natgillin/translations-raw huggingface dataset:
OJ L 249, 18.9.2008, p. 9.
UL L 249, 18.9.2008, str. 9.
OJ L 248, 17.9.2008, p. 8.
UL L 248, 17.9.2008, str. 8.
OJ L 248, 17.9.2008, p. 8.’
UL L 248, 17.9.2008, str. 8.“
Commission Regulation (EU) No 118/2010
Uredba Komisije (EU) št. 118/2010
amending Regulation (EC) No 900/2008 laying down the methods of analysis and other technical provisions necessary for the application of the arrangements for imports of certain goods resulting from the processing of agricultural products
o spremembi Uredbe (ES) št. 900/2008 o določitvi analiznih metod in drugih tehničnih določb, potrebnih za izvajanje uvoznih režimov za nekatero blago, pridobljeno s predelavo kmetijskih proizvodov
Commission Regulation (EC) No 900/2008 [2] lays down the formulas, procedures and methods to be used for the determination of starch/glucose for applying Annexes II and III of Commission Regulation (EC) No 1460/96 of 25 July 1996 establishing the detailed rules for implementing the preferential trade arrangements applicable to certain goods resulting from the processing of agricultural products, as provided for in Article 7 of Council Regulation (EC) No 3448/93 [3].
Uredba Komisije (ES) št. 900/2008 [2] določa formule, postopke in metode, ki se uporabljajo za določitev škroba/glukoze za izvajanje Prilog II in III k Uredbi Komisije (ES) št. 1460/96 z dne 25. julija 1996 o oblikovanju podrobnih pravil za izvajanje preferencialnih trgovinskih režimov, ki se uporabljajo za nekatero blago, ki je rezultat predelave kmetijskih proizvodov, kakor je določeno v členu 7 Uredbe Sveta (ES) št. 3448/93 [3].
Regulation (EC) No 900/2008 has been examined by a group of experts, with a view to assessing whether that Regulation takes account of the scientific and technological evolution of the methods laid down in that Regulation.
Uredbo (ES) št. 900/2008 je preučila skupina strokovnjakov, da bi ocenila, če navedena uredba upošteva znanstveni in tehnološki razvoj metod, ki jih določa.
Studies and tests carried out in the framework of that examination indicate that the determination of the starch/glucose content by solubilisation by means of sodium hydroxide (prior to enzymatic degradation to glucose) and the measurement of the total glucose content using the enzymatic method with spectrophotometry as prescribed for most goods now, do not meet any longer the current technical requirements and are therefore to be updated.
Študije in preskusi, ki so bili izvedeni v okviru navedene preiskave, kažejo, da določanje vsebnosti škroba/glukoze z raztapljanjem z natrijevim hidroksidom (pred encimsko razgradnjo v glukozo) in merjenje celotne vsebnosti glukoze z uporabo encimske metode s spektrofotometrijo, kakor je zdaj predpisano za večino blaga, ne ustrezata več sedanjim tehničnim zahtevam in ju je treba zato posodobiti.
It is therefore appropriate to provide that the degradation of starch/glucose is to be carried out in an enzymatic way by amylase and amyloglucosidase and that the total glucose content is to be determined using high performance liquid chromatography (HPLC) and to specify how the enzymatic method is to be carried out.
Zato je primerno določiti, da je treba razgradnjo škroba/glukoze izvajati na encimski način z amilazo in amilazo glukozidazo in celotno vsebnost glukoze določati z uporabo tekočinske kromatografije visoke ločljivosti (HPLC), ter opredeliti, kako naj se encimska metoda izvaja.
Regulation (EC) No 900/2008 should therefore be amended accordingly.
Uredbo (ES) št. 900/2008 je zato treba ustrezno spremeniti.
Annex I to Regulation (EC) No 900/2008 is replaced by the text set out in the Annex to this Regulation.
Priloga I k Uredbi (ES) št. 900/2008 se nadomesti z besedilom iz Priloge k tej uredbi.
Enzymatic determination of starch and its degradation products including glucose in food products using high performance liquid chromatography (HPLC)
Encimsko določanje škroba in produktov njegove razgradnje, vključno z glukozo, v prehrambenih proizvodih z uporabo tekočinske kromatografije visoke ločljivosti (HPLC)
This method describes the determination of the content of starch and its degradation products including glucose in food products for human consumption hereafter referred to as “starch”.
