In the absence of enzymes

At research of milk and dairy products how to define, what milk and dairy products pasteurized at a temperature not below 80 °C?

on lack of peroxidase

At research of milk and dairy products what means lack of peroxidase?

color of milk and dairy products does not change

At research of milk and dairy products how to define, what milk and dairy products pasteurized at a temperature not below 63 °C?

on lack of phosphatase

At research of milk and dairy products, lack of phosphatase means that?

color of milk and dairy products does not change

At research of milk and dairy products, availability of peroxidase means that?

color of milk and dairy products are painted in dark blue color

At research of milk and dairy products, availability of phosphatase means that?

color of milk and dairy products are painted in dark red color

Efficiency of pasteurization by a chemical method is controlled?

every day

Efficiency of pasteurization by a microbiological method is controlled?

at least once in ten days

The mass fraction of protein, quantity of somatic cages, a bacterial contamination, existence of the inhibiting substances are measured?

at least once a decade

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

the low-grade

Acidity within 16 - 21 °t, milk is considered?

second grade

If temperature of freezing is higher 0,52, milk consider?

to a low-grade and second grade

If temperature of freezing is not higher 0,52, milk carry?

to the highest and first grade

Low-grade milk against a standard belongs to what group of purity?

III

The second grade of milk against a standard belongs to what group of purity?

II

The first grade of milk against a standard belongs to what group of purity?

I

The milk premium against a standard belongs to what group of purity?

I

How many groups of purity against a standard milk?

3

How many classes of milk are established at an assessment of quality of milk on fermentative test?

4

Milk of high quality at an assessment of quality of milk on fermentative test belongs to what class?

I

Milk of satisfactory quality at an assessment of quality of milk on fermentative test belongs to what class?

II

Milk of bad quality at an assessment of quality of milk on fermentative test belongs to what class?

III

Milk of very bad quality at an assessment of quality of milk on fermentative test belongs to what class?

IV

In everyone milk carries out the joint test of milk from each unit of container?

Inspector

Milk from each section of the tank for each party or plays games of flasks?

laboratory assistant

From each section of the tank and from flasks selectively for each party carries out?

master

In each party at emergence of suspicion carries out?

laboratory assistant

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

laboratory assistant

Carries out test of milk or cream from each party of container of 1 times in 10 days?

microbiologist

From each party of container of 1 times in 10 days and each consignment of milk from sick animals carries out the joint test of milk or cream?

microbiologist

From each supplier of 1 times in 10 days carries out Average test?

microbiologist

Carries out dot tests from each unit of container in each party?

laboratory assistant

Carries out the joint test of milk or cream from each party of container of 1 times in 10 days?

microbiologist

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

taste, color, smell, consistence

What indicator of milk is determined by the joint test of milk from each section of the tank for each party or party of flasks?

group of purity

What indicator of milk is determined by the joint test of milk from each section of the tank and from flasks selectively for each party carries out?

temperature

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 soda

Preprocessing is:filtration and cooling

Classification of drinking milk:all listed

The technological flowchart of drinking milk consists from:10 technological operations

What indicators of milk determine by the joint test of milk or cream from each party of container of times in 10 days?

existence of the inhibiting substances

What method is used most often when calculating normalization:square method

The indicator of milk is determined by the joint test of milk or cream from each party of container of 1 times in 10 days and each consignment of milk from sick animals? What?

efficiency of thermal treatment

Determine by average test from each supplier of 1 times in 10 days what indicators of milk?

total dispute of mesophilic anaerobic bacteria

From each supplier of 1 times in 10 days what indicators of milk determine by average test?

bacteria of group of colibacillus

What for indicators of milk determine by average test from each supplier of 1 times in 10 days?

test on fermentation

What indicator of milk is determined by dot tests from each unit of container in each party?

titrable acidity (°t)

By production of pasteurized milk after acceptance of milk and determination of its quality carry out:

cooling and intermediate storage

In the scheme of production of pasteurized milk the first heating is carried out on temperature condition:

40-45 0C

The second heating of milk by production of pasteurized milk is carried out at a temperature:

62-63 0C

Production of pasteurized milk includes pasteurization which has to take place:

at 76 0C, endurance of 20 sec.

By production of pasteurized milk homogenization is carried out with a pressure?

R 10-15 MPas

What operation follows homogenization in production of pasteurized milk?

pasteurization

What operation needs to be performed after homogenization in production of pasteurized milk?

pasteurization (76 0C, endurance of 20 sec.)

More rigid mode is necessary for crude milk II of a grade:

pasteurizations (74 - 76 0C, endurance of 15 - 20 sec.)

What operations are performed on one installation?

pasteurization and cooling

What operation homogenization in production of pasteurized milk means itself?