Английский язык (Пищевой профиль). Учебное пособие

to facilitate, wooden, sharp, waxed, to yield, infinite, to bandage, silky.

V. Read the text again but more thoroughly. Give the definition of cheese, tell about its general composition, and describe the raw materials used and the main technological steps. What are the peculiarities of production of different kinds of cheese?

Notes to the text:

Bring about – вызывать

Bring to – доводить до, превращать в

Junket – твoрог

Vat – аппарат

Hoop – обруч

MANUFACTURE OF CHEESE

Cheese is a product manufactured from milk by bringing the larger part of the milk solids together into a condensed form by the coagulation of casein and the expulsion of a part of the water.

The main solids of milk are the casein, the fats and a considerable portion of the ash. The albumin, nearly all of the sugar, about one-third of the ash, and a small part of the fat escape during the course of manufacture.

In the process of cheesemaking coagulation of casein may be brought about by several reagents, one universally applied being a soluble ferment found in the stomachs of young mammals (e.g. calves), known as rennet. Another method of coagulation is the addition of acid.

The essential steps of making cheese are blending the particular types of milk desired, bringing the milk to a definite temperature, adding culture for types of cheese that need greater hydrogen-ion concentration when the rennet is added, and adding the rennet. After coagulation, or setting the curds are cut to the definite size for the type of cheese desired. The next step is stirring the curd gently to facilitate draining of the whey by means of the combined effect of heating and acid development. The finished curd is then diced, salted, put in metal or wooden moulds, and pressed into definite shapes. Very slight

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treatments will result in a soft moist cheese of short keeping quality, and intensive application of heat, acidity, etc., will yield a hard dry cheese that will keep for many months or even years. Soft unripened cheese is not cured, but after being pressed or moulded other types are placed on shelves in specially designed curing rooms to ripen. In the latter ventilation, humidity and temperature should be carefully controlled according to the type of cheese. The curing period varies for different types of cheese and for the same type. With longer curing a sharper, richer and fuller flavor is developed. All physicochemical changes occur in the cheese in the process of ripening. In the various methods of cheesemaking not only are the different treatments modified over wide ranges, but some treatments may be omitted entirely.

Thousands of different cheeses are produced in the world. They range in flavor, in texture, in the methods of their manufacture. The composition - hence, the nutritive value - of the cheese depends chiefly on the kind of milk used and on the conditions under which the curd is precipitated and separated. Thus, we may consider ordinary junket, or curd as one, and the Parmesan cheese as the other extreme of a theoretically infinite number of varieties of cheese.

Post-Text Exercises

I. Give antonyms from the text to:

Appear, insoluble, removal, unimportant, unnecessary, prevent, moisturizing, cooling, initial, hard, dry, long, soft, few, first, carelessly, another, mild, poor, incomplete, extraordinary, limited, similar, narrow, add

II. Read the following meanings and find the appropriate words in the text:

Principle milk protein remaining in cheese; principal milk protein removed from cheese; removal, a soluble ferment found in the stomachs of young mammals; important; mixing; changing from a liquid into a solid state; a stage of a process; agitation; tenderly; a thick soft substance separated from sour milk; to cut into small square pieces; a hollow container used for giving the shape to the product; to

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cause; wet; the quality of being acid; solid; gentle; to become ready to be eaten; moisture; take place, processing; not to be used.

III. Read the text again and choose the statements corresponding to the contents of the text:

1.Cheese is produced by casein...

a) churning; b) curdling; c) ripening

2.The finished product contains...

a) much; b) little; c) no sugar.

3.Rennet is obtained from ... of calves. a) stomachs; b) liver; c) blood cells

4.Stirring the curd promotes...

a) acid development; b) whey removal; c) casein drying

5.Intensive handling by heat and acid gives ... cheese. a) hard; b) semi-hard; c) soft

6.Cheese curing is a process of...

a) salting; b) condensing; c) ripening

7.The aging period is ... for various kinds of cheeses. a) the same; b) different

8.Physicochemical changes occur mainly during...

a) coagulation; b) moulding; c) curing

9.Curd is cut ... during cheese manufacture.

a) only once; b) several times; c) almost never 10. The main steps of cheesemaking...

a) are always the same; b) can't be greatly changed; c) can be even excluded.

IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:

1. The technology of cheese manufacture. 2. The nutritional value of cheese. 3. The definition of cheese. 4. Chief methods of cheesemaking. 5. A wide range of cheeses. 6. Main changes of milk constituents in the process of cheesemaking.

b) Prepare a short presentation about the technology of cheese manufacture, using the headings above.

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V. Find Gerunds in the following sentences, define their functions and translate the sentences:

1. Let's follow the process of making the Cheddar cheese in America. 2. Pasteurizing milk has been found to improve the quality of cheese. 3. With longer curing a sharper, richer and fuller flavor is developed. 4. After being stirred the curd is cut with knives and then cooked to 102 °F. 5. The continuous stirring causes draining the whey. 6. The curd is then piled at the sides of the vat where the curd particles fuse into a solid mat, that is cheddaring, 7. This process is followed by cutting the mat into slabs 5-6 oz wide and 7-8 oz deep, turning them every 15 minutes and then stacking them into blocks which are later cut into shreds by a curd mill. 8. Then salting, hooping and pressing the shredded curd for 30 minutes take place. 9. The last stages are paraffining or waxing, and curing at 40-50 °F for two months to one year.

VI. Translate the sentences, paying attention to impersonal constructions with it as a subject.

1. It is expected that the consumption of protein food will increase. 2. It has been found that many nutrients contained in milk are essential in human nutrition. 3. It is known that the Celtic people used butter as a food. 4. It is believed that butter was first used as a lubricant. 5. It was early recognized that milk contains proteins, fat, sugar and minerals. 6. It is from this group of fatty acids that dairy products derive many of their characteristic odors and flavors. 7. It is necessary that milk should be produced under proper sanitary conditions. 8. It is significant that in these early days butter had many uses and that in some areas it was known less as a food than as a cosmetic or medicine.

VII. Translate the following sentences, paying attention to Complex Predicate with Modal Verbs:

1. The world’s first cheese might have been manufactured quite by chance. 2. The discovery of the churning process may have been accidental during the transportation of milk in skins or other vessels. 3. In ancient times butter might have been churned directly

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from milk. 4. During several thousands years preceding the invention of centrifugal separators cream must have been obtained by allowing the milk to stand long enough for fat globules to rise and form a cream layer on top. 5. This might have been the reason why milk product rich in fat, like butter, was originally more favourable in cold than in warm climates. 6. It is perhaps also reasonable to assume that the peoples living in the cold climate might have had a greater physiological need for a high energy food like butter than those living in the warmer areas of the world. 7. The rancid, oxidized and putrid flavours which undoubtedly resulted from this treatment of butter must have been accepted, if not relished, as natural to the product.

TEXT C

Pre-Text Exercises

I. Translate the following international words, paying attention to their part of speech:

Consistency, category, traditional, standard, maximum, result, minimum, situation, banana, salt, national, statistics, production, limit, system, industry, category, carotene, period, lactation, synthetically, neutral, commercially, type, mineral.

II. Read and translate the following words according to the meaning given in brackets:

Exclusively (exclusive – исключительный), removal (to remove – удалять), different (to differ – отличаться), additive (to add – прибавлять), commonly (common – обыкновенный), unsaulted (to salt – солить), definition (to define – определять), practically (practical – практический).

III. Look up the following words and word combinations. Remember their meaning and practise their pronouciation.

Butter, taste, fatty, anhydrous butter, oil, content, spiced butter, honey, blend, cultured salted butter, cream, locate, sweet, available, churning, low fat spread, storage, colouring substance, additive, confectionary, breed, feed, annatto, dissolved, prohibit.

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IV. Read and translate the text. Name the traditional types of butter.