Ta metoda opisuje določanje vsebnosti škroba in produktov njegove razgradnje, vključno z glukozo, v proizvodih za prehrano ljudi (v nadaljnjem besedilu: škrob).
The starch content is determined from the quantitative analysis of glucose by high-performance liquid chromatography (HPLC) after enzymatic conversion of starch and its degradation products into glucose.
Vsebnost škroba se določa z uporabo kvantitativne analize glukoze s tekočinsko kromatografijo visoke ločljivosti (HPLC) po encimski pretvorbi škroba in produktov njegove razgradnje v glukozo.
Definition of the total glucose content and of the total glucose content expressed as starch
Opredelitev celotne vsebnosti glukoze in celotne vsebnosti glukoze, izražene s škrobom
The total glucose content means the value Z as calculated in point 7.2.1 of this Annex.
Celotna vsebnost glukoze pomeni vrednost Z, kot je izračunana v točki 7.2.1 te priloge.
It represents the content of starch and all its degradation products, glucose included.
Predstavlja vsebnost škroba in vseh produktov njegove razgradnje, vključno z glukozo.
The starch/glucose content as defined in Annex III to Regulation (EC) No 1460/96 shall be calculated on the basis of the total glucose content Z and as set out in Article 2 point 1 of this Regulation.
Vsebnost škroba/glukoze, kot je opredeljena v Prilogi III k Uredbi (ES) št. 1460/96, se izračuna na podlagi celotne vsebnosti glukoze Z in v skladu z opredelitvijo iz člena 2(1) te uredbe.
The starch (or dextrin) content as referred to in column 3 of Annex IV to Commission Regulation (EC) No 1043/2005 [1] shall be calculated on the basis of the total glucose content Z as set out in Article 2 point 2.1 of Commission Regulation (EC) No 904/2008 [2].The Starch content referred to in point 1 of this Annex means the value E, as calculated in point 7.2.2 of this Annex.
Vsebnost škroba (ali dekstrina), kot je opredeljena v stolpcu 3 Priloge IV k Uredbi Komisije (ES) št. 1043/2005 [1], se izračuna na podlagi celotne vsebnosti glukoze Z v skladu z opredelitvijo iz točke 2.1 člena 2 Uredbe Komisije (ES) št. 904/2008 [2].Vsebnost škroba iz točke 1 te priloge pomeni vrednost E, kot je izračunana v točki 7.2.2 te priloge.
This value E does not interfere in the above mentioned calculations.
Ta vrednost E ni v nasprotju z zgoraj omenjenimi izračuni.
The samples are homogenised and suspended in water.
Vzorci se homogenizirajo in dispergirajo v vodi.
The starch and its degradation products, present in the samples, are enzymatically converted into glucose in two steps:
Škrob in produkti njegove razgradnje, prisotni v vzorcih, se encimsko pretvorijo v glukozo v dveh korakih:
Starch and its degradation products are partially converted into soluble glucose chains using thermostable alpha-amylase at 90 °C.
Škrob in produkti njegove razgradnje se delno pretvorijo v topne glukozne verige z uporabo termostabilne alfa-amilaze pri 90 °C.
For effective conversion it is necessary that the samples should be completely solved or should be present in the form of a suspension containing very small solid parts
Za učinkovito pretvorbo morajo biti vzorci popolnoma raztopljeni ali v obliki suspenzije z zelo malimi trdnimi delci.
The soluble glucose chains are converted into glucose using amyloglucosidase at 60 °C.
Topne glukozne verige se pretvorijo v glukozo z uporabo amilaze glukozidaze pri 60 °C.
Products containing a high content of proteins or fat are clarified and filtrated.
Proizvodi z visoko vsebnostjo beljakovin ali maščob se zbistrijo in prefiltrirajo.
The determination of sugars is performed by HPLC analysis.
Določanje sladkorjev se izvaja z analizo HPLC.
Because a partial inversion of sucrose may occur during the enzymatic treatment, the determination of free sugars is also performed by HPLC analysis to calculate the corrected glucose content.
Ker lahko med encimsko obdelavo pride do delne inverzije saharoze, se določanje prostih sladkorjev izvaja prav tako z analizo HPLC, da se izračuna pravilna vsebnost glukoze.
Use reagents of recognised analytical grade and demineralised water.
Uporabijo se reagenti s priznano analitsko čistostjo in demineralizirana voda.
Glucose, min 99 %.
Glukoza, vsaj 99 %.
Fructose, min 99 %.
