Прочитайте текст и определите какой из заголовков соответствует тексту Fluid milk for commercial dis...: ответ на тест 607260 - Английский язык

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Fluid milk for commercial distribution is usually pasteurized, that is subjected to the temperature of 61,70 C for at least 30 min or 71,70 C for 15 sec. and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered or separated into skim milk and cream.

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Fluid milk for commercial distribution is usually pasteurized, that is subjected to the temperature of 61,70 C for at least 30 min or 71,70 C for 15 sec. and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered or separated into skim milk and cream.

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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.

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Sugar is extracted from sugar cane and the sugar beet. Cane sugar is manufactured from sugar cane. In the manufacture of sugar cane, the first step is crushing of the cane to express the juice. The juice is then clarified, usually by heating with Lime. The clarified juice is then concentrated in vacuum evaporators to a brownish syrup containing about 35 per cent moisture of syrup and crystals.

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Confectionery industry has a long history. It starts with the discovery of honey. Chopped fruits and nuts mixed with honey was the first confectionery item in the world. When in the middle ages cane sugar was brought to Europe it was used for the production of sugar sweets.

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Confections are divided into several large groups: hard candies, chewy confections, aerated confections and chocolate candies. Common sweeteners used in confections are refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey and some others.