Очень прошу, помогите, что такое Matching System? Все то же молочное производство :-)
привожу весь текст, может так будет легче:

Matching System (Hi Calcium Milk and Hi Calcium Low Fat Milk):
a. Crushing standardising milk into pots of 10T
b. Crushing milk from pots into mixing jar after heating up to 65°C - 75°C by exchanger.
c. Deliver ingredients to mixing jar and then mixing for over 15 minutes.
d. Crushing mixed milk liquid into heat preserving jar to keep for 15 minutes.
e. Homogenising: Homogenising mixed milk under 200 bar.
f. Cooling: The temperature of milk shall be cooled down below 4°C by exchanger
g. Crushing cooled mixed milk into another dense storing pot.
h. Storage of cooked milk: matching standardising milk and mixed milk by 4:1 and then crushing them into 20T UHT cooked milk pot.

Заранее благодарна

2. Standardising System:
a. Warm up: preheating temperature is between 50-55°C.
b. Standardise: separating fat from raw milk, mixing part or all of separated fat into defatted milk to make fat content not less than 3.5%. After homogenised, put them into other defatted milk and deoxidised into whole milk. Homogenising pressure is 200bar.
c. Concentrating: If whole milk solid is below standard, they should be concentrated until whole milk solid ≥12.5%
d. Pasteurising: Disinfecting condition is: 84°C – 86°C, 15 secondse. Cooling: The temperature of milk shall be reduced below 4°C by ice water through exchanger.
3. Matching System (Hi Calcium Milk and Hi Calcium Low Fat Milk):

PS и от куда вы все знаете