"Technology of canned milk products"

At milk dilution by water how freezing temperature behaves?

raises

At milk dilution by water how density behaves?

decreases

If acidity within 16 - 21 °t, milk is considered?

second grade

In milk connects acids, alkalis, neutralizes toxic agents, heavy metals:milk protein

On action of enzyme the clot is turned and formed:casein

The protein which is of great importance when feeding young growth:globulin

No protein nitrogenous substances come to milk from:blood

At hydrolysis lactose breaks up on:glucose and galactose

Vitamin A matures heating to, ⁰C:120

What of the listed vitamins isn't fat-soluble:С

What kind of vitamin is associated with the yellow-green color of the serum:B₂

What enzyme demonstrates existence in milk of microorganisms:reductase

The hormone stimulating release of milk:prolactin

Doesn't treat physical properties of milk:heat stability

Treats technological properties:lack of foreign substances

Optimum abomasal coagulability is in limits:16-40 min.

Content of solids in milk must be not less.12,5%

Completely reproduction of microorganisms in milk at a temperature stops, ⁰C:2-3

What test is applied to an assessment of crude milk and cream on a bacterial contamination?

reduction

Acidity of colostrums, in the first days of a lactation, ⁰T:40

Pasteurized drinking milk is produced according to state standard specification:2661-94

What test is applied to determination of heat stability of milk, cream and the normalized mixes?

thermal test

The sterilized cream at a holiday from the plant has temperature, 0C:20

What test is applied to estimation of quality of milk and its suitability for production of cheese?

fermentative test

What test is applied to estimation of structure of micro flora of milk and its suitability for production of cheese?

fermentative test

Store cream at the mode: - 8 ⁰C -36 h

Pasteurization at a temperature of 63-65 of ⁰C carry to:long

Sterilized milk at the room temperature is stored in 4-layer packages:3 months

What means at research of milk and dairy products, lack of peroxidase?

color of milk and dairy products does not change

Fatty balls of this milk small are also easily acquired:goat milk

Fermented milk products:all answers are right

What type of fermentation is used for production of kefir, koumiss, ayran:spirit

What the swelling of cheeses ferments:butyrate

For preparation of bacterial ferments it is necessary to use:the pasteurized milk only fat-free

It is necessary to apply to a fermentation of the prepared mix of milk:working ferment

In what quantity ferment for preparation of fermented milk products, from the volume of the fermented mix is brought:3-5%

If acidity of less than 16 and more than 21 °t, consider milk?

the low-grade

What product is characterized by a pure sour-milk smell and the refreshing slightly spicy taste:

kefir

Acidity of ready kefir is in limits, 0T:85-120

The kefir made in the thermostat way has:undisturbed clot

The second grade of milk belongs to what group of purity on standards?

II

The first grade of milk belongs to what group of purity on standards?

I

The milk premium belongs to what group of purity on standards?

I

How many groups of purity on milk standards?

3

For fermented baked milk are a part of ferment:thermophilic lactic streptococci with addition or without the Bulgarian stick

For what sour cream of fat content a little mild flavor consistence and existence of labor move smack is allowed:10%, 15%, 20%

What product is characterized by a uniform dense consistence, a glossy look and existence of single vials of air:sour cream

Cottage cheese isn't produced:in the thermostat way

Introduction of the main components by production of cottage cheese in the acid and abomasal way:ferment – CaCl2 - abomasal enzyme

In what quantity it is necessary brings CaCl2 on 1 t. milk:400 g

The joint test of milk from each section of the tank for each party or plays games of flasks?

laboratory assistant

And from flasks selectively for each party carries out the joint test of milk from each section of the tank?

master

The joint test of milk from each section of container in everyone plays games at emergence of suspicion?

laboratory assistant

Carries out the joint test of milk from each party of container and each party of a flask?

laboratory assistant

For what product existence of skins is allowed:fermented baked milk

Plays the joint test of milk or cream from each party of container of 1 times in 10 days and each game of milk from sick animals?

microbiologist

Carries out average test from each supplier of 1 times in 10 days?

microbiologist

The kefir made in the reservoir way is characterized:a uniform consistence with the broken clot

What temperature of a fermentation of sour cream, 0C:30

What indicators of milk determine by the joint test of milk from each unit of container in everyone milk?

taste, color, smell, consistence

For production of fermented milk products it is necessary to use milk:not below the 2nd grade and with a density not below 1,027

At what drink the insignificant mealiness is allowed:"Snowball"

Dairy drinks without stabilizer, but it is allowed to store in a tight container, no more:5 days

Milk for preparation of bacterial ferments needs to be pasteurized at:93-95 0C with endurance of 30 min.

