Английский язык (Пищевой профиль). Учебное пособие

used in an increasing number of countries. In some countries the amounts are limited by law, in other countries by technological or sensoric considerations.

The use of all adipose tissue in any form is allowed: as whole cuts, such as pork bellies, or as fat trimmings. The successful production of cooked sausage depends, among other things, on the type of fat used. Firm adipose tissue such as pork-back fat, belly fat, jowl and ham fat are preferred for different applications. The European sausage manufacturers use all kinds of fat in any cooked sausage which is not the case in the American meat industry. Europeans produce stable cooked sausage of good quality with any type of animal fat by pre-emulsifying the fat in water by means of a non-meat protein such as soy or milk. This process became known and popular about 20 years ago and is still widely used today.

In many factories, all kinds of fat trimmings and other fatty tissue are emulsified. The fresh or chilled fat is chopped, the casemate is added, followed by the addition of boiling water. After 4-6 min chopping, 1.5-2 % salt is added. After another minute of chopping, the emulsion is taken out of the chopper and chilled. After chilling, the emulsion can be incorporated in almost any type of cooked sausage. For optimal emulsion stability, chopping time and emulsion temperature are of great importance. For some purposes, emulsification can be performed with the use of cold water; or the hot emulsion, made with a part of the water, may be cooled with the balance made up by ice. This method is used for cooked meat sausage and loaves and enables direct incorporation of the emulsion into the sausage mix.

About one-third of the total fat in the formula can be used in preemulsified form. This method provides better fat and water binding, greater heat stability, an absence of any greasy taste and a production process which is considerably less sensitive to chopping time and emulsion temperature.

The legal regulations have a great influence on the ingredients of the sausage. Where the authorities are generous with respect to added water but forbid most of the extenders and polyphosphate, sausage making still is an art and recipe variations are limited. When the use of connective tissue is restricted, the sausage products are of excellent quality but also expensive.

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Where added water is forbidden, the possibilities of producing a good quality sausage are rather low and the manufacture of lower-priced sausage necessitates the extensive use of collagen-rich material, often combined with a high fat content.

Most of the extenders used are starches and flours (potato, corn, wheat), milk proteins (sodium caseinate), skimmed milk powder, soy products (isolate and concentrate), wheat gluten, egg white, and blood plasma, either frozen or dried.

Other additives used are water, salt, phosphates, citrates, ascorbic acid, nitrate, nitrite, monosodium glutamate, glucono delta lactone, dextrose, malto dextrin, lactose and smoke concentrates. The most popular spices are pepper, nutmeg, coriander, ginger, mace, cardamom, paprika and garlic.

HOMOGENIZATION

For the manufacture of several milk products (ice cream, condensed milk, etc.) normal cream-line milk should be homogenized, that is treated under pressure to reduce the size and increase the number of tiny fat globules.

Homogenization is accomplished by subjecting the milk being processed to such physical action that will result in a breaking-up of the large fat globules into ones of smaller size. The pressure necessary to bring about homogenization is developed by pumping the milk through a restricted outlet, which may be a well-sealed valve or a series of small plates held at close proximity.

Homogenization increases the number of fat globules and the amount of fat surface. Homogenization destroys practically all tendencies for fat to rise or to cluster. Thus, the fat emulsion is almost stable: no cream forms and it is nearly impossible to separate it or to churn it. Homogenized milk is uniform in fat content.

Homogenization thus causes considerable changes in the fat dispersion. Other parts of the milk may also undergo changes, particularly the casein micelles. Homogenization induces profound changes in structure and in several properties of the products.

The effect of homogenization on clumping is sometimes useful: homogenizing ice-cream mix to prevent excessive churning during

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freezing; avoiding free fat in dried milk. But homogenization may also be harmful: impaired churning or whipping properties of homogenized cream; poor separation of fat from homogenized milk.

Homogenized milk does not readily develop the oxidized flavor so common in unhomogenized milk. However, care must be taken to avoid rancid and sunlight flavor defects. Homogenized milk is more quickly affected by sunlight than regular milk.

EVAPORATION OF MILK

The removal of water from foods provides microbiological stability, reduces deteriorative chemical reactions, and reduces transportation and storage costs. Besides, the addition of sugar or sterilization of the finished product increases its keeping quality to several months. This makes it possible to use these milk products under conditions, which would make the use of the liquid milk impossible. Different kinds of concentrated milk are used for household application or for feeding infants, or for manufacturing purposes by bakeries, confectioneries and ice-cream factories. Both evaporation and dehydration are methods used in the dairy industry for this purpose.

Evaporation refers to the process of heating liquid to the boiling point to remove water as vapor. Because milk is heat sensitive, heat damage can be minimized by evaporation under vacuum to reduce the boiling point. The basic components of this process consist of heat exchanger, vacuum, vapor separator, and condenser.

The heat exchanger is enclosed in a large chamber and transfers heat from the heating medium, usually low-pressure steam, to the milk usually via indirect contact surfaces. The vacuum keeps the product temperature low and the difference in temperature high. The vapor separator removes entrained solids from the vapors, channeling solids back to the heat exchanger and the vapors out to the condenser. It is sometimes a part of the actual heat exchanger, especially in older vacuum pans, but more likely a separate unit in newer installation. The condenser condenses the vapors from inside the heat exchanger and may act as the vacuum source.

The driving force for heat transfer is the difference in temperature between the steam in the coils and the milk in the pan. The steam is

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produced in large boilers, generally tube and chest heat exchangers. The steam temperature is a function of the steam pressure. Water boils at 100°C at 1 atm., but at other pressures the boiling point changes. At its boiling point, the steam condenses in the coils and gives up its latent heat. If the steam temperature is too high, burn-on/fouling increases so there are limits to how high steam temperature can go. The milk is also at its boiling point. The boiling point can be elevated with an increase in solute concentration.

DIFFERENT TYPES OF CULTURED

MILK PRODUCTS

Before the revolution in bacteriology in the middle of this century the manufacture of different types of cultured milk products was confined to common house-keeping and often regarded as a real art surrounded by a lot of mystery and superstition.

Today, modern dairy equipment, skilled labour and the availability of starter cultures in pure cultivation make it possible to produce all the different types of cultured milk products, regardless of climatic and local conditions, with the result that an increasing variety of different fermented milks is offered to consumers in most countries.

One of the best methods of preserving milk is the common process of souring, or culturing. All fermented milks such as kefir, koumiss, yogurt, buttermilk, acidophilus milk are the result of an acid fermentation in which the sugar of the milk is split up into lactic acid. According to kind and temperature of fermentation different taste and flavor substances are produced by the microorganisms involved.

Fermented (cultured) milk is a nutritious refreshing and easily digestible food. The protein precipitate in them is in the form of a fine curd which may permit them to be digested more quickly than plain milk.

Characterization of the different types of cultured milk products may be done in many ways, such as regarding bacteriological composition, flavour, composition of the product with respect to fat, solids-not-fat, different types of additives and many others.

The different types of cultured milk are grouped according to the physical structure of the coagulum and the types of micro-organisms

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used in the manufacture. Within each group, examples are given of typical products belonging to the group.

To these products could be added products such as cottage cheese and quark, but these products are usually regarded as special of cheese.

Lactic acid inhibits the putrefactive and protein decomposing bacteria in the intestinal tract, and that is why cultured milk is often used for treating several gastric and intestinal troubles, and koumiss is known to be a therapeutic agent in the treatment of tuberculosis.

The different cultured milk beverages are produced by subjecting the fermented and cooled coagulum to a heavy mechanical treatment usually carried out using a piston homogenizer.

Fermented milk beverages may be flavoured and they are usually stabilized to prevent sedimentation, and it is a question whether this product should be called cultured, because it consists of common market milk fortified by living Lb. acidophilus bacteria, which are added to the milk after it has been cooled.

KINDS OF CHEESE

There are lots of different kinds of cheese depending upon

(a) whether made from whole milk or skim milk; (b) the method of coagulation of the milk; (c) the amount of whey retained in the curd;

(d) whether the curd is ripened or unripened; (e) the method of ripening; and (f) the source of milk (cow, sheep, or goat).

Soft cheeses made from whole or from skim milk, which derive their flavor mainly from the lactic culture used and the cream added, are generally consumed while fresh. Hard or semi-hard cheeses are generally made from whole milk coagulated by rennet and are usually ripened or aged before they are consumed. Cheeses also differ according to the bacteriological or enzymatic treatment of the milk before coagulation or according to the addition of proteolytic and lipolytic mold cultures added to the curd before pressing.

According to the method of coagulation of casein cheeses are classified into two large general groups: rennet cheese and lactic acid (acidic) cheese, according to whether they are started by the rennet or lactic acid method.

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According to the method of manufacture we distinguish:

(1) uncured, or unripened cheese (the Cottage cheese, Sweet Curd cottage, Popcorn cheese, Cream cheese, Neufchatel cheese); (2) rennet cheese with milk being coagulated by rennet ferment; (3) acidic cheese with milk being coagulated by generating lactic acid; (4) brine cheese seasoned in strong brine during the process of maturing and storage (the Brick cheese); (5) processed cheese prepared from various sorts of natural cheeses by means of melting; (6) rindless cheese which matures sealed under vacuum in polymer pellicles (the Rindless Swiss cheese).

According to the consistency and body cheeses may be further classified as hard (the Cheddar, Swiss (the Emmental, Sweitzer)); semihard (the Roquefort, Stilton, Gorgonzola, Brick cheese, Blue-veined cheese, Blue Mold cheese) and soft (the Camembert).

According to the method of ripening, or maturing soft and semisoft cheeses can be mold-ripened (the Roquefort-group), or bacteriaripened, or both (the Camembert).

Cheeses may be also classified according to the source of milk. They can be made from the milk of any milk-giving animal, though it is universally made from cow's milk. Roquefort is the only world famous cheese made from ewe's milk. Goat's milk cheese is extremely popular in Scandinavian countries. Laplanders make cheese from the reindeer's milk; and a famous early Italian cheese variety, the Scarmorze, was originally made from buffalo's milk.

More than 400 named varieties are officially recognized, but these can all be classified as variations of about twenty distinctive types. Thus, over 200 varieties of soft cheese are reported to be manufactured in France, but the names of most are only of local significance.

Nevertherless, according to Federal Standards we can identify the common requirements to the composition of cheese: Moisture - 30-75 %; Fat in the solids - 0-50 %; Salt - 0-2 %; Ptotein - up to 25 %.

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АЛГОРИТМ ПОНИМАНИЯ ИНОСТРАННОГО ТЕКСТА

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РАБОТА С ТЕКСТОМ

(Английские клише для передачи краткого содержания текста (аннотации, реферата)

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·Moreover, he gives an argument(s) for / against …

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GRAMMAR REFERENCE

(Грамматический справочник)

МЕСТО ПОДЛЕЖАЩЕГО И СКАЗУЕМОГО

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