Decree No. 1040 of 1999 adopting the Standardizations No. 23/1999 for Labna (yoghurt cream) and No. 35/1999 for cream in gelatine as Lebanese Standardizations
颁布于 1999-08-02 · 文本截至 2026-10-01
以研究形式发布的公开法律与官方指引,不构成法律、税务或金融建议。
研究内容本身以英文撰写。标题和标签已翻译,调查结果和引文未翻译。
关于这部法律
- 原标题
- مرسوم رقم 1040 لسنة 1999م باعتماد المواصفة رقم 23/1999 الخاصة باللبن والمواصفة رقم 35/1999 الخاصة بالكريما بالجيلاتين كمواصفتين قياسيتين لبنانيتين
- 语言
- Arabic
- 类型
- 条例
- 组织
- European Union
- 国家
- 黎巴嫩
- 主题
- Food and nutrition
- 关键词
- food safety and quality, standards, milk/dairy products, condiments/herbs/spices
在哪里阅读
该法律没有记录来源链接。
文本
所收录的法律原文,按条款排列。每个条款都有自己的链接。
f .,.,. ~-. ~ ~ ·t c [ ~ f (:'tIT ~ ~t § ~- ~ t· ~ i l r c• ; C . • . C.. ~ - 'e; . L '<' 6- - I:!. ' ~ n L, E l k ~ ly - 12 c- - -f" ~ ·1::: c -~ · l': [ n II ~ \':: i-~ r . -•Ci,.. C· - ~· [ lo 1 -f,,C- - , ~ .c- t - lo ~ f' 'I: L, I, [ . > ~ r - c• -t·'t 1: l: - t •t. · ~- ,... ·R- - · ~ · .e-· :; b - lo - . t .i ~ I ·1:: - I • ~ I 'Ci. - E!, - ~ \ ,C- t: ~ •~ 't.. [ IC- ~ t • 1 e.: ~ "t' f t -,[ [ l. r , ~. ~ t. . . •. . f . d· ,d. l );.. ·~ ~. ' "·iJ·,.. -t ,., i. ?~. r [• .- ~1t: J: [ ':i- t~ :~.-~ f..c• %-C - . 't. : J ~ 1,, 1 b -~ );.. •L tr -:- £ ~ [• 'f .° f •t 'Ci.. .. [ ~ ~ f •t J'. ~- .f ·t .c- [ f --: J ~• i t ! ,f t t c• ~· ~. v· ~ l:L - t,c• \.. .. i:- 1:, (1 - ~ ,E• l ~ nl l ·[ tn- ·r.. le- c.. ~ ~ 'I:.~' f . -{ · 1:: lr.,, t 'I::.~• ~• • • 1., - ~ 1., - -~; ,c;, -~ •t"' - - I . ft·c:~ ~. ~[l·~~~E-E,f ... ~.f ~ ~ t~ \·6E~ •t·~ -~Pri~r~· · 1 ~-.v •f' ~ ·~ .c- ~ .E ,c C· ~ t C· [, C· - ,C- C· 'i- 'E '{/\ t t . -1 ~ -1 c;, ~· -c [ - 1; L [ ~- . L, r.. V, - r . . £' N i:, - ~ - - , - •t· r - b. ~ - - • •. - • . . - , . . . V\ - ,; - ~ \. I l': i- , l. ~ r• I ~ ~ I ·[ I .J:7 l~ I 11 , ~ ~ I f ~ w •t J ~ N ). . }: '5 . ~ ~ I .>L [ t I -b l L. I ,. :ti• \ - I::: b C-" I I I:.. I l, t I ~ - l -~ I t. 01 - •t"' W ~ • lo - - \I W W W - N 1., - N - lo - - - N N ,C- lo ~ ,f:: ,c;, l t· [ t ~ ..I> fr { - -, .. -c . k '(> &· t· r ~ 1 l l ~i tr~ t. c;. ~ ~ l· L t ir:· f ·~· 1[· ~[ f! ~-. i: t ·t . ~ ~: [' . •• I::. C • - L . t' ' ' · -:\> E c.! .,;-'} t i;- • ~ ~.i ~ 1 - - ,r. ~ ~ - ~ ·1.,. ~ - ~ C -[ L ~ ~ ~ ·1.,. ..D I:.. ~ [i ~ t! •~ [ , C· .b .c- - ~: ·, ~ .. ~ < - t' t'•Ci,.. ~· ID' ~ [•· .t •~ \l r c• • - ., L - E . E ·,. i • L 0 l. - F L l ~ -~ l :t··~ t: ,c'-• t;.1. [ 1· 'r.