Glossary entry (derived from question below)
Serbo-Croat term or phrase:
pavlaka vs. mileram
English translation:
sour cream ("pavlaka", "mileram")
Added to glossary by
gavrilo
Feb 7, 2005 17:17
20 yrs ago
17 viewers *
Serbo-Croat term
pavlaka vs. mileram
Serbo-Croat to English
Tech/Engineering
Food & Drink
Komentar isti kao i za prethodno pitanje. Hvala!
Proposed translations
(English)
| 5 | ref. |
Miomira Brankovic
|
| 2 +2 | natural yogurt, sour cream, cream etc. etc. etc.! |
Mark Daniels
|
| 2 +1 | sour cream vs. buttermilk |
mita
|
| 4 -1 | sour cream vs double cream |
olivija dimova
|
Proposed translations
4 hrs
Miomira Brankovic
Serbia
Serbia
Serbia
Economist, 35 yrs in Econ./Finance/Law
Native in: Serbian
Works in: English to Serbian, Serbian to English, Serbo-Croat to English, and 3 more.
Related KudoZ points
:
8
Selected
ref.
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.
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:
4 KudoZ points awarded for this answer.
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."
+2
1 hr
Mark Daniels
Native in English
Professional Serbian-English translation
Native in: English 
Works in: Serbian to English, Serbo-Croat to English, Croatian to English, and 1 more.
Related KudoZ points
:
4
natural yogurt, sour cream, cream etc. etc. etc.!
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!
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!
Peer comment(s):
| 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
|
+1
16 hrs
sour cream vs. buttermilk
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.
Peer comment(s):
| 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
|
-1
2 days 1 hr
olivija dimova
North Macedonia
North Macedonia
Native in Serbo-Croat
North Macedonia
Commitment and profressionlism
Native in: Macedonian 
, Serbo-Croat
Works in: English to Macedonian, Macedonian to English, English to Serbo-Croat, and 2 more.
sour cream vs double cream
sour cream (pavlaka) se dobija mesanjem double cream (milerama - tecna slatka pavlaka) i natural yoghurt (kiselog mleka)
Peer comment(s):
| 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
|
Discussion