 % (m/m),
Czech: ne více než 1 % (m/m),
Slovak: Chlorid sodný (NaCl) najviac 1 % (m/m)
Polish: Chlorek sodowy (NaCl) nie wyższy niż 1 % (m/m)
Hungarian: Nátrium-klorid (NaCl) tartalom legfeljebb 1 % (m/m),
Slovenian: Natrijev klorid (NaCl) ne več kakor 1 % (m/m)
Romanian: clorura de sodiu (NaCl) nu depășește 1 % (m/m);
Bulgarian: ниво на NaCl под 1% (м/м)
Estonian: naatriumkloriidi (NaCl) sisaldus kuni 1 % (m/m)
Latvian: Nātrija hlorīda (NaCl) ne vairāk kā 1 % (m/m),
Lithuanian: Natrio chlorido (NaCl) ne daugiau kaip 1 % (m/m)
Maltese: Klorat tas-sodju (NaCl) mhux aktar minn 1% (m/m)
English: Microbiological characteristics
French: Caractéristiques microbiologiques
Portuguese: Características microbiológicas:
Czech: Mikrobiologické vlastnosti
Slovak: M i k r o b i o l o g i c k é v l a s t n o s t i
Polish: Właściwości mikrobiologiczne
Hungarian: Mikrobiológiai összetétel
Slovenian: Mikrobiološke lastnosti
Romanian: Caracteristici microbiologice
Bulgarian: Микробиологични характеристики
Estonian: Mikrobioloogilised omadused
Latvian: Mikrobioloģiskās īpašības
Lithuanian: M i k r o b i o l o g i n ė s s a v y b ė s
Maltese: Karatteristiċi mikrobijoloġiċi
English: Typical microflora resistant to curd stretching, in an amount of not less than 107 cfu/g in samples analysed within three days after the date of production.
French: Microflore caractéristique, résistante aux conditions de filage, en quantité non inférieure à 107 ufc/g sur des échantillons analysés dans les trois jours suivant la date de production.
Portuguese: Microflora típica resistente às condições de filagem, em quantidade não inferior a 107 ufc/g nas amostras analisadas nos três dias seguintes à data de produção.
Czech: Typická mikroflóra odolná vůči tvarování v množství nejméně 107 cfu/g ve vzorcích analyzovaných za tři dny ode dne výroby.
Slovak: Typická mikroflóra odolná voči tvarovaniu, v množstve nie menšom ako 107 cfu/g vo vzorke analyzovanej do troch dní od dátumu výroby.
Polish: Typowa mikroflora odporna na parzenie masy serowej, w ilości nie mniejszej niż 107 cfu/g w próbkach analizowanych w ciągu trzech dni po dacie produkcji.
Hungarian: Tipikus, az alvadék préselését tűrő mikroflóra, a gyártási időpont utáni három nap során vizsgált mintákban legalább 107 cfu/g mennyiségben.
Slovenian: Značilna mikroflora, odporna pri raztezanje sirnine, v količini, ki ni manjša od 107 cfu/g v vzorcih, analiziranih v treh dneh po datumu proizvodnje.
Romanian: Microfloră caracteristică, rezistentă la condițiile de filare, în cantitate egală sau mai mare de 107 ufc/g pe eșantioane analizate timp de trei zile după data producției.
Bulgarian: Специфична микрофлора, устойчива на условията на предене, при количество не по-малко от 10 на седма степен CFU/g в мострите, изследвани в рамките на три дена от датата на производство
Estonian: Tüüpiline mikrofloora, mis peab vastu kalgendi plastifitseerimisele, vähemalt 107 cfu grammi kohta kolme päeva jooksul pärast tootmiskuupäeva analüüsitud proovides.
Latvian: Paraugos, kas analizēti trijās dienās pēc ražošanas datuma, biezpiena atsildīšanā izturīgas tipiskas mikrofloras nav mazāk par 107 kvv/g.
