home Cats The cat drinks milk from the cow

The cat drinks milk from the cow

Cats Drinking Milk: Video Compilation

At the same time, the above does not mean at all that cats are ready to limit themselves only to the abilities given to them by nature. If, of course, they are helped a little.

Watch the video in which the cat drinks milk directly from under the cow.

And finally, another video of cats drinking milk. And even those who are fighting for him. True, very polite and calm.

Lacquering mechanism

The question of exactly how cats drink has been of concern to scientists for a long time, and in the 40s of the last century, Professor G. Edgerton of the Massachusetts Institute of Technology used stroboscopic photography in order to reveal the mechanism of cat lapping.

Work on studying how a cat drinks has been continued in our time using high-speed photography. This slow-motion video clearly shows how the cat laps milk and exactly what movements the cat’s tongue makes.

However, Edgerton’s conclusions that cats use their tongue as a kind of inverted spoon when lapping were not entirely correct. A number of scientists from various scientific institutions, including the same Massachusetts Institute of Technology, have proven that it’s all about adhesion (sticking of liquid to the tongue) and high speed of movement.

And even went further, creating a mechanical imitation of a cat’s tongue. The video, slowed down by a factor of 100, clearly shows that the liquid remains on the surface of the device for some time and rises up.

How a cat licks milk: slow motion video

drinks, milk

Surely everyone saw how the cat laps milk, and many wondered at the same time. why did nature choose such an unexpected way to drink from these animals??

The thing is that the lips of predators, in particular cats, have much less mobility than those of herbivores or humans. Simply put, cats’ lips are not capable of being pulled out with a “tube”, but you need to drink somehow, so a way was found. to suck liquid into the mouth with the help of the tongue.

The cat opens a can of milk and demands a bottle

Some pets show simply remarkable mental abilities in order to get the coveted delicacy. See how the cat opens a can of milk.

And this, not so small, cat sucks milk from a bottle, literally snatching it out of the owner’s hands.

Dips a paw in a saucer

Let’s say a cat is lapping milk from a small saucer. what’s wrong with that? And what he does is well, very unusual. lounging lazily, dipping his paw.

Why do cats love milk so much, despite the fact that not all of them benefit from this product? You can read about it in our article “Do cats need milk?”.

How can you replace milk in a cat’s diet?

If your pet suffers from milk intolerance or is allergic, but you don’t want to deprive it of the “milk treat”, then they will come to the rescue:

  • fermented milk products;
  • milk mixture for baby food is a breast milk substitute product for babies, in a small amount it can be given to cats by diluting a little more with water than indicated in the instructions (for kittens. 2 times more);
  • a special lactose-free dairy product offered by brands such as ROYAL CANIN, Gimpet. designed for cats who love milk very much, taking into account the peculiarities of their digestion (the pet is given up to 60 ml per day);

Gimpet lactose-free milk can be consumed by cats without negative consequences for health and well-being

What are the benefits and harms of fresh milk for cats

The opinions of experts in the “dairy” issue are ambiguous. On the one hand, milk is a rich source of vitamins, trace elements, amino acids, proteins and fats. On the other hand, too much milk on a cat’s menu can harm the pet. Another strong argument in favor of the opponents of milk is the assertion that in nature, adult animals do not drink milk. But here you need to understand that the cat’s nutrition directly depends on the habitat.

From all of the above, it becomes obvious that milk in the cat’s diet is fraught with obesity, allergies, and gastrointestinal disorders.

MILK is a baby food and is not natural food for adult cats. Cow’s milk contains lactose, which many cats cannot digest. Drinking milk leads them to stomach upset, diarrhea and intestinal discomfort. Kittens and adult cats do not need milk. Until 3 months they received enough from their mother. Better make sure that the kitten always has clean water.

“Giving Hope” Animal Welfare Fund

Can cats be given milk?

The classic image of a cat in any illustration is a cat lapping milk. The image is familiar. But how correct is it? What should confuse a competent owner?

Table: Comparative composition of cat and cow milk

Milk Water Fat Protein Calorie content
Cow 88% 3.25 3.2 65 kcal
Feline 87% 4.5 7-9 40 kcal

In any case, the attitude and reaction to milk in cats of different ages is different. A kitten up to 4 months old, of course, can receive cow’s milk, but certain nuances must be provided:

Milk for an adult pet does not do any good at all. The fact is that with age, the production of an enzyme responsible for the breakdown of lactose decreases, and then completely disappears. This means that when using this product, the pet will develop and then develop a digestive upset.