Fruktoza, vsaj 99 %.
Sucrose, min 99 %.
Saharoza, vsaj 99 %.
Maltose-monohydrate, min 99 %.
Monohidrat maltoze, vsaj 99 %.
Lactose-monohydrate, min 99 %.
Monohidrat laktoze, vsaj 99 %.
Solution of thermostable alpha-amylase (1,4-alpha-D-Glucan-glucanohydrolase), with activity about 31000 U/ml (1U will liberate 1,0 mg of maltose from starch in 3 minutes at pH 6,9 and 20 °C).
Raztopina termostabilne alfa-amilaze (1,4-alfa-D-glukan-glukanohidrolaza) z aktivnostjo približno 31000 U/ml (1 U bo sprostil 1,0 mg maltoze iz škroba v 3 minutah pri pH 6,9 in 20 °C).
This enzyme can contain a low amount of impurities (e.g. glucose or sucrose) and other interfering enzymes.
Ta encim lahko vsebuje majhno količino nečistoč (npr. glukoze ali saharoze) in drugih motečih encimov.
Storage at ca. 4 °C.
Shranjevanje pri okoli 4 °C.
Alternatively, other sources of alpha-amylase may be used yielding a final solution with comparable enzyme activity.
Uporabijo se lahko tudi drugi viri alfa-alimaze za končno raztopino s primerljivo encimsko aktivnostjo.
Amyloglucosidase (1,4-alpha-D-Glucan glucohydrolase) from Aspergillus niger, powder with activity about 120 U/mg or about 70 U/mg (1U will liberate 1 micromol glucose from starch per minute at pH 4,8 and 60 °C).
Amiloglukozidaza (1,4-alfa-D-glukan glukohidrolaza) iz Aspergillus niger, prašek z aktivnostjo približno 120 U/mg ali približno 70 U/mg (1 U bo sprostil 1 mikromol glukoze iz škroba na minuto pri pH 4,8 in 60 °C).
This enzyme can contain a low amount of impurities (e.g. glucose or sucrose) and other interfering enzymes (e.g., Invertase).
Ta encim lahko vsebuje majhno količino nečistoč (npr. glukoze ali saharoze) in drugih motečih encimov (npr. invertaze).
Alternatively, other sources of amyloglucosidase may be used yielding a final solution with comparable enzyme activity.
Uporabijo se lahko tudi drugi viri amiloglukozidaze za končno raztopino s primerljivo encimsko aktivnostjo.
Zinc acetate dihydrate, p.a..
Cinkov acetat dihidrat, p.a.
Sodium acetate anhydrous, p.a..
Natrijev acetat, brezvodni, p.a.
Glacial acetic acid, 96 % (v/v) (minimum).
Ledocetna kislina, 96 % (v/v) (najmanj).
Sodium acetate buffer (0,2 mol/l).
Natrijev acetat, pufer (0,2 mol/l).
Weigh 16,4 gram sodium acetate (point 4.10) into a beaker glass.
V čašo se natehta 16,4 grama natrijevega acetata (točka 4.10).
Dilute to the mark with water and adjust the pH to 4,7 with acetic acid (by use of a pH-meter (point 5.7).
Razredči se z vodo do oznake; pH se uravna z ocetno kislino na 4,7 (z uporabo pH-metra (točka 5.7)).
Amyloglucosidase solution.
Raztopina amiloglukozidaze.
Prepare a solution of amyloglucosidase powder (point 4.7) by using sodium acetate buffer (point 4.12).
Pripravi se raztopina amiloglukozidaze v prahu (točka 4.7) z uporabo pufra natrijevega acetata (točka 4.12).
The enzyme activity must be sufficient and in accordance with the starch content in the amount of sample (for example, activity about 600 U/ml is obtained from 0,5 g amyloglucosidase powder 120 U/mg (point 4.7) in a final volume of 100 ml for 1 g starch in the amount of sample).
Encimska aktivnost mora biti zadostna in v skladu z vsebnostjo škroba v količini vzorca (npr. aktivnost približno 600 U/ml se dobi iz 0,5 g praška amiloglukozidaze 120 U/mg (točka 4.7) v končni prostornini 100 ml za 1 g škroba v količini vzorca).
Prepare immediately before use.
Pripravi se za takojšnjo uporabo.
Reference solutions.
Referenčne raztopine.
Prepare solutions of glucose, fructose, sucrose, maltose and lactose in water, as conventionally used in the HPLC analysis of sugars.