[ ·t~ ~ lr,.. [v [, L r ~ - - E ~ b l': t k '(> ~ c-- [. • ,t i;' f - (1• t Et I \ ~•\ 1 ~ W • &• ;;., ~ - ~ t 'r ""'!.. -:1., • • ' '[ ~ -~ - ..I> 'I: .c- ~- L 'i.: ~ ! \ ~ ). l ·~ ~. t! - ·~ l ~ ; : DI '2 t t Ei 1' ~ ~ I;!:~ ~ .~ t· - . . ~ I , , t l. - J> ~· l:. Ii,\ - - I:.. ·l - I . E .r :=i t ~ .i: ·E [• ◄ :: :: ~ •t: 1· ~ 1 ~ ~ .f f c; [· • c; c; <; '° f' ~ . E 01 ~ l; ~ - L 01 J> ..I> b 1--· '. 01 - , - p f - p p '.t. f' t. I I I [ ·f t. " " p• t. < ~ > C '«> \ - I \ --1 -C '(> - , '(> '(> l,. r --1 -< , ~ . r o --1 J· EL, t r Ql':· (; • i .r-- ~ ..I> ,t' .r-- s r ~ r, ·t. ~ ~. I'.... -' I::, - ~ .(:' C ~ -c ~ ◄ "' • . (Streptococcus ~ ,.. ~ u,iS ...,S fa.fa J ~ ~ ~ ul ~ Thermophilus) ·c)I.....JI ii.lA ~'-f:ijl ~ ~I ii)~4 0.13)4..14 L.u...fill ~l-: ~ 35 ii.lA.l L>" ~.J.:i 70 ii)~ .ll.c. ~I J:19 L>" ~.:i 55 ii)~ .ll.c. ~I ~ JI ,~\:i .~.) 30-15 ii.lAJ l..u..fi ~l-: ~ ~j ~I ~L:.:. ':14 ~I u: .. .!~l\ .la.J ii I ·-'l.i . ·)Wt.i . ~J ~ . '.J...F'". (.J:/-l •• .~\:i 30 ii.lAJ L>" ~.).) 90 ii)~ .ll.c. ~ ~I ~ ~I .ll jj ':/1 ~ ~ ~ , %0,8 UC- Jii ':/J %2,5 ~1 0.13)4..14 l..u...fill ~\:ij\ 0JS:i ul ~ . g ii.:i I -11 .:i..u.iS: .~,1 •L..-:J\ llil • ~ u y •.• . ,... u-.i (::4 JJA .(1) JJ~I l:iJ j ,~ J,,•i,uJI w..i...)ll 0JS:i ul ~~I '½,ui~I .U-1..,.....U ~~ ~l:u '½~WI ;iJ; ; 1\ • •)Wt.i \...u .Cl\ ~ . I'..:~ ';/\ ~ (.J:/-l • • ~ • U"-' c.Sfa:,,..A wJ LJA %55 u..c. w.....J jJI ~ .ii~\ ~~'-:' ~ ,s 1-2-3 L-..i..;-SJI ~ J--! ~ ul , . , ,, .1 ¥~I w~I rl.c. ~ 0+3~y :~till ~~ c) Jui111...ll ~I ~ LJA ~ J ~\.i.. w U.:i4:i 0.13)4J4 l..u...fill ~'-:fa)l.11 ~ c»l)I ~ ~ (Lactobacillus Bulgaricus) ~...JW>:l ~~l:t l.o::,JS.U a:t:SJJI IJ4l~I :(1) JJ~I l""""'.lll ~ ,jj.., .lll Uili I"""'" • ~ll.l.:lr.%1,0 %1,0 < %4,0> J 20,0 21,0 %1,5 %1,5 < ~II.l.:lr. %5,0 > J 33,0 29,0 l""""'.lll ~.llLQ %4,0 ~ %8.0 > J 21,0 16,0 .J#, ~I .:il ,..JI c.S~ (~.:ii .l.:lr. % ) ~.lll J %4,0 ~ » ii )-+,,--JI i ..>,i.:i : ~ ~ .:ii~\ <.SJ ; .., 4 .' 4 • l •A...-'I %8,0 > ~.fu..iJI 0.13)4..14 L.u...fill ~ 4-i,A.:iJI 1~ UL-.ly .Gy) :~ \.--s r--""'.:,Jl ~w u- J.JI ~ 01 1.