blue-veined cheese
ġobon tat-tursina
cheese oor Maltees
cheese
en
(countable, slang, baseball) A fastball.
Vertalings in die woordeboek Engels - Maltees
ġobon
en
dairy product
They are ‘intermediate’ products, needing to be further processed, mainly to obtain cheeses.
Huma prodotti “intermedji”, li jeħtieġu li jkunu proċessati aktar, prinċipalment biex jinkiseb ġobon.
gobon
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
Cheese
en
A surname.
Vertalings in die woordeboek Engels - Maltees
Geen vertalings nie
Prenteboek
+2
Soortgelyke frases
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
Wensleydale cheese was exclusively made in the designated area up until well into the 20th century, when its style and name were copied by cheesemakers up and down the country and it became a more generic style of cheese called Wensleydale.
Fjuri artifiċjaliEurLex-2 EurLex-2
Nevertheless a general distinction can be drawn between small-sized cheeses for consumption in the relatively short term, and larger-sized cheeses better adapted to long-term storage and distribution to more distant destinations.
Wara li kkunsidra t-Trattat li jistabbilixxi l-Komunità Ekonomika Ewropea, u bEurLex-2 EurLex-2
After processing, the curd is placed in cheese moulds
IR-REGOLAMENT TAL-KUMMISSIJONI (KE) Nru # tad-# taoj4 oj4
The animals must be reared and the cheese produced and matured within the identified geographical area.
It-test għandu jkun miktub f'ittri kapitali Times RomanEuroParl2021 EuroParl2021
Use of casein and caseinate in the manufacture of cheese
In-nitrat ta' l-ammonja jista' jkun fornut f'għadd ta' taħlitiet (% tal-kontenut tan-nitroġenu) u b'elementi essenzjali oħra jew mingħajrhom (tipikament id-derivattivi tal-fosfru u l–potassjuEurLex-2 EurLex-2
‘For “Queijo da Beira Baixa” of the “Picante” type, cheeses may be salted in a single application, by spreading the salt over the surface area of the cheeses or by immersing them in brine, or in stages, with the first application being carried out on the upper side of the cheese immediately after processing and the second application, on the other side of the cheese and on the vertical sides, taking place several hours later, possibly followed by other applications.’
Opinjoni tal-Kumitat tar-Reġjuni dwar Pakkett għal tfassil aħjar tal-liġijiet # uEuroParl2021 EuroParl2021
only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
Stat MembruEurLex-2 EurLex-2
The climate in the production area differs from that in other parts of Sicily, with maximum and minimum temperatures (# °C and # °C respectively in the Valle del Belìce) and a particular type of terrain that mean it is not exposed to rapid changes in the weather that could interact with the indigenous dairy microflora that is typical of Vastedda della valle del Belìce cheese
[fil-każ ta’ annimali akkwatiċi selvaġġi suxxettibbli għal [SVC] [IPN] [BKD], ġew suġġetti għall-kwarantina taħt kundizzjonijiet mill-inqas ekwivalenti għal dawk stipulati fid- Deċiżjoni #/#/KE.]oj4 oj4
UK || Single Gloucester || Cheeses ||
Kif jaħdem Stocrin?EurLex-2 EurLex-2
Pasta, including with added meat and/or fish and/or poultry and/or game and/or sausage and/or cheese and/or fruits and/or vegetables
Fejn manifattur ma jkunx applika jew ikun applika biss parzjalment parti mill-istandards armonizzati jew fejn ma jeżistux dawk l-istandards iċ-ċertifikat maħruġ mill-korp li jkun ġie nnotifikat għandu jistqarr il-konformità mal-ħtiġiet bażiċi skond it-tieni inċiż tatmClass tmClass
Cheese and curd:
Il-Kummissjoni prinċiparjament ibbażat l-analiżi tagħha fuq dokumenti interni u r-riżultati ta' l-investigazzjoni tas-suqEurLex-2 EurLex-2
Manufacture still involves the same processes as in the past: draining the curd, putting it into moulds, salting by hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles, as this airing of the cheese allows penicillium glaucum to develop
Dan jitlob evalwazzjoni taoj4 oj4
Without prejudice to the traceability requirements laid down in the legislation in force, non-cylindrical products must bear the following identification marks: casein nameplate, the producer dairy’s alphanumeric code, designation logo, designation name ‘ASIAGO’ repeated several times in sequence, on at least one side of the heel or one of the flat sides of the cheese.
