Cultured Milk Products

Many fermented or cultured products are produced from milk. These fermentations require the use of bacteria that ferment lactose or milk sugar.

Cultured buttermilk.

Skim milk or low-fat milk is pasteurized at 180º F for 30 min, cooled to 72º F, and inoculated with an active starter culture. The mixture is incubated at 21º C and cooled when acidity is developed to approximately 0.8%. This viscous product is then agitated, packaged and cooled. The desired flavour is created by volatile acids.

Yogurt.

One of the oldest fermented milks known is yogurt. Historically the people of the Middle East relied on yogurt as an important food item. Later consumption increased rapidly in Europe.

Yogurt is prepared using whole or low-fat milk with added non-fat milk solids. The milk is heated to approximately 180º F for 30 min, homogenized, cooled to 115º F, inoculated with an active culture and packaged. The product after inoculation is incubated until approximately 0.9% acidity has developed and then cooled.

In the United States, greater Sales are realized in yogurts that contain added fruit than in the inflavored product. Three types are marketed: fruit mixed throughout, fruit on top, and fruit on bottom. Yogurt is a custard like food and is generally eaten with a spoon.

1. Перепишите текст и переведите его письменно.

2. Выпишите из текста предложение в пассивном залоге. Подчеркните сказуемое, переведите это предложение. Напишите его в прошедшем времени и в будущем времени.

3. Перепишите 3 предложения 1-го абзаца; подчеркните в каждом из них глагол-сказуемое, определите его видовременную форму и залог. Переведите предложения на русский язык, напишите их в страдательном залоге.

4. Выпишите из текста предложение, в котором употребляется причастие 1 или причастие 2. Подчеркните причастие, установите его функцию, т.е. укажите, является ли оно определением, обстоятельством или частью глагола-сказуемого. Переведите предложение на русский язык.

5. Найдите в тексте предложение с инфинитивом, переведите предложение на русский язык.

6. Выпишите из текста эквиваленты к словам и словосочетаниям: обезжиренное молоко, желаемый вкус, молочный сахар.

7. Перепишите предложения, заполняя пропуски соответствующими данными по вашему хозяйству.

1. I live…

2. Our farm is...

3. It specializes in...

4. The farm’s land is...

5. You can find...

6. Some farmers...

7. I like my...

ВАРИАНТ 5

What About Milk Margins?

Marketing researchers are studying the gap between farmers and consumers.

Farmers and farm leaders have been showing an understandable livelier-than-usual interest in marketing margins-those clusive gaps between what the farmer gets for his products and what the consumer pays for them. The increased concern has resulted in intensified research on widening market margins. Mach of this recent effort by the Agricultural Marketing Service has been on dairy products, particularly fluid milk.

Dairying margins were not hard to figure out in the days when milk was sold primarily just as milk in single quart bottles delivered to consumers’ homes. Things are no longer the same long established trends in marketing have been giving way to new developments reflecting the tastes and habits of consumers. Now, there are homogenized and special milks as well as regular milk. Half-gallon and gallon containers are growing in use. Milk sold in gallon jugs constitutes one-third of all fluid milk sales. In some other markets, up to half of the milk is sold in half gallons. Sales of milk in glass containers are declining. Use of bulk dispensers in restaurants is gradually increasing.

1. Перепишите текст и переведите его письменно.

2. Перепишите 3 предложения 1-го абзаца; подчеркните в каждом из них глагол-сказуемое, определите его видовременную форму и залог. Переведите предложения на русский язык, напишите их в страдательном залоге.

3. Выпишите из текста предложение, в котором употребляется причастие 1 или причастие 2. Подчеркните причастие, установите его функцию, т.е. укажите, является ли оно определением, обстоятельством или частью глагола-сказуемого. Переведите предложение на русский язык.

4. Выпишите из текста предложение в пассивном залоге. Подчеркните сказуемое, переведите это предложение. Напишите его в прошедшем времени и в будущем времени.

5. Найдите в тексте предложение с инфинитивом, переведите предложение на русский язык.

6. Выпишите из текста эквиваленты к словам и словосочетаниям: стеклянные тары, дома потребителей, вкусы и привычки потребителей.

