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pavlaka vs. mileram

English translation: sour cream ("pavlaka", "mileram")

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Serbo-Croat term or phrase:pavlaka vs. mileram
English translation:sour cream ("pavlaka", "mileram")
Entered by: gavrilo

17:17 Feb 7, 2005
Serbo-Croat to English translations [PRO]
Tech/Engineering - Food & Drink
Serbo-Croat term or phrase: pavlaka vs. mileram
Komentar isti kao i za prethodno pitanje. Hvala!
gavrilo
Local time: 00:53
ref.
Explanation:
Dosta dobro objašnjenje za razlikovanje mleènih prozvoda može se naæi u Pravilniku o kvalitetu i drugim zahtevima za mleko, mleène proizvode, kompozitne mleène proizvode i starter kulture, gde se pod poglavljem "Fermentisani mleèni proizvodi i kompozitni fermentisani mleèni proizvodi" navodi:
Jogurt je proizvod dobijen mleèno kiselinskom fermentacijom i dejstvom bakterija Lb. delbrueckii Subsp. bulgaricus, S. thermophilus iz mleka i proizvoda od mleka (…) Finalni proizvod mora da sadrži u velikom broju dodate žive bakterije mleène kiseline.
Kiselo mleko je proizvod dobijen mleèno kiselinskom fermentacijom termofilnih ili mezofilnih bakterija mleène kiseline, od mleka i proizvoda od mleka …Finalni proizvodi moraju da sadrže u velikom broju dodate žive bakterije mleène kiseline. Kiselo mleko može da se proizvodi od: kravljeg, ovèijeg, kozjeg, bivoljeg ili mešanog mleka.
Kefir je proizvod dobijen fermentacijom mleka i proizvoda od mleka … izuzev pasterizovane pavlake … uz dodatak mezofilnih i termofilnih bakterija mleène kiseline i odreðenih sojeva kvasca. Finalni proizvodi moraju da sadrže žive mikroorganizme u velikom broju. Kefir može da se proizvodi od kravljeg, ovèijeg, kozjeg, bivoljeg ili mešanog mleka.
Pavlaka je proizvod dobijen koncentrisanjem masti iz mleka i zadržava oblik emulzije koju mast ima u mleku.
Kisela pasterizovana pavlaka je proizvod dobijen fermentacijom pasterizovane pavlake sa maslaènom kulturom u èiji sastav ulaze Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris , cit +lactococcus. Leuconostoc mesenteroides subsp. cremoris. Kisela pasterizovana pavlaka mora da sadrži u velikom broju dodate žive bakterije mleène kiseline.
Selected response from:

Miomira Brankovic
Serbia
Local time: 00:53
Grading comment
Bas sam na velikoj muci. Prevescu sa "sour cream" sa srpskim nazivima za oba proizvoda u zagradama. Svima puno hvala, bas ste se svojski potrudili! Iako mi nije dala konkretan prevod, koleginica Miomira mi je puno pomogla da ne napisem nesto neprovereno ili netacno.
4 KudoZ points were awarded for this answer



Summary of answers provided
5ref.
Miomira Brankovic
2 +2natural yogurt, sour cream, cream etc. etc. etc.!
Mark Daniels
2 +1sour cream vs. buttermilk
mita
4 -1sour cream vs double cream
olivija dimova


Discussion entries: 1





  

Answers


1 hr   confidence: Answerer confidence 2/5Answerer confidence 2/5 peer agreement (net): +2
natural yogurt, sour cream, cream etc. etc. etc.!


Explanation:
Well, having lived in Serbia for a number of years, I am no closer to finding a solution to these words! But here is my rough take:

pavlaka and mileram are (I THINK) the same thing, the word mileram is mostly used in Croatia (see also, 'vrhnje'!). There are two kinds of pavlaka, slatka and kisela! Slatka is what in England we call 'full cream'. Kisela pavlaka doesn't really exist in the UK at least (and I don't agree it's the same as kefir! That's something else! Different bacteria, I think!), but it MIGHT just be SOUR CREAM (i.e. it is similar to slatka pavlaka, which is basically cream, like you put on cakes, only this is sour!

jogurt - yogurt is in England mostly used to refer to the stuff mixed with fruit to make a dessert! The stuff that is known as 'jogurt' in Yugo-languages is not so common in the UK (!) but is known as NATURAL YOGURT, or possibly PLAIN YOGURT.

Kiselo mleko - well, you've got me there...! 'Sour milk' doesn't sound right (or very nice!), but it's pretty similar to natural yogurt.

My advice is, if it is not REALLY crucial for the translation in hand, don't lose too much sleep over it - just put plain yogurt!

Mark Daniels
Local time: 00:53
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  Ingrid Lovric
28 mins
disagree  Miomira Brankovic: Not yogurt. Yog(h)urt (whether solid or stirred) is a fermented dairy product, whereas cream is concentrated milk fat. (Sour) cream is the correct answer here.
1 hr
neutral  Rix (X): Very good explanation. Miomira is of course right (technically) but the problem is they really have no sour milk on the Isles! To make matters worse, they call somethimes "sour milk" the milk that has gone bad. The answer is"(sour) cream"
1 hr
neutral  Veronica Prpic Uhing: Slazem se s Miomirom
21 hrs
agree  Nedzad Selmanovic
1 day 1 min
agree  olivija dimova: sour cream vs double cream
1 day 23 hrs
neutral  Kokopelli: Ako je slatka pavlaka - full cream, šta bi onda bilo full cream milk? treba mi za jedan recept, a ne mogu da prokljuvim o kakvom mlijeku je riječ s obzirom da sam na netu našla previše drugačijih objašnjenja O_o
1704 days
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4 hrs   confidence: Answerer confidence 5/5
ref.


Explanation:
Dosta dobro objašnjenje za razlikovanje mleènih prozvoda može se naæi u Pravilniku o kvalitetu i drugim zahtevima za mleko, mleène proizvode, kompozitne mleène proizvode i starter kulture, gde se pod poglavljem "Fermentisani mleèni proizvodi i kompozitni fermentisani mleèni proizvodi" navodi:
Jogurt je proizvod dobijen mleèno kiselinskom fermentacijom i dejstvom bakterija Lb. delbrueckii Subsp. bulgaricus, S. thermophilus iz mleka i proizvoda od mleka (…) Finalni proizvod mora da sadrži u velikom broju dodate žive bakterije mleène kiseline.
Kiselo mleko je proizvod dobijen mleèno kiselinskom fermentacijom termofilnih ili mezofilnih bakterija mleène kiseline, od mleka i proizvoda od mleka …Finalni proizvodi moraju da sadrže u velikom broju dodate žive bakterije mleène kiseline. Kiselo mleko može da se proizvodi od: kravljeg, ovèijeg, kozjeg, bivoljeg ili mešanog mleka.
Kefir je proizvod dobijen fermentacijom mleka i proizvoda od mleka … izuzev pasterizovane pavlake … uz dodatak mezofilnih i termofilnih bakterija mleène kiseline i odreðenih sojeva kvasca. Finalni proizvodi moraju da sadrže žive mikroorganizme u velikom broju. Kefir može da se proizvodi od kravljeg, ovèijeg, kozjeg, bivoljeg ili mešanog mleka.
Pavlaka je proizvod dobijen koncentrisanjem masti iz mleka i zadržava oblik emulzije koju mast ima u mleku.
Kisela pasterizovana pavlaka je proizvod dobijen fermentacijom pasterizovane pavlake sa maslaènom kulturom u èiji sastav ulaze Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris , cit +lactococcus. Leuconostoc mesenteroides subsp. cremoris. Kisela pasterizovana pavlaka mora da sadrži u velikom broju dodate žive bakterije mleène kiseline.



    Reference: http://www.consumer.org.yu/propisi/mleko.htm
Miomira Brankovic
Serbia
Local time: 00:53
Native speaker of: Serbian
PRO pts in category: 8
Grading comment
Bas sam na velikoj muci. Prevescu sa "sour cream" sa srpskim nazivima za oba proizvoda u zagradama. Svima puno hvala, bas ste se svojski potrudili! Iako mi nije dala konkretan prevod, koleginica Miomira mi je puno pomogla da ne napisem nesto neprovereno ili netacno.
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16 hrs   confidence: Answerer confidence 2/5Answerer confidence 2/5 peer agreement (net): +1
sour cream vs. buttermilk


Explanation:
ne znam kontekst, mozda je previse tehnicko resenje, a link daje i zanimljivo resenje za kiselo mleko "acidophilous milk" kao i tehnoloske definicije za glavne mlecne proizvode.


    Reference: http://www.foodsci.uoguelph.ca/dairyedu/yogurt.html
mita
Local time: 00:53
Native speaker of: Native in SerbianSerbian

Peer comments on this answer (and responses from the answerer)
disagree  Miomira Brankovic: Ispašæu babaroga, ali buttermilk jednostavno ne može. Buttermilk je mlaæenica, tj. ostatak mleka kada se iz pavlake izdvoji maslac/buter. Mlaæenica je vodenasta, za razliku od pavlake i milerama.
4 hrs
  -> To je tacno,ali Random House daje i def.2:a similar liquid made by adding a bacterial culture to whole or skim milk.
agree  Nedzad Selmanovic
9 hrs
agree  olivija dimova
1 day 9 hrs
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2 days 1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
sour cream vs double cream


Explanation:
sour cream (pavlaka) se dobija mesanjem double cream (milerama - tecna slatka pavlaka) i natural yoghurt (kiselog mleka)

olivija dimova
North Macedonia
Local time: 19:53
Native speaker of: Native in MacedonianMacedonian, Native in Serbo-CroatSerbo-Croat

Peer comments on this answer (and responses from the answerer)
disagree  Dragan Jonić: Mislim da nije tacno. Pavlaka je, u sustini, isto sto i kiselo mleko, samo sa vecim procentom mlecne masti. Dobija se kiseljenjem slatke pavlake.
19 hrs
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