Pripravijo se vodne raztopine glukoze, fruktoze, saharoze, maltoze in laktoze, ki se praviloma uporabljajo v analizi sladkorjev HPLC.
Reagent for clarification (Carrez I).
Reagent za bistrenje (carrez I).
Dissolve 219,5 gram zinc acetate (point 4.8) in water in a beaker glass.
V čaši se v vodi raztopi 219,5 grama cinkovega acetata (točka 4.8).
Rinse into a volumetric flask of 1000 ml and add 30 ml acetic acid (point 4.11).
Spere se v 1000-mililitrsko merilno bučko in doda 30 ml ocetne kisline (točka 4.11).
Mix thoroughly and dilute to the mark with water.
Temeljito se zmeša in razredči z vodo do oznake.
Reagent for clarification (Carrez II).
Reagent za bistrenje (carrez II).
Dissolve 106,0 gram potassium hexacyanoferrate (II) (point 4.9) in water in a beaker glass.
V čaši se v vodi raztopi 106,0 grama kalijevega heksacianoferata (II) (točka 4.9).
HPLC Mobile phase.
Mobilna faza HPLC.
Prepare a mobile phase which is conventionally used in the HPLC analysis of sugars.
Pripravi se mobilna faza, ki se praviloma uporablja v analizi sladkorjev HPLC.
In case of using an aminopropyl silicagel column, e.g., a common mobile phase is a mixture of HPLC grade water and acetonitrile.
Pri uporabi aminopropil silikagel kolone je npr. običajna mobilna faza zmes vode, primerne za HPLC, in acetonitrila.
Standard laboratory glass ware.
Standardne laboratorijske steklene posode.
Fluted filters, e.g., 185 mm.
Nagubani filtri, npr. 185 mm.
Syringe filters, 0,45 μm, suitable for aqueous solutions.
Filtri za brizgalke, 0,45 μm, primerni za vodne raztopine.
Sample vials suitable for the HPLC autosampler.
Stekleničke za vzorce, primerne za avtomatski vzorčevalnik HPLC.
100 ml volumetric flasks.
Merilne bučke, 100 ml.
Plastic syringes, 10 ml.
Plastične brizgalke, 10 ml.
Analytical balance.
Analitska tehtnica.
Water bath with thermostat, adjustable to 60 °C and 90 °C.
Vodna kopel s termostatom, nastavljivim na 60 °C in 90 °C.
HPLC Apparatus suitable for analysis of sugars.
Oprema HPLC, primerna za analizo sladkorjev.
The product is homogenised.
Proizvod se homogenizira.
The amount of sample is estimated from the ingredient declaration and the conditions of the HPLC analysis (concentration of the glucose reference solution), and shall not exceed:
Količina vzorca se oceni na podlagi navedbe sestavin in pogojev za analizo HPLC (koncentracija referenčne raztopine z glukozo) in ne presega:
amount of sample (g) =volume of volumetric flask (e.g., 100 ml)
količina vzorca (g) =prostornina merilne bučke (npr. 100 ml)
Weigh the sample to 0,1 mg accuracy.
Vzorec se natehta z natančnostjo 0,1 mg.
The blank is determined by performing a complete analysis (as described in point 6.4), without adding sample.
Za slepi preskus se izvede popolna analiza (kakor je opisana v točki 6.4) brez dodajanja vzorca.
The result of the blank determination is used in the calculation of the starch content (point 7.2).
Rezultat slepega preskusa se uporabi za izračun vsebnosti škroba (točka 7.2).
Homogenise the sample by shaking or stirring.
Vzorec se homogenizira s stresanjem ali mešanjem.
The chosen test portion (point 6.2) is weighed into a volumetric flask (point 5.5) and about 70 ml warm water is added.
Izbrana količina za analizo (točka 6.2) se natehta v merilno bučko (točka 5.5), nato se doda približno 70 ml tople vode.
After dissolving or suspending, add 50 microliter of thermostable alpha-amylase (point 4.6) and heat at 90 °C for 30 min in a water bath (point 5.9).
Po raztapljanju ali suspendiranju se doda 50 mikrolitrov termostabilne alfa-amilaze (točka 4.6) in 30 min segreva pri 90 °C, npr. v vodni kopeli (točka 5.9).
Cool as quick as possible to 60 °C in a water bath, and add 5 ml of a solution of amyloglucosidase (point 4.13).
V vodni kopeli se nato čim hitreje ohladi na 60 °C in doda 5 ml raztopine amiloglukozidaze (točka 4.13).
For samples which could influence the pH of the reaction solution, control the pH and adjust it to 4,6 to 4,8, if necessary.
Pri vzorcih, ki bi lahko vplivali na pH reakcijske raztopine, se pH nadzoruje in po potrebi prilagodi na 4,6 do 4,8.
Allow to react for 60 min at 60 °C.
Pustimo reagirati 60 min pri 60 °C.
Cool the samples to ambient temperature.
Vzorci se ohladijo na sobno temperaturo.
For samples with a high content of proteins or fat, clarification is necessary by adding 1 ml Carrez I (point 4.15) to the sample solution.
Vzorce z visoko vsebnostjo beljakovin ali maščob je treba zbistriti z dodajanjem 1 ml carrez I (točka 4.15) vzorčni raztopini.
After shaking, 1 ml Carrez II (point 4.16) is added.
Po stresanju se doda 1 ml carrez II (točka 4.16).
Shake the sample again.
Vzorec se ponovno strese.
Processing for HPLC analysis
Postopek za analizo HPLC
The sample in the volumetric flask is diluted to the mark with water, homogenised and filtered through a fluted filter (point 5.2).
Vzorec v merilni bučki se razredči z vodo do oznake, nato se homogenizira in prefiltrira skozi nagubani filter (točka 5.2).
Filter the extracts through a syringe filter (point 5.3) with a syringe (point 5.6) that has been preflushed with the extract.
Ekstrakti se z brizgalko (točka 5.6), predhodno sprano z ekstraktom, prefiltrirajo skozi filter za brizgalke (točka 5.3).
Collect the filtrates in vials (point 5.4).
Filtrati se zberejo v stekleničkah (točka 5.4).
If the HPLC analysis shows traces of maltose, then the starch is incompletely converted, which results in a too low recovery for glucose.
Če analiza HPLC pokaže sledove maltoze, je to znak nepopolne pretvorbe škroba, kar povzroči premalo pridobljene glukoze.
For the calculation of the starch content, the results of two HPLC analysis are necessary, namely sugars present in the sample before (‘free sugars’) and after enzymatic treatment (as described in this method).
Za izračun vsebnosti škroba so potrebni rezultati dveh analiz HPLC, in sicer prisotnosti sladkorjev v vzorcu pred (‚prosti sladkorji‛) in po encimski obdelavi (kot je opisano za to metodo).
Also a blank determination has to be performed to be able to correct for sugars present in the enzymes.
Izvesti je treba tudi slepi preskus, da se lahko popravi rezultate za sladkorje, prisotne v encimih.
In the HPLC analysis, the peak area is determined after integration and the concentration is calculated after calibration with reference solutions (point 4.14).
V analizi HPLC se površina vrha določi po integraciji, koncentracija pa se izračuna po umeritvi z referenčno raztopino (točka 4.14).
From the glucose concentration (g/100 ml) after enzymatic treatment, the concentration of glucose (g/100 ml) in the blank is subtracted.
Od koncentracije glukoze (g/100 ml) po encimski obdelavi se odšteje koncentracija glukoze (g/100 ml) v slepem poskusu.
Eventually the content (g sugar/100 g sample) of sugars is calculated using the weighted amount of sample, which results in:
Vsebnost (g sladkorja/100 g vzorca) sladkorjev se nato izračuna z uporabo natehtanih količin vzorca, iz česar sledi:
HPLC analysis before enzymatic treatment, giving the content (g/100 g) of free sugars:
analiza HPLC pred encimsko obdelavo, ki pokaže vsebnost (g/100 g) prostih sladkorjev:
glucose G
glukoze G,
fructose F
fruktoze F,
sucrose S
saharoze S.
HPLC analysis after enzymatic treatment, giving the content (g/100 g) of sugars:
analiza HPLC po encimski obdelavi, ki pokaže vsebnost (g/100 g) sladkorjev:
glucose after correction for the blank (Ge cor)
glukoze po popravku za slepi poskus (Ge cor),
fructose Fe
fruktoze Fe,
sucrose Se
saharoze Se.
Calculation of total glucose “Z”
Izračun celotne glukoze ‚Z‛
If the amount of fructose after enzymatic treatment (Fe) is higher than the amount of fructose before enzymatic treatment (F), then the sucrose, present in the sample, is partly converted into fructose and glucose.