Lithuanian: Tipiška mikroflora, atspari varškės tampymui kaitinant, sudaranti ne mažiau kaip 107 ksv/g mėginiuose, tirtuose praėjus trims dienoms nuo pagaminimo datos.
Maltese: Mikroflora tipikament reżistenti għat tiġbid tal-baqta, f'ammont ta' mhux anqas minn 107 cfu/g fil-kampjuni analizzati fi żmien tlett ijiem minn wara d-data tal-produzzjoni.
English: Preservation
French: Conservation
Portuguese: Conservação:
Czech: Uchování
Slovak: U c h o v á v a n i e
Polish: Konserwacja
Hungarian: Tartósítás
Slovenian: Shranjevanje
Romanian: Conservare
Bulgarian: Съхранение
Estonian: Säilitamine
Latvian: Saglabāšana
Lithuanian: L a i k y m a s
Maltese: Preservazzjoni
English: The product should be stored at a temperature between 0 and +4 °C.
French: Le produit doit être conservé à une température comprise entre 0 °C et +4 °C.
Portuguese: O produto deve ser armazenado a uma temperatura compreendida entre 0 °C e +4 °C.
Czech: Výrobek musí být uchováván při teplotách od 0 do +4 °C.
Slovak: Výrobok by sa mal skladovať pri teplote od 0 do + 4 °C.
Polish: Produkt powinien być przechowywany w temperaturze między 0 a + 4 °C.
Hungarian: A termék 0 és + 4 °C fok között tárolandó.
Slovenian: Proizvod naj se hrani pri temperaturi med 0 in + 4 °C.
Romanian: Produsul trebuie conservat la o temperatură cuprinsă între 0 C și +4 C.
Bulgarian: Продуктът следва да се съхранява при температура между 0 и 4 ºС .
Estonian: Toodet tuleks säilitada temperatuuril 0-4 °C.
Latvian: Produkts būtu jāglabā temperatūrā no 0 līdz +4 °C.
Lithuanian: Produktą reikėtų laikyti nuo 0 iki + 4 °C temperatūroje.
Maltese: Dan il-prodott għandu jkun maħżun f'temperatura ta' bejn 0 u +4 °C.
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.
French: La température maximale de conservation doit être indiquée sur l'étiquette de même que la date de péremption exprimée par la mention "à consommer jusqu'au..." complétée par le jour et le mois.
Portuguese: A temperatura máxima de conservação deve constar do rótulo, do mesmo modo que o prazo de validade, o qual deve ser indicado pela menção "a consumir até...", completada com o dia e o mês.
Czech: Maximální teplota skladování musí být uvedena na etiketě, stejně jako den použitelnosti, slovy "Spotřebujte do…", po kterých následuje den a měsíc.
Slovak: Maximálna teplota pri skladovaní musí byť uvedená na obale spolu s dátumom spotreby, ktorý je uvedený slovami "Spotrebujte do..." a následne vyjadrený údajom o dni a mesiaci.
Polish: Najwyższa temperatura przechowywania musi być podana na etykiecie, wraz z datą ważności, która jest wskazana słowami "Najlepiej spożyć przed", a następnie dzień i miesiąc.
Hungarian: A címkén fel kell tüntetni a legmagasabb tárolási hőmérsékletet, valamint a lejárati időpontot, a következőképpen: Fogyasztható: hónap nap
Slovenian: Najvišja temperatura hranjenja mora biti navedena na oznaki poleg roka trajanja, ki je označen z besedami Uporabno do...' ter mu sledita dan in mesec.
Bulgarian: Максималната температура на съхранение следва да бъде посочена върху етикета както и срокът на годност по дата и по месец.
Estonian: Maksimaalne säilitustemperatuur peab olema märgitud etiketile koos kõlblikkusajaga, mis on märgitud sõnadega "Kõlblik kuni ", millele järgnevad päev ja kuu.
