Translation of "Skimming component " (English → French) :

skimmer [ oil skimmer | oil skimming device | skimming device | skimmer device | pickup device | pick-up device | clean-up device | skimming component | oil slick remover | oil slick licker | slick licker | slick-licker | slicklicker ]

market-skimming pricing policy [ skimming price policy | skimming policy | market skimming | skimming | creaming ]

dried skim milk | dried skimmed milk | skimmed milk powder | skimmed-milk powder | DSM [Abbr.] | SMP [Abbr.]

skim milk powder [ S.M.P. | skimmed milk powder | dried skim milk | powdered skim milk | non-fat dry milk | non-fat dried milk | nonfat dry milk ]

dried partly skimmed milk | dried semi-skimmed milk: | fat content of between 14 % and 16 % | partly skimmed-milk powder

skimmed milk [ liquid skimmed milk | processed skimmed milk ]

card skimming | credit card skimming | skimming

partly skimmed-milk powder | partly-skimmed milk powder | semi-fat milk powder | SFMP [Abbr.]

skimmed milk powder [ dried milk(UNBIS) ]

electronic component [ electronic tube | integrated circuit | microchip | microprocessor | semi-conductor | transistor ]

Modified milk ingredients include a number of specific milk constituents, such as calcium-reduced skim milk, casein, milk serum proteins, whey butter, and any other component of milk whose chemical state has been altered from that found in milk.

Skimmed-milk powder may not be put through any process, either before or after denaturing, that will weaken or neutralise the effects of the denaturing, in particular by using deodorising agents, changing the taste and smell by eliminating the components responsible for gustatory and/or olfactory perception, or adding ingredients giving a taste and smell that mask those of the fish meal.

WHEREAS THE MOST USUAL INGREDIENTS OF COMPOUND FEEDING-STUFFS AND THOSE HAVING MOST EFFECT ON PRICE FORMATION ARE CEREAL PRODUCTS AND MILK PRODUCTS ; WHEREAS , THEREFORE , PROVISION SHOULD BE MADE FOR CALCULATING THE LEVY ON THESE FOODSTUFFS ON THE BASIS OF THEIR STARCH AND MILK PRODUCT CONTENT ; WHEREAS , HOWEVER , A STARCH CONTENT OF NOT MORE THAN 10 % NEED NOT BE TAKEN INTO ACCOUNT ; WHEREAS , WITH THIS METHOD OF CALCULATION , FEEDING-STUFFS MUST BE GROUPED UNDER TARIFF HEADINGS ACCORDING TO THE CONTENTS REFERRED TO ABOVE AND A STANDARD STARCH AND MILK PRODUCT CONTENT MUST BE TAKEN INTO ACCOUNT FOR EACH TARIFF HEADING ; WHEREAS THE LOWEST POSSIBLE STARCH CONTENT AND THE HIGHEST POSSIBLE MILK PRODUCT CONTENT SHOULD BE USED FOR THIS PU ...[+++]RPOSE ; WHEREAS IN FACT MILK INGREDIENTS HAVE A MUCH GREATER EFFECT ON PRICE FORMATION THAN CEREAL INGREDIENTS ; WHEREAS THE CEREAL COMPONENT OF THE LEVY MAY BE DERIVED , ON THE BASIS OF THE STARCH CONTENT ASSUMED , FROM THE AVERAGE LEVY ON MAIZE , THAT BEING THE PRODUCT MOST COMMONLY USED IN THE MANUFACTURE OF COMPOUND FEEDING-STUFFS ; WHEREAS THE MOST USUAL MILK INGREDIENT OF COMPOUND FEEDING-STUFFS IS SKIMMED MILK POWDER ; WHEREAS , THEREFORE , THE LEVY ON THAT PRODUCT SHOULD BE USED TO CALCULATE THE MILK COMPONENT OF THE LEVY ; WHEREAS THE LEVY ON COMPOUND FEEDING-STUFFS MUST INCLUDE A FIXED COMPONENT FOR THE PROTECTION OF THE PROCESSING INDUSTRY AND WHEREAS THAT COMPONENT IS LIKELY TO OFFSET THE DISPARITY BETWEEN COMMUNITY PRICES AND WORLD MARKET PRICES FOR PRODUCTS OTHER THAN CEREALS AND MILK PRODUCTS WHICH MAY BE USED IN COMPOUND FEEDING-STUFFS ;

Given the relative increase in the value of the protein component of milk it is proposed to fix the intervention buying-in price for skim milk powder according to its protein content.