Англійська мова за професійним спрямуванням

UNIT 3

Livestock processing technology

BASIC PROCESSING TECHNOLOGIES OF ANIMAL PRODUCTS

Technology of cheese-making

DO THIS TEST

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

Whey n – сироватка; сколотини;

be formed (by) – утворюватися;

coagulate v – коагулювати;

rennet n – сичуг;

similar adj – подібний, схожий;

enzyme n – ензим, фермент;

draining off – відкачування, вижимання;

liquid adj – рідинний;

be added (to) – додаватися (до);

acidified milk – ацидофільне молоко;

form / to shape v – надавати форму; формувати; утворювати;

firm adj – твердий;

curd n – згусток;

be treated – оброблятися;

kind n – вид;

way n – шлях, спосіб, метод;

undergo v – підлягати;

cutting – нарізування, розрізання;

warming up – нагрівання, підігрівання;

pressing – пресування, вижимання;

mold n – пліснява; форма;

be ripened – визрівати;

storing – зберігання;

particular adj – певний;

humidity n – вологість;

ripening – визрівання;

curing – заготівля;

cheese-making – виготовлення сиру;

buffalo n – буйвол;

reindeer n – північний олень (олені);

saturated fat – насичений жир;

sodium n – натрій;

producer n – виробник;

hard cheese – твердий сир;

cottage cheese – зернений сир;

among adv – серед;

cheese vat – цистерна (бак) для сиру;

vessel n – посудина;

pump v – накачувати;

acid n, adj – 1. кислота; 2. кислий;

lactic acid – молочна кислота;

sour v – окислювати; заквашувати.

Read and translate the text:

CHEESE

Cheese is a very nutritional food product. It is rich in protein and is a good source of vitamins and minerals such as calcium, phosphorus, and vitamin A. Cheese is high in calories, saturated fat, and sodium.

Cheese is formed by coagulation of milk by rennet or other similar enzymes, and the draining off of the liquid whey. When rennet is added to warm acidified milk, the milk protein casein coagulates to form a firm curd which is treated in various ways to make cheeses of different kinds.

The curd can undergo cutting, warming up, or pressing. Then it is usually shaped into a mold and ripened by storing for some time at a particular temperature and humidity. The ripening, or curing, process is the result of bacteriological processes.

For cheese-making they use milk from cows, sheep, goats, the buffalo, reindeer, horses, yaks.

Hard cheeses are the most popular among cheese. The largest producers of hard cheese are the USA, France, Italy, Germany, Russia, Canada, the Netherlands, Denmark, Mexico and Argentina. In Ukraine hard cheese and cottage cheese are among the favourites.

 INGREDIENTS FOR CHEESEMAKING

There are a number of ingredients which are essential for cheesemaking but some ingredients, e.g. colouring, added chemicals etc. are not required for all varieties of cheese.

Milk. Good quality milk from the cow, sheep, goat etc is required. A knowledge of its chemical composition and bacteriological quality is desirable if cheese of consistent quality is to be made.

Starter. Certain cheese varieties require starters (pure cultures of lactic acid bacteria) containing organisms with specific functions, e.g. flavour development. The recipe will indicate the type and quantity of starter to be used and temperature conditions.

Colour. The recipe and the market will determine if colouring matter should be used. Occasionally it is required to bleach the original colour of the milk and to whiten the curd.

Chemicals. Chemicals such as calcium chloride and sodium nitrate are recommended in recipes for some varieties of cheese to improve curd quality and prevent the growth of organisms which may cause problems during the ripening or maturing of the cheese.

Coagulant. Rennet is the usual coagulant used but the juice extract of some fruits and plants, e.g. lemons and Calotropis procera may be used for some cheese varieties.

Salt. Salt (sodium chloride) may be added to some varieties of cheese, the quantity and method of addition depending on the recipe. Salt may be added directly to the milk or curd pieces; it may be rubbed into the finished cheese or the cheese may be immersed in a brine solution.

GRAMMAR EXERCISES

I. Answer the following questions:

1. Why is cheese a very nutritional product?

2. How is cheese formed?

3. What processes can cheese undergo after adding rennet?

4. The milk of which animals can be used for cheese-making?

5. What cheeses are the most popular among cheese?

6. What countries are the largest producers of hard cheeses?

7. What ingredients for cheese-making do you know?

8. Is good quality milk from the cow, sheep, goat etc required?

9. What chemicals are recommended in recipes for some varieties of cheese to improve curd quality?

II. Match the paragraph (A) to its heading (B):

III. Remove suffixes in the following words, translate them and tell what part of the speech they belong to:

Nutritional, nutrient, nutriment, nutrition, nutritionist, nutritious, nutritive; product, production, productive, productivity; formed, form, formal, formaldehyde, formalin, formalism, formalist, formality, formalize; coagulation, coagulant, coagulate; similar, similarity, similarly, simile, similize; various, vary; different, differ, difference, differentia; popular, popularity, popularization, popularize, popularly, populate, population.

IV. Arrange the following in pairs of synonyms to translate them:

a) cheese, food, kind, rich, good, similar, liquid, warm, to form, way, different, storing , process, hard, among, producer, use, favourite, cottage cheese, humidity.

b) mood, utilize, the same, heavy, conservation, expensive, curd, fluid, diet, various, hot, operation, type, manufacturer, cheese casserole, fine, moisture, to compose, between, beloved.

V. Find an extra word:

a) cows, sheep, goats, the buffalo, tiger, reindeer, horses, yaks;

b) cheese, cheese-making, warming up, milk, meat, pressing, storing;

c) hard cheese, cottage cheese, yogurt, cheddar;

d) starter, beef, colour, chemicals, coagulant, salt.

VI. Complete the sentences:

VII. Match the words with its definitions:

VIII. Fill in the blanks with the words from the box and you will learn some information about Cheddar, the most important cheese in many English-speaking countries:

PRODUCTION OF CHEDDAR

Cheddar is an important 1_________ type in the United States, Britain, Australia, Canada, and New Zealand. The Cheddar 2________ process employs nearly all the basic treatments used in modern cheese-making.

In the factory 3________ is pasteurized at about 70 degrees C (158 degrees F)

to kill all the pathogenic 4 ________ . After 5_________ to about 30 degrees C (86 degrees F), it is pumped into the cheese vat, a closed cylindrical vessel. Here it is mixed with the starter, which is a 6_______ of lactic streptococci and other organisms. These organisms sour the milk by fermenting the 7________, or milk sugar, to lactic acid, in order to create the acid conditions necessary for the rennet to act.

IX. Read and ask questions on the text:

HARD CHEESE

This category is reserved for extra-hard, extremely low-moisture cheeses like Parmesan, Machego and Asiago. These cheeses are characterized by their pungent saltiness and rich umami flavor profile. Because of their hardness, these cheeses are often grated over dishes like pasta and soup, not sliced.

Manchego cheese pieces surrounded by Spanish chorizo, olives, bread slices and grapes.

This selection of Spanish tapas shows manchego cheese pieces surrounded by Spanish chorizo, olives, bread slices and grapes. Machego is an example of a hard cheese.

Parmesan is a generic name for the original Parmigiano-Reggiano from Italy. To make this classic cheese, large wheels of freshly curdled milk are first soaked in a salt bath for three months, then aged for at least 24 months, but up to three years. The cheese forms a thick natural rind that's hard on the teeth but is a great addition to soups and stocks.

If you notice little crunchy bits in a well-aged, hard cheese, don't fret. Those aren't hunks of salt, says Wright, but  that form as a natural byproduct of the slow-aging process. The crystals themselves don't impart any flavor, but they are a sign that bacteria are doing their work breaking down the lactose and amino acids in the cheese, which will result in a more robust flavor.

Hard cheeses include:

- Parmigiano-Reggiano;

- Asiago;

- Pecorino;

- Manchego.

X. Put the sentences in the correct order:

1. Quality / good / milk / from / the / cow /, sheep,/ etc / is required / goat.

2. Are / a number / of ingredients / which / essential / for / cheesemaking / are / there?

3. Salt / may / be added / to / the / milk / or / curd / pieces / directly.

4. A cheesemaking recipe / a / guide / for / the manufacture / of / a / specific / variety / of / cheese / is.