Молочна промисловість виробництво масла

BUTTER PRODUCTION

Terms and definitions of concepts
1 1.1 1.2 1.3 2 2.1 2.2 2.3 2.4 2.5 2.6 3.1 en butter [2]
ru 3.2 3.3 en sweet cream butter [2] ru 3.4 3.5 3.6 3.7 en rendered butter [2] ru en milk fat [2]
en salted butter [2]
3.8 en flavored butter [2]
en milk [2]
4 4.1 4.2 en cream [2]
ru

4.3 en cultured cream [2] ru 4.4 en middle fat cream [2]
ru en plastic cream [2]
4.5 en high fat cream [2] ru 4.6 4.7 en whey cream [2] ru 4.8 en buttermilk; butter milk [2] ru 4.9 en butter starter [2]
ru 4.10 en whey butter [2] ru 4.11 en crude butter [2] ru en filling material [2]
en antioxidant [2]
en preservative [2]
4.12 4.13 4.14

4.15 en colouring [2]
en emulsifier [2]
4.16 5 5.1 en butterfat [2]
ru 5.2 en [butter] [cream] plasma [2] ru 5.3 6 6.1 6.2 6.3 6.4 6.5 en butter structure [2] ru en butter structure elements [2] ru en butter layer [2]
ru en gaseous phase of butter [2]
ru en butter plasma dispersibility [2] ru 6.6

en butter microstructure [2] ru 6.7 6.8 en butter ultra-microstructure [2] ru 7 en butter flavour [2] ru 7.2 7.3 en butter odour [2]
ru en butter colour [2]
ru en butter texture [2] ru 7.4 7.5 en heat tolerance of butter [2] ru 7.6 en recovering ability of butter structure [2] ru [1]
7.7 butter hardness [2] 7.8 en butter plasticity [2]
en leakage of liquid butterfat [2] ru 7.9

7.10 7.11 7.12 7.13 7.14 en titratable acidity of butter plasma [2]
en active acidity of butter plasma [2]
en iodine number of butterfat [2]
ru en Reichert-Meissl-index [2]
7.15 en hardening point of milkfat [2]
en stinker butter [2]
7.16 7.17 7.18

8 8.1 ?

en cream whipping [2] 8.2 en grain of butter [2]
8.3 8.4 en transformation of high fat cream [2]
ru en [butter] [high fat cream] standardization [2]
8.5 8.6 en high temperature treatment of cream [2]
8.7 8.8 physical ripening of cream [2] en

8.9 biological ripening of cream [2] 8.10 8.12 8.13 8.14 en salting of butter [2] ru en butter homogenization [2] ru en milkfat crystallization [2] ru en transformation of phase [2] ru 8.15 4.13
4.15
4.2
4.6
4.7
4.5 4.4
4.3
8.9
8.8
7.9
7.6 8.12 8.12