If a cat has been consuming milk all its life, then the amount of calories consumed must be observed. The daily calorie intake ranges from 40-50 kcal for an adult animal. And 100 g of milk contains 65 or more calories. The conclusion is obvious: the cat is at risk of obesity. This does not apply much to animals that lead an active social, from the point of view of the feline world, a way of life, that is, having free range. But for “couch potatoes” milk breakfast is dangerous with extra pounds.

Milk compatibility with other feed

Cow’s milk can be combined with other food, provided that the cat is not eating properly (eating food from the master’s table or eating irregularly, since it is homeless). Whatever one may say, but still milk contains vitamins, and microelements, and useful amino acids, which means that it may well fill the gaps in nutrition. But as for industrial feed, it is impossible to combine them with cow’s milk. It is from this combination that urolithiasis, cholecystitis, pancreatitis, and liver disease can develop. These products are only compatible with clean water.

When I lived in a multi-storey building, there were many stray cats in the yard, inhabiting our basements. In those days no one closed them yet, and each entrance had its own “murka” with its own history of marriages and the birth of children. Compassionate residents fed animals, which, in general, did not live very well. Naturally, it was food “anyhow and how”. Then I bought milk regularly, the children were small, and we needed this product. I could not walk past the cat pitifully looking into the eyes, so I generously poured milk into the plates for the animals. I don’t think I’ve done any harm to these cats. They lapped it greedily, and then washed themselves for a long time and tastefully. over, they still didn’t have to choose, and we didn’t know different “kitekets” at that time.

Milk tolerance depending on the age of the pet

A small kitten, left without mother’s care, definitely needs milk, but cat’s milk. What if there is no access to such milk? Only one way out comes to mind: milk from a cow and a pipette. And everything would be fine, but the composition of the milk of these animals is different.

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Some brands make cat milk replacers for motherless babies

Fermented milk products for cats

Fermented milk products are an excellent tool for raising kittens. So, cottage cheese is very useful: there is protein, calcium, and all the useful substances inherent in milk. Sour cream is an excellent delicacy, no less useful and nutritious than cottage cheese.

Sour cream is a great treat for cats, but you can’t abuse it.

It’s more difficult with kefir. The older the drink, the more ethanol it contains (in young kefir. 0.2–0.6%, in 3-4 days old. up to 2%). This is a natural formation of alcohol in the process of kefir ripening. But its usefulness for the small and delicate body of the cat is very doubtful. Young kefir (no older than two days) weakens. Therefore, if the cat suffers from constipation, this product can be offered. A ripe drink (older than two days), on the contrary, strengthens. So sudden diarrhea can be stopped with mature kefir. True, it is too sour, and not all cats will accept the treat.

As for the cheeses, they are all too fat for the cat’s stomach (up to 55% fat). You shouldn’t give them. Of course, if the cat is an ardent fan of cheese, then you can select a couple of small pieces. But then you need to choose the least fatty varieties (Tofu. up to 4%, Mozzarella. up to 15%, Gaudette. up to 12%).

Only those dairy products that contain ordinary sugar are categorically prohibited: curds, curds, yoghurts (except for natural ones) and other dairy products, artificially sweetened. If the cat’s body can still cope with lactose, then sucrose for a cat is an indigestible substance.

Approximate fat content of fermented milk products:

  • cottage cheese. up to 9%;
  • yogurt, kefir, fermented baked milk, natural yogurt. up to 3.5%;
  • sour cream. from 10%, to feed the pet it must be diluted (1/1) with warm water.

Based on these data, you can safely offer your pet fermented milk products, but no more than 2 times a week.

Cat Drinks Milk Straight From The Cow

Is it okay for cats to milk. the whole truth about a dairy product

A piece of meat and a bowl of milk is all that is needed for a happy cat, is it? and more “experts” claim that milk is poison for an adult cat. As they say, from one extreme to another. Is it possible for cats to reasonably judge milk only by observing a specific animal. Here’s an analogy. is it possible for people to have peanuts? Of course you can, given that if a person is allergic, he risks dying!