Latvian: Maksimālā uzglabāšanas temperatūra jānorāda uz etiķetes kopā ar derīguma termiņu, ko norāda ar vārdiem “Izlietot līdz …”, kuriem seko diena un mēnesis;
Lithuanian: Aukščiausia laikymo temperatūra turi būti užrašyta etiketėje kartu su galutine suvartojimo data, kuri nurodoma taip: "Suvartoti iki...", įrašant mėnesį ir dieną.
Maltese: It-temperatura massima tal-ħażna għandha tkun murija fuq it-tikketta flimkien mad-data ta' l-iskadenza, li hija ndikata bil-kliem "Uża sa. ...” segwita bil-jum u x-xhar.
English: Inspection will cover the following:
French: Le contrôle concernera les aspects suivants:
Portuguese: O controlo incidirá nos seguintes aspectos:
Czech: Kontrola zahrnuje níže uvedené:
Slovak: Kontrola pozostáva z nasledovného:
Polish: Inspekcja powinna obejmować następujące elementy:
Hungarian: A vizsgálat a következőkre terjed ki:
Slovenian: Pregled vključuje naslednje:
Romanian: Controlul vizează următoarele aspecte:
Bulgarian: Контролът обхваща следните аспекти:
Estonian: Kontroll hõlmab järgmist:
Latvian: Pārbaude attieksies uz:
Lithuanian: Tikrinimas turi apimti:
Maltese: L-ispezzjoni għandha tkopri is-segwenti:
English: (Text with EEA relevance)
French: (Texte présentant de l'intérêt pour l'EEE)
Czech: (Text s významem pro EHP)
Slovak: (Text s významom pre EHP)
Polish: (Tekst mający znaczenie dla EOG)
Hungarian: (EGT vonatkozású szöveg)
Slovenian: (besedilo velja za EGP)
Romanian: (Text cu relevanță pentru SEE)
Estonian: (EMPs kohaldatav tekst)
Latvian: (Teksts attiecas uz EEZ)
Lithuanian: (tekstas svarbus EEE)
Maltese: (Test b'relevanza ta' ŻEE)
English: Mozzarella
French: Mozzarella
Slovak: Mozzarella
Polish: Mozzarella
Hungarian: Mozzarella
Slovenian: Mozzarella
Romanian: Mozzarella
Bulgarian: Mozzarella
Estonian: Mozzarella
Latvian: Mozzarella
Lithuanian: Mozzarella
Maltese: Mozzarella
English: Name: Ministero Delle Risorse Agricole, Alimentari e Forestali
French: Nom: ministero delle Risorse agricole alimentari e forestali
Slovak: Názov: Ministero Delle Risorse Agricole, Alimentari e Forestali
Hungarian: Név: Ministero Delle Risorse Agricole, Alimentari e Forestali
Estonian: Nimi: Ministero Delle Risorse Agricole, Alimentari e Forestali
Lithuanian: Pavadiniams: Ministero Delle Risorse Agricole, Alimentari e Forestali
Maltese: Isem: Ministero Delle Risorse Agricole, Alimentari e Forestali
English: Tel.: (39 6) 4665;
French: Tel.: (39-6) 4665;
Slovak: Tel.: (39 6) 4665;
Hungarian: Tel.: (39 6) 4665,
Latvian: Tālr.: (39-6) 4665;
Lithuanian: Tel. (39 6) 46 65;
Maltese: Tel.: (39 6) 4665;
English: Fax: 06/4743971
French: télécopieur (39-6) 474 39 71
Slovak: Fax: 06/4743971
Hungarian: Fax: 06/4743971
Latvian: Fakss: (39-6) 4743971
Lithuanian: faks: 06/474 39 71
Maltese: Fax: 06/4743971
English: have a minimum thermophilic streptococci content of 108 cfu (*)/ml,
French: avoir une teneur minimale en streptocoques thermophiles de 108 ufc (*)/ml,
Slovak: mať minimálny obsah termofilných streptokokov 108 cfu (*)/ml,
Polish: posiadać minimalną zawartość bakterii Streptococcustermophilus 108 cfu */ml,
Hungarian: legalább 108 cfu*/ml hőtűrő streptococcus-tartalom,
Romanian: să aibă un conținut minim în streptococi termofili de 108 ufc*/ml;
