natgillin/translations-raw huggingface dataset:
This condition confirms grazing’s place in the dairy cows’ feed and facilitates monitoring compliance with the grazing requirement.
Tim se uvjetom ističe značaj ispaše u prehrani muznih krava i olakšava nadzor obveze ispaše.
In point V.1.b a sentence specific to green feeding authorises this practice for the dairy cows, with grass coming from the geographical area and supplementing grazing.
U točki V.1.b rečenica koja posebno govori o krmljenju zelenom travom dopušta takvu praksu za mliječne krave, s travom koja potječe iz tog zemljopisnog područja i koja je dopuna ispaši.
The sentence therefore enables optimum use to be made, in the form of fresh fodder, of grass from parcels which are too far away from the milking shed for the dairy cows to be taken there.
Ona također omogućuje ocjenu vrijednosti trave u obliku svježeg krmiva koja potječe s parcela previše udaljenih od zgrade za mužnju da bi se muzne krave do njih dovele.
In point V.1.b a stocking density limit for holdings has been set in order to contribute towards affirming the use of extensive methods on the dairy farms to which the designation of origin ‘Fourme de Montbrison’ applies.
U točki V.1.b uvedeno je ograničenje troškova gospodarstva kako bi se pospješilo ekstenzivno vođenje mljekarskih gospodarstava zaštićene oznake izvornosti „Fourme de Montbrison”.
In point V.1.c a maximum limit of 1800 kg has been set for the proportion of supplements and additives in dry matter per dairy cow per year.
U točki V.1.c uvodi se ograničenje unosa dodataka i aditiva na najviše 1800 kg suhe tvari u prosjeku po mliječnoj kravi godišnje.
This provision therefore promotes feed based on the fodder which makes up the basic ration and which comes from the geographical area.
Na taj se način tom odredbom daje prednost prehrani utemeljenoj na krmivu koje je sastavni dio osnovnog obroka, a koje potječe sa zemljopisnog područja.
In point V.1.c the raw materials authorised in supplements given to the dairy cows and the additives authorised are now shown in two separate positive lists for greater clarity.
U točki V.1.c radi veće jasnoće navode se dvije različite pozitivne liste sirovina dopuštenih u dodacima koji se daju muznim kravama i u dopuštenim aditivima.
The following have been added to the positive list of raw materials authorised in supplements given to the dairy cows: moist grain maize; products derived from oilseeds, without the addition of urea; products derived from oil fruits, without the addition of urea, except for vegetable oils and fats and cocoa shells and pods; products derived from legume seeds; and by-products of the fermentation of micro-organisms whose cells have been deactivated or killed, other than products obtained from the biomass of specific micro-organisms cultivated on specified substrata and other than vinasse.
Na važeći popis dopuštenih sirovina u dodacima danima mliječnim kravama dodani su: vlažna zrna kukuruza, derivati uljnih sjemenki bez dodatka ureje, derivati uljnih plodova bez dodatka ureje, osim biljnih ulja i masnoća, školjki i ploda kakaovca, derivati sjemenki povrća, pod-proizvodi fermentacije mikroorganizama čije su stanice bile neaktivne ili ubijene, a koji nisu proizvodi dobiveni iz biomase specifičnih mikroorganizama uzgajanih na određenim supstratima te koji nisu trop.
The terms ‘all cereals and their by-products’, ‘dehydrated beet pulp’, ‘molasses’, ‘protein seeds’ and ‘salt, minerals’ are respectively replaced by the terms ‘all cereal grains and products derived from them’, ‘dried beet pulp’, ‘molasses’, ‘legume seeds’ and ‘minerals and derived products’.
Izraze: „sve žitarice i njihovi pod-proizvodi”, „dehidrirana pulpa cikle”, „melasa”, „proteinske sjemenke” i „sol, minerali” zamjenjuju izrazi: „sve sjemenke žitarica i njihovi izvedeni proizvodi”, „sušena pulpa cikle”, „melase”, „sjemenke povrtnica” odnosno „minerali i izvedeni proizvodi”.
The words ‘cattle cake without the addition of urea’ have been deleted because this product belongs to the products derived from oilseeds or oil fruits without the addition of urea.
