natgillin/translations-raw huggingface dataset:
Cows typically produce an average of 22 litres of milk a day, but the real total is often much higher for farms with large dairy herds.
Krava da v povprečju 22 litrov mleka na dan, nakmetijah z velikimi čredami pa celo več.
A tanker lorry then collects the milk from the farms and delivers it to dairies for processing.
S cisternami mleko nato s kmetij odpeljemo vmlekarne, kjer ga obdelajo.
Milk is a product that is particularly rich in healthy nutrients (calcium, lactose, protein, vitamins etc), so milk is just like a 'gold mine' for your body!
Mleko vsebuje veliko snovi, ki koristijo našemu zdravju (kalcij, laktozo, proteine, vitamine itn.). Lahko bi rekli, da je zlata jama za naš organizem!
Dierent forms of milk will then be produced, according to the treatment process used.
Z različnimi obdelavami dobimo različne vrste mleka.
But do you know the different types of milk?
Ali poznaš različne vrste mleka? ?
This is the most common form of milk in several countries of the European Union.
To je najpogostejše mleko.
The cold temperature does not kill the microorganisms present, but simply prevents them from multiplying.
Nizka temperatura mikroorganizmov ne uniči, ampak zgolj prepreči njihovo razmnoževanje.
It is strongly recommended that you boil this form of milk prior to consumption.
Pri tem postopku mleko ohrani prvotni okus, s segrevanjem pa uničimo patogene bakterije, ki škodujejo našemu zdravju.
The milk is heated to approximately 140°C for 3 seconds and then instantly cooled down.
Surovo mleko moramo pred pitjem zavreti.
The extremely high temperature destroys all of the dangerous bacteria in the milk.
Pri tem v mleku uničimo vse škodljive mikrobe.
The name 'pasteurised' comes from 'Louis Pasteur', the man who invented the technique.
Pasterizirano mleko je dobilo ime po Francozu Louisu Pasteurju, ki je izumil ta način obdelave.
Full-fat milk?
Polnomastno mleko?
Semi-skimmed?
Polmastno mleko?
Skimmed?
Posneto mleko?
Milk also contains a certain percentage of fat (its fat content or FC), which determines the type of milk.
Mleko vsebuje tudi maščobe. Od količine maščob je odvisna vrsta mleka.
How do we ensure that the FC is consistent for each type of milk (i.e. how do we standardise milk)?
Kako se lahko prepričamo, da je v posamezni vrsti mleka količina maščob vedno enaka (= standardizacija mleka)?
This means that we completely separate the milk from the FC (cream) and then return the desired amount of cream to the milk (that has already passed through the separator).
Ta naprava iz mleka posname maščobe, posnetemu mleku pa nato dodamo želeno količino maščobe.
This method ensures that the FC will always be consistent for each type of milk.
To nam omogoča, da imamo v mleku vedno enako količino maščob.
• Full-fat milk contains: 35 grams of FC per litre of milk (=milk with 3.5% FC)
• Liter polnomastnega mleka vsebuje 35 gramov maščobe (3,5% mlečne maščobe).
• Semi-skimmed milk contains: 15 grams of FC per litre of milk ( = milk with 1.5% FC)
• Liter polmastnega mleka vsebuje 15 gramov maščobe (1,5% mlečne maščobe).
• Skimmed milk contains: 5 grams of FC per litre of milk (=milk with 0.5% FC)
• Liter posnetega mleka vsebuje 5 gramov maščobe (0,5% mlečne maščobe).
Have a close look at the milk bottles next time you go shopping with your parents and try to spot the difference! erence!
Ko boš naslednjič nakupoval s starši, si dobro oglej embalažo in poskusi ugotoviti razliko!
Here's a little Greek mythology for you...Hercules, son of Zeus, was taken in by Hera. e baby was so malnourished that he immediately rushed to her breast.
Pa še malo grške mitologije: Hera je našla Zevsovega sina Heraklesa. Dojenček je bil tako sestradan, da ga je najprej podojila.
A great spurt of milk then flew across the sky and this created the Milky Way.
Pri tem je proti nebu brizgnil curek mleka, ki je ustvaril mlečno cesto.
Did you know that humans have been making butter for at least 5000 years and that the Romans also used to use it as a form of medicine?