Estonian: peab olema termofiilsete streptokokkide sisaldusega vähemalt 108 cfu* milliliitri kohta,
Latvian: minimālajam termofīlo streptokoku saturam jābūt 108 kvv */ml,
Lithuanian: ne mažesnis kaip 108 ksv */ml termofilinių streptokokų kiekis,
Maltese: ikollu kontenut minimu ta' streptokokki termofiliċi ta' 108 cfu (*)/ml,
English: National dossier number:
French: Numéro national du dossier:
Czech: Národní číslo dokumentu:
Polish: Numer krajowej dokumentacji:
Romanian: Numărul național al dosarului:
Bulgarian: Национален номер на досието:
Latvian: Valsts dokumentācijas numurs:
English: Corso di Porta Romana 2, Milan, Italy
Polish: Corso di Porta Romana 2, Mediolan, Włochy
Slovenian: Corso di Porta Romana 2, Milano, Italija
Bulgarian: Corso di porta romana, Milano, Italia
English: Cooperative and private producers in the dairy industry, approximately 50 members of which are producers of mozzarella (by-laws enclosed)
Czech: družstva a soukromí výrobci mléčného průmyslu, z toho přibližně 50 členů vyrábí mozzarellu (stanovy přiloženy)
Polish: Producenci spółdzielczy i prywatni przemysłu mleczarskiego, z których około 50 członków jest producentami Mozzarelli
Romanian: exploatații private și cooperatiste de prelucrare din sectorul produselor lactate, din care aproximativ cincizeci de producători de mozzarella (a se vedea statutul anexat)
Bulgarian: частни млекопреработващи предприятия и кооперативи, в която около двадесетина членове са производители на Mozzarella
English: Via Dei Gigli D'Oro 21, Rome, Italy
Polish: Via Dei Gigli D'Oro 21, Rzym, Włochy
Slovenian: Via Dei Gigli D'Oro 21, Rim, Italija
Bulgarian: via dei Gigli d’Oro, Roma, Italia
English: Cooperative producers in the dairy industry, approximately 20 members of which are producers of mozzarella (by-laws enclosed)
Polish: Spółdzielcy z sektora mleczarskiego, z których około 20 członków jest producentami Mozzarelli
Slovenian: Zadruge proizvajalcev v mlekarski industriji, od katerih jih je približno 20 proizvajalcev mozzarelle (statuti priloženi)
Romanian: exploatații cooperatiste din domeniul prelucrării laptelui, din care aproximativ douăzeci producători de mozzarella (a se vedea statutul anexat)
Bulgarian: частни млекопреработващи предприятия и кооперативи, в която около двадесетина членове са производители на Mozzarellа
English: Type of product:
Czech: Typ výrobku:
Polish: Typ produktu:
Romanian: Tipul produsului:
Bulgarian: Вид на продукта:
English: Specification:
Czech: Specifikace:
Polish: Specyfikacja:
Slovenian: Specifikacija:
Romanian: Descrierea caietului de sarcini:
Bulgarian: Описание на спецификите:
English: (summary of requirements under Article 6(2))
Czech: (souhrn požadavků podle čl. 6 odst. 2)
Polish: (podsumowanie wymogów w ramach art. 6 ust. 2)
Slovenian: (povzetek zahtev iz člena 6(2))
Romanian: [rezumatul condițiilor din art. 6 alin. (2)]
Bulgarian: (резюме на условията на член 6, параграф 2
English: Consistency:
Czech: Konzistence:
Polish: Konsystencja:
Slovenian: Konsistenca testa:
Romanian: Consistență:
English: soft and slightly elastic.
Czech: měkká a mírně pružná.
Polish: miękka i nieco elastyczna.
Slovenian: mehko in rahlo prožno.
Romanian: moale și ușor elastică.
