Betekenis van:
milk whey

Voorbeeldzinnen

1. Milk albumin, including concentrates of two or more whey proteins:– ing by weight more than 80 % whey proteins, calculated on the dry matter), albuminates and other albumin derivatives:
2. DETECTION OF RENNET WHEY IN SKIMMED-MILK POWDER FOR PUBLIC STORAGE BY DETERMINATION OF CASEINOMACROPEPTIDES HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
3. This method allows detection of rennet whey in skimmed-milk powder intended for public storage by determination of the caseinomacropeptides.
4. or [comprise whey to be fed to animals of species susceptible to foot-and-mouth disease, and that whey was collected from milk subjected to one of the treatments described in point II. 4 and
5. or [comprise whey to be fed to animals of species susceptible to foot-and-mouth disease, and that whey was collected from milk subjected to one of the treatments described in point II.
6. authorising the placing on the market of infant formulae based on hydrolysates of whey protein derived from cows’ milk protein for a two-year period
7. Specifications for the protein source, protein processing and protein quality used in the manufacture of infant formula based on hydrolysates of whey protein derived from cows’ milk protein
8. Whey to be fed to animals of species susceptible to foot-and-mouth disease and produced from milk treated in accordance with paragraph 1 must:
9. That Annex sets out specifications for the protein content and source and the processing of protein used in the manufacture of such infant formulae manufactured from hydrolysates of whey proteins derived from cows′ milk protein.
10. Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included. All
11. If a process is used where addition of nitrate follows removal of whey and addition of water, this should lead to levels identical to those which would have been obtained had the nitrate been added directly to the cheese milk.
12. Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included
13. 1,3 represents the relative average area of peak III expressed in grams of rennet whey per 100 g determined in non-adulterated skimmed-milk powder of various origins. This figure was obtained experimentally;
14. the test must be adequate to detect evidence of infection in a single animal of the group of animals, of which samples of milk or whey have been pooled.
15. Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 0406 provided that they have the three following characteristics: