Cooling of Milk
20) cooling - the process of reducing the temperature of milk and its processed products to a level at which the development of microorganisms and oxidation processes in them is halted. Cooling of milk and its processed products that have undergone preliminary thermal treatment (excluding ice cream, cheeses, cheese products, processed cheese, processed cheese products, dry, concentrated, evaporated, sterilized milk processing products) is carried out to a temperature not exceeding 6 degrees Celsius within no more than two hours;
Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"
Понятие «охлаждение молока» среднего рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | охлаждения молока | охлаждения молока |
| Д | охлаждению молока | охлаждению молока |
| В | охлаждение молока | охлаждение молока |
| Т | охлаждением молока | охлаждением молока |
| П | охлаждении молока | охлаждении молока |