English: Taste:
Czech: Chuť:
Polish: Smak:
Slovenian: Okus:
Romanian: Gust:
Bulgarian: Вкус:
English: distinctive, savoury, fresh, delicately acidulous.
Czech: typická, výrazná, čerstvá, jemně nakyslá.
Polish: charakterystyczny, smakowity, świeży, delikatnie kwaskowy.
Slovenian: značilen, prijeten, svež, rahlo kiselkast.
Romanian: caracteristic, plăcut, proaspăt, puțin acrișor.
Bulgarian: характерен, свеж, вкусен, деликатно накиселяващ
English: Aroma:
Czech: Vůně:
Polish: Zapach:
Romanian: Miros:
Bulgarian: Миризма:
English: distinctive, fragrant, delicate, of lightly acidulous milk.
Czech: typická, vonná, delikátní, chuť lehce nakyslého mléka.
Polish: charakterystyczny, przyjemny, delikatny, zapach lekko kwaśnego mleka.
Romanian: specific, parfumat, delicat, de lapte ușor acrit.
Bulgarian: характерна, парфюмирана, на леко накиселяващо мляко
English: Moisture:
Czech: vlhkost:
Polish: Zawartość wody:
Romanian: umiditate:
Bulgarian: за кълбовидната форма:
English: for the spheroidal shape, 58 to 66 % (m/m); for the plaited shape, 56 to 62 % (m/m)
Polish: dla kształtu sferoidalnego 58-66 % (m/m), dla kształtu fałdowanego - 56-62 % (m/m)
English: Moisture of the non-fat portion:
Czech: vlhkost v poměru k netučným složkám:
Polish: Zawartość wody w masie beztłuszczowej:
Romanian: umiditatea în raport cu substanțele negrase:
Bulgarian: влажност в съотношение с немаслено вещество:
English: 69 to 80 % (m/m)
Czech: od 69 do 80 % (m/m),
Polish: 69-80 % (m/m)
Romanian: între 69 și 80% (m/m);
Bulgarian: между 69-80% (м/м)
English: Furosine:
Czech: furozin:
Polish: Furozyna:
Slovenian: Furozin:
Romanian: furozină:
Bulgarian: фурозин:
English: maximum 10 mg to 100 g of protein.
Czech: nejvýše 10 mg na 100 g proteinů.
Polish: najwyżej 10 mg na 100 g białka.
Slovenian: največ 10 mg na 100 g beljakovin.
Romanian: maxim 10 mg la 100 gr de substanță proteică.
Bulgarian: най-много 10 мг на 100 г протеично вещество
English: Request for protection pursuant to Article 13(2):
Czech: Žádost o ochranu podle čl. 13 odst. 2:
Polish: Wniosek o ochronę na podstawie art. 13 ust. 2:
Romanian: Cerere de protecție în baza art. 13 alin. (2):
Bulgarian: Заявление за защита по смисъла на член 13, параграф 2:
English: 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;
Slovak: keďže inšpekcia taktiež zahŕňa odobratie vzoriek konečného výrobku na účely kontroly jeho organoleptických, chemických a mikrobiologických vlastností pri použití oficiálnych alebo uznaných metód, keďže tieto faktory sú obsahom hlavných údajov, týkajúcich sa špecifikácie;
English: In its most traditional form - the form in question in this product specification - mozzarella must be made with whole milk which is raw when it arrives at the plant and adjusted, if necessary, only for the fat content; the decisive factor is the natural starter, which must be prepared with milk coming from the same area as that used at the cheese production plant and must be used on the spot.
Slovak: Vo svojej najtradičnejšej forme - príslušná forma v špecifikácii tohto výrobku - mozzarella musí byť vyrobená z plnotučného mlieka, ktoré je surové v čase jeho dodania do závodu a upravené, ak je to potrebné, len pokiaľ ide o obsah tuku, rozhodujúcim faktorom je počiatočný zákys, ktorý musí byť pripravený z mlieka pochádzajúceho z rovnakej oblasti ako je tá, v ktorej sa nachádza závod na výrobu syra a musí byť použitý priamo na mieste.