Theoretical arguments and life facts about milk

You may come across some rather aggressive recommendations from “experts” regarding the presence of milk in a cat’s diet. In fact, in the process of communicating with an aggressor-expert, it turns out that a person knows cats only in theory, contains an animal with lactose intolerance, or is a “fanatic” that strictly follows the instructions. So, the main arguments about the dangers of milk:

We have sorted out the arguments of the milk haters, and now let’s think about the facts. How many animals, especially in rural areas, get milk every day? And sitting on the fence is a muzzle, lazily licking cat with a milky mustache, not even suspecting that, you see, they are trying to poison him. Homemade sour cream, cottage cheese is also present in the diet of the purr and they eat the tailed ones as much as they want, and not a strictly measured “norm”. If cats cannot milk, why is the “rural gene pool” of tetrapods the strongest? Why they get sick less and live longer?

Calling cats stupid is rather difficult, so how is it possible that a rational animal guiding the instincts of survival asks for milk and drinks it with rapture. Why do farm cats come to the barn and demand their “share” strictly while milking a cow or goat? The only conclusion that suggests itself is that it’s all about the individual characteristics of each cat. In addition, you need to consider whether the animal is thoroughbred. Many purebred purrs, by the will of man, have sacrificed their versatility in favor of good looks. Would animals with food allergies or sensitive digestion in the village survive, eating mice, less often birds and what the owners give? Definitely not! Hence the aggression of experts who recognize only purebred and “problem” cats, they judge by their own experience, but whether it is worth infringing on the pet, relying on conclusions about another animal?

The benefits of milk

“Children drink milk, you will be healthy”. is it true or a marketing slogan? Considering the time when the “chants” appeared, marketing is out of the question. Today, at the time of informational confrontations, mass advertising and competition, new “arguments” are being invented. If we discard the “confetti” of marketers and take into account only the dry facts, we get the following:

  • Milk contains natural animal protein. protein and 20 amino acids, 8 of which are irreplaceable. Essential amino acids are not found in plant foods and cannot be created artificially.
  • The combination of calcium, potassium, phosphorus, magnesium and sodium is optimal for absorption. You can feed your cat with pure calcium or sodium supplements, but there will be no benefit and there will be bladder and kidney stones. Calcium and potassium are not assimilated without phosphorus, and sodium breakdown (ideally) should take place under the influence of other trace elements.
  • Fatty acids that are found in a very narrow range of foods, such as ocean fish. Take your time to run to the supermarket for fish, the relevance of this product in the cat’s diet is even more doubtful than milk.
  • Lactose is the “root of evil” that causes problems, in fact. milk sugar, a useful substance consisting of glucose and galactose. Naturally, lactose may not be useful for animals with disorders of the digestive system. By the way, for fans of cottage cheese and haters of milk, note. lactose is contained in milk whey, and it is present (but in smaller quantities) in cottage cheese, kefir and other dairy products.

Note! If your cat does not digest lactose, but loves milk, you can resort to an alternative. a powder substitute designed specifically for animals.

Goat or cow’s milk?

Another question that causes a storm of emotions among the “experts”. The argument goes something like this: “A cat that eats good food and drinks water will live and will not get sick, an animal that drinks only cow’s milk will die of exhaustion.” We will not argue that milk is not able to provide the body with a full range of nutrients and microelements, at least there are no pure carbohydrates in it. But can you really admit the validity of comparing a natural and artificially created product? According to this logic, if you do not feed the ward with a good “drying”, then he will suffer, and this is pure delusion. A natural diet is healthier, watch a feed ad, what’s the main argument?. Consists of organic products, like homemade, contains natural meat. Milk cannot be contained in drying, since it is too nutrient medium for the reproduction of microorganisms, in other words, it does not contribute to long-term storage.

There are fewer “scarecrows” about goat’s milk, but there is an assumption that marketers are not yet ready to argue with scientists and as soon as a sufficient number of “arguments” are gathered, the war will begin. The advantages of homemade goat milk over cow milk are as follows:

  • Fatter, but better absorbed. the special composition of goat’s milk protects the product from “clumping” of fats under the influence of stomach acid. The fat molecules of cow’s milk (caseins) are larger and they are collected in “balls”, which complicates the process of assimilation.
  • “Livelier”. unboiled goat milk contains more lacto- and bifidobacteria, has a beneficial effect on digestion, the state of the intestinal microflora and reduces (!) The risk of an allergic reaction.
  • Contains less lactose. that is, it is easier for adult animals to digest. By the way, goat’s milk is a priori hypoallergenic, since it does not contain proteins, which causes allergies when drinking cow’s milk. That is, if a cat has an acute reaction to goat’s milk, it is worth considering the reasons, they are clearly not in lactose.
  • vitamins and minerals, the list is about the same, but depends on the nutrition of the cow / goat.
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Test on the topic: Milk and dairy products

1: Milk is: 1. dispersion system; 2. polydispersive system; 3. molecular dispersed system; 4. coarsely dispersed system.

