Exercise 2. Read and translate the text. The Structure of the Dairy Industry in Russia

The processing of milk is carried out in the following plants: butter-making, cheese-making city milk plants producing liquid milk, as well as farm plants, condensed and dried milk plants.

Deliveries of milk to dairy plants done in accordance with contracts with state and collective farms which are signed on the basis of state plants for milk purchases (annual plans and long-term plans for the period of 5–7 years). These contracts fix the quantity of milk of basic fat content which is delivered by the farm per year and per month, delivery stations, the order of payment and the dates of payment for the delivered milk, the way of delivery of milk to milk plants (by the farm vehicle or by the vehicle belonging to the plant). Dairy farms situated in the proximity of butter- or cheese-making plants as well as dairy plants producing milk preserves that is within 25–30 km, deliver milk, as a rule, directly to the plant. The farms situated at longer distances deliver milk to milk stations, where it undergoes a first treatment (cleaning and cooling), of to separation stations, where the greater part of milk is separated.

City dairy plants use a great number of primary whole milk plants which are responsible for milk collection. Primary dairy plants receive milk either directly from the producers or from their own collecting stations where the milk is cleaned, cooled, sometimes pasteurized; at these plants fatty curds, sour cream and other fermented milks are produced. Part of this production is intended for local use, and the rest is delivered to city dairy plants.

Recently the tendency has been to reduce the number of delivery operations as well as the expenses for procurement; as a result, the milk comes to the dairy plant directly from the producer. Besides, the producers, that are the farms, may deliver milk and milk products directly to trade organizations and hospitals, provided there is a permission of the veterinary and sanitary inspection and the milk possesses all the required properties. Milk and cream are delivered to the dairy plant in accordance with the set schedule which is approved by the authorities of the plant and by the head of the milk farm.

Before being delivered to the plant the milk is to be filtered and cooled. Each batch of milk is delivered together with the document which indicates the weight, fat content, acidity, temperature and the time of delivery. The figures are checked at the collecting station and qualitative and quantitative analysis of milk is done in the presence of the producer. Acidity is checked in each tank or vessel respectively, and the fat content is measured in each batch of milk, the sample being taken from each vessel; the temperature is measured selectively. Reduction test and contamination test are carried out once in ten days. The density of milk as well as other characteristics is checked at regular intervals. Mastitis, brucellosis and other tests are also carried out.

Milk from private farms is analyzed for fat content, contamination and density are checked not less than once in ten days, and acidity is checked only in doubtful cases. Special departments of technical control have been organized at dairy plants with chemical and microbiological laboratories attached to them. The chemical laboratory is responsible for the tests of both milk properties and its quality as well as the tests of milk products; it is to control all technological processes, packaging materials, the concentration of detergents and the finished products. The microbiology laboratory carries out sanitary inspection (inspection of the apparatus, its sanitary condition, cleanliness of the personnel and the pasteurization effect). At large plants special panels for carrying out organoleptic control are usually set up.

There is a wide network of special technical and higher schools for dairy industry.

The Moscow Technological Institute for Milk and Meat Industries trains engineers-technologists, engineers-mechanics and engineers-economists; the St. Petersburg Institute of Refrigeration gives training to engineers-technologists and engineers-mechanics. There is a number of Institutes in our country where future engineers-technologists are educated. The largest are the Moscow University of Food Engineering, the Vologda Institute for Dairying and the Omsk Institute of Agriculture. Engineers-technologists have also been trained in Ulan Ude, Voronyezh, and in many other cities and towns. Altogether 18 higher schools train experts-technologists for the dairy industry of the Russia.

42 technical schools train technologists, mechanics – specialists in dairy apparatus and refrigeration technique as well as bookkeepers. These secondary technical schools are in Moscow, Vologda, Pavlodar and other towns.

Higher schools also carry out research work. Research is carried out at the Аll-Russia Scientific Research Institute for Dairying in Moscow and its branch institutes in Omsk, the Аll-Russia Scientific Research Institute for Butter and Cheese Industries in Uglich and at its branch Institutes in Barnaul and Stavropol, and at the All-Russia Scientific Research Institute of Refrigeration in Moscow. Furthermore, Scientific Research Institutes for the Food Industry in St. Petersburg, Krasnodar, Vologda, Omsk and others carry out research work in dairying at the laboratories of dairying attached to them.