2020-04-20
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1. Fluid milk for commercial distribution is usually....
2.... is churned from cream.
3. Ice cream is the... product.
4. Cheese is the product made from....
5. Industry processing milk is called... industry.
6. After separation whole milk is separated into two fractions:... and....
7. Clanfiers have one pipe for... milk.
Задание 5. Переведите и образуйте три формы глаголов от следующих слов.
Собирать, требовать, обрабатывать, проверять, доставлять, получать, взвешивать, начинать, называть, позволять.
Вопросы к практическому занятию
1. Как доставляется молоко на перерабатывающие заводы?
2. Что требуется от водителей автоцистерн?
3. С чего начинается переработка молока?
4. Сколько разгрузочных труб имеет сепаратор?
Практическое занятие 11
ПАСТЕРИЗАЦИЯ
PASTEURIZATION
Теоретическая часть
Данный лексический материал предназначен для того, чтобы студенты запомнили специальные термины, характерные для текстов по указанной тематике, и успешно применяли их в речи.
vat чан
jacketed vat чан с кожухом (для пара или горячей воды)
continuously непрерывно
batch operation (process) периодический процесс
survive выживать; зд. выдерживать
destroy разрушать; зд. уничтожать
value стоимость, оценка
preservation сохранение, консервирование
mild мягкий
treatment обработка
occur происходить
render передавать
circulate циркулировать
accomplish выполнять, завершать
extend растягивать
germ микроб
“
Задания
Задание 1. Прочитайте и переведите текст:
Pasteurization
The value of heat for the preservation of foods has been known for thousands of years, but it was not realized until the 19th century that a very mild heat treatment, far below the boiling-point, made liquid foods such as milk keep much longer. The discovery followed the work of the French scientist Pasteur on wine and beer. The process, called after him “pasteurizationˮ, is a carefully controlled mild-heat treatment. It was found that the process served two purposes: it prevented the souring of milk, and it destroyed the dangerous disease germs which occur in some samples of milk.
Milk is rendered free of pathogenic bacteria by pasteurization. Milk is heated to a specified temperature and held at that temperature for a specified time. (145 ºF for 30 min when milk is pasteurized in a vat or at least 161 °F for IS sec when milk is pasteurized continously).
Pasteurization on a batch operation requires a jacketed vat where steam or hot water can circulate and heat the milk. This treatment requires the longer times at lower temperatures to accomplish pasteurization (LTLT pasteurizer). Modern methods of processing milk and milk products utilize the high-temperature short-time (HTST) pasteurizer.
In Europe and to a limited amount in the United States, milk and milk products may be ultra-heat-treated (UHT). This process may use equipment similar to that used for HTST. The UHT processing requires a minimum heat treatment of 280 °F for 2 sec. UHT dairy foods have extended shelf-life because all of the bacteria that would survive even HTST pasteurization have been destroyed.
Задание 2. Ответьте на следующие вопросы:
1. How long has the value of heat for the presentation of foods been known?
2. What is this process called?
3. What was found?
4. How is milk heated and held?
5. What does pasteurization on a batch operation require?
6. This treatment requires much time, doesn’t it?
7. What does the UHT processing require?
Задание 3. Подберите к следующим названиям методов тепловой обработки молока соответствующие английские сокращения:
1. Кратковременный метод при высокой температуре. 2. Тепловая обработка молока при сверхвысокой температуре. 3. Метод длительной тепловой обработки молока при температуре.
1. LTLT. 2.HTST. 3.UHT.
Задание 4. Каким из указанных справа методов соответствуют данные слева режимы обработки?
1. 161 °F; 15 sec. 1. HTST.
2. 145 °F; 30 min. 2. UHT.
3. 280 °F; 2 sec. 3. LTLT
Задание 5. Найдите русские эквиваленты следующих слов:
value, preservation, treatment, below, follow, purpose, prevent, souring, germ, occur, vat, steam, circulate, accomplish, equipment, survive.
Задание 6. Найдите соответствия каждому словосочетанию:
boiling heat
mild point
high time
short temperature
ultra-heat life
self treated
Вопросы к практическому занятию
1. В каком веке пришли к выводу о возможности длительного хранения молока?
2. Объясните происхождение термина «пастеризация»?
3. Назовите принципы пастеризации?
4. Какие виды пастеризации вам известны?
Практическое занятие 12
MILK RECEPTION, THE PROCESS PLANT, CARTONING LINE
ОТДЕЛ ПРИЕМА МОЛОКА, ЦЕХ ОБРАБОТКИ, ЛИНИЯ УПАКОВКИ
Теоретическая часть
Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание об основных этапах переработки молока и его подготовки к продаже.
bulk объем, груз, основная масса
tanker автоцистерна
check проверять
weight вес
bay пандус
sample проба
quality качество
consent разрешение, согласие
pump насос
pipe труба
cooler холодильник
storage хранение, склад
raw сырой, необработанный
silo башня
clarifier очиститель, фильтр
pasteurize пастеризовать
homogenizer гомогенизатор
handle управлять
carton картон, картонная коробка
facilities оборудование
shrink-wrapping unit оберточный аппарат
container контейнер, обойма пресс-формы
Задания
Задание 1. Прочитайте и переведите тексты:
Milk reception
All bulk tankers entering and leaving the dairy are checked on the Avery Weghbridge, and weight difference are automatically converted into measurements of milk in liters. Once in the double reception bays, samples are taken from agitated milk in each tanker. The samples are then «blown» via a Rediffusion vacuum tube system to the first floor laboratory to be checked for quality.
It is the laboratory which signals back consent for the tanker to be unloaded. Provided the central control room has determined the route for each tanker load,
the 50.000 1/hr capacity discharge pumps are activated. Milk is pumped through insulated pipes via a chilled water cooler, so that it enters the storage silos at a temperature of 4°C. The tanker discharge lines to the silos are then air purged.
The emptied tankers are connected to the CIP circuit while still in the reception area before setting off on another pick-up run.
The process plant
Milk from the raw milk silos is filtered by clarifiers connected to the ALFA-Laval pasteurizing units. There are two 20.000 1/hr HIO-RC pasteurizing plants: one pasteurizing line includes a hot milk clarifier; the other, with a homogenizer also has a clarifier/separator so enabling the production of milks down to 44%per cent butter fat, controlled by an Automatic Direct Standardizing (ADS) unit. Milk from either processing line is then routed to one of five 30,000 liter insulated storage tanks located on the first floor.
A third processing line has a 1400 1/hr cream P13-RCP pasteurizing plant and smaller insulated product storage tanks for handling creams and speciality milks. To allow the pasteurizing units to be controlled manually when necessary, one of the decentralized process interface cabinets is installed in this section.
Cartoning line
Cartons are filled in a Cherry-Burrel QUK filling machine. Plat top or slant top gable cartons are filled at 125 cm (pints and ½ pints) or at 98 cm (Quarts) with pasteurized or homogenized pcecooled milk. There are facilities for automatically shrinkwrapping (EDL) single units or units of 10 (Stork IPA) into wheeled trolleys. Carton weights are checked by electronic balances with data analysis by a Hewlitt Packard unit.
There are also filling machines filling 3- and 5-gallon Bowater per galls (bag-in-box) and a Masterfil unit for ½ –gallon Plysu containers. All these fillers are cleaned by an integral CIP unit.
