Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...
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Celex No:<br />
Regulation No/Date:<br />
OJ L No/Date<br />
"Sl. gl. RS"<br />
br./datum<br />
Discription of goods Opis robe CN oznaka<br />
31998R1160,<br />
1160/98 of 2.6.1998,<br />
(OJ L 160, 4.6.1998, p.20).<br />
http<br />
097/2011,<br />
21/12/2011<br />
Product, consisting of milk-powder with added<br />
lactic ferments (Streptococcus lactus and<br />
Lactobacillus, approximately 150 million per<br />
gram) and dead lactic yeast (Kluveromyces lactis<br />
and Fragilis), with the following<br />
characteristics by weight: 28 % protein, 95-96 %<br />
dry matter, 25 % milk-fat and 39 % lactose<br />
Proizvod, koji se <strong>sa</strong>stoji od mleka u prahu <strong>sa</strong><br />
dodatkom mlečnih fermenata (Streptococcus lactus i<br />
Lactobacillus, približno 150 miliona po gramu) i<br />
inaktivnih mlečnih gljivica (Kluveromyces lactis i<br />
Fragilis), sledećih karakteristika po masi: 28 %<br />
belančevina, 95-96 % <strong>su</strong>ve materije, 25 % mlečne<br />
masnoće i 39 % laktoze<br />
0403 90 13<br />
31992R1533,<br />
1533/92 of 12.6.1992,<br />
(OJ L 162, 16.6.1992, p.5).<br />
http<br />
047/2013,<br />
29/05/2013<br />
Pale-yellow powder, with the taste of dried<br />
milk, containing by weight: 11,4 % milk-fat,<br />
85,9 % low-fat milk-solids, 2,7 % water, 30,6 %<br />
proteins (N x 6,38), 42,9 % lactose and 17 %<br />
phospholipids (P x 26) (as percentage of fatcontent.<br />
The product is traded with the name of<br />
'sweet buttermilk-powder enriched with milk-fat'<br />
Svetlo žuti prah, <strong>sa</strong> ukusom mleka u prahu, koji<br />
<strong>sa</strong>drži po masi: 11,4 % mlečne masti, 85,9 % čvrstih<br />
mlečnih materija <strong>sa</strong> niskim <strong>sa</strong>držajem masti, 2,7 %<br />
vode, 30,6 % proteina (N x 6,38), 42,9 % laktoze i<br />
17 % fosfolipida (P x 26) (kao procenat mlečnih<br />
masnoća). Proizvod se prodaje pod imenom ”slatki<br />
prah od mlaćenice obogaćen mlečnim mastima.<br />
0403 90 13<br />
31998R1160,<br />
1160/98 of 2.6.1998,<br />
(OJ L 160, 4.6.1998, p.20).<br />
http<br />
097/2011,<br />
21/12/2011<br />
Mixture of lactose, caseins, albumins, globulins<br />
of milk, and milk-fat containing sporulated<br />
micro-organisms (Lactobacillus pento<strong>su</strong>s and<br />
Streptococcus lactus), in the form of a powder<br />
with the following characteristics by weight: 39<br />
% lactose, 22 % caseins, 4 % albumin/globulin of<br />
milk, 6 % ash, 24 % milk-fat and 5 % water<br />
Mešavina laktoze, kazeina, albumina, mlečnih<br />
globulina, i mlečne masti koja <strong>sa</strong>drži spore<br />
mikroorganizma (Lactobacillus pento<strong>su</strong>s i<br />
Streptococcus lactus), u ogliku praha <strong>sa</strong> sledećim<br />
<strong>sa</strong>držajem po masi: 39 % laktoze, 22 % kazeina, 4 %<br />
mlečnih albumina/globulina, 6 % pepela, 24 % mlečne<br />
masti i 5 % vode<br />
0403 90 13<br />
31993R2291,<br />
2291/93 of 13.8.1993,<br />
(OJ L 206, 18.8.1993, p.1).<br />
http<br />
027/2013,<br />
22/03/2013<br />
Semi-liquid product with the flavour of yoghurt,<br />
made from fermented milk, with the addition of<br />
apricot-pulp, <strong>su</strong>gar, stabilisers and thickeningagents<br />
(modified starches, pectin and gelatine,<br />
totalling less than 1,8 % by weight, taken<br />
together), and with a milk-fat content of less<br />
than 3 % by weight. Microscopic examination<br />
shows Streptococcus thermophilus and<br />
Lactobacillus bulgaricus bacteria in a ratio of<br />
approximately 1 : 1; these have been completely<br />
inactivated by ultra-heat treatment<br />
Polu-tečni proizvod <strong>sa</strong> ukusom jogurta, napravljen<br />
od fermenti<strong>sa</strong>nog mleka, <strong>sa</strong> dodatkom pulpe od<br />
kajsije, šećera, stabilizatora i sredstava za<br />
zgušnjavanje (modifikovani skrobovi, pektin i<br />
želatin, ukupne združene mase manje od 1,8% po<br />
masi), i <strong>sa</strong> <strong>sa</strong>držajem mlečnih masti manje od 3% po<br />
masi. Mikroskopski pregled pokazuje pri<strong>su</strong>tnost<br />
Streptococcus thermophilus i Lactobacillus<br />
bulgaricus bakterije u odno<strong>su</strong> od približno 1:1;<br />
iste <strong>su</strong> potpuno deaktivi<strong>sa</strong>nje visoko-temperaturnim<br />
postupkom.<br />
0403 90 91<br />
14.2.2014 Str. 2 od 241