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this is especially the case for ingredients which are added to products for which the production process does not involve heating, such as yoghurt containing cereals flakes or white cheese containing herbs and spices.
dette er især tilfældet med ingredienser, som tilsættes produkter, der ikke opvarmes under fremstillingsprocessen - som f.eks. yoghurt med flager af korn eller hvid ost med urter og krydderier.
in 2002, the commission registered the name ‘feta’ as a protected designation of origin (pdo) for a white cheese soaked in brine, originating in greece.
i 2002 registrerede kommissionen betegnelsen »feta« som beskyttet oprindelsesbetegnelse (bob) for en hvid ost i saltlage fra grækenland.
this subheading covers for example curd or "white cheese" which is the product obtained from curdled milk from which most of the serum has been extracted (e.g. by draining or squeezing).
denne position omfatter f.eks. ostemasse (kvark) eller »hvid ost«, der er fremstillet af syrnet mælk, hvorfra det meste afvallen erfjernet (f.eks. ved afdrypning eller presning).
cheese and curd (excluding kashkaval, touloum, halloumi, fetta, white cheese, kåseri, kefalotyri, gravyre from sheep/goat/cow milk and the like)!') ex 07.01.10
ost og ostemasse (herunder kaskaval, touloum, halloumi, feta, hvid ost, kåseri, kefaloryri, gravyre af fir/gede/komælk o.lign. (*) ex 07.01.10
what view does the council take of the use of colorants in white cheeses (for example, the additive e131 patent blue v) and how is it tackling the dangers this poses to consumer health?
patent blue v), og hvordan imødegår det farerne for forbrugernes helbred?