You searched for: pasteurised (Engelska - Maltesiska)

pasteurised
pastorizzat

do you remember the process for pasteurised milk?
għadek tiftakar dwar il-ħalib ippasturizzat?

cheeses made from raw/thermised/pasteurised milk,
ġobon magħmul minn ħalib nej/termizzat/pastorizzat,

the cream is then pasteurised, tokill o any nasty bacteria in the milk.
il-krema ġejja mill-ixkumar tal-ħalib, eżatt bħall-prodotti l-oħra kollha tal-ħalib, jiġifieri mis-separazzjoni tal-krema (ix-xaħam) mill-ħalib.

product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured.
prodott miksub mill-bajd wara s-separazzjoni tal-qxur u l-isfar, pastorizzat u possibbilment denaturat.

whereas butter subject to public intervention must be produced directly and exclusively from pasteurised cream;
billi l-butir soġġett għall-intervent pubbliku għandu jkun prodott direttament u esklussivament minn krema pasturizzata;

pasteurised milk is a form of milk that has been heated to 75°c for 15 seconds and then chilled.
il-ħalib ippasturizzat huwa tip ta' ħalib li jissaħħan għal 75°c għal 15-il sekonda u li jitkessaħ eżatt wara.

the name 'pasteurised' comes from 'louis pasteur', the man who invented the technique.
qabel ma jiġi kkonsmat dan it-tip ta' ħalib huwa rakkomandabbli ħafna li jitgħalla.

under paragraph 1, the intervention agencies may only buy in butter produced directly and exclusively from pasteurised cream in an approved undertaking in the community, and
taħt il-paragrafu 1, l-aġenziji ta' intervent jistgħu jixtru biss butir magħmul direttament u esklussivament minn krema pasturizzata f'impriża approvata fil-komunità, u

in the case of salted, marinated, boiled or pasteurised products, the period of storage must not be less than five days as from the date on which processing is completed.
fil-każ ta'prodotti mmellħin, immarinati, mgħollija jew ippasturizzati, iż-żmien tal-ħażna ma għandux ikun ta' anqas minn ħamest ijiem mid-data li fiha jitlesta l-ipproċessar.

during the manufacture of sour milk cheese, e 500ii sodium hydrogen carbonate is added to the pasteurised milk in order to buffer the lactic acid to an appropriate ph value, thereby creating the necessary growth conditions for the ripening cultures.
waqt il-manifattura tal-ġobon tal-ħalib qares, e 500ii ta’ karbonat idroġenu tas-sodju huwa miżjud mal-ħalib pasturiżżat sabiex tnaqqas l-aċidu lattiku għal valur ta’ ph xieraq, u b’hekk toħloq il-kondizzjonijiet meħtieġa ta’ tkabbir għall-kultura tal-prodott misjur.

butter produced directly and exclusively from pasteurised cream in an approved undertaking in the union of a minimum butterfat content, by weight, of 82 % and a maximum water content, by weight, of 16 %;
għall-butir prodott direttament u esklużivament minn krema ppasturizzata f’impriża approvata fl-unjoni li jkollu kontenut minimu ta’ xaħam tal-butir, skont il-piż, ta’ 82 % u kontenut massimu tal-ilma, skont il-piż, ta’ 16 %;