Англійська мова за професійним спрямуванням

UNIT 3

Livestock processing technology

BASIC PROCESSING TECHNOLOGIES OF ANIMAL PRODUCTS

Butter and cream manufactur

DO THIS TEST

Learn the active vocabulary of the Lesson and be ready to use it in your further work:

Butter n – масло;

margarine n – маргарин;

manufacture n – виготовлення;

production n – виробництво;

cream n – вершки;

churn v – збивати, збовтувати;

a rotating drum – обертаючийся барабан;

so that – щоб; для того, щоб;

fat globule – жирова кулька;

separate v – відокремлювати;

liquid adj – рідинний;

butter-milk – сколотини; пахта;

milk fat / butterfat – молочний жир;

salt n – сіль;

substitute n – замінник;

mixture n – суміш;

brine n – розсіл; охолоджуючий соляний розчин;

edible adj – їстівний;

almost adv – майже;

crate n – ящик;

cream – вершки; крем; 

whipping/whipped cream – збиті вершки; 

single cream – одинарні вершки (жирність 18 %);

double cream – подвійні вершки (жирність 48 %);

clotted cream – вершки, що скипілися; 

skimming off – збирання (вершків, піни);

derive v – отримувати, одержувати; походити (від); 

fatty layer – жировий шар surface поверхня;

separator n – сепаратор; 

desired adj – бажаний; 

fat content – жирність;

obtain v – отримувати, одержувати;

specify v – точно визначати;

compare with – порівнювати з.

Read and translate the text:

BUTTER AND MARGARINE

Butter

Butter is made by churning cream in a rotating drum so that the fat globules separate from the liquid butter-milk. Butter must contain about 80 per cent milk fat and not more than 16 per cent water. During manufacture 1-2 per cent of salt is added to salted butter.

Butter is made from dairy milk and salt. Margarine, on the other hand, can be made from a variety of substances. The first of these is any edible animal or vegetable oil such as corn oil or sunflower oil. Its liquid component can be made from milk, water, or sometimes a liquid protein mixture derived from soybean.

To make butter, the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together. Eventually, after enough agitation, the fat molecules clump so much that butter forms.

Margarine 

Margarine is an emulsified, fatty food product initially created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and milk.

It is not a dairy product but a butter substitute made by homogenizing a mixture of oils and fats with brine. Almost any edible oil can be used for margarine.

The margarine production process consists of five sections: the oil phase with emulsifier preparation, the water phase, the emulsion preparation, pasteurization and crystallization. Any excess production is returned via a continuous rework unit to the emulsion tank.

Is butter and margarine the same?

The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils. It used to contain a lot of trans fats.

GRAMMAR EXERCISES

I. Answer the following questions:

1. Do you often use butter, margarine or spreads?

2. Which of these foods is the healthiest? Why?

3. What countries in the world are the largest producers of butter?

1. How is butter made?

2. How much milk fat must butter contain?

3. Butter mustn’t contain more than 16 per cent water, must it?

4. Is margarine a dairy product?

5. How is margarine made?

6. What oils can be used in margarine manufacture?

II. Match the words from flow diagram with their corresponding definitions:

Flow diagram of butter manufacture

III. Do you want to know more about butter manufacture? Then read and learn the following words and word combinations:

IV. Imagine that you have a guest (a food technologist or a business partner). Be ready to tell about butter manufacture in Ukraine:

V. Before reading the text answer the questions:

1. What word combinations do you know in English with the word ‘cream’?

2. What do you know about cream teas in England?

MILK PRODUCTS — CREAM

1. Cream is derived from fresh milk either by skimming off the fatty layer which rises to the surface or in a mechanical separator. In a mechanical separator the cream of any desired fat content may be obtained. The constituents of cream are the same as those of milk, but in a different proportion.

2. Minimum fat contents for different types of cream can be specified:

— half cream, 12 per cent by weight as milk fat;

— single cream, 18 per cent;

— whipped cream, 35 per cent;

— double cream, 48 per cent;

— clotted cream, 55 per cent.

These compare with 3.9 per cent fat in milk.

VI. Decide whether the following statements are true or false:

1. Cream is usually derived from pasteurized milk. T/F

2. We can derive cream in a mechanical separator. T/F

3. Any fat content of cream may be obtained in a mechanical separator. T/F

4. The constituents of cream are not the same as those of milk. T/F

5. Kinds of cream can be specified by their fat content. T/F

VII. There are a lot of foods with the word ‘cream’. Match the name of the food to its description:

VIII. Change the following sentences using the Passive Voice according to the model:

Model: Helen will be delivering butter from 10 till 12 a.m. tomorrow.

Butter is being delivered by Helen from 10 till 12 a.m. tomorrow.

1. We’ll be answering your questions for an hour. 2. He’ll be giving a new recipe of margarine at 2 o’clock the day after tomorrow. 3. You’ll be translating these sentences during the lesson next week. 4. I’ll be mixing the liquid butter-milk for 10 minutes more. 5. We’ll be considering this diagram of butter manufacture at this time tomorrow. 6. You and your friends will be drinking milk soon. 7. At 9 o'clock in the evening, Jane will be washing dishes in the kitchen. 10. Our manager will be presenting his business plan at the next meeting. 11. Ronald, Garry and Jason will be playing the guitar at college at 7 o'clock tomorrow. 12. Won't they be packing things all day long? 13. My boss will be signing the contract tomorrow at 10 a .m. 14. He won't be reading the report at that time.

IX. Read the text and make up questions to this one:

CLOTTED CREAM

1. Clotted cream is an English dish that has no analogies in any national cuisine, and is something middle between butter, whipped cream and thick milk. In Britain itself, clotted cream is prepared exceptionally from the milk of the cows, which are grazed on the meadows of the counties of Devonshire, Cornwall and Somersetshire. According to the fat content, clotted cream is specified into single cream, double cream and thick cream. The very “baked thick cream” is served during tea-drinking: it is added to tea or due to its extreme thickness it is spread on bread. Above: Clotted

2. To find an analogy of clotted cream beyond Great Cream.  Britain is rather a problematic thing. But nothing prevents from making some experiment and finding a maximally close supply, for example, rich cottage cream.

X. Make up sentences with the verbs:

To obtain;

to specify;

to compare with; 

to churn;

to separate;

to derive;

to prepare;

to serve;

to add;

to spread;