2: The energy value of 1 kg of milk is: 1. 63 kcal; 2. 64; 3. 62; 4. 65

3: The digestibility of milk fat is,%: 1. 95; 2. 96; 3. 97; 4. 98.

4: In milk it binds acids, alkalis, neutralizes toxic substances, heavy metals: 1. Milk fat; 2. milk protein; 3. milk sugar; 4. water.

5: By the action of rennet, it coagulates and forms a clot: 1. casein; 2. globulin; 3. albumin; 4. fat globule shell protein.

6: Protein of great importance in feeding young animals: 1. casein; 2. globulin; 3. albumin; 4. fat globule shell protein.

7: Non-protein nitrogenous substances enter milk from 1. blood; 2. feed; 3. are formed in the mammary gland; 4. out of thin air.

8: When hydrolyzed, lactose breaks down into: 1. glucose and monose; 2. glucose and galactose; 3. galactose and fructose; 4. glucose and fructose.

9: Vitamin A can withstand heat up to: 1. 110 0С; 2. 115 0С; 3. 130 0С; 4. 120 0C.

10: Which of the following vitamins is not fat soluble: 1. A; 2. C; 3. D; 4. TO.

11: What vitamin is associated with the yellow-green color of the serum: 1. B1; 2. C; 3. B2; 4. AT 12.

12: Which enzyme indicates the presence of microorganisms in milk: 1. reductose; 2. lipase; 3. peroxidase; 4. catalase.

13: Milk stimulating hormone: 1. thyroxine; 2. adrenaline; 3. prolactin; 4. progesterone.

14: The physical properties of milk do not include: 1. density; 2. heat capacity; 3. heat resistance; 4. viscosity.

15: Technological properties include: 1. heat capacity; 2. viscosity; 3 surface tension; 4. lack of foreign matter.

16: Optimal rennet clotting is in the range of: 1. 20-50 minutes; 2. 25-40 minutes; 3. 30-60 minutes; 4. 16-40 minutes.

17: milk solids db. at least 1. 10.5%; 2. 12%; 3. 12.5%; 4. 11.5%.

18: The multiplication of microorganisms in milk completely stops at a temperature: 1. 8-10 0С; 2. 2-3 0С; 3. 5-6 0С; 4. 4-30 C.

19: Colostrum. mammary secretion in the first days after calving: 1. 4; 2. 5; 3. 7; 4. 6.

20: Colostrum acidity in the first days of lactation: 1. 30 0T; 2. 20 0T; 3. 40 0T; 4. 35 0T.

21: Pasteurized drinking milk is produced according to: 1. DSTU 3662-97; 2. DSTU 2661-94; 3. DSTU 2662-94; 4. DSTU 3662-96.

22: Cream of what fat content is not released: 1. 8%; 2. 10%; 3. 15%; 4. 35%.

23: The sterilized cream leaves the factory at a temperature of: 1. 8 0С; 2. 10 0С; 3. 25 0С; 4. 20 0C.

24: In the production of sterilized cream, add salt in the amount of: 1 0.1-1%; 2. 0.01-0.1%; 3. 0.1-0.2%; 4. 0.01-0.02%.

25: The cream is homogelized at the temperature: 1. 40-65 0С; 2. 46-65 0С; 3. 48-60 0С; 4. 50-65 0С.

26: Store the cream at the mode: 1. 8 0С-36 h; 2. 6 0С-38 h; 3. 4 0С-28 h; 4. 10 0С-38 h.

27: Pasteurization at a temperature of 63-65 ° C refers to: 1. long-term; 2. short-term ;; 3. instant; 4. the usual.

28: Sterilized milk at room temperature in 4-layer bags is stored: 1. 2 months; 2. 3 months; 3. 1.5 months; 4. 6 months.

