Say in the translation of which sentences you have to add the word Komopbiu. Translate into Russian

1. Small portions of harmless bacteria to be added for making fermented milks are often called cultures.

2. To prevent milk from spoilage it is necessary to lower the pH.

3. If a cultured product is to be fluid, the curd should be broken.

4. Butter granules are often added to buttermilk to ensure flavour.

5. Dips to be diluted by flavourings are known to contain a lower percentage of fat.

6. The usual ratios to be maintained between two types of bacteria in the inoculum are 1:1 or 1:3.

3) Translate into Russian paying attention to the "infinitive-for" construction.

1. The introduction of these techniques requires too big investments for small dairy plants to effect it.

2. The effect of the antibiotic treatment on the intestinal tract was too strong for cultured milks alone to overcome it.

3. Koumiss produces beneficial enough effect on human health for its transportation to and marketing in areas where it is not traditionally produced to be justified.

4. The temperature was high enough for bacteria to reproduce rapidly.

5. For cultured dairy products to be produced commercially, the development of microbiological and nutritional sciences was needed.

6. Milk fermentation process has to occur for lactic acid to be produced.

7. It is necessary for manufacturers to develop new varieties and flavours of cultured dairy products as the competition is very high.

8. For fermented dairy products to vary in their taste and effect upon man, different methods of handling milk have been developed.

9. It is important for man to consume enough dairy products in order to have a balanced diet.

10. It is essential for cultured products to be cooled in order to prevent the development of acidity.

4) Combine the two sentences into one using the "infmitive-for" construction. Make necessary changes.

1. The content of flavouring in the yogurt was high. The product didn't meet the standards.

2. The distance is very big. Fresh milk can't be delivered safely.

3. It is very warm in here. The product can't be stored at room temperature.

4. The new technology is easy. A lot of dairies throughout the country can adopt it.

5. The equipment is sophisticated. The workers can't operate it without training.

6. The curd has been broken and agitated well enough. Smooth homogeneous body has been obtained.

7. The temperature must be 32° C. At this temperature bacteria double their population every 20 minutes.

8. Yogurts are popular. Their popularity stimulates the development of new varieties and flavours.

9. By-products of bacterial metabolic processes are essential. They help the cultured product ripen properly.

10. The product is cooled. At lower temperature less air is absorbed.