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temperature of the cook stage. This is important to monitor carefully because the final moisture content of the curd determines the
residual amount of fermentable lactose and thus the final pH of the cheese after curing.
When the curds have reached the desired moisture and acidity they are separated from the whey. The whey may be removed
from the top or drained by gravity. The curd-whey mixture may also be placed in moulds for draining. Some cheese varieties, such as
Colby, Gouda, and Brine Brick include a curd washing which increases the moisture content, reduces the lactose content and final
acidity, decreases firmness, and increases openness of texture.
Curd handling from this point on is very specific for each cheese variety. Salting may be achieved through brine as with Gouda,
surface salt as with Feta, or vat salt as with Cheddar To achieve the characteristics of Cheddar, a shuddering stage (curd
manipulation), milling (cut into shreds), and pressing at high pressure are crucial.
E x e r c i s e S i x
. Read the article below, there is an extra word in every sentence, find the mistakes.
Cheese Ripening
1. Except for fresh cheese, the curd is ripened, or matured, at about various temperatures and times until the characteristic
flavor, body and texture profile is achieved.
2. During ripening, degradation of lactose, proteins and fat are carried on out by ripening agents.
3. The ripening of agents in cheese is: bacteria and enzymes of the milk lactic culture, rennet, lipases, added moulds or yeasts,
environmental contaminants.
4. Thus the microbiological content of the curd, the biochemical composition of the curd, as well as temperature and humidity
affect on the final product.
5. This final stage varies from weeks to years according with to the cheese variety.
E x e r c i s e S e v e n
. Read, translate and discuss the process of yogurt production. Make up questions disclosing its method.
Yogurt Manufacturing Method
The milk is clarified and separated into cream and skim milk, then standardized to achieve the desired fat content. The various
ingredients are then blended together in a mix tank equipped with a powder funnel and an agitation system. The mixture is then
pasteurized using a continuous plate heat exchanger for 30 min at 85 °C or 10 min at 95 °C. These heat treatments, which are much
more severe than fluid milk pasteurization, are necessary to achieve the following: produce a relatively sterile and conducive
environment for the starter culture denature and coagulate whey proteins to enhance the viscosity and texture.
The mix is then homogenized using high pressures of 2000 – 2500 psi. Besides thoroughly mixing the stabilizers and other
ingredients, homogenization also prevents creaming and wheying off during incubation and storage. Stability, consistency and body
are enhanced by homogenization. Once the homogenized mix has cooled to an optimum growth temperature, the yogurt starter culture
is added.
A ratio of 1:1, ST to LB, inoculation is added to the jacketed fermentation tank. A temperature of 43 °C is maintained for 4 – 6 h
under quiescent (no agitation) conditions. This temperature is a compromise between the optimums for the two microorganisms (ST
39 °C; LB 45 °C). The turntable acidity is carefully monitored until the TA is 0.85 to 0.90 %. At this time the jacket is replaced with
cool water and agitation begins, both of which stop the fermentation. The coagulated product is cooled to 5…22 °C, depending on the
product. Fruit and flavor may be incorporated at this time, then packaged. The product is now cooled and stored at refrigeration
temperatures (5 °C) to slow down the physical, chemical and microbiological degradation.
U n i t E i g h t
ICE CREAM PRODUCTION
T a s k O n e. Read, translate and discuss the following article on ice cream history.
E x e r c i s e O n e
. Choose the best phrase from the given below to fill each of the gaps.
A. This story is just one;
B. Unfortunately;
C. Once upon a time;
D. Most of the following material;
E. Most books are full.
Ice Cream History and Folklore
1. _____ has been extracted from "The History of Ice Cream", written by the International Association of Ice Cream
Manufacturers (IAICM), Washington DC, 1978. As you will note below, however, much of the early history of ice cream remains
unproven folklore.
2. _____ hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and family. The
meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much
preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much
creamier and sweeter than any other after – dinner dessert. The guests were delighted, as was Charles, who summoned the cook and
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