Ice cream ingredients

The selection of good ingredients is the most important factor in successful ice-cream manufacture. A clean, fresh, creamy flavour in ice-cream can be secured only by the use of products which have been carefully produced and handled. In general the more concentrated the dairy product and the longer it is held in storage, the less desirable is the flavour imparted to the ice-cream.

A wide choice of ingredients for ice cream is available from various sources. These ingredients may be grouped as dairy products or non-dairy products. The milk products group is the most important as these products furnish the basic ingredients for ice cream. Some dairy products supply the major source of fat, others the major source of milk solids-not-fat and others supply both fat and milk solids-not-fat, while still others supply bulk to the mix. The non-dairy products used in ice cream include: sweetening agents, egg products, stabilizers and emulsifiers, special products, flavouring and colours.

Since milk is the source of the dairy products used as ice-cream ingredients it important to understand the composition and properties of milk. Milk is composed of water, milk fat and milk solids-not-fat. The total solids content of milk includes all the constituents of milk except water. The solids-not-fat constituents found in skim milk include lactose, protein and minerals. The solids-not-fat content varies with the fat content of milk. The water presented in milk has a high degree of purity, provides bulk and acts as dispersion medium foe the other constituents holding them in solution, colloidal suspension or emulsion. Milk fat occurs in milk in the form of tiny globules which are held in suspension in the state of emulsion. Normal milk contains about 2,5 billion fat globules per milliliter. The fat globules vary in size from 0,8 to 20 microns in diameter. The size of globule affects the rate of creaming and churning. Fat globules tend to cluster together. This property is responsible for rapid creaming viscosity and body characteristics in various manufactured dairy products.

Vocabulary exercises to be done at home

Exercise 8. a) Do exercises 1, 2, 3 again.

b) Repeat the words in exercises 4 and memorize them.

Exercise 9. Translate the following word combinations in written form.

a) into Ukrainian

1. to be carefully handled

2. to be available from various sources

3. sweetening agent

4. a high degree of purity

5. to affect the rate

6. to tend to cluster together

7. to vary in size

b) into English

1. вибір хороших компонентів

2. бажаний продукт

3. немолочні продукти

4. головне джерело жиру

5. властивості молока

6. успішне виробництво

7. вміст жиру в молоці

Exercise 10. Arrange the following words in pairs of synonyms.

To influence; selection; since; to treat; to affect; choice; to handle; as; to secure; to provide; various; to supply; to include; different; speed; to furnish; to comprise; rate.

Exercise 11. Complete the following sentences choosing the correct ending according to the text.

1. A wide choice of ice-cream ingredients is ____________________________.

2. The milk products group is _______________________________________.

3. The non-dairy products group includes ______________________________.

4. It is important to understand ______________________________________.

5. Milk is composed of ____________________________________________.

6. Milk fat occurs in milk __________________________________________.

7. The since of globules affects ______________________________________.

Exercise 12. Read Text A again. List the principle ideas.

Exercise 13. Speak on the problems presented in the text. Use the active vocabulary.