Pojam „uljane pogače bez dodane ureje” se ukida jer su takvi proizvodi dio proizvoda izvedenih iz zrnja ili uljnog voća, bez dodane ureje.
It is also specified that ears of maize may be preserved dry or moist.
Također se navodi da klasovi kukuruza mogu biti konzervirani suhim ili vlažnim načinom.
These raw materials have no impact on the quality of the product.
Ta vrsta sirovina nema utjecaja na kvalitetu proizvoda.
The use of caustic soda to treat cereals and products derived from them is prohibited because it is not a traditional practice.
Zabranjuje se uporaba kaustične sode za obradu žitarica i njihovih derivata jer to nije tradicionalna praksa.
The positive list of additives replaces the sentence ‘Any additive intended to directly alter the composition of the milk is prohibited’ and exhaustively details the functional categories and groups of authorised additives while complying with the regulatory terminology.
Rečenicu „Zabranjen je svaki aditiv koji izravno mijenja sastav mlijeka” zamjenjuje pozitivna lista aditiva te se, poštujući propisanu terminologiju, navodi detaljni popis kategorija i funkcionalnih skupina dopuštenih aditiva.
The purpose of this amendment is to avoid any ambiguity or differences in interpretation during checks.
Tom se izmjenom nastoji izbjeći svaka dvosmislenost ili interpretacija tijekom nadzora.
In point V.1.e a provision banning GMOs in holdings’ feed and crops has been added in order to maintain the feed’s traditional character.
U točki V.1.e dodaje se odredba kojom se zabranjuju GMO-ovi u ishrani životinja i kulturama s gospodarstva radi očuvanja tradicionalne ishrane.
Sub-heading V.3 ‘Processing’
Pod-rubrika V.3. „Prerada”
In the positive list of ingredients and production aids and additives authorised in the milk or during production, the words ‘harmless cultures of bacteria, yeasts and moulds’ are replaced by the words ‘cultures of bacteria, yeasts and moulds proven to be harmless’ for greater clarity.
U pozitivnoj listi sastojaka ili pomoćnih sastojaka za proizvodnju ili dopuštenih aditiva u mlijeku ili u procesu proizvodnje, radi veće preciznosti, izrazi „neofenzivne bakterijske kulture, kvasci, plijesni” zamjenjuju se izrazima „bakterijske kulture, kvasci i plijesni dokazane neškodljivosti”.
The paragraph ‘The different stages which follow comprise cutting the ‘coagulum or curds’, stirring, resting the curds, light pressing, crumbling, salting in the mass of the curds, putting into moulds, draining and putting into gutters. The stages are described in the following paragraphs:’ has been deleted because each stage listed in that paragraph is described individually further on in the specification.
Stavak „Etape koje slijede su rezanje ‚koagulata ili gruša’, miješanje, odmaranje gruša, lagana preša, usitnjavanje gruša, soljenje sirne mase gruša, stavljanje u kalup, cijeđenje, stavljanje u žljebove. One su određene u sljedećim stavcima:” ukida se jer je svaka etapa u tom stavku zasebno opisana u nastavku specifikacije.
Light pressing of the curds while resting before crumbling is optional from now on.
Od sada više nije obavezno lagano prešanje gruša tijekom faze odmaranja prije usitnjavanja.
This practice is not in fact an essential part of the technological production process, insofar as the final dry extract of the cheese complies with the specification’s requirements.
Ta praksa zapravo nije neophodna u tehnološkoj shemi proizvodnje sve dok je finalni suhi ekstrakt sira u skladu s onim koji propisuje specifikacija.
The sentence ‘The curds are then crumbled, salted in the mass and put into moulds’ has been reworded as follows: ‘The curds are then crumbled and salted in the mass, at the latest when they are put into moulds’.
Rečenica „Gruš se usitnjava, sirna masa se soli i stavlja u kalup” iznova je uobličena na ovaj način: „Gruš se zatim usitnjava i sirna masa se soli najkasnije u trenutku stavljanja u kalup”.
The wording is therefore clearer as to when salting takes place.
Trenutak u kojem se obavlja soljenje tako je bolje objašnjen.
To facilitate understanding, the text specifies that the indoor draining carried out without turnover pressing takes place after moulding of the curds.
