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"
Понятие «топление молока» среднего рода.
| 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 |