Če je količina fruktoze po encimski obdelavi (Fe) višja od količine fruktoze pred encimsko obdelavo (F), se saharoza, ki je prisotna v vzorcu, delno pretvori v fruktozo in glukozo.
This means that a correction shall be made for the liberated glucose (Fe – F).
To pomeni, da je za glukozo, ki se sprosti, potreben popravek (Fe – F).
Z, final glucose content after correction in g/100g:
Z, končna vsebnosti glukoze po popravku, v g/100 g:
Calculation of the total glucose content expressed as stąrch
Izračun celotne vsebnosti glukoze, izražene s škrobom
E, “starch” content in g/100g:
E, vsebnost ‚škroba‛ v g/100 g:
Details of an inter laboratory test relating to precision data of the method performed on 2 samples are given in this point.
V tej točki so navedene podrobnosti medlaboratorijskega preskusa glede podatkov o natančnosti metode, uporabljene na dveh vzorcih.
They reflect the performance requirements for the method described in this annex.
Te podrobnosti odražajo zahteve glede izvajanja metode, opisane v tej prilogi.
Results of an interlaboratory test (Informative)
Rezultati medlaboratorijskega preskusa (informativni podatki)
An inter laboratory test was carried out in 2008 with the participation of the European Customs laboratories.
Medlaboratorijski preskus je bil opravljen leta 2008 v sodelovanju z evropskimi carinskimi laboratoriji.
The precision data are given in the table below.
Podatki o natančnosti so zbrani v spodnji preglednici.
1 chocolate and biscuit bar
1 čokoladni piškot v ploščici
2 biscuit
2 piškot
sample 1
vzorec 1
sample 2
vzorec 2
Number of laboratories
Število laboratorijev
Mean (%, m/m)
Povprečna vsebnost (%, m/m)
Repeatability standard deviation sr (%, m/m)
Standardni odklon ponovljivosti sr (%, m/m)
Reproducibility standard deviation sR (%, m/m)
Standardni odklon obnovljivosti sR (%, m/m)
The evaluation of precision data was performed according to the “Protocol for the design, conduct and interpretation of method-performance studies”, W.
Ocena podatkov o natančnosti je bila izvedena v skladu s Protokolom za načrtovanje, izvajanje in razlago študij izvajanja metode (Protocol for the design, conduct and interpretation of method-performance studies), W.
It is expressed in % (m/m). It is equivalent to the total glucose content Z, expressed as starch.
Izražena je v % (m/m) in enaka celotni vsebnosti glukoze Z, izražene s škrobom.
Commission Regulation (EU) No 119/2010
Uredba Komisije (EU) št. 119/2010
amending Regulation (EU) No 1233/2009 laying down a specific market support measure in the dairy sector
o spremembi Uredbe (EU) št. 1233/2009 o določitvi posebnega ukrepa za podporo trga v sektorju mleka
Having regard to Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) [2], and in particular Articles 186 and 188(2), in conjunction with Article 4 thereof,
ob upoštevanju Uredbe Sveta (ES) št. 1234/2007 z dne 22. oktobra 2007 o vzpostavitvi skupne ureditve kmetijskih trgov in o posebnih določbah za nekatere kmetijske proizvode („Uredba o enotni SUT“) [2] ter zlasti člena 186 in člena 188(2) v povezavi s členom 4 Uredbe,
In the Annex to Commission Regulation (EU) No 1233/2009 [3] amounts are set out to provide support to dairy farmers severely affected by the dairy crisis.
V Prilogi k Uredbi Komisije (EU) št. 1233/2009 [3] so določeni zneski za podporo kmetovalcem, proizvajalcem mleka, ki jih je težko prizadela kriza v sektorju mleka.
As those amounts are fixed in euro, it is necessary, in order to ensure a uniform and simultaneous application throughout the Union, to fix a common date for the conversion of those amounts into national currency for the Member States which have not adopted the single currency.
Ker so zneski določeni v eurih, je treba za zagotovitev enotne in istočasne uporabe po vsej Uniji določiti skupni datum za pretvorbo teh zneskov v nacionalno valuto za države članice, ki niso sprejele enotne valute.
It is therefore appropriate to determine the operative event for the exchange rate in accordance with Article 3 of Regulation (EC) No 2799/98.
Zato je ustrezno, da se določi datum uveljavitve za menjalni tečaj v skladu s členom 3 Uredbe (ES) št. 2799/98.