Radi boljeg razumijevanja, navodi se da faza cijeđenja u komori preokretanjem i bez prešanja dolazi nakon stavljanja gruša u kalup.
The minimum duration of in-mould draining without turnover pressing is reduced from 24 to 18 hours.
Minimalno trajanje cijeđenja u kalupu preokretanjem i bez prešanja skraćeno je s 24 na 18 sati.
Changes in practice have reduced this period without affecting the quality of the cheeses produced.
Naime, razvojem tih postupaka skraćeno je trajanje cijeđenja bez utjecaja na kvalitetu dobivenih sireva.
The sentence ‘Pricking is carried out from the 10th day after renneting’ has been moved to point V.4 and it is also made clear that the reference is to the pricking of the cheeses.
Rečenica „Postupak bušenja provodi se deseti dan nakon dodavanja renina” premještena je u točku V.4. gdje se navodi da je riječ o bušenju sireva.
Sub-heading V.4 ‘Maturing and preservation’
Pod-rubrika V.4. „Zrenje i konzerviranje”
The sentence ‘After pricking, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C for at least two weeks with a relative humidity of 90-98 %’ is replaced by the sentence ‘On leaving the guttering room, after drying if necessary, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C with a relative humidity of 90-98 %’, supplemented by the sentence ‘After pricking, the cheeses are matured for at least two weeks in a cellar or cheese ripening room at the temperature and humidity described above’.
Rečenicu „Nakon bušenja u podrumu ili sušionici odvija se proces zrenja na stalnoj temperaturi između 6 °C i 12 °C tijekom najmanje petnaest dana s relativnom vlagom od 90 do 98 %” zamjenjuje se rečenicom „Po izlasku iz komore sa žljebovima te nakon eventualnog dodatnog brisanja, započinje proces zrenja u podrumu ili sušionici, na stalnoj temperaturi između 6 °C i 12 °C s relativnom vlagom između 90 i 98 %” i nadopunjuje se rečenicom „Nakon bušenja sirevi zriju barem 15 dana u podrumu ili sušionici u gore opisanim uvjetima temperature i vlage”.
The purpose of these clarifications in the text is to describe more fully the sequence of operations.
Svrha tih pojašnjenja u redigiranom tekstu jest bolje opisati međusobno povezivanje postupaka.
Pricking does not take place just before the cheeses go into a cellar, but when they are in a cellar.
Zapravo, bušenje se ne događa tik prije ulaska u podrum, nego dok su sirevi u podrumu.
Drying might be carried out between leaving the gutter room and entering the cellar.
Između izlaska iz komore sa žljebovima i ulaska u podrum sir se može eventualno još jednom obrisati.
The minimum period of two weeks in a cellar starts from the date of pricking.
Minimalni boravak u podrumu je 15 dana od dana bušenja.
Heading VIII ‘Labelling’
Rubrika VIII.
The requirement to include the reference ‘appellation d’origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union’s PDO symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products.
„Označivanje” Ukida se obveza stavljanja napomene „oznaka kontrolirane izvornosti” na etiketu i zamjenjuje obvezom stavljanja simbola ZOI Europske unije radi čitljivosti i sinergije u oglašavanju proizvoda registriranih kao ZOI.
Heading IX ‘National requirements’
Rubrika IX. „Nacionalni zahtjevi”
In accordance with the above-mentioned national reform of the system for monitoring designations of origin, a table has been added which sets out the main points to be checked and the evaluation method to be used.
U skladu s prethodno navedenom nacionalnom reformom sustava kontrole zaštićenih oznaka podrijetla, dodaje se tablica s prikazom glavnih točaka koje se kontroliraju i metodama njihova ocjenjivanja.
Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]‘FOURME DE MONTBRISON’
Uredba Vijeća (EZ) br. 510/2006 o zaštiti zemljopisnih oznaka i oznaka izvornosti poljoprivrednih i prehrambenih proizvoda [1]„FOURME DE MONTBRISON”
EC No: FR-PDO-0105-01014-06.07.2012
EZ br.: FR-PDO-0105-01014-06.07.2012.
Description of the product to which the name in (1) applies ‘Fourme de Montbrison’ is a cheese produced from renneted cow’s milk.
