Improvement of a consistence of a product and taste

Raw materials for the restored milk is?

skim milk

At a mass fraction of solids of 14,5% pasteurized milk has fat content:

6%

Baked milk has fat content of 4% if the mass fraction of solids makes:

12,6%

Specify correct % of fat content of baked milk:

4%

Pasteurized milk is not issued fat content %:

4%

Milk proteinaceous has fat content %:

2,5

Volga milk of 2% of fat content is:

the milk pasteurized with vitamin C

School milk of 2,5% of fat content belongs to milk:

pasteurized with vitamin C

What raw materials cannot be used for production of dairy products:

old mulch milk

Why colostrum is not used on the food purposes and is not accepted on a promobrabotka?

has the high density and acidity

Primary procedure when preprocessing milk on a farm:

filtration

An order of introduction of reactants when determining fat content of milk:H2SO4 milk izoamilovy alcohol

The lack of milk of salts results in defect of crude milk:

physical and chemical origin

The lack of milk of salts of calcium results in defect of crude milk:

physical and chemical origin

The content of essential oils results in defect of crude milk:

fodder origin

Defects of crude milk of a microbiological origin arise:

under the influence of microorganisms

Defect of crude milk which activator can be yeast, coli bacillus is called:

the wandering milk

How defect which results from increase of acidity under the influence of lactic streptococci and bacilli is called?

Viscous milk

The defect called "Salty milk" is received:

from the cows sick with mastitis or old milch

What operation needs to be performed the first at acceptance of milk on the enterprise?

to examine container

How define quality of milk of sick animals at acceptance on the enterprise?

establish only on a smell

At acceptance of milk on the enterprise temperature of milk has to be?

from 0 to 100C

Acidity of low-grade milk according to the standard has to be?

less than 16 0T and more than 21 0T

Norma KMAFAIM (WHICH3) the premium of milk has to be?

no more 3×10⁵

Norm of quantity of somatic cages in 1sm³ first grades of milk has to be?

no more 1×10⁶

The actual mass of the arrived milk is recalculated for the mass of milk:

basic fat content

The actual mass of the arrived milk is recalculated for the mass of basic milk on a formula:

_Mb = _Mf × _Zhf/Zhb

Machining of milk for the purpose of its division into fractions is called:

separation

The separator for allocation of easy fraction is:

slivkootdelitel

What separator is intended for allocation of heavy fraction?

molokoochistitel

Molokoochistitel is intended:

for allocation of heavy fractions

The main raw materials for a separator of a molokoochistitel:

whole milk

Speed of emerging of fatty balls of milk is determined by a formula:

Stokes

Main function of a slivkootdelitel:

to allocate cream from milk

The principle of action of a separator normalizer consists: