Unit VII

Vocabulary exrcises

WORDS TO REMEMBER

Exercise 1. a) Read the words aloud several times and memorize them.

b) Translate the following word combinations with the new words.

sour (adj) ['sauə] – кислий

sour milk; sour cream; sour apples

acid (n) ['æsɪd] – кислота

amino acid; lactic acid; acetic acid

treat (v) [tri:t] -  обробляти, піддавати дії (чого-н.) 

to treat a substance with acid; to treat with chemicals

curdle (v) ['kɜ:dl] – згортати, згущати

the curdled milk; the curdled blood

pure (adj) [pjuə] –  чистий; без домішок

pure air; pure milk; pure water; pure silk; pure substance

aid (n) [eɪd] –  допомога

to give first aid; foreign aid; to come to the aid

churn (v) [ʧɜːn] –  збивати (масло) ; колотити, сколочувати, розмішувати

to churn butter; to churn cream; to churn sour cream

drain (v) [dreɪn] –  дренувати, осушувати

to drain the land; to drain the granules of the liquid

ADDITIONAL VOCABULARY

Exercise 2. Look through the words and phrases and remember them.

goat (n) – коза

buffalo (n) – буйвіл, бізон

allow (v) – дозволяти; давати дозвіл

ripen (v) – витримувати (сир)

earthen crock (n) – глиняний черепок

buttermilk (n) – сколотини

run through – пропускати

by the addition of – шляхом додавання

as far as I know – наскільки я знаю 

the author stresses that – автор підкреслює, що

in fact – по суті, у дійсності 

in the author’s opinion – на думку автора

Exercise 3. Learn the most useful and common words.

sufficiently – досить, достатньо

previously – попередньо, заздалегідь; раніше; колись

without – без

while – поки; в той час як; коли

International words

Exercise 4. Read the following words and give their Ukrainian equivalents.

method ['meθəd] (n)

centrifugal [ˌsentrɪ'fjuːgəl] (adj)

pasteurize ['pæsʧəraɪz] (v)

result [rɪ'zʌlt] (v)

character ['kærəktə] (n)

homogenous [ˌhɔmə'ʤiːnɪəs] (adj)

neutralize ['njuːtrəlaɪz] (v)

product ['prɔdʌkt]  (n)

GRAMMAR EXERCISES

Exercise 5. Read the following sentences and state the functions of –ed forms. Translate the sentences into the Ukrainian language.

1. To manufacture butter the cream is generally separated from the whole milk.

2. The starter consists of pasteurized skimmed milk previously curdled by the addition of lactic acid bacteria.

3. The granules of butter are drained of the remaining liquid.

4. When treated by the addition of a lactic acid bacteria sweet cream becomes sour.

5. They added the necessary amount of salt to the amount of water left in the butter.

Exercise 6. Read and translate the following sentences paying attention to the Passive Voice.

1. Butter can be made from the milk of sheep, goats, buffalo and other animals.

2. The cream is pasteurized, then treated by the addition of lactic acid bacteria.

3. The granules of butter are washed and salted, and worked into the finished homogenous product.

4. During the ripening process compounds are produced which give butters their characteristic flavours.

GENERAL COMPREHENSION EXERCISES

Exercise 7. Look through Text A. Find the answers to the following questions.

1. Whose milk is used for manufacturing butter?

2. What does starter consists of?

3. What taste has butter made from sweet cream?

Text A.

Butter manufacture

Butter can be made from the milk of sheep, goats, buffalo and other animals, but it is usually made from cow’s milk. The old-fashioned method was to allow the milk to stand for about a day and then place the cream, which had risen to the top, in earthen crocks, to be held there until sufficiently ripened or soured by the action of the lactic acid bacteria.

When the creamy method is used, the creamy is generally separated from the whole milk, while it is still sweet, by running it through centrifugal separators. It is pasteurized, then treated by the addition of a lactic acid starter. The starter consists of pasteurized skimmed milk previously curdled by the addition of pure cultures of lactic acid bacteria. Butter made from sweet cream, without the aid of a starter, is flat in flavour and lacking in aroma. Proper use of a good starter results in the butter, made from sweet cream, having a distinct character, good flavour and pleasant aroma.

The next step in the process is churning, which brings the fat globules into contact with each other so that unite into granules of butter. The granules are drained of the remaining liquid, which is the buttermilk. They are then washed and salted, and worked into the finished homogenous product.