29: Separated milk is produced at a temperature: 1. 30-40 0С2. 35-50 0С; 3. 28-40 0С; 4. 35-45 0С.

30: The fat globules of this milk are small and easy to digest: 1. sheep milk; 2. donkey milk; 3. goat milk; 4. mare’s milk.

31: Fermented milk products: 1. fermented milk products are dietary; 2. products obtained by mowing milk, cream, buttermilk, whey that have undergone mandatory heat treatment; 3. improve metabolism, stimulate the secretion of gastric juice; 4. all of the above statements are correct.

32: What kind of fermentation is used for the production of kefir, koumiss, oiral: 1. lactic acid; 2. alcohol; 3. propiol acid; 4. butyric acid.

33: What fermentation causes fluffing cheeses: 1. lactic acid; 2. alcohol; 3. propionic acid; 4. butyric acid.

34: To add bacterial starters, you must use: 1. only valuable pasteurized milk; 2. only non-fat pasteurized milk; 3. both valuable and non-skimmed raw milk; 4. only skimmed non-pasteurized milk.

35: To ferment the prepared milk mixture it is necessary to use: 1. mother starter culture; 2. transfer starter culture; 3. primary leaven; 4. working leaven.

36: In what quantity is the starter culture added for the preparation of fermented milk products: 1. 10-15% of the volume of the fermented mixture; 2. 3-5% of the volume of the fermented mixture; 3. 1-2% of the volume of the topped mixture; 4. 5-10% of the volume of the fermented mixture.

37: What kind of fermentation has a positive effect on the quality of cheeses, namely, contributes to the formation of the pattern and “tear” of the cheese: 1. lactic acid; 2. alcohol; 3. propionic acid; 4. butyric acid.

38: Which product is characterized by a pure fermented milk smell and a refreshing slightly pungent taste: 1. yogurt; 2. sour cream; 3. kefir; 4. fermented baked milk.

39: The acidity of the finished kefir is within: 1. 80-100 0T; 2. 85-120 0T; 3. 110-170 0T; 4. 150-200 0T.

40: Kefir prepared by the thermostatic method has: 1. homogeneous consistency with a broken clot; 2. undisturbed clot; 3. uniform, moderately viscous consistency; 4. homogeneous thick consistency.

41: Sour milk drinks with stabilizer in sealed packaging must be stored, no more than: 1. 5 days; 2. 7 days; 3. 14 days; 4. 36 hours.

42: Fermented fermented milk contains: 1. mesophilic lactic acid streptococci; 2. angle grinder and acidophilus sticks; 3. thermophilic and mesophilic lactic acid streptococci; 4. thermophilic lactic acid steptococci with or without an angle grinder stick.

43: For sour cream of what fat content, a somewhat gritty consistency and the presence of a slightly fodder aftertaste are allowed: 1. 25%; 2. 30%; 3. 10%, 15%, 20%; 4. 40%.

44: Which product is characterized by a homogeneous thick consistency, glossy appearance and the presence of single air bubbles: 1. kefir; 2. yogurt; 3. curdled milk; 4. sour cream.

45: Curd is not produced: 1. acid method; 2. acid-rennet method; 3. thermostatically; 4. in a separate way.

46: Introduction of the main components in the production of cottage cheese by the acid-rennet method: 1. CaCl2. starter culture. rennet; 2. sourdough. CaCl2. rennet; 3. rennet. ferment. CaCl2; 4. starter culture. rennet. CaCl2.

47: How much CaCl2 needs to be added per 1 ton. milk: 1. 100 g 2. 200 g 3. 300 g 4. 400 g.

48: How much rennet should be added per ton of milk: 1. 1 year; 2. 2 d 3. 3 years 4. 4 g.

49: Depending on the fat content, curd is divided into: 1. 18% fat; 2. 9% fat; 3. non-greasy; 4. all options are correct.

50: The reason for the smearing consistency of the curd is: 1. poorly washed cottage cheese; 2. fermenting cottage cheese; 3. increased heating temperature when processing the curd; 4. development of gas-forming bacteria in products.

51: For which product foams are allowed: 1. kefir; 2. fermented baked milk; 3. curdled milk; 4. sour cream.

52: What fermented milk drink is used to treat tuberculosis: 1. matsun; 2. ayran; 3. koumiss; 4. tan.