Ali veš, da človek izdeluje maslo že več kot 5000 let in da so ga Rimljani uporabljali kot zdravilo?
But how do we make butter?
Kako izdelujemo maslo?
The yellow substance on the surface is subsequently rinsed and kneaded to form a product with a soft consistency: butter!
Rumeni sloj na površini nato operemo in zgnetemo, da dobimo mehko maso: maslo.
The fat separates out into two parts: a yellowish layer that floats on the surface and a whitish liquid beneath this. This liquid is known as buttermilk.
Maščobo pri tem ločimo na dva dela: rumenkasti sloj, ki plava na površini, in belo tekočino pod njim, ki ji rečemo pinjenec.
It takes approximately 22litres of cow's milk to make1kgofbutter!!
Za kilogram masla potrebujemo približno 22 litrov kravjega mleka!
Have you ever noticed that lots of little bubbles appear in butter when you heat it in a frying pan?
Ali si že opazil, da v maslu nastanejo mehurčki, če ga segrejemo v ponvi?To je voda, ki izhlapeva iz masla.
ere is a cathedral in France, in a city called Rouen (in Normandy), with a tower known as the 'Butter Tower' (Tour de Beurre).
Eden njenih stolpov se imenuje „Masleni stolp“. Ali veš, zakaj?
Do you know why? is is because the tower was partially financed by the alms paid by (XVI century) parishioners so that they could consume butter during Lent (this was forbidden at that time).
Stolp so v 16. stoletju delno zgradili z odpustki meščanov, ki so maslo hoteli uporabljali tudi med postom (kar je bilo takrat prepovedano).
You then add two forms of bacteria to the milk (inoculation):lactobacillius bulgaricus and streptococcus thermophilius.
Mleku dodamo dve bakteriji (s cepljenjem): Lactobacillus bulgaricus in Streptococcus thermophilus.
To make yoghurt, you need to start with warm, freshly pasteurised milk and cool it to approximately 45°C. C.
Jogurt izdelujemo iz pasteriziranega mleka, ki ga ohladimo na 45°C. C.
These bacteria may have terrible-sounding names, butthey are actually two very helpful bacteria: theyinitiate the milk transformation process.
Njuni imeni zvenita morda nenavadno, vendar ti dve zelo koristni bakteriji spodbudita preobrazbo mleka: prva bakterija doda jogurtu kislost, druga pa aromo.
The first bacterium makes yoghurt acidic and the second bacterium gives yoghurt its distinctive flavour.
Kot verjetno veš, poznamo tekoče in trdne jogurte, odvisno od tega, na kakšen način smo jih pripravili.
For liquid yoghurt: after the inoculation process, the product is moderately heated (= incubation) to allow further bacteria to develop.
Tekoči jogurt po cepljenju nekoliko pogrejemo (= inkubacija), da se v njem lahko razvijejo bakterije.
For solid yoghurt: themixture is divided into pots before incubation/chilling and the content is not stirred at all.
Trdni jogurt damo v lončke pred inkubacijo in hlajenjem in ga ne mešamo.
After a certain period of time, the entire mixture is chilled and then stirred, before the resulting yoghurt is distributed into pots.
Po nekaj časa ga ohladimo, premešamo in napolnimo vlončke.
Naturally, fruit can be added to either of the two varieties of yoghurt tochange the flavour.
Seveda lahko obema vrstama jogurta dodamo tudi sadje in jima tako spremenimo okus. Preprosto, kajne?
If you want to be even more clever:
Za vedoželjne: Kdo je začel jogurt industrijsko proizvajati?...Isaac Carasso
Who introduced the first industrial processes for making yoghurt?... Isaac Carasso.
Isaac Carasso je bil zdravnik, ki je živel v Barceloni.
He used yoghurt to treat young patients suffering from intestinal complaints. For this reason, yoghurt was sold in pharmacies.
Jogurt je predpisoval otrokom, ki so imeli prebavne motnje, zato so ga prodajali v lekarnah.
In due course, he industrialised the production of this commodity.
Pozneje je začel jogurt industrijsko proizvajati.
Or should we rather talk about cheeses in the plural?
Pravzaprav bi morali reči siri!
There are millions of different forms of cheese around the world: 'hard' cheese, 'soft' cheese, 'sandwich' cheese, 'cream' cheese...