English: Moisture: for the spheroidal shape, 58 to 66 % (m/m); for the plaited shape, 56 to 62 % (m/m)
Slovak: vlhkosť: pre guľatý tvar od 58 do 66 % (m/m), pre tvar vo forme vrkočov od 52 do 66 % (m/m)
English: hardening in cold water, sometimes with salt added, - packaging.
Slovenian: hlajenje sirnega zrna v mrzli vodi, včasih z dodatkom soli,
Estonian: kalestamine külmas vees, lisades vajaduse korral soola,
English: be used in production within three days after being prepared. (*) cfu = colony-forming units.
Estonian: tuleb tootmises ära kasutada kolme päeva jooksul pärast valmistamist.
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.
French: Il consiste en une culture de bactéries lactiques, caractérisées par leur thermorésistance, leur rapidité de développement et d'acidification obtenue par enrichissement sélectif de la microflore lactique naturellement présente dans le lait cru, levain lactique, qui reflète la qualité microbiologique de départ.
English: Dry matter fat content: minimum 44 % (m/m)
French: teneur en graisses dans l'extrait sec: minimum 44 % (m/m),
Portuguese: teor de matéria gorda no resíduo seco: mínimo 44 % (m/m),
Slovak: obsah tuku v sušine: minimálne 44 % (m/m)
Polish: Zawartość tłuszczu w masie suchej: minimum 44 % (m/m)
Hungarian: Zsírtartalom a szárazanyagban: legalább 44 % (m/m),
Slovenian: Vsebnost maščob v suhi snovi: najmanj 44 % (m/m)
Estonian: kuivaine rasvasisaldus: vähemalt 44 % (m/m)
Latvian: Tauku saturs sausnā: vismaz 44 % (m/m),
Lithuanian: Riebalų kiekis sausoje medžiagoje: ne mažiau kaip 44 % (m/m)
Maltese: Kontenut xott ta' materja xaħmija: minimu 44% (m/m)
English: Moisture: for the spheroidal shape, 58 to 66 % (m/m);
French: humidité: pour la forme sphéroïdale: de 58 à 66 % (m/m);
Portuguese: humidade: para a forma esferoidal, 58 % a 66 % (m/m);
Hungarian: Nedvességtartalom: a gömb alakú sajt esetében 58-66 % (m/m),
Slovenian: Voda: za elipsoidno obliko, 58 do 66 % (m/m);
Estonian: niiskusesisaldus: kerakujulise juustu korral, 58-66 % (m/m);
Latvian: Mitrums: sfēriskajai formai - no 58 līdz 66 % (m/m);
Lithuanian: Drėgnumas: rutulio pavidalo sūrio - 58-66 % (m/m);
Maltese: Umidità: għal għamla sferika, 58 sa 66% (m/m);
English: Moisture of the non-fat portion: 69 to 80 % (m/m)
French: humidité par rapport à la matière non grasse: entre 69 et 80 % (m/m),
Portuguese: humidade da matéria não gorda: 69 % a 80 % (m/m),
Slovak: vlhkosť v pomere k netučným zložkám: od 69 do 80 % (m/m)
Hungarian: Víztartalom: 69-80 % (m/m),
Slovenian: Voda v nemastnem delu: 69 do 80 % (m/m)
Estonian: rasvavaba osa niiskusesisaldus: 69-80 % (m/m)
Latvian: Beztauku daļas mitrums: no 69 līdz 80 % (m/m),
Lithuanian: Liesosios dalies drėgnumas: 69-80 % (m/m)
Maltese: Umidità tal-porzjon mingħajr grass: 69 sa 80% (m/m)
English: L(+) lactic acid: greater than 0,2 % (m/m) in samples analysed within three days after the production date
French: acide L(+) lactique: plus de 0,2 % (m/m) sur des échantillons analysés dans les trois jours suivant la date de production,
Portuguese: ácido L(+) láctico: superior a 0,2 % (m/m) em amostras analisadas nos três dias seguintes à data de produção,