7. Перепишите предложения, заполняя пропуски соответствующими данными по вашему хозяйству.

1. My farm is...

2. It is occupied...

3. The farmers...

4. Arable land is...

5. We increase...

6. The farm grows...

7.It has good results...

Раздел 5

КОНТРОЛЬНЫЕ ЗАДАНИЯ № 4 для студентов 1 курса (сокращенная форма) (в пяти вариантах)

для студентов, обучающихся по специальности 35.03.07 «Технология производства и переработки сельскохозяйственной продукции»

ВАРИАНТ 1

1. Прочтите текст и письменно переведите его. 

CONFECTIONS

Confectionary industry has a long history. It starts with the discovery of honey. Chopped fruits and nuts mixed with honey was the first confectionary item in the world.

When in the middle Ages cane sugar was brought to Europe it was used for the production of sugar sweets.

There are more than 200 varieties of confections but the fundamental processes of candy making have much in common because in the majority the chief ingredient is sugar.

Next to sugar chocolate is a very common ingredient of many candies. Chocolate was first brought to Europe by Spaniards in the 16^th century. At that time it was used as a beverage.  Later on the manufacturing of chocolate candies was started in France. Refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey are common sweeteners used in confections.

The 17-^th century was a period of considerable progress in confectionary. Many new types of confectionary items appeared.  But till the end of the 18^th century most of the processes in confectionary production had been carried out manually (by hand) or by water-driven machines. Nowadays all the processes in confectionary production are made by machines.

Confections are divided into several large groups:  hard candies, chewy confections, aerated confections and chocolate candies. Various types of candies may be prepared by varying the kind of sweetener, amount of liquid, the cooking or cooling time, and the addition of chocolate, milk products, fruits, nuts, etc.

2. Расположите пункты плана в соответствии с ходом повествования текста.

1) Основные подслащивающие вещества, используемые для производства конфет.

2)  Первое в мире кондитерское изделие.

3)  Появление шоколада.

4) Сахар - основной компонент кондитерских изделий.

5) Средние века - начало производства сахарных конфет.

6) Способы  изготовления различных конфет.

7) Типы конфет.

8) Прогресс в кондитерском производстве.

3. Найдите в тексте словосочетания, эквивалентные следующим:

кондитерская промышленность; измельченные фрукты и орехи, смешанные с медом; основные процессы производства конфет; имеют много общего; основной компонент;  после сахара; широко распространенный компонент.

4. Заполоните пропуски словами из данного ниже списка:

1) The first confectionary item in the world was chopped fruits and nuts mixed with … . 2) In the Middle Ages cane sugar began to be used for the production of … . 3) Next to sugar … is a very common ingredient of many candies. 4) In the 16-^th century chocolate was used as a … . 5)  Refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey are common … used in confections. 6) Confections are divided into several large groups:  …, …, …, and … . 7) Various types of candies may be prepared by varying the kind of sweetener, amount of liquid, the … time, and the addition of …. …, … .

1. chocolate; 2. sweeteners; 3. honey; 4. beverage; 5. candies; 6. cooking and cooling; 7. hard candies, chewy confections, aerated confections and chocolate candies; 8. chocolate, milk products, fruits, nuts, etc.

5. Замените модальные глаголы  их эквивалентами (can – to be able to; may – to be allowed to; must – should, to have to, to be to):

1. Sunflower seeds must be transported to the factory to further processing. 2. You may use either fat or oil in breadmaking.  3. Corn germ must be separated from the kernel. 4. In this case edible oils must be substituted for mineral ones. 4. Fat tissues of meat could be used for recovering fat. 5. Many plant seeds can be used for oil production. 

ВАРИАНТ 2

1. Прочтите текст и письменно переведите его.

THE MANUFACTURE OF CHOCOLATE

The cocoa beans are obtained from the pods of the cocoa tree. The pods are split open by hand on the plantation, and the beans are extracted. The beans are left to ferment for several days and then dried in the sun. When dried they are packed into bags and transported to the countries of manufacture.