~ ~.:ii .4-SW4 %5,0 ~ %10,0 ~.lll .:il ,..JI c.S~ %10,0 > J ~.:ill.l.:lr. 29,0 23,0 .J#, ~I .:il ,..JI c.S~ (~.:ii l.l.:lr. % ) ,~.lll =~~4 (r~I JI f'J:J~I) ~I ulli jlS opJA,.ll JI ~I J..-JI u~JY. ~I ~I o~j o~jll ~.lll J\~I JI r.J:J..,.....JI) ~~IJ 4..Jy.JI ~ '-'~ YI ..l:.y.:.i (r~I JI r-»'-'1U::. ,,JI ~f t:4 (50) ~ <.r oJ) ,ll ~.111..,;,uJIJ u~I ~It 5 ~JloJfa .(3) JJ~I ~J.Jl Jl~I 2-2-4 ~ oJ~I .J~YI J56JJ W.b ~ .(ISO 1211:1984) ~J.lll ~~I ~l~I ~w' 3-2-4 ~ oJ~I .J~YI J56JJ W.b ~ BS 1741: :~\1...i ;.JI ~yill ~l~I Part 5, Section 5.1: 1988 (1993) ¼,J~"Jl ~I Jl~l 4-2-4 ~ oJ~I .J~YI J56JJ W.b ~ ~ ~~4 ~..fill ~\:ij\ ~ ul ~ ~.1 .. 11,;,.J\J ..l:.~ liiJ ..i..b.l>" ~ ~WI ~~I ~\ ,..JI u-! oJ) ,.11 o JJ\.....:JI «41-1~1 ~ ~WI -.lcl ,ill»-:1 Codex :r3 ;ll ~ 41-1~1 .) ji....iJ 41 UC ~ , Alimentarius, CAC/RCP 1-1985 .¼-,.l\ ~4111 ~~I ~l~I .)J~ u~~l 4-3 Lo..i..fi.JI u-31 ~l.111 Jl~I 4-!~4 ~ • \:i..iS 6.1 ~ u . y ~''-""~ 4 u~l ~I J ,.b 1-4 ~~I ~l ,..Jl wJ u~I ~I ~ .(ISO 707:1985) ¼.lll J~ "JI J ,.b 2-4 a.&a~l 1-2-4 ~ oJ~I .J~YI J56JJ W.b ~ BS 1741: :~\1...i »ll ~yill ~l~I Part 10,Section 10.1:1989 (1993) Starter Crystals Expiry date Inhibition Storage Lactic fermentation Concentration Rancidity Lumpiness Levain Cristaux Date de peremption Inhibition Entreposage (ISO 6731: 1989) ~J.lll ~~I ~l..,.. ll J:J~I .bt..!u 5-2-4 ~ oJ~I .J~YI ~L...iJJ d;b J.4w {ISO 3356: 1975) ~J.lll ~~I ~l..,.. 11 Jilli . ~~-:11 ~' - 5 ~ (>1.r-~ • • ~ wlJ:IC- i) ~)4.Jl,i ~..fill 4,u ~l:i I l.\JI 4....J..wU Y ;ijb, ~ ~ ..)fl c..j JA . . • -J ~ ) ~)4.Jl,i ~..fill ~ u1c, .J~ JI j:,... J;WJ 4i)lc.l ~ , ,~I,) JI ~ ~~ylJ o ,tll WA 04---II oJWI ~~ c.,SlAI ~ ~)4.,ll,i 4fil1 ~ ~ (.j-1,.j.:,,.:ill i)y. ~..Ji Y oJ...):1-4 J ~ J •(.)-" w~ JJ (5) ~ ~ oJ »G Jii ~L...iJ i) ~ jji.llJ Ji.ill ~ (10) y:.ic u1c, i;) ;.:JI ~..Ji Y ~ ~~ 0--" \ e " j "' i ;; 9 ~J 'U"' w4.JJ u-ifa J Ji,j ~ , .w.b.JI JI o .., l.:i.JI .lie. WJ yt,, ;;J; ,h..ijl ~)4.,lt,, ~..fill (25) (.)-1~ J ~ u1c, ~..Ji Y o)y. JI o ,tll WA ~ ~~J 'U"' ~.JJ .ul:iil ¥!.::JI ulo~I allb:, - 6 ~l..,.. ll ~ ~ ~ J)l:;. YI r..)