Opis proizvoda na koji se odnosi naziv iz točke 1.
It is made in the form of a cylinder between 17 and 21 cm in height and 11,5 and 14,5 cm in diameter, weighing 2,1 to 2,7 kg, has blue veins, is unpressed, uncooked, fermented and salted by adding salt to the curd when it is placed in the mould.
„Fourme de Montbrison” je sir proizveden od kravljeg mlijeka dodavanjem renina, cilindričnog oblika visine od 17 do 21 cm i promjera 11,5 do 14,5 cm te mase od 2,1 do 2,7 kg, smjese prošarane plavičastim točkicama, nije tlačen niti kuhan, nego je fermentiran i soljen ubacivanjem soli u gruš prilikom stavljanja u kalup.
The cheese has a fat content of at least 52 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 52 grams per 100 grams of cheese.
Sadržaj masti je najmanje 52 g u suhoj tvari, a sadržaj suhe tvari ne smije biti manji od 52 g na 100 g zrelog sira.
The designation of origin ‘Fourme de Montbrison’ must not be used for the cheese until the 32nd day after renneting.
Sir smije dobiti oznaku izvornosti „Fourme de Montbrison” tek nakon trideset i drugog dana od dana dodavanja renina.
There is a bloom on the dry, orange-coloured rind, where white, yellow and red mould may also be present.
Korica mu je suha, prekrivena plijesni, narančaste je boje s mogućim bijelim, žutim i crvenim mrljama.
The inside of the cheese is cream in colour, with a few cracks and a marbling of light blue veins.
Smjesa je žućkastobijele boje, s malo otvora i prošarana svjetloplavim točkicama.
‘Fourme de Montbrison’ has a homogeneous, slightly firm texture and melts in the mouth.
„Fourme de Montbrison” ima homogenu, pomalo čvrstu teksturu topivu u ustima.
It has a subtle, scented flavour and a fruity, milky taste with a hint of a blue cheese, making it rather mild.
Profinjena je okusa, mirisan poput mliječnog proizvoda s voćnim notama i blago naglašenim okusom plavog sira koji mu daje određenu blagost.
A hint of salt and a slight bitterness are accepted.
Smije biti blago slan i pomalo gorkast.
Feed (for products of animal origin only)
Prehrana životinja (samo za proizvode životinjskog podrijetla)
Throughout the year, the dairy cows’ basic ration comprises fodder from the defined geographical area.
Tijekom cijele godine osnovni obrok mliječnih krava sastoji se od krmiva koje potječe iz zemljopisnog područja oznake.
The feed authorised in the basic ration comprises all fodder except cruciferous plants in the form of fodder.
U osnovnom obroku su dopuštene sve vrste krmiva, osim biljki krstašica.
The proportion of hay, grass, wilted grass or grass silage, expressed as dry matter, must be greater than or equal to 80 % of the fodder in the dairy cows’ basic ration on average for all the dairy cows over the year.
Udio svježe trave, suhog ili prosušenog sijena, trave u balama ili silirane trave u suhoj tvari mora biti veći ili jednak 80 % osnovnog obroka krmiva mliječnih krava, što je godišnji prosjek za sve mliječne krave zajedno.
The proportion of maize silage, expressed as dry matter, must not exceed 20 % of the dairy cows’ basic ration on average for all the dairy cows over the year.
Udio silažnog kukuruza u suhoj tvari ne smije biti veći od 20 % osnovnog obroka mliječnih krava, što je godišnji prosjek za sve mliječne krave zajedno.
Outside the grazing period, hay represents at least 3 kg of dry matter per dairy cow per day on average for all the dairy cows.
Izvan razdoblja ispaše, sijeno mora sadržavati barem 3 kg suhe tvari prosječno po mliječnoj kravi dnevno, za sve mliječne krave zajedno.
When grass is available, grazing is mandatory for the dairy cows as soon as the weather allows.
Ispaša mliječnih krava obvezna je u razdoblju kad ima svježe trave i čim to klimatski uvjeti dopuštaju.
The minimum duration of grazing is 150 days a year.
Ispaša mora trajati najmanje 150 dana godišnje.
The use of supplements and additives is limited to a maximum of 1800 kg of dry matter per dairy cow per year on average for all the dairy cows.