53: Kefir prepared by the tank method khar-sya: 1. undisturbed clot; 2. homogeneous consistency with a broken clot; 3. uniform thick consistency and glossy appearance; 4. delicate uniform consistency.

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54: What is the fermentation temperature for sour cream: 1. 40-45 0С; 2. 25 0С; 3. 30 0С; 4. 37 0C.

55: For the production of fermented milk products, it is necessary to use milk: 1. only the highest grade; 2. not less than 2nd grade and density not less than 1.027; 3. not lower than 1st grade; 4. there is no correct answer.

56: The acidity of fermented baked milk is within: 1. 85-120 0T; 2.60-90 0T; 3. 70-110 0T; 4. 120-150 0Т.

57: Which drink is allowed a slight mealy: 1. “Jubilee”; 2. “Snowball”; 3. yogurt “Yuzhnaya”; 4. yogurt 2.5%.

58: Fermented milk drinks without a stabilizer, but it is allowed to store in an airtight container, no more than: 1. 36 hours; 2. 5 days; 3. 7 days; 4. 14 days.

59: Milk for the preparation of bacterial starter cultures must be pasteurized at: 1. 63-65 0С with vyp. 30 minutes; 2. 72-76 0С with vyp. 20 sec.; 3. 93-95 0С with vyp. 30 minutes; 4. 85-95 0С without exposure.

60: In how many grams are not allowed the presence of treacle microorganisms (salmone) for all fermented milk products: 1. 10 years; 2. 15 years; 3. 20 years; 4. 25 g.

61: Milk is: 1. biometric fluid secreted by the mammalian gland; 2. artificial liquid; 3. biological fluid is a complete analogue. Blood; 4. liquid containing only amino acids.

62: Milk consists of: 1. all organic and inorganic substances; 2. water and amino acids; 3. milk fat, milk sugar, water, amino acids, carbohydrates, miner. B-va, vitamins, etc.; 4. 90% from water and 10% of their dry matter.

63: Milk pigments: 1. urea, creotene, creotinine; 2. chlorophyll. xanthrophil, narotin; 3. praloctin, thyroxine, insulin; 4. purine bases, adrenaline.

64: Vitamin D in milk: 1. Answer: not heat-resistant, water-soluble; 2. heat-resistant, fat-soluble; 3. heat-resistant, water-soluble; 4. not heat-stable, fat-soluble.

65: Milk proteins: 1. casein; 2. albumin; 3. globulin; 4. all of the above.

66: Milk enzymes: 1. reductase, catalase, peroxidase, lactose; 2. transferase; 3. pepsin; 4. chymotrixin.

67: The value of milk: 1. biological; 2. food; 3. energy; 4. all of the above.

68: The technology of milk and dairy products is: 1. a comprehensive system of knowledge in obtaining milk, and on its composition; 2. a comprehensive system of knowledge about the set of techniques and methods for converting raw milk to the appropriate means of production into edible dairy products and about the patterns of changes occurring in raw materials during its transformation; 3. a comprehensive system of knowledge about the patterns of changes occurring in raw materials when they are converted into dairy products; 4. a comprehensive system on a set of techniques and methods for converting raw milk into dairy products.

69: Milk hormones: 1. chlorophyll and santrophil, carotene; 2. creatine, creatinine, urea; 3. pralontitis, thyroxine, adrenaline, insulin; 4. all listed.

70: The physical properties of milk include: 1. physical and chemical indicators; 2. heat resistance, dampness; 3. normal organoleptic characteristics; 4. density, viscosity, heat capacity.

Cat Drinking Milk From Cow

71: Initial processing is: 1. filtration only; 2. filtration and cooling; 3. cooling only; 4. storage at low temperatures.

72: Classification of drinking milk: 1. by the method of heat treatment; 2. according to the content of the pier. fat, dry substances and additives; 3. by the way of packing and packaging; 4. all listed.

The technological block diagram of drinking milk consists of: 1. 8 technological operations; 2. 10 technological operations; 3. 12 technological operations; 4. 9 technological operations.

74: Homogenization is: 1. the process of lowering the temperature for the purpose of longer storage; 2. heat treatment in order to destroy vegetative forms of microorganisms; 3. bringing chem. Composition of milk in terms of fat content to the required one; 4. the process of crushing fat globules in order to prevent settling of the pier. storage fat.

75: Low temperature pasteurization modes: 1. 62-63 0С, 63-65 0С; 2. 71-72 0С, 72-76 0С; 3. 85-95 0С; 4. 100 and higher.

76: Milk sugar decomposes: 1. under the action of reductase; 2. under the influence of lactase; 3. under the action of catalase; 4. under the influence of persidase.

77: Which method is most often used in normalization calculations: 1. paralepitide method; 2. triangle method; 3. square method; 4. oval method.

78: Effect of heat treatment on milk: 1. only the destruction of m / o occurs, and the composition of milk does not change; 2. no changes occur; 3. heat treatment must not be carried out; 4. composition of milk properties change.

79: Types of milk: 1. protein milk; 2. fortified milk; 3. lonite milk; 4. all these kinds.

80: Cream is: 1. fat emulsion obtained by homogenization; 2. fat emulsion obtained from milk by siporization, settling and other methods; 3. dairy product obtained by fermentation; 4. dairy product obtained by discarding milk.

81: Procedure for adding reagents for determining the fat content of milk: 1. H2SO4 milk isoamyl alcohol; 2. milk of isoamines. alcohol H2SO4; 3. isoamyl alcohol milk Н2SO4; 4. milk H2SO4 isoamyl alcohol;

82: Fermented milk products are: 1. dairy products that are waste; 2. products obtained by fermenting milk, buttermilk, whey that have undergone mandatory heat treatment; 3. products obtained from milk during long-term storage; 4. products are obtained by fermenting milk, etc. without heat treatment.

83: What types of fermentation take place in milk: 1. lactic acid; 2. alcoholic propionic; 3. butyric acid; 4. all types mentioned earlier.

84: The sequence of preparing a working starter culture: 1. interchange, working, maternal; 2. working, maternal, interchange; 3. maternal, pre-feed, working; 4. working, transfer, maternal.

85: Negative microflora is caused by: 1. propyne fermentation; 2. butyric acid fermentation; 3. alcoholic fermentation; 4. lactic acid fermentation.

86: KMP is produced in the following ways: 1. thermostatic only; 2. in any way; 3. thermostatic and reservoir; 4. only reservoir.

87: Liquid fermented milk products include: 1. drink “Snowball” yogurt; 2. sour cream, cottage cheese; 3. butter; 4. pasteurized cream.

88: Methods for producing curd: 1. acidic; 2. Acid-rennet; 3. separate; 4. all these ways.

89: How many technological operations in the production of cottage cheese by the acid method: 1. 13; 2. 10; 3. 12; 4. 17.

90: Flavors of fermented milk products: 1. significant separation of serum; 2. outpouring sour, burnt; 3. crumbly; 4. smearing.

91: Homogenization mode for curd production: 1. 6 MPa 500С; 2. 10 MPa 350С; 3. 8 MPa 400C; 4. 17 MPa 500С.

92: Sour milk is: 1. fermented milk drink made from baked milk; 2. fermented milk product made from milk by fermenting it with pure cultures of lactic acid bacteria; 3. fermented milk drink obtained by fermenting milk with sourdough prepared on kefir fungi; 4. fermented milk product obtained from normalized pasteurized cream.

93: Organoleptic properties include: 1. appearance and consistency; 2. taste and smell; 3. color; 4. all listed.

94 The quality of dairy products is determined by: 1. organoleptic only; 2. only by physical and chemical indicators; 3. only by biochemical parameters; 4. on all three indicators.

95: The acidity of sour cream with m.f. 10%, 15% and 30%: 1. within 100-1100T; 2. within 60-900T; 3. within 70-800T; 4. within 60-1000T.

96: Milk is: 1. a milk processing product. industry; 2. breast secretion; 3. dietary dairy product; 4. nursing product.

97: Pasteurization of milk is: 1. heating milk; 2. heating milk to 90 0 C; 3. milk processing at t 50 0 С; 4. boiling milk.

90: In the production of sour cream, sourdoughs are used from: 1. thermophilic micros; 2. mesophilic micr; 3. with the addition of rennet; 4. no leavens are used.

99: Milling. this is the process: 1. whipping milk mixture; 2. hardening mol. mixtures; 3. whipping and freezing a mole mixture; 4. freezing and hardening mol. mixes.

100: Milk powder is obtained by the following method: 1. spray drying; 2. thickening or sub-thickening; 3. film drying; 4. evaporation.