Improvement of organoleptic indicators of milk

The most widespread way of pasteurization is:

the short-term

Short-term pasteurization is recommended to apply by production:

pasteurized milk, fermented milk products, ice cream

Instant pasteurization is applied by production:

butter

Temperature condition of pasteurization with the raised content of fat and solids in products is recommended:

to increase on 10-150C

How the milk processing consisting in dispergating of fatty balls is called?

milk homogenization

As it is possible to increase pressure in milk homogenization:

by increase in steps or valves

Separate homogenization is applied for:

to increase homogenization productivity

What indicators influence a homogenization pressure choice

Initial dispersion of fat

In the course of homogenization in milk there are following changes:

fatty balls with a diameter about 1 micron, uniform in size, are formed

To what apply separate homogenization at development of drinking milk, fermented milk products and cheeses?

to limit undesirable mechanical impact on milk protein

Separate homogenization is intended

for increase of stability of a fatty phase

Regulation of structure of raw materials for receiving a ready-made product is called:

normalization

Normalization of initial (wholmilk is carried out on …

to fat

At what heating of the second heating use temperature increase of serum on 1 - 2 °C in every minute?

Indirect way

What of headings is carried out step by step?

straight line

In what way or drawing form cheeses from milk?

In bulk