Najveći unos koncentrata i aditiva ograničen je na 1800 kg suhe tvari godišnje po mliječnoj kravi, što je prosjek za sve mliječne krave.
Only the raw materials and additives specified in a positive list are authorised in the supplements and additives given to the dairy cows.
U koncentratima i aditivima koji se daju mliječnim kravama, dopuštene su samo sirovine i aditivi navedeni na važećem popisu.
The milk is produced and the cheese made, matured and preserved for 32 days from the date of renneting, within the geographical area.
Proizvodnja mlijeka, prerada, zrenje i čuvanje sireva do 32 dana od dana dodavanja renina moraju se poduzeti unutar zemljopisnog područja.
Cutting ‘Fourme de Montbrison’ is authorised if it does not completely alter its texture.
Rezanje sira „Fourme de Montbrison” dopušteno je ako mu ne narušava teksturu.
Rind must be present on portions weighing more than 50 grams.
Komadi teži od 50 g moraju imati koricu.
The labelling of cheeses with the designation of origin ‘Fourme de Montbrison’ must include the designation of origin in characters at least two-thirds the size of the largest characters used on the label and display the European Union PDO symbol.
Svi sirevi s oznakom izvornosti „Fourme de Montbrison” moraju imati etiketu na kojoj je navedeno ime oznake izvornosti ispisano slovima čija veličina iznosi barem dvije trećine veličine najvećih slova na etiketi i simbol ZOI Europske unije.
Irrespective of the regulatory indications applicable to all cheeses, it is forbidden to place any qualifier directly next to the designation of origin, with the exception of specific trade marks or brand names.
Neovisno o propisanim oznakama koja se primjenjuju na sve sireve, zabranjeno dodavanje bilo kakvih pridjeva oznaci izvornosti, izuzev posebnih trgovačkih ili proizvodnih marki.
The geographical area for ‘Fourme de Montbrison’ comprises the following:
Zemljopisno područje proizvodnje „Fourme de Montbrison” obuhvaća sljedeća područja:
Department of the Loire: the municipalities of Bard, Cervières, Chalmazel, La Chamba, La Chambonie, Champoly, Châtelneuf, La Côte-en-Couzan, Ecotay-l’Olme, Essertines-en-Châtelneuf, Jeansagnière, Lérigneux, Noirétable, Palogneux, Roche, Saint-Bonnet-le-Courreau, Saint-Didier-sur-Rochefort, Saint-Georges-en-Couzan, Saint-Jean-la-Vêtre, Saint-Julien-la-Vêtre, Saint-Just-en-Bas, Saint-Laurent-Rochefort, Saint-Priest-la-Vêtre, Saint-Romain-d’Urfé, Les Salles, Sauvain, La Valla, Verrières-en-Forez.
Departman Loire: općine Bard, Cervières, Chalmazel, La Chamba, La Chambonie, Champoly, Châtelneuf, La Côte-en-Couzan, Écotay-l’Olme, Essertines-en-Châtelneuf, Jeansagnière, Lérigneux, Noirétable, Palogneux, Roche, Saint-Bonnet-le-Courreau, Saint-Didier-sur-Rochefort, Saint-Georges-en-Couzan, Saint-Jean-la-Vêtre, Saint-Julien-la-Vêtre, Saint-Just-en-Bas, Saint-Laurent-Rochefort, Saint-Priest-la-Vêtre, Saint-Romain-d’Urfé, Les Salles, Sauvain, La Valla-sur-Rochefort, Verrières-en-Forez.
Department of Puy-de-Dôme: the municipalities of Brugeron, Job, Saint-Anthème, Saint-Pierre-la-Bourlhonne and Valcivières.
Departman Puy-de-Dôme: općine Brugeron, Job, Saint-Anthème, Saint-Pierre-la-Bourlhonne et Valcivières.
Natural factors
Prirodni faktori
The geographical area for the designation of origin ‘Fourme de Montbrison’ mainly comprises the ‘hautes chaumes’ forming the summits of the Forez mountains within the departments of the Loire and the Puy-de-Dôme, as well as the eastern part of the Forez mountains.
