Fortifying

Vitamins A and D may be added to the milk at this time by a peristaltic pump,
which automatically dispenses the correct amount of vitamin concentrate into the flow of milk.

III. Make up sentences with the following words and word combinations.

1. Separator, to pass through, milk, the, raw, a.

2. To spin, a series of, milk, through, the, conical discs.

3. Some bacteria, to remove, a clarifier, debris, and any sediment.

4. The lighter milk, to separate, it, the heavier milk fat, from.

5. To be drawn off, the, milk fat, excess.

6. Milk, to, may be added, the, vitamins A and D.

IV. Mark the sentences as true or false.

1. The cold raw milk passes by a clarifier or a separator.

2. A clarifier removes all the rubbish from the raw milk.

3. A separator does the same and also separates the heavier milk fat from the lighter milk.

4. The excess milk fat is processed into skim milk.

5. Vitamins A and D are dangerous if added to the milk at this time.

Text 5

The Manufacturing Process (3)

I. Words to be remembered.

1) pasteurizer 2) continuously 3) length 4) liquid 5) exactly 6) to divert back 7) inlet 8) to fall 9) below 10) to remain 11) particle 12) to prevent 13) floating to the surface 14) to ensure 15) evenly 16) to pressure 17) multiple-cylinder piston pump 18) passage 19) adjustable valve 20) shearing 21) tiny 22) proper 23) to avoid harming

пастеризатор непрерывно длина жидкий, жидкость точно отводить назад, возвращать впуск, входное отверстие падать ниже, внизу оставаться частица предотвращать подниматься к поверхности обеспечивать, гарантировать равномерно, одинаково сдавливать, сжимать цилиндровый поршневой насос проход, отверстие регулируемый клапан рассечение мелкий должный, нужный чтобы не испортить

II. Read and translate the text.

The Manufacturing Process (3)

Pasteurizing

The milk - either whole milk, skim milk, or standardized milk - is piped into a
pasteurizer to kill any bacteria. There are several methods used to pasteurize milk. The most common is called the high-temperature, short-time (HTST) process in which the milk is heated as it flows through the pasteurizer continuously.

Whole milk, skim milk, and standardized milk must be heated to 161 °F (72°C) for 15 seconds. Other milk products have different time and temperature requirements. The hot milk passes through a long pipe whose length and diameter are sized so that it takes the liquid exactly 15 seconds to pass from one end to the other.

A temperature sensor at the end of the pipe diverts the milk back to the inlet for reprocessing if the temperature has fallen below the required standard.