WHAT IS BUTTER

Butter and similar products, in which milk fat has a major influence on the appearance, consistency and taste, are usually divided into three categories, namely traditional types of butter, butter oil and butter-like products.

According to the Codex Alimentarius Commission standard, butter is a fatty product derived exclusively from milk. Butter must contain not less than 80 % of milk fat and not more than 2 % of milk solids-not-fat. The maximum water content specified in the standard is 16 %. The composition of butter will vary according to the methods applied in its manufacture.

In the same Codex Alimentarius Commission standard it is specified that butter oil, anhydrous butter oil and anhydrous milk fat are products obtained exclusively from butter or cream, resulting from the removal of practically all the water and solids-not-fat content. The minimum milk fat content in butter oil is 99.3 %, and the maximum water content is 0.5 %. The minimum milk fat content in anhydrous butter oil and anhydrous milk fat is 99.8 %, and the maximum water content is 0.1 %.

Similar official standards have never been adopted for butterlike products, even though different types of spiced butter or butter containing other additives, e.g. strawberry, nuts, banana, honey, etc. are marketed in several countries. The same situation holds for low fat spreads and for blends, i.e. products containing both butter fat and fats not exclusively derived from milk.

Four different types of ordinary traditional butter are commonly produced: sweet cream salted butter, cultured salted butter, cultured unsalted butter and sweet cream unsalted butter. Reference is made to national legislation concerning a more exact definition of these types of butter.

Although no statistics are available concerning the production of the four main types of butter, the major part of the world production of butter is, no doubt, sweet cream salted butter. The market for cultured salted butter is more limited and is mainly

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located in Northern Europe. Cultured unsalted butter is produced in the EEC countries mainly in connection with the intervention storage system. The production of sweet cream unsalted butter seems to be increasing. This type of butter is mainly used within the confectionary industry and for the manufacture of recombined milk.

The natural colour of butter is bright golden yellow. The normal butter colour is due to carotene. The amount present in cream varies according to the breed of cow, the type of feed consumed, and the period of lactation. If the butter is too pale, colouring material can be added. The colour is preferably added to the cream immediately before churning. It is normally not good practice to add colour directly to butter owing to the difficulty of working butter sufficiently to effect a complete and uniform distribution. The colouring material can be carotene produced commercially from, for example, carrots or made synthetically. Another material which can be used is annatto, of which bixin is the colouring substance. It is extracted from the seed of the annatto plant Bixa oreltana and is used dissolved in a neutral vegetable oil. The use of mineral colouring substances is prohibited in most countries.

Post-Text Exercises

I. Read the text again and find out whether the statements are True or False. Prove them, using the information from the text:

1. Butter is a fatty product derived exclusively from milk. 2. The maximum solid content is 0.1%. 3. Five different types of ordinary butter are produced. 4.The market for cultured salted butter is not limited. 5. The production of sweet cream unsalted butter is growing and growing. 6. The colouring matter should be added at the last stage of butter production. 7. Mineral colours are not applied in the manufacture of butter.

II. Writeb 7 questions to the text, starting with interrogative words: What? How? What for? When? Why? and others.

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III. Translate the following sentences, paying attention to the ways of the Right Attribute expression and to the Left Definition:

1. In former years filtering was the more common method because the equipment required was less expensive. 2. Clarification can be accomplished successfully at almost any stage of the processing. 3. Bacteria are usually destroyed by pasteurization but some forms of them remain. 4. The dairy reported to have been modernized has been incorporated by the firm. 5. Homogenization destroys practically all tendencies for fat to rise or to cluster. 6. The pressure necessary to bring about homogenization is developed by pumping the milk through a restricted outlet. 7. In operation the milk being heated or cooled flows across the back of the same plate.

IV. Translate the following sentences, paying attention to the Left Attribute:

1. Milk fat content in butter oil is 99,3 %. 2. The term “butter” is considered to mean cow’s milk. 3. Butter is a mechanical mixture of milk fat, a water solution of small amounts of lactose, lactic acid, albumin, casein or curd together with a trace of insoluble mineral matter. 4. Butter from ripened cream is called “ripened-cream-butter”. 5. The ripening process is the result of the action of certain types of bacteria growing in the cream, in the first line lactic acid bacteria. 6. Sweet or ripened cream is then churned by a violent agitation in such a way that the butterfat globules are brought together and cohere.

V. Find complex Attribute groups in the text and translate them.

VI. Translate the sentences, taking into account the meaning of the following words:

like – подобно, как; likely – вероятно; unlike – в отличие от, непохожий; to look like – выглядеть, иметь вид, быть похожим.

1. Cream, ice-cream, chocolate milk and the like should be processed at higher temperatures. 2. It is likely that milk processed by this method will have a clear fresh sweet flavor. 3. Unlike fluid milk products with a higher solids content require more heat for the destruction of pathogenic bacteria. 4. This substance looks like protein.

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VII. Read the extract about condensed milk. Put the words in brackets in the correct form, adding necessary suffixes or prefixes.

Fluid milk is (bulk) and (expense) for transport and under (norm) conditions its life for direct (consume) is not more than two or three days. The (remove) of a large (percent) of the water (great) reduces the cost of (transport); the (add) of sugar or (sterilize) of the (finish) product increases its (keep) quality to several months. This makes it possible to use these milk products under conditions which would make the use of fluid milk (possible).

TEXT D

Pre-Text Exercises

I. Put the following words and expressions under 5 headings given in the column:

Separator, fermented milk, sterile, carbohydrate, coagulation, pump, serum, buttermilk, healthy, whey, digestible, churn, solid, heat treatment, processed cheese, ripening, agitator, palatable, removal, skim milk, fatty acid, clarification, ash, uniform, curd, holding tank, trace element, skimming, condensed milk, fermentation, enzyme, nutritious, steam-heated jacket, centrifugal bowl, lipid, evaporation, wholesome, milk powder, homogenous, ice cream, freezer, lactose, filter, packaging, rancid, valve, therapeutical, butter spread, casein, storage.

II. Read about the main effects of the cream pasteurizing process and decide which word A, B, C or D best fits each space.

PASTEURIZATION OF CREAM

Pasteurization of cream is a process of controlled heat treatment (1) … with the object of destroying all pathogenic bacteria and bacteria which (2) … deterioration of cream and butter. A side-effect is that the butter fat is melted (3) …

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pasteurization which enables crystallization of the fat to be controlled through the following cooling of the cream.

A further effect of the pasteurization is that the cream and thereby the butter (4) … a marked cooked flavor, the intensity of which is increased by increasing pasteurization temperature. The taste is (5) … volatile sulphides generated from sulfur-containing amino acids in the milk proteins. The intensity of the cooked flavor in butter decreases during storage, and a marked cooked flavor in (6) … produced butter is therefore quite (7) … .

The effect of pasteurization depends (8) … the temperature and the holding time at the pasteurization temperature. (9) … applied temperatures vary from 90 to 100 °C for 15 seconds, but some dairies use higher pasteurization temperatures, e.g. up to 115 °C. It is claimed that these very high pasteurization temperatures eliminate some of the volatile tainting substances, for example the flavors (10) … from the feed.

The stage at which pasteurization (11) … during processing is also very important. (12) … thermal treatment of the milk before separation should be avoided, except for (13) … to the separation temperature, because thermal treatment influences the distribution of copper (a strong pro-oxidant) between the serum phase and the fat globules. Pasteurization of milk before centrifugation gives a relatively high copper content in the resultant cream. Furthermore, cultured butter manufactured from cream separated from pasteurized milk (80 °C for 15 seconds) is (14) … to oxidative changes than similar butter manufactured from cream separated from milk at 50 °C and subsequently pasteurized. Increased oxidation (15) … even when the milk is heated to only 65 °C for 15 seconds prior to holding at 5 °C for a couple of days before centrifugation, pasteurization and churning.

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