Kajti na svetu obstaja na tisoče vrst sirov − trdi sir, mehki sir, sir v rezinah, ki ga damo v sendvič, sir za mazanje...
We make cheese from cow's milk, sheep's milk, goat's milk or buffalo milk. Almost all forms of cheese are made in the same way.
Sir izdelujemo iz kravjega, ovčjega, kozjega in bivoljega mleka po skoraj vedno istem postopku.
When rennet is added to milk, the milk transforms into two distinctive substances:
Potem ko smo mleku dodali sirilo, se mleko loči na dve plasti:
Given that milk is a fluid, rennet and lactic fermenting agents are used to help it solidify.
Ker je mleko tekoče, ga moramo s sirilom in mlečnimi fermenti najprej strditi.
Serum (the liquid substance, also known as 'whey')
Sirilo je naravna snov, ki jo najdemo v želodcih prežvekovalcev.
Lactic fermenting agents (bacteria or leaven) give cheese its characteristic smell.
Mlečni fermenti (bakterije ali kvasi) dajo siru poseben vonj.
This step separates the curds from the serum.
Pri tem postopku sirnino ločimo od sirotke.
This process will naturally take place on its own, but it is very slow, so the milk is stirred to accelerate the process.
To se zgodi avtomatično, vendar traja zelo dolgo, zato sirotko navadno med mešanjem odcedimo.
Step 3: moulding
4. korak: zorenje
Step 4: maturing
Pri tem odteče preostala sirotka.
The moulding process ensures that the cheese assumes the correct shape.
Sir hranimo več dni ali mesecev v posebnih kleteh ter nadzorujemo temperaturo, vlažnost in gibanje zraka.
The curds are placed in a perforated mould, so that any remaining serum will drip away.
Tako sir dobi značilen okus.
Salt is often added to the cheese after moulding, either by salt being rubbed into the rind of the cheese or by the curds being dipped in a brine bath (= salty water).
Nato mu navadno dodamo sol − sirovo skorjo posujemo s soljo ali pa sesirjeno mleko potopimo v solnico (= slano vodo).
During this period, the cheese acquires its full flavour.
Ali veš, kdo je avtor tega besedila?
Have a guess: Which country in the European Union consumes the most cheese?
„Sede nato pa pomolze ovcé in kozé meketave, vse po vrsti lepó, pripusti k vsakteri podmladek.
Polyphemus, the Cyclops, sat down to milk his ewes and his bleating goats and he gave the young ones back to their mothers, so they could suckle; en he le half the milk in plaited baskets, to curdle and make cheese, and placed the other half in vessels, to drink for his supper.
Pol prebelega mleka takoj zgostí in zasiri, žmitek na hlebce ožmè in zloži v pletene košare, pol pa pusti ga v posodi, da imel bi pijačo na voljo, ako požêlel bi kdaj, pozneje pa tudi večerjo.“
Greece (were you possibly thinking of another country?)
V Grčiji (ali si morda pomislil na katero drugo državo?)
...is comes from Homer's Odyssey (dating back to approximately 800 BC). is just goes to show that people were already making cheese back then!
Homer v Odiseji (približno v osmem stoletju pred našim štetjem). Vidiš, že takrat so izdelovali sir!
As cheese-making meant that our ancient ancestors could make use of any milk by-products, they had no need for fridges!
V antiki so iz odvečnega mleka pridelali sir, saj niso imeli hladilnikov.
Just like the other dairy products, cream is also made by skimming milk, i.e.byseparating the cream (the fat content)from the milk.
Kot vse ostale mlečne izdelke tudi smetano izdelujemo s posnemanjem mleka, in sicer tako, da mlečno maščobo najprej ločimo od mleka.
The cream is then pasteurised, tokill o any nasty bacteria in the milk.
Smetano nato pasteriziramo in tako uničimo vse škodljive bakterije, ki so morda prisotne vmleku.
Inoculation
Cepljenje
And yes, we also have to add good bacteria here, to give cream its particularly lovely flavour and help make it thicker.
Nato smetano zapakiramo v tetrapak ali lončke in že jo lahko uporabimo za pripravo okusnih jedi!
It's simple – you take 50 cl of full fat cream (itwon't work with reduced fat cream) and leave it in the fridge for an hour before use.
Potrebuješ 50 cl smetane z veliko maščobe (smetano z malo maščobe težko stepamo), ki si jo pustil eno uro v hladilniku.
As soon as you take the cream out of the fridge, place it in a bowl and start beating it with an electric whisk, while gradually adding approximately 30 g of icing sugar.
Daš jo v posodo, stepeš z električnim mešalnikom in postopoma dodaš približno 30 gramov sladkorja v prahu.
Finally, we place the cream in cartons or pots and we're all set to make greatrecipes!
Boš videl, da si boš obliznil vseh deset prstov! Vseeno pazi, da je ne boš pojedel preveč.
You will see – you'll be licking your lips! But be careful: crème fraîche should be consumed in moderation.
Ko smo ravno pri receptih, ali si že kdaj pripravil sladkano smetano (stepeno smetano)?
Milk, sugar, milk fat, stabilisers and emulsifiers (these two agents are often derived from vegetable oil and they give ice cream its soft consistency).
Sladoled pripravimo iz naslednjih osnovnih sestavin: mleka, sladkorja, mlečne maščobe, stabilizatorjev in emulgatorjev (ti sestavini, ki sta pogosto rastlinskega izvora, poskrbita, da je sladoled kremast).
These products are all mixed together to form a 'mix'.
Vse sestavine najprej zmešamo v gladko maso.
Do you remember the process for pasteurised milk?
Ali se še spomniš, kaj je pasterizirano mleko?
Well the principle of pasteurisation is exactly the same here– you heat the product to eliminate any harmful bacteria.
Postopek pasterizacije je vedno enak − snov segrejemo in tako uničimo vse patogene bakterije. Isto storimo s sladoledno maso.
You may also eat sorbet, but this frozen dessert does not contain any dairy products at all, but rather a mixture of water, sugar and fruit.
Sladoledi na vodni osnovi, ki jih tudi zagotovo poznaš, ne vsebujejo mleka. Izdelamo jih tako, da zmešamo vodo, sladkor in sadje.
Did you know that the Roman emperors even served their guests a form of sorbet, made from mountain ice, which they flavoured with fruit and honey?
Ali si vedel, da so rimski cesarji svojim gostom ponudili neke vrste sladoled, ki so ga pripravili tako, da so snegu dodali med in sadje?
Luxembourg: Publications Oce of the European Union2010 — 18 pp. — 21 cm x 21 cm
Luxembourg: Urad za publikacije Evropske unije2010 — 18 str. — 21 cm x 21 cm
The text of this publication is for information purposes only and is not legally binding.
Besedilo te objave je samo informativno in ni pravno zavezujoče.
Have you ever wondered how butter, cheese, yoghurt, cream or ice cream were made?
Ali veš, kako proizvajamo maslo, sir, jougurt, smetana in sladoled?
Then, quickly, open this book and you will find straightforward answers to your questions!
Hitro odpri tole knjižico in našel boš preproste odgovore na tvoja vprašanja!
European Commission Directorate General for Agricultureand Rural Development http://ec.europa.eu/agriculture/
Evropska komisija Generalni direktorat za kmetijstvo in razvoj podeželja http://ec.europa.eu/agriculture/
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he male iscalled a boar
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Evropska komisija Kmetijstvo inrazvoj podeželja http://ec.europa.eu/agriculture ov k d s j l od o ro ela l a z n o o pa
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•ensuringastablesupplyofaffordableandsafefoodforitspopula- •financialincentivestofarminabetterwayfortheenvironment, countries,whetherdevelopedorlessso,mustbeconductedunder
0 sporazumov,čeželijoimetiodtegakoristvsedržave,šeposebej svojemuprebivalstvujamčilastalnooskrbozdostopnoinvarno • -pomočstarejšimkmetovpriupokojitvi, bodoboljalimanjrazvite,potekatinapodlagivečstranskihtrgovinskih 10
TheEU’snet-exportpositionhasdeclinedineverysinglesector 20
20 -obnavljanjevasiinpodeželskeinfrastrukture,
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Tabela2UvozkmetijskihproizvodovEU1995–2003 trgovanja, trgovinskesporazumestretjimidržavami,prostotrgovinske DanašnjaSKPjepolitikapomerinašedružbe.Brezpodpore
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