£;. t-4 H<¥1~1 J\..,.. ll wl.il.....::J» ~\.4111 ~~I ~)4.Jl,i 4fill wlJ:IC- u1c, fi~ ,.) ~ ~I .wll,i) ~ti.JI ~4-:111 wl... ,.L....JI a :Haill uh 16,oo JI - 8 tsJl,i wl ; ,1,i c)l...JI ~ l+:ul ~~l:i b.1.,11 u,, j:,..:i Fermentation Lactique ~~ Concentration j,/S ;j Rancidite ~y RetOfdetl°· t1on JJS:i Inoculation Granules Pasteurized milk Dried milk Concentrated milk Lactic acid Acidity Sampling Caseinate Strained yoghurt Stabilizers Bitterness Emulsifiers Whey Skimmed Preservatives Solids Not Fat Extraneous matter Flavouring matter Transport Metric units Inoculation ~ Granules w~ Lait pasteurise - ~ ~ Lait en poudre ~~ Lait concentre .P. ~ ~ .. Acide Lactique ~I. ~ Acidite ~~ Echantillonnage w~l~IJ.;b Caseinate wl.ivts: Yoghurt filtre ~ Stabilisants w\:i,,l. Amertume o)->" Emulsifiants w~ Lactoserum J..->1-J. Ecreme r-""'.lll t.Jfa Agents de conservation ~ 6. J '-"" Matieres Solides Non-Grasses ~J »i;.~J\ JA Matieres etrangeres A.,uy J\ JA Matieres aromatisantes ~J\ JA Transport Unites metriques Jij ~ wl.l:.. .J Jl.u:.I ~ uS .Jl..t ~I Y~I aLolj-4--ll .tut..u.11 u~I -- 11 ti..JI ~# - . ..r-'Ju":H ~ .)~ ~ li....:J\ 0.) \jJ ~\ J jll o)jJ o.J1+il\J J\..-:i9'JI o)jJ ~Wl~lo)jJ ~li....:J\ ~~\ .lf ~, .·.11 ~\ ~b . .i'JI W..-... - .)...)-' - . ~~\ ~l:iill .U..-1~1 w~ ¾ill ..i.:~WI ,~c-~,, . I .I.! luu\..:i.:i.... I.-\ - •. <:. • \ ~ c.JA J-'"""'J • 't"" J! u.,-";/ u .wl.JJ411J w~IJ Wl.;l\J ~I '-:-1~ WA \fo wfi:i ul o \ J,4-ll · ·, ·.-:1\ c µ... L . ~ • • 1\ • '.) J c::i..J-"' '1-:' .!.JC-..>-' ~ .yjl~IJ ~ ;ill J\~I WA lfoJ ,t..J:¾C'J JI y~I w~ WA \fo wfi:i ul ~~ ~j.J~ cU!-Jt, a II ~I 2-1-4 4...l; ~I ~I . ·1 - · I ~ . c.,r .J!J-1: u .. :J.; I... ,o)l.c.\ -l.JJ I... ~I 4.!h.a '14 ,w.i.Jl4 ~ ~ rl...b.11 ~ c.Sfa:- .li...>.1 'JI .%5 \:i.i j ,~ J, .. -; .. ,.J\ ~ jl\ ufi: ul 4il.4lll ~~I U.-1 ,.Jl ~lb.. ~4-i ..i.:~WI w.i jll ~ :iJ;~\ ¾ill ¥ Ji:i 'JI .;;~\ c.Sfa:- uJJ WA %55 we, ~~I u1.albia" 2-4 ~I 1-2-4 rlc. ~ ¾ill ~ .J!I.Ai ul ~ :~\:ill ~~I w~I .. .,,. .. .. . ~I ~~ ~ J,ul1110 ll ~I ~ •. •111 • li .-:< · • ~ ~u.. wUJ\..i.J ~ ~ ~ c.JA - !.J • •• ~...JLLlJ--:1 u" l .i 11,l...:i ,..:i...S)I.J\ J.L ~ ..,S fa.fa J Lacto bacillus bulgaricus Streptococcus Thermophilus ~..,.. »i o.l.o ~\+ul ~ ~I ~ ~ ~ ul ~ ·c)l....JI ~, .U o \ ·- 1li ~I .U.1.......i . ~ '.) p,. . -~ ~ JI ,~\:i 35 ;;.l4..l u-- 4.J.l 70 ;;)~ .li.c. 30-15 ;;.l.o-1 u-- 4.JJ 55 ;;)~ .li.c. ~I ~I .U.