t# = temperatura taEuroParl2021 EuroParl2021
Subsequent rinsing of the cheese creates the conditions for the second ripening stage, during which the surface becomes covered by proliferating aerobic proteolytic microflora whose enzymatic activity produces the golden yellow smear and gives Olomoucké tvarůžky its unique typical taste, flavour and colour
NSAIDs (i. e. acetylsalicylic acid f’ korsijiet tad-dożaġġ kontra l-infjammazzjoni, inibituri COX-# u NSAIDs mhux selettivi) jistgħu jnaqqsu l-effett kontra l-pressjoni għolja ta ’ l-antagonisti tar-riċettur ta ’ angiotensinoj4 oj4
The cheese may be cut into pieces of varying weights; however, the pieces must include part of the heel attesting to the origin of the cheese.
faċilitajiet għall-merkanzija, terminali, żoni taEurLex-2 EurLex-2
At the end of the nineteenth century, the use of rennet which to that point had been somewhat random, became more controlled and specialised techniques developed. Large-format ‘Brie de Meaux’ used rennet-type techniques and smaller cheeses used milk-powder techniques.
jekkl-istabbiliment ikun irċieva tjur jew bajd tat-tfaqqis minn stabbiliment bEuroParl2021 EuroParl2021
The cheese was originally produced only from sheep's milk, and when that was scarce production began from cow's milk, too, particularly in small cheese dairies.
Billi l-proċedura mdaħħla bEurLex-2 EurLex-2
The fine surface flora of the cheeses is therefore very diverse, and the cheeses have a frank taste, which is capric with notes of nut, light notes of mushroom and occasional pungency.
B'kollox, ittieħed # kejl għall-# parametri li ġejjin (CO#, P, K, Mg, Ca): il-pH ġie eżaminat ukoll, kif ukoll il-bżonn li l-art tingħata l-ġireurlex-diff-2018-06-20 eurlex-diff-2018-06-20
ban on the conservation of the dairy raw materials, partially finished products, curd or fresh cheese at a temperature below 0 °C, in order to avoid any practices that are not in line with traditional know-how.
Huwa partikolarment importanti li d-disinn tal-arkitettura tas-sistemi tas-SIT jimpedixxi kwalunkwe użu ulterjuri tad-data għal finijiet oħrajn barra dawk li għalihom kienet inġabretEurLex-2 EurLex-2
Ripening must take place exclusively in the fondaci or stores of the traditional production area or in the municipality of Moliterno (PZ); it begins from the thirty-first to the forty-first day from placing the cheese in the moulds
Linji Gwida strateġiċi għall-Iżvilupp Rurali (#-#) * (Artikolu # tar- Regoli ta' Proċedura) (votazzjonioj4 oj4
The moisture content of the cheese must be no higher than 44 %.
Jekk jeżistu spejjeż bħal dawn, għandhom jiġu rrapportati separatamentEurLex-2 EurLex-2
When completing the customs formalities, importers shall be required to indicate, for imports of cheese as referred to in Annex XIII and covered by the quotas referred to in Article 5, in box 31 of the import declaration, the dry matter content by weight (%), the fat content by weight (%) in the dry matter and, where appropriate, the fat content by weight (%).
Titneħħa kwlaunkwe ambigiwità legali fir-rigward ta' l-insult u l-malafamaEurLex-2 EurLex-2
The taste of the cheese varies between fresh whey aromas in the case of coated cheeses and more pronounced aromas in other cheeses depending on the ripening time and manipulation of the rind during ripening.
Billi ammont ta’ referenza finanzjarja fit-tifsir tal-punt # tad-Dikjarazzjoni tal-Parlament Ewropew, il-Kunsill u l-Kummissjoni tas-# ta’ Marzu # hu inkluż f’din id-Deċiżjoni biex tiffaċilita l-introduzzjoni tal-miżura EUROPASS mingħajr preġudizzju għall-poteri ta’ l-awtorità ta’ l-estimi kif mfissra mit-TrattatEurlex2019 Eurlex2019
only ripened orange, yellow and broken-white cheese and red and green pesto cheese
Ir-raba’ u l-ħames paragrafi huma sostitwiti b’li ġejeurlex-diff-2017 eurlex-diff-2017
At the end of the contractual storage period the agency shall check to see that the cheese is present
l-istorja tal-attività tal-qtugħ għal kull speċi fl-irqajja’ msemmijaeurlex eurlex
202 sinne gevind in 4 ms. Hulle kom uit baie bronne en word nie nagegaan nie.