Ответы » Английский язык (18796 вопросов)

Вопрос № 1072714 - 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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Варианты ответов
  • Nonfat Dry Milk
  • Dehydrated Milk
  • Evaporated Milk
  • Milk Products
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Вопрос задал(а): Анонимный пользователь, 13 Ноябрь 2020 в 18:15
На вопрос ответил(а): Анастасия Степанова, 13 Ноябрь 2020 в 18:15

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Вопрос № 223536

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Ice cream is the frozen product made from a combination of milk products (cream, butter, or milk – either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water and sugar with flavouring and colouring matter. In the manufacture of ice cream, freezing is accompanied by agitation of the ingredients to avoid crystallization and to incorporate air for proper texture.
Fermented Dairy Products
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Вопрос № 237034

Определите, является ли утверждение:

More than half of the water has been removed from fresh milk to produce evaporated milk.
ложным
в тексте нет информации
истинным

Другие вопросы по предмету Английский язык

Вопрос № 1072715

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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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Cured Meats
Pork
Cattle
Meat and Meat Products

Вопрос № 1072716

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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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Souring of Milk
Preservation of Foods
Disease Germs
Pasteurization

Вопрос № 1072717

Установите последовательность пропущенных в тексте слов.
International trade of food was practiced in the ancient world. In the Middle Ages the trade in salt and wine 1_______ the breakdown of many of the traditional trade routs. Trade with the Far East – for spice crops such as cinnamon and pepper, and later for tea – was 2_______ trade of the 16th and 17th centuries. Lately the demand for cocoa and for vegetable oils with which to make margarine, has been of equal importance. Improved 3_______ of storing and of preserving have revolutionized food industry in the last century. In the Middle Ages it was difficult even to store corn. Better warehousing was 4_______; but it was not until 1850 that the principle of refrigeration was discovered.
survived
most important
methods
necessary

Вопрос № 1072718

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Despite the growth of international trade in food, local and national 1_______ still persist, both in the types of food and in styles of cookery. England and Germany have 2_______ and potatoes as their staple food and fat as their distinctive cooking base. France 3_______ less potatoes per person than England and still uses butter as its distinctive cooking base. Italy relies chiefly upon such foodstuff as macaroni, and oil is its distinctive cooking base. For China and most of the Far East, rice is the 4_______ food and oil – the cooking base.
differences
bread
consumes
staple
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