Normalization of Milk
4) normalization - the process of regulating the content and ratio of components in raw milk or milk products for processing to achieve indicators established by standards, normative documents of federal executive authorities, rulebooks and (or) technical documents. Normalization is carried out by removing from the product or adding to the product components of milk, dairy products and (or) their individual components with the aim of reducing or increasing the values of fat mass fraction, protein mass fraction and (or) dry matter mass fraction;
Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"
Понятие «нормализация молока» женского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | нормализации молока | нормализаций молока |
| Д | нормализации молока | нормализациям молока |
| В | нормализацию молока | нормализации молока |
| Т | нормализацией молока | нормализациями молока |
| П | нормализации молока | нормализациях молока |