Zemljopisno područje oznake izvornosti „Fourme de Montbrison” prostire se uglavnom „visokim pašnjacima” na vrhovima gorja Forez, na rubnim dijelovima departmana Loire i Puy-de-Dôme te na istočnom dijelu gorja Forez.
The area is a middle mountain region (with an altitude of 1634 m at the highest point) oriented north-south overall, situated on a granite bedrock and bordered by natural boundaries.
Radi se o području srednje visokih planina (najviši vrh visok je 1634 m) općenite orijentacije sjever-jug, nastalog na granitnoj podlozi i ograničenog prirodnom granicom.
The landscape is made up of mountain and subalpine moors featuring bare plateaux with round and gentle hilltops, surrounded by mainly coniferous forest slopes.
Ono se sastoji od planinskih i podalpskih pašnjaka koji stvaraju krajobraz ogoljelih zaravni sa zaobljenim i blagim grebenima, opasanih pošumljenim obroncima, poglavito crnogoricom.
There are numerous peat bogs and meadows.
Tamo se nalaze brojna tresetišta i livade.
Precipitation is relatively high (more than 1000 mm a year on average).
Razina kišnih padalina relativno je visoka (u prosjeku više od 1000 mm godišnje).
The climate is subject to an oceanic and continental influence.
Klima je pod utjecajem oceanske i kontinentalne klime.
Average annual temperatures therefore tend to be cold, below 10 °C and often below 5 °C.
Prosječne godišnje temperature stoga su uglavnom niže od 10 °C, a često i niže od 5 °C.
The winters are long and cold, with frequent snow.
Zime su duge i hladne, s čestim snijegom.
Because of the high altitude and precipitation, fodder production is essentially based on the permanent meadows.
Zbog nadmorske visine i velike količine kiše, krmivo se proizvodi uglavnom na trajnim pašnjacima.
The production of ‘Fourme de Montbrison’ dates back to the early Middle Ages in the region of the Haut-Forez, where an agri-pastoral system was maintained until the Second World War.
Proizvodnja „Fourme de Montbrison” potječe iz doba Srednjega vijeka u regiji Haut-Forez gdje se poljoprivredno-pastirski sustav zadržao sve do drugog svjetskog rata.
The cheese was produced in ‘jasseries’, mountain-pasture buildings which became established on both sides of the Forez mountains.
Proizvodnja tog sira odvijala se u posebnim građevinama nazvanima „jasseries”, zgradama koje su se gradile na obroncima gorja Foreza, a u njima su tijekom ljetnih mjeseci boravili ljudi i životinje te se u njima proizvodio sir.
At that time the cheese was produced during the summer season from the milk of modest-sized herds; the women made the cheese while the men remained in the village and continued the summer work in the fields.
U to se doba sir proizvodio ljeti, od mlijeka dobivenog od stada skromne veličine, a proizvodile su ga žene, dok su muškarci ostajali u selima i nastavljali s ljetnim radovima u polju.
The natural environment therefore provided coniferous tree trunks which, once hollowed out, made gutters (called ‘chéneaux’) perfectly suited to draining the cheese during production.
Prirodni okoliš obilovao je stablima crnogorice koja, kad se izdube, tvore žljebove (nazvane „chéneaux”) koji su tijekom proizvodnje bili iznimno prilagođeni cijeđenju sireva „fourme”.
The cheese was often preserved until the summer descent, then sold at the markets on either side of the mountains, including the large market of Montbrison.
Ti su se sirevi često čuvali sve dok žene ne bi sišle u dolinu i prodavale ih na tržnicama s jedne i druge strane masiva, među kojima je najvažnija bila tržnica u gradu Montbrisonu.
Nowadays the dairy cattle are reared largely on the permanent meadows.
Danas se uzgoj mliječnih krava uglavnom odvija na trajnim pašnjacima.
The production conditions for ‘Fourme de Montbrison’, particularly the mandatory grazing during the period when this is possible, the grass-based feed ration and the restricted use of maize silage make the best possible use of this natural resource.
Uvjeti proizvodnje sira „Fourme de Montbrison”, obvezna ispaša kada je moguća, osnovni obrok koji se temelji na travi i ograničena uporaba silažnog kukuruza dodatno ističu vrijednost tog prirodnog resursa.