What indicator of milk is determined by the joint test of milk from each section of container in each party at emergence of suspicion?

naturalness of ammonia

In how many grams existence of pathogenic microorganisms (salmony) for all fermented milk products isn't allowed:25 g

Milk is:the biometric liquid emitted by a mammary gland of mammals

Milk consists from:milk fat, milk sugar, water, amino acids, carbohydrates, miner. V-va, vitamins, etc.

What operation is not made at a way knocking down of cream?

thermo mechanical processing

What operation is not made at a way transformation of high-fat cream?

ambassador

What operation is not included into the technological scheme at a way transformation of high-fat cream?

ambassador

What operation is not provided at a way knocking down of cream?

thermo mechanical processing

What mass fraction of fat of cream has to be at production of oil knocking down on masloizgotovitel of periodic action?

32 - 37%

What mass fraction of fat of cream has to be at production of oil knocking down on 74

36 - 47%

What temperature of pasteurization is provided at production of sweet cream butter when processing second-grade cream?

92 - 95 °C

What temperature of pasteurization is provided at production of sweet cream butter when processing top-quality cream?

85 - 90 °C

What operation is performed if cream is pasteurized at a temperature below admissible (at production of sweet cream butter)?

return on repeated processing

What operation is performed, in cases of detection of foreign smells and smacks of cream at pasteurization?

Increase temperature of pasteurization and apply deodorization

What has to be pasteurization temperature at application of deodorization during the autumn and winter period at pasteurization of the cream having foreign smacks and smells?

103 - 108 °C

What has to be pasteurization temperature at application of deodorization during the spring and summer period at pasteurization of the cream having foreign smacks and smells?

100 - 103 °C

What temperature of cream has to be at deodorization?

92 - 95 °C

Specify a main objective of cooling and physical maturing of cream

to transfer part of fat to a firm state

In what the essence of knocking down of cream consists?

In receiving oil grain

If milk contains fat 3,6%, the milk consumption on production of 1 t of sweet cream butter will make:

25 t

If milk contains fat 4,5%, the milk consumption on production of 1 t of sweet cream butter will make:

19 t

For production of the recombined butter use:

cream powder

By production of the recombined butter use in the form of raw materials:

powdered milk

According to technological instructions to that acidity of the I grade (°C t=10) of cream at fat content is equal over 42%?

12 °t

According to technological instructions to that acidity of the I grade (°C t=10) of cream at fat content of 36 - 41% is equal?

13 °t

According to technological instructions what has to be acidity of the I grade (°C t=10) of cream at fat content of 32 - 35%?

14 °t

According to technological instructions what has to be acidity of the I grade (°C t=10) of cream at fat content of 27 - 30%?

15 °t

According to technological instructions what has to be acidity of the II grade (°C t=15) of cream at fat content of 32 - 35%?

17 °t

By means of what way it is possible to remove undesirable flavoring and aromatic easily volatiles from the warmed-up cream?

deodorization

How heat treatment of cream under vacuum for removal of smells and smacks is called?

Vakriation

What of the following operations is not way of correction of defect of cream?

pasteurization

Deodorization is?

a way of removal from the warmed-up cream of undesirable flavoring and aromatic easily volatiles

Deaeration is?

a way of removal of poorly expressed smell washing or blowing off of a thin layer of cream

Vakriation is?

a way of heat treatment of cream under vacuum for removal of smells and smacks

Pasteurization is?

a way of thermal treatment of cream for destruction of pathogenic microorganisms and an inactivation of enzymes

Control of quantity of photolytic bacteria (test from one box from each party) is carried out: