Молочна промисловість виробництво молока та кисломолочних продуктів

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DAIRY INDUSTRY

PRODUCTION OF MILK AND SOUR MILK PRODUCT

Terms and definitions of concepts
1 1.1 1.2 1.3 2 2.1 2.2 2.3 2.4 2.5 2.7 2.8 2.9 3 3.1
3.2
milk [3] milk product; dairy product [3, 4] 3.3
en reconstituted milk product [3, 4]
ru 3.4
en recombined milk product [3, 4] ru 3.5
en fermented milk product [3] ru

3.6
3.7
en functional milk product [3] ru 3.8
[ [ en milk drinks; fermented milk drink [3] ru [1, 5]
en
ru

3.9
[ [ [ 4.1
4.2
en fat [3] ru protein [3] en
ru

carbohydrates [3] vitamins [3] 4.3
4.4
enzymez [3] 4.5
en
ru
4.7
lactose [3] en
ru
en dry matter [3] ru

4.8
4.9 en fat-free dry matter; milk solids not fat; non-fat milk solids [3] ru en ash [3] ru en emulsion [3] ru 4.10
5 5.1
[ [ en rа?w [milk] [ cream] [3]
ru [ en whole milk [3] ru 5.2
5.3
en skimmed milk [3] ru en cream [3] ru 5.5
en butter milk, buttermilk [3]
ru 5.6
en whey [3] ru 5.7
5.8
5.9
5.10
5.11
5.12
food additive [3] 5.13
5.14
5.15
5.16
5.17
5.18
colorant, colouring [3] aromatizer [3] stabilizer [3] c thickening agent [3] emulsifying agents, emulsifiers [3] feed additive [3]
6 6.1
[- [ 6.2
liquid milk for consumption, market milk, fluid milk, consumers milk [3] 6.3
[ [ 6.4
8 %, pasteurized [milk] [buttermilk] [whey] [3] [ р?asteurized cream [3]
6.5
[ [ en sterilized [milk], [cream] [3] ru 6.6
6.7
en baked milk [3] ru 6.8
ru 6.9
6.10
6.11
vitaminized milk [3] kephir, kefir [3] acidophilin [3]

koumiss, kumys [3] 6.12
rhazhenka [3] 6.13
en
ru
en
ru
en
ru

6.14
6.15
6.16 6.17
cultured baked milk [3] cultured cream [3] yogurt, yoghurt, yogourt [3]

6.18
curd [3] en
ru
6.19
en cottage cheese [3] ru 6.20
en curd articles [3] ru 6.21
[ en whey protein [curd] [paste] [albumionous curd] [3]
ru 6.22
6.23
en whipped dessert [3]
ru 6.24
en cream drinks[3] ru 6.25
en whipped cream [3]
ru 6.26
en drink from whey [3] ru

6.27
6.28
ru 7 en bactericidal phase [3] ru 7.1
7.2
7.3
en milk separation [3]
ru 7.4
en standardization [3]
ru 7.5
en homogenization [3]
ru 7.6
en pasteurization [3]
ru 7.7
en sterilization [3] ru 7.9
7.10
7.11
7.12
7.13
7.14
7.15
UHT-pasteurization [3] cooling [3] o baking [3]
acidification [3] lactic acid fermentation [3] alcoholic fermentation [3] fermentation [3] ripening [3] 7.16
7.17
en curd, coagulum [3] ru en syneresis [3]
7.18
7.19
7.20
ru 7.21
en curd grain, curd granule [3]
ru 7.22
7.23
7.24
en curd pressing [3]
ru en curd grain processing [3]
ru en thermization [3] ru
7.26
ru 7.27
ru

ru 7.29
ru en
ru

7.30
date of minimum durability, best before^, will keep at least until ^ [3]

acidophilin 6.11
acidification 7.11
alcoholic fermentation 7.13
aromatizer 5.14
ash 4.9
bactericidal phase 7.1
baking 7.10
baked milk 6.7

best before 7.30
butter milk 5.5
buttermilk 5.5
carbohydrates 4.3
cattle feed 5.20
cleaning 7.2
coagulum 7.18
с?olorant 5.13
colouring 5.13
cooling 7.9
consumers milk 6.2
cottage cheese 6.19
с?ream 5.4
cream drinks 6.24
с?ultured baked milk 6.14
с?ultured cream 6.15
curd 6.18, 7.18
curd articles 6.20
curd cutting 7.20
curd grain 7.21
curd granule 7.21
curd grain processing 7.24
curd pressing 7.23
cutting of curd 7.20
dairy product 3.2
date of minimum durability 7.30
dessert from milk 6.22
drink from whey 6.26
dry matter 4.7
enzymez 4.5
emulsifiers 5.17
emulsifying agents 5.17
emulsion 4.10
fat 4.1
fat-free dry matter 4.8
feed additives 5.18
fermented milk drink 3.8
fermented milk product 3.5
fermentation 7.14
fluid milk 6.2
food additive 5.12
functional milk product 3.6
homogenization 7.5
kefir 6.10
kephir 6.10
koumiss 6.12
kumys 6.12
lactic acid fermentation 7.12
lactose 4.6
liquid milk for consumption 6.2
market milk 6.2
milk 3.1
milk drinks 3.8
milk product 3.2
milk separation 7.3
milk solids not fat 4.8
non-fat milk solids 4.8
pasteurization 7.6
pasteurized buttermilk 6.3
pasteurized cream 6.4
pasteurized milk 6.3
pasteurized whey 6.3
protein 4.2
recombined milk product 3.4
reconstituted milk product 3.3
rhazhenka 6.13
ripening 7.15
rа?w cream 5.1
rа?w milk 5.1
separated milk 3.9
skimmed milk 3.9, 5.3
skimmilk 3.9
skimmilk product 3.9
spontaneous pressing 7.22
stabilizers 5.15
standardization 7.4
standardized buttermilk 6.1
standardized cream 6.1
standardized milk 6.1
starter 5.7
starter culture 5.7
starter for direct vat set5.9sterilization7.7sterilized cream6.5sterilized milk6.5syneresis7.19thermization7.25thermization and mechanical treatment of the curd7.26thickening agent5.16UHT- milk6.6UHT-pasteurization7.8vitamins4.4vitaminized milk6.9whey protein curd6.21whey protein albumionous curd6.21whey protein curd paste6.21whey5.6whipped cream6.25whipped dessert6.23whole milk5.2will keep at least until7.30yoghurt6.16yogourt6.16yogurt6.16

1 2 3 DICTIONARY OF DAIRY TERMINOLOGY. ELSEVIER SCIENTIFIG COMPANY AMSTERDAM/ OXFORD/ NEW YORK 1983
4 CODEX STAN 206-1999 (Codex Alimentarius)
5 01.040.67; 67.100.10