Slovak: L (+) kyselina mliečna: viac ako 0,2 % (m/m) vo vzorke analyzovanej do troch dní od dátumu výroby
Polish: L(+) kwas mlekowy: wyższy niż 0,2 % (m/m) w próbkach analizowanych w ciągu trzech dni po dacie produkcji
Hungarian: L(+) tejsavtartalom: a gyártási időpont utáni három nap során vizsgált mintákban legalább 0,2 % (m/m),
Slovenian: L(+) mlečna kislina: več kakor 0,2 % (m/m) v vzorcih, analiziranih v treh dneh po dnevu proizvodnje
Estonian: L(+) piimhape: üle 0,2 % (m/m) kolme päeva jooksul pärast tootmiskuupäeva analüüsitud proovides
Latvian: L(+) pienskābe: vairāk nekā 0,2 % (m/m) paraugos, kas analizēti trijās dienās pēc ražošanas datuma,
Lithuanian: L(+) pieno rūgštis: daugiau kaip 0,2 % (m/m) mėginiuose, tirtuose praėjus trims dienoms nuo pagaminimo datos
Maltese: L(+) aċidu lattiku: aktar minn 0,2% (m/m) fil-kampjuni analizzati fi żmien tlett ijiem wara d-data tal-produzzjoni
English: Furosine: maximum 10 mg to 100 g of protein.
French: furosine: maximum 10 mg sur 100 g de substance protéique.
Portuguese: furosina: máximo de 10 mg por 100 g de substância proteica.
Slovak: Furozín: maximálne od 10 mg do 100 g proteínu
Hungarian: Furozin-tartalom: 100 g fehérjében legfeljebb 10 mg.
Estonian: furosiin: maksimaalselt 10 mg 100 g valgu kohta.
Latvian: Furozīns: maksimāli 10 mg līdz 100 g olbaltumvielu.
Lithuanian: Furozinas: ne daugiau kaip 10 mg 100 g baltymų
Maltese: Furosine: massimu 10 mg sa 100 g ta' protein.
English: Ministero Delle Risorse Agricole, Alimentarie Forestali
Latvian: Ministero Delle Risorse Agricole, Alimentarie Forestali
English: Phosphatasic activity not greater than 12 g of phenol per gram of cheese
Latvian: Fosfatāzes aktivitāte gramā siera nav lielāka par 12 g fenola,
English: Having regard to Council Regulation (EEC) No 2082/92 of 14 July 1992 on certificates of specific character for agricultural products and foodstuffs, and in particular Article 9(2)(b) thereof,
Romanian: având în vedere Regulamentul (CEE) nr. 2082/92 al Consiliului din 14 iulie 1982 privind atestatele de specificitate ale produselor agricole și alimentare, în special art. 9 alin. (2) lit. (b),
English: Whereas a number of objections concerning the name 'Mozzarella` have been sent to the Commission in accordance with Article 8 of the abovementioned Regulation following the publication in the Official Journal of the European Communities of the main points of the application for registration;
Romanian: întrucât, în ceea ce privește denumirea „Mozzarella”, au fost transmise Comisiei mai multe declarații de opoziție în sensul art. 8 din regulamentul menționat, ca urmare a publicării în Jurnalul Oficial al Comunităților Europene a principalelor elemente din cererea de înregistrare;
English: Whereas the Annex to this Regulation supplements the Annex to Commission Regulation (EC) No 2301/97, as amended by Regulation (EC) No 954/98;
Romanian: întrucât anexa la prezentul regulament completează anexa la Regulamentul (CE) nr. 2301/97 al Comisiei, modificată de Regulamentul (CE) nr. 954/98;
English: Name:
Czech: Název :
Polish: Nazwa:
Slovenian: Ime:
Romanian: Denumirea:
Bulgarian: Име:
Latvian: Nosaukums:
English: Address:
Czech: Adresa :
Polish: Adres:
Slovenian: Naslov:
Romanian: Adresa:
Bulgarian: б)Адрес: