Je was op zoek naar: ripening (Engels - Maltees)

time of ripening
Żmien meta jsir

season of ripening
staġun meta jsir

time of fruit ripening
Żmien meta jsir il-frott

time of beginning of ripening
iż-żmien meta jibda jsir

time of ripening on previous year's canes
Żmien meta jsir fuq il-qasab tas-sena ta' qabel

trends in the quantities available in ripening depots.
ix-xejriet fil-kwantitajiet disponibbli fl-imħażen tal-maturazzjoni.

they also need tanks for storage, ripening and purification.
għandhom bżonn ukoll ta’ tankijiet għaż-żamma, ir-raffinar u l-purifikazzjoni.

time of ripening (50 % of plants with ripe fruits)
Żmien meta jsir (50 % tal-pjanti bil-frott imsajjar)

lactic ripening of the curd up to a ph of 5,0 to 5,4,
l-immaturizzazzjoni lattika tal-baqta sa massimu ta' ph ta' 5,0 sa 5,4,

pre-ripening, if necessary, of the milk with a lactic starter (1),
il-pre-maturità, jekk meħtieġa, tal-ħalib bil-katalist lattiku (1),

the curing or ripening is conducted so that the cheese visibly cures or ripens from the surface towards the centre.
il-kura u l-maturazzjoni jitmexxew b'mod li l-ġobon jikkura jew jimmatura viżibbilment mill-wiċċ lejn iċ-ċentru.

the treatment or ripening is so carried out that the cheese visibly cures or ripens from the surface towards the centre.
it-trattament jew il-maturità ssir b'tali mod li l-ġobon jikkura jew jimmatura mill-wiċċ lejn iċ-ċentru.

whereas that assessment should be without prejudice to any unannounced checks carried out subsequently up to the ripening depot stage;
billi dik l-istima għandha ssir mingħajr preġudizzju għal kwalunkwe spezzjonijiet mhux imħabbra li jsiru sussegwentement sa l-istadju tad-depost tal-maturazzjoni;

this effect is usually due to insufficient ripening, resulting in defective colouring and soft flesh with a skin characterised by numerous shallow wrinkles.
dan l-effett huwa normalment dovut għall-maturita insuffiċjenti, li tirriżulta f'klur difettuż bil-popla ratba bil-qoxra kkaratterizzata b'diversi tikmix baxx.

cows' milk casein is detectable with the required sensitivity even after long ripening periods, as may occur in usual commercial conditions.
(ċ) il-każeina tal-ħalib tal-baqar tinħass bis-sensitività rikjesta ukoll wara perjodi twal ta' sajran, kif jista' jiġri matul il-kondizzjonijiet normali fil-kummerċ.

however, fish belonging to these families which have undergone enzyme ripening treatment in brine may have higher histamine levels but not more than twice the above values.
b'dankollu, ħut li jappartieni lil dawn il-familji li jkunu għaddew minn trattament ta' maturità bl-enzimi fis-salmura jista' jkollu livelli ta' ħistamin aktar għoljin imma mhux aktar minn darbtejn tal-valuri ta' fuq.

whereas the derogations requested by member states are from rules relating to raw milk, materials coming into contact with products, ripening cellars and finished products;
billi d-derogi mitluba mill-istati membri huma minn regoli marbuta mal-ħalib mhux pastorizzat, material li jiġi f’kuntatt ma’ prodotti, kantini li jimmaturaw u prodotti lesti;

when mixing takes place in accordance with subparagraph (e) that the actual years of ripening and proportion of material from each year shall be recorded.
meta' t-taħlit iseħħ bi qbil mas-subparagrafu (e) is-snin attwali ta' maturità u l-proporzjon tal-materjal minn kull sena għandhom ikunu rreġistrati.

ii (i) green olives: obtained from fruits harvested during the ripening period, prior to colouring and when they have reached normal size.
(i) Żebbuġ aħdar: miksub minn frott maħsud matul il-perjodu ta’ sajran, qabel ma jbiddel il-kulur u meta jkun laħaq daqs normali.

‘fresh cheeses’ means curd-style cheeses which do not undergo any ripening, for example cottage cheese, mozzarella, ricotta and quark.
“ġobon frisk” tfisser il-ġobon ta’ stil baqta li ma jgħaddix minn xi sajran, pereżempju l-cottage cheese, il-mozzarella, l-irkotta u l-quark.