In receiving milk of a certain fat content

Separators separate fractions for the account:

centrifugal force

Determine function of a separator universal by technological appointment:

carries out two or three functions at the same time

Before separation milk temperature:

heat to 35 - 45 0C

Whether it is possible to allocate cream from milk at low temperatures of input in working body of a separator?

It is impossible because of increase in viscosity

How the speed of rotation of the drum influences separation process?

emits fat more stoutly

Influence of the sizes of fatty balls on extent of their allocation at separation:

the more largely, the better

Amount of the milk coming to a separator:

raises an effektinost, but reduces productivity

In open separators normalization can be carried out:

In two ways

The separator dispergator is intended:

for purification of milk and homogenization

Separator-molokoochistitel it is intended:

for allocation from milk of impurity

Control of each consignment of milk has to be exercised during:

40 Minutes

On a bacterial contamination apply to an assessment of crude milk and cream:

reduction test

Test at determination of heat stability of milk indicates boiling on:

protein flocculation

Sychuzhno-vyaloye milk specifies on:

defects of a physical and chemical origin

Defects of a microbiological origin arise at:

Influence of microorganisms

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

Fermented milk products are: received by the souring of milk, buttermilk

What types of fermentation proceed in milk:- lactic;

Sequence of preparation of working ferment:

maternal, additive, working

Is caused by negative mikroflorny:

butyrate fermentation

KMP make in the ways:thermostat and reservoir

Treat liquid fermented milk products:snowball drink yogurt

Ways of production of cottage cheese:all these ways

How many technological operations by production of cottage cheese in the acid way:13

Defects of taste of fermented milk products:sour pro-rancid

The homogenization mode by production of cottage cheese:6 MPa 500C

Curdled milk is:

the fermented milk product

In what quantity it is necessary to bring abomasal enzyme on 1 t. milk:1 g

To properly store milk not to lose valuable vitamins?in the dark

During what time fresh pair milk contains amount of hormones of the ekstragen harmful to a male body?10min.

In what century began to pasteurize milk?

XIX

How many liters of milk will leave on production of one kilogram of cheese?10

What is "pair milk"?

milk which the cow just gave

What turns out at milk turning sour?

curdled milk

From what cook koumiss?from mare milk

Milk what animal, on a legend founders of Rome were raised?she-wolves

On the basis of what milk in Kazakhstan and Turkmenistan cook national drink shubat?camel

In what times milk was is known as drink?

about the III thousand years BC.

What nationality of the first began to produce fermented milk product?Kazakhs

To be divided into how many fractions milk by house production of cream?2

How many liters of milk use for receiving one kilogram of oil?

21

A source what disease at people at the end of the 18th century cow's milk was?

tuberculosis

Fermented milk products are:

received by the souring of milk, buttermilk

During pasteurization of milk there can be a denaturation …

proteins

Thermal treatment of milk for the purpose of destruction of vegetative forms of microflora, including pathogenic is called:

pasteurization

Pasteurization modes low-temperature:62-63 ⁰C, 63-65 ⁰C

Milk sugar decays:under the influence of lactase

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

Milk hormones: pralontit, adrenaline, insulin

Carry to physical properties of milk:density, viscosity, thermal capacity

Preprocessing is:

filtration and cooling

Classification of drinking milk:all listed

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

Homogenization is:process of crushing of fatty balls for the purpose of prevention of upholding a pier. fat at storage

Milk is homogenized for:

prevention of a sediment of fat

The best homogenizing effect is observed at:

to temperature 600C and pressure of a 10-20MP

Purpose of homogenization of milk

to prevent fat upholding

Call the optimum temperature of homogenization of milk

60-650C

Call the optimum pressure of homogenization of milk

10-20mpa

During homogenization the sizes of fatty balls …

decrease by 10 times

Vitamin D in milk:heat-resistant, fat-soluble

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

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.

Milk pigments:the chlorophyll, ksantrofit, наротин

Vitamin D in milk:heat-resistant, fat-soluble

Proteins of milk:all listed

The technology of milk and dairy products is: complex system of knowledge of a set of methods and ways of transformation of milk raw materials to appropriate means of production in food dairy products and about regularities of the changes proceeding in raw materials at its transformation

For what sour cream of fat content a little krupitchaty consistence and existence of slabokormovy 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: