Вопрос № 236990 - Английский язык

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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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Cow’s milk is about 38 % lactose or milk sugar. 1_______.Glucose and fructose are simple sugars found in many fruits and in honey. 2_______. Glucose is also made when starch is digested in the body and it is the chief form in which sugar is carried round the body as a sugar solution. Although sucrose is obtained from the stem of the sugar cane, much of it comes from the root of the sugar beet. 3_______.When it is digested, maltose turns to glucose, while sucrose turns to glucose and fructose. 4_______.

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Enrichment and fortification refers to the restoration ___________ of lost during food processing.

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_________ is surrounded by membranes made of phospholipids and proteins.

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The quality of curd depends on the starter used: rennet or _______ substance.

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Homemade oil and vinegar salad dressing is an example of an unstable ____________ that will quickly separate unless shaken continuously.