In the tank

Where normalization of drinking milk is carried out by a stream method?

In a separator

Specify temperature of storage of pasteurized milk as ready-made product in special chambers:

0 - 8 ⁰C

At storage of ready pasteurized milk relative humidity in special left-luggage offices has to be:

85-90%

The pasteurized cream produces with a mass fraction of fat (to clean superfluous):

15%

Sterilized milk is let out with a mass fraction of fat (to clean superfluous):

6%

Production of sterilized milk is carried out:

according to three schemes

Sterilized milk and cream have to meet requirements of industrial sterility, namely:

lack of sporous forms of microorganisms

Lack of sporous forms of microorganisms in sterilized milk is defined:

to thermo stately test

Apply natural milk to production of the pasteurized drinking milk and cream not below:

second grade

Pasteurized milk and cream the processed UVT-processing is recommended to be applied:

natural milk is not lower than the first grade

What pasteurized milk is developed from not normalized milk?

the perfect

Send the milk controlled on alcoholic test on for sterilization …

heat stability

What test is more exact at determination of heat stability of milk?

the thermal

During sterilization in bottles the volume of milk can increase therefore bottles do not fill from the upper edge with milk on …

4 - 8 cm

Kefir is useful at:

organism exhaustion, anemia, chronic to colic

At treatment and prevention of tuberculosis recommend to apply:

koumiss

Fermented milk products at the heart of preparation which lies mainly lactic fermentation is subdivided into products:

gomofermentativny

Treat products of geterofermentativny fermentation:

curdled milk

In what difference of products of gomofermentativny and geterofermentativny fermentation?

In the content of alcohol

Than Ayran differs from Kefir?

skvashivaniye temperature

The dairy drinks "Slavyanky", "Russian", "Health" belong to group:

drinks with malt extract

What fermented milk product is received from mare's milk?

koumiss

What dairy drink is developed from pure cultures?

acidophile milk

Temperature of a skvashivaniye of Kefir makes:

20-250C

At what temperature skvashivat Curdled milk?

30-320C

Specify the mode of a skvashivaniye of dairy drink with bifidobacteria "Tone":

temperature of a skvashivaniye 32-340C lasting skvashivaniye of 4-6 h

Define the skvashivaniye mode - temperature of a skvashivaniye 20-25 belongs to what fermented milk product0C lasting skvashivaniye of 8-12 h:

kefir

On extent of maturing koumiss is distinguished:

3 look

What fermented milk product is called often by the "Russian cream", "sour cream" and "the fermented cream"?

sour cream

Define the range of sour cream (to clean superfluous):

the fat-free

Than high-fat sour cream differs from the low-fat?

the lowered acidity

Define acidity of high-fat sour cream:

55-70 ⁰T

The mass fraction of fat in low-fat sour cream has to be in limits:

10 - 14%

For improvement of a consistence of sour cream homogenization is combined with:

physical maturing of cream

For providing a uniform consistence sour cream …

mix

By production of sour cream ferment is brought in quantity:

1 - 5%

Duration of cooling and maturing of the sour cream packed into a small retail container makes:

6 - 12 h

Sour cream packagingduration from one capacity should not exceed:

4 h

Duration of cooling and maturing of the sour cream packed into a large retail container makes:

12 - 48 h

Specify what there has to be duration of process of a skvashivaniye of sour cream when using ferment on mesophilic cultures?

11 - 16 h

When using of the combined ferment of production of sour cream time of a skvashivaniye makes:

7 - 12 h

By production of sour cream the termination of a skvashivaniye is established on:

acidities and density of a clot

For increase of fat content of fermented milk products it is necessary to use:

cream with a mass fraction of fat not less than 30% and acidity of plasma not less than 240T

For increase of fat content of fermented milk products it is expedient to use:

cream

By production of fermented milk products skvashivaniye temperature for mesophilic streptococci has to be:

30-35 0C

What temperature to a skvashivaniye for aromatoobrazuyushchy streptococci is recommended by production of fermented milk products?

25-30 0C

By production of fermented milk products skvashivaniye temperature equal 18-22 0C it is intended for:

kefir fungi

Temperature of a skvashivaniye of fermented milk products 40-45 0C it is intended for:

lactic sticks and thermopile streptococci

Call distinctive feature of technology of products of geterofermentativny fermentation:

application of biological maturing

For what fermented milk product on national technology in ferment use "box"?

koumiss

Defect of musty cottage cheese can appear at:

storage of cottage cheese in badly ventilated room

Define defect of taste of cottage cheese if defect was formed at its long storage:

barmy smack

What defect of taste of cottage cheese is formed at improper feeding of an animal?

the fodder

What defect of taste of cottage cheese has ammoniac smack?

the putrefactive

What defect of a consistence of cottage cheese appears at low temperatures of pasteurization?

friable consistence

Is the reason of emergence in cottage cheese of the smearing consistence:

clot perekvashivaniye

What served emergence of defect of a consistence of "release of serum" cottage cheese?