Four operations are necessary before the final product is ready.   The beans are first roasted, a process which develops the peculiar chocolate flavour, and also loosens the husk, which has an unpleasant taste.  After roasting, most manufacturers blend the beans by mixing together different varieties each of which has individual aroma.

Then the beans are ground in a machine known as a “melangeur”, sugar is added, together with vanilla or other flavouring if desired. The mixture now becomes a paste. 

The third operation is to refine this paste by a machine called a “refiner”, which has three or more rollers which not only grind but tear the fibers which constitute about half the volume of the bean.

 The final operation is to add more “cocoa butter”, a vegetable fat already present to some degree in the mixture. The chocolate mixture is then worked in a conche for several days and nights.  This process makes chocolate so smooth that no separate particles are perceptible to the palate and helps to develop the full chocolate flavour. The chocolate is now ready to be molded.

   2. Найдите в тексте слова и словосочетания, эквивалентные следующим:

отделять оболочку; вальцовый станок;  отдельные крупинки не ощутимы во рту; обжаривать; стручок, плод дерева какао; конш, шоколадоотделочная машина; машина для тонкого измельчения шоколадной массы; смешивать; 

3. Исходя из содержания текста заполните пропуски в следующих высказываниях:

1) The cocoa beans are obtained from ….  2) The pods are split open by hand on the plantation, and … are extracted. 3) Then the beans are left to … for several days and then dried in the sun. 4) Before the final product is ready it is necessary to carry out … operations.  5) The beans are first …. 6) Roasting is a process which develops the peculiar chocolate … and also loosens the …. 7) After roasting, most manufacturers … by mixing together different varieties. 8) Then the beans are … in a machine known as a “melangeur”. 9) … is added in the ground beans. 10) The third operation is to … 11)  The final operation is to add more “cocoa butter” and to work the mixture in the conche ….

4. Ответьте на вопросы:

1. How many operations are necessary before the final product is ready?  2.  What do most manufactures do after roasting? 3. When does the mixture become a paste? 4.  How many rollers have a refiner?   5. What does the final operation consist of?  4. What else can be added into chocolate? 6. Is it possible to prepare high quality chocolate at home?

 5. Замените модальные глаголы их эквивалентами (can – to be able to; may – to be allowed to; must – should, to have to, to be to):

1. Sunflower seeds must be transported to the factory to further processing. 2. You may use either fat or oil in breadmaking.  3. Corn germ must be separated from the kernel. 4. In this case edible oils must be substituted for mineral ones. 4. Fat tissues of meat could be used for recovering fat. 5. Many plant seeds can be used for oil production.

 

ВАРИАНТ 3

1. Прочтите текст и письменно переведите его. 

METHODS OF FRUIT AND VEGETABLES PRESERVATION 

Drying, salting, cold storage, freezing, bottling and canning are methods to preserve vegetables and fruit.  If foods are kept for a several days in the air, they spoil because of the action of yeasts, bacteria and other types of microorganisms. Food preserving methods destroy the action of yeasts, bacteria and other types of microorganisms.

As bacteria need moisture for their development they cannot grow if foods are dried. Salting like drying reduces the moisture content of food, and, in addition, salt destroys certain organisms.  Drying and salting have been practiced for many centuries. Drying is still used commercially for preserving various fruit, such as grapes, apples, apricots, and vegetables, such as potatoes, onions, peppers and carrots. In some countries fruit, herbs and mushrooms are dried at home. Beans and sauerkraut are often salted and salt and vinegar are combined in making pickles such as cucumber pickles.

The first bottling was done about 180 years ago. In bottling and canning the food is heated to destroy spoilage organisms. In canning the container is sealed before it is heated; in bottling it is sealed afterwards.  Bottling is cheaper because the bottles can be used again and again, but canned foods are more convenient for storage. At present bottling and canning are used for preserving a great variety of fruit and vegetables.

2. Найдите в тексте слова и словосочетания, эквивалентные следующим:

    способы сохранения фруктов; уксус;  консервирование в стеклянной таре; закатывать; соленья, маринады; трава, лекарственное растение; в течение многих веков;  содержание влаги; комнатная температура;  автоматическое  оборудование для консервирования;  портящие организмы;  микроорганизмы;   консервирование в стеклянной таре дешевле…;  уменьшать/сокращать  количество влаги.

3. Заполните пропуски   в соответствии с содержанием текста:

1) Drying, salting, cold storage, freezing, bottling and canning are …. 2) Food preserving methods … the action of yeasts, bacteria and other types of microorganisms. 3) As bacteria need … they cannot grow if foods are dried. 4)… reduces the moisture content of food, and, in addition, salt destroys certain organisms. 5) … are often salted and salt and vinegar are combined in making pickles such as cucumber pickles. 6) In bottling and canning the food is heated …. 6) In canning the container is sealed before …; in bottling it is sealed …. . 7)  At present … and … are used for preserving a great variety of fruit and vegetables.

4. Ответьте на вопросы:

1. What methods of fruit and vegetable preservation do you know? 2. What happens if foods are kept for a few days in the air? 3.  Why cannot bacteria grow if foods are dried?    4. What vegetables are often salted?  5. What vegetables do you salt at home? 6. When was the first bottling done? 7. Why is bottling cheaper?

5. Замените модальные глаголы их эквивалентами (can – to be able to; may – to be allowed to; must – should, to have to, to be to):

1. Sunflower seeds must be transported to the factory to further processing. 2. You may use either fat or oil in breadmaking.  3. Corn germ must be separated from the kernel. 4. In this case edible oils must be substituted for mineral ones. 5. Fat tissues of meat could be used for recovering fat. 6. Many plant seeds can be used for oil production.

ВАРИАНТ 4 

1. Прочтите текст и письменно переведите его.

FATS AND OILS

One of the three major classes of food products are fats and oils.  Along with carbohydrates and proteins, fats and oils supply the energy requirements of man and animals. Fats are usually defined as solid or plastic at ordinary temperature. Oils are usually liquid at room temperature. Fats and oils in the diet serve to increase palatability and enhance the flavour of foods.  In a bakery products fat improves the texture.

The two major groups are animal fats and vegetable oils. Butter is a special animal fat product from milk. The vegetable oils are pressed or extracted from a variety of plant seeds. Of primary importance as sources of edible oils are soybeans, sunflower, cotton seed, corn germ, olives, etc.  

Fats and oils serve as carriers for fat-soluble vitamin A and D and the chief source of vitamin E.

Processing of oilseeds can be carried out by pressing or extraction with solvents or a combination of the two.

Animal fats can be recovered from fatty tissue of the meat by the process of rendering.

2.  Найдите в тексте английские эквиваленты следующих слов и словосочетаний:

жиры и масла; снабжать (поставлять); потребности; вкусовые качества; вкус и аромат; разнообразие; съедобные масла и жиры; первостепенное значение; переносчики жирорастворимых витаминов; главный источник; переработка производится; процесс вытопки; соевые бобы; растворитель; семена растений;

3. Заполните пропуски   в соответствии с содержанием текста:

One of the three major classes of food products are … and … . They supply the energy requirements… of and … . Fats are usually solid at room temperature. Oils are usually liquid at room temperature. Fats and oils increase … and enhance the … of foods.  In a bakery products fat improves the … . Butter is a special … fat produced from milk.  Rendering is used for recovering fat from fatty meat tissue. There are many important sources of edible oils such as … . Processing of oilseeds is carried out by pressing or extraction.

4. Ответьте на вопросы:

1. What is the difference between fats and oils? 2. What edible oils do you know? 3. What is the function of fats and oils in the diet? 4. How are oils produced? 5. How are fats produced?  6. What fat-soluble vitamins are mentioned in the text?

 5. Замените модальные глаголы их эквивалентами (can – to be able to; may – to be allowed to; must – should, to have to, to be to):

1. Sunflower seeds must be transported to the factory to further processing. 2. You may use either fat or oil in breadmaking.  3. Corn germ must be separated from the kernel. 4. In this case edible oils must be substituted for mineral ones. 5. Fat tissues of meat could be used for recovering fat. 6. Many plant seeds can be used for oil production.

ВАРИАНТ 5 

Прочтите текст и письменно переведите его.