Вопрос № 1072712 - Английский язык

Правильной ответной фразой на предложение You look wonderful today является

Правильной ответной фразой на предложение I don’t know how to thank you является …

Правильной ответной фразой на предложение I’m terribly sorry, I’m late является …

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To reduce costs of transportation and handling, either part or all of the water is removed from milk. Moreover, the dehydrated milk can either be sterilized of dried to permit unrefrigerated storage for prolonged periods. Many different milk products are produced for these specific reasons. Nonfat dry milk is the product resulting from the removal of fat and water. In the dry form, nonfat dry milk can contain no more than 5 % water and over 1,5 % fat. Dry whole milk is the result of removing water from whole milk until the dry product contains no more than 4 % water and not less than 2,6 % fat. Evaporated milk is the product that results from removing moisture from whole milk so that the final product contains no less than 7,9 % fat or 25 % total milk solids.
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The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25 % protein and rich in essential acids, B vitamins, and minerals. The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats.
Fresh red meats are refrigerated. Cured meats such as ham, bacon, and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.
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The value of heat for the preservation of foods has been known for thousands of years, but it was not realized until the 19th century that a very mild heat treatment, far below the boiling-point, made liquid foods such as milk keep much longer. The discovery followed the work of the French scientist Pasteur on wine and beer. The process, called after him «pasteurization», is a carefully controlled mild-heat treatment. It was found that the process served two purposes: it prevented the souring of milk, and it destroyed the dangerous disease germs which occur in some samples of milk.
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