~ ~ 1!1.1.'.l i)I 4.!h.a'i4 o.JI~ .lie. ~I J.i§J ~I ~ ;;)~4 .~\:i 30 ;;.l.o-1 u-- 4.JJ 90 ~ ~4 'JI ~ ...,.-11 .ll j:i 'JI ~ ~ ~ ,%0,8 we, Ji:i 'JIJ %2,5 .0:lll e:4 li!lfa ¾ill ~\:iii ufi: ul ~ .(1) JJ~I ~ oJ) ,ll ~.11f fi\ ~l...a..:J\ Jb..o..JI - 1 w~I ~l.iill .U..-1 -- 11 ·• -. - - ya- 0~ J.l:l,,,,J ~ ¾ill ~ l..J!lji ~l ,ll ~l...a..:JIJ .oliJ\ .o-l.Jl ,ll 4-,9~1 ~Jla.:i.11 2 ~11-2 JI~~ WA&-~ F ~ .. .! -:ll.J -WC. JI. 1, - • • I ·.<: ~. - ~ ~ '~ J ;->.)A · ~ ~u.. wUJli ~I ~ :.tt\ c.JA-!.J- • Y..- ~ c.S~4 o »y r:i c.JAJ ,~I ~ ~ .~WI <.i)hll ~~~I ~I J'.,-o-JI 2-2 WA ~WI ~ ~ ~I J\~I ~ u-- 4.J-l 102 jJ~ 'J ;;)~ .lie. ~I .uJ ,ll ,-,.,~.l ~ ½lAJ..11 .;j;, ~I J'.,-o-JI 3-2 ~I J\ ,.. I~ I... ~I J\~I ~ ~.l.11 ~u.o~, - 3 :~\:ill uU.-'JI iJ!J ¾ill .J!lji:i ~' 1-3 J..-9 ~ ~ J...=w ~I oJW\ ~ .~WI <.1,bl4 ~I ~ U.: ~y,,. ~j.J~ ~.., e, a JI ~I 2-3 w.i :11 · :u; · \ .::11 ~ 4.i.il ;.j' c.,r ~J ('"..J'&' - • ~ ~l:ull ~ o Jl ,.,.J~ a.l..4UL.4...ll ~I 3-3 ~' ~ ~WI ;;)~4 .U.l- ~ ~ .wlo.i --y1 wUJlil\ ~ .. -.! -:1\ =>' J . -· ~ ~L.o..:i...llJ u1.a lb; a If - 4 ◄.:tJj.a.11 u1.a lb; a If 1-4 ~' 1-1-4 :J.; I... rlc. ~ ¾ill ~ .J!l>Y ul ~ ~\:iii~ J, .. ; .. ,..J\ ~I ~\..b:i ul ~ .,j... "-4li ~~ .U.\S ~JYA "-4li ~ .U.\S i-'.i.11 i-'.i.11 i-'.i.11 i-'.i.11 i-'.i.11 i-'.i.11 i-'.i.11 i-'.i.11 %1,5 %1,5 < %5,0 ~ %10,0 %1,0 %1,0 < %4,0 ~ %8,0 .il..,...Jl.s~ u-'""'91 l.i.:.. J J ~11.i.:.. u-'""'91 I .i.:.. J J ~.il.i.:.. ~.i.11 %5,0 > %10,0 > %4,0 > %8,0 > 25,0 21,0 21,0 16,0 20,0 21,0 21,0 16,0 .H-,i;,~I %1,5 %1,5< %5,0~ %10,0 ~\\.l.:>. .J .J > %5,0 > %10,0 33,0 29,0 29,0 ~' '-""~ - 5 u~I ~I J ,.k 1-5 ~4S,ll ~\ -. 11 \is w\.wJI ~I ~ ~~ .)"'-"' .J ~ ~ .(ISO 707: 1985) ~ ,.lll J ~ 'ii J ,.k 2-5 ~~I 1-2-5 c.s9 li~~, ..)~'i\ Jjl....i , , <.1)h ~ BS 1741: :~l.k »II ~\µ11 .u...a\~I Part 10. Section IO.I: 1989 (1993) ¥,,,JJI Jl~I 2-2-5 ~ liJ~I .J~'il Jjl....i-" <.1)h ~ .;~\ \.l.:>. 23,0 Y.):. ~\ ~\..,.. l\ i.s il:,..A (.;~1 \..l.:,,. % ) ,~..ll\ a.:, «oJI ..::,1 ,JbioJI 3-4 .i.b.lyi ~~¾ill ~\:ij\ ~ ul ~ ~ liJ)>11 -:.,I.' 11.,;" l\ , .lo~ \.ii , ~\ ,ill» ~ ~WI ~\µ11 .U.......l~I 4 uc. li.JJ\....::J\ «~\~\ ~ ~WI Codex :~ ,JI w....=-3 ~l.i...Lll .J ,..:i........~ ~ , Alimentarius, CAC/ RCP 1-1985 .~\ ~~\ ~\ii!\ ~\~I .J.J~ uls~l 4-4 u.)L.I , 4..J .,...JI ~ ~I.....:.~ ~ .lo ;..:;i (r~I JI f'J¾-"-IU..~I JI f'.J:/J ,..-11) e, I t:4 50 ~t...; j\ ~I <.S.lui 'ii ~ '~J Ju;11,0JI ajl t-.,j .~ jly ~~I ~I ul.J:IC ul!~IJ ~t.....,y\ ul.i µI Wl.i • L .. ~I I 0 \..i:ij\ "--Ui .~I\ . -;.i ~ (S'.) • - !.)-'-' IJ'J li!J ~I ul~ ,ll: JUI (;~I · J J.ll I f' \.l;ili ~ ~j .J~ Jb. ~J ,~.lll r-9.J l:i.i"I . \:i ~ ,l e-i~ r.;:ll: c~I ~~1 e:-,i~\:iJ ~l:i.iYI e:-,i~\:i .jJ-4yl Jl...uu.-..il FJ ,~IJ ~IJ ~~I .i.:i.o~J <lllfaJ ti• o.JI ~I .Wu..JI ~ fij c4 ,u~J ul e!J-4.JI - 8 1965/24 t9.J ~li:Jll ~l;i.11 ~l ,..JI .«-u~ ~J ~I» r-9.J ~~I ~~I Ll....ol r.JI «~I» 1995/1117 Codex Alimentarius, Volume 13 «Milk & Milk products». European Directives ~lj-4..JI Jl~I ij uSJW:, ~I u~l-9 ~\..i...-11 :;)j.., ~I.Jjll :;)jJ :;.J~IJ jl.o:i!YI :; jlj , .t.WI ~I :;)jJ ~\..i...-11 o~I J+ ~I.JJll ~I o~YI ~ I . ·.11 ~ A..ullJ!\ ~WI '\C, .) ;- - - - • • 1.•l;i;.~,..., ~\ ~l:i.iY .JJ~ -4.S:~ L>" ..P.- 0J: ~li:Jll ~I -4.S:~ uli:il ~ ~I~\ ubl1..oll filli.JI ~li:Jll uli....ol ,..J\J ~lic,J\ ~jA .)~ '3=i~~ 0JJlS u'-:JI 1.1:i....u -4.S:~ J.il.l.:i t).>6 b ji..J\ ~ ~ ~t...- u~IJ u'-:JI ~Jj Jot- -4.S:~ \ii.II~ A..u W t . . - -~ ~li:Jll ~)Wl ~ ,ll jWYI ~ \..i...-llJ :; .J 4,.:ill o .J ~ -4.S: ~ Starter Levain t,G.l\.,i Crystals Cristaux ul.J~ Expiry date Date de peremption c)I....JI "~I c-i .. )-3 Inhibition Inhibition b1/;; Storage Entreposage 0ifa Lactic fermentation Fermentation Lactique ~ ·-~ Concentration Concentration ~ ji Rancidity Rancidite t,iY Lumpiness Agglomeration ~ Inoculation Inoculation ~ Granules Granules u\.,y.p. Pasteurized milk Lait pasteurise - ~ ~ Dried milk Lait en poudre ~~ Concentrated milk Lait concentre jS ~ V"' .• Lactic acid Acide Lactique ~I. ~ Acidity Acidite ~y,.:,. Sampling Echantillonnage u4,tll ~I J >b Strained yoghurt Yoghurt filtre ¼l Bitterness Amertume o)..>--6 Whey Lactose rum .J,y:.i-~ Skimmed Ecreme ~.l.11 t..JYA Solids Not fat Matieres Solides Non-Grasses ~.l~~.ll ,.. Extraneous matter Matieres etrangeres ~...fa .l\ ,.. Flavouring matter Matieres aromatisantes ~ -ll ,.. Phosphatase activity Activite Phosphatasique · -~1 .bLlu »J Transport Transport Jij Metric units Unites metriques ~ u I .l:o. J