Encyclopedia

Drowning of milk


12) scalding - a process of holding milk or its processed products at elevated temperatures in order to achieve their characteristic organoleptic properties - a creamy or light brown color and specific taste and aroma. Scalding of dairy products (excluding oil and scalded mixtures) is carried out at a temperature from 85 to 99 degrees Celsius with holding time of not less than three hours, or at a temperature above 105 degrees Celsius for not less than fifteen minutes;

Source: Federal Law dated June 12, 2008 No. 88-FZ (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"

Морфология

Род

Понятие «топление молока» среднего рода.

Склонение и число

Падеж Единственное число Множественное число
Р топления молока топления молока
Д топлению молока топлению молока
В топление молока топление молока
Т топлением молока топлением молока
П топлении молока топлении молока
Laws with commentary

Codes and federal laws