Пища для ума - Food for thought. Коломейцева Е.М - 39 стр.

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The basic steps in the manufacturing of ice cream are generally as follows:
1. blending of the mix ingredients;
2. pasteurization;
3. homogenization;
4. aging the mix;
5. freezing;
6. packaging;
7. hardening.
Blending
First the ingredients 1. _____ selected based on the desired formulation and the calculation of the recipe from the formulation
and the ingredients chosen, then the ingredients are weighed and blended together 2. _____ produce what is known 3. _____ the "ice
cream mix". Blending requires rapid agitation to incorporate powders, and often high speed blenders 4. _____ used.
Pasteurization
The mix 5. _____ then pasteurized. Pasteurization is the biological control point 6. _____ the system, designed for the
destruction of pathogenic bacteria. 7. _____ addition to this very important function, pasteurization also reduces the number
8. _____ spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
E x e r c i s e F o u r
. Read the article below and choose the best word to fill each gap.
Pasteurization
Both batch pasteurizers and continuous (HTST) methods are (
used
/
invented
/
made
).
Batch pasteurizers (
make
/
lead
/
produce
) to more whey protein denaturation which some people feel gives a better body to the ice cream. In a batch pasteurization
system, blending of the proper ingredient amounts (
has
/
be
/
is
) done in large jacketed vats equipped with some means of heating,
usually steam or hot water. The product is then heated in the vat to at least 69 °C (155 F) and held (
for
/
in
/
during
) 30 minutes to
satisfy legal requirements for pasteurization, necessary for the destruction of pathogenic bacteria. Various time temperature
combinations can be used. The heat treatment must be severe (
quite
/
too
/
enough
) to ensure destruction of pathogens and to reduce
the bacterial count (
up
/
to
/
for
) a maximum of 100.000 per gram. Following pasteurization, the mix is homogenized (
through
/
by
/
in
) means of high pressures and then is passed across some type of heat exchanger (plate or double or triple tube) for the purpose of
cooling the mix to refrigerated temperatures (4 °C). Batch tanks are usually (
made
/
worked
/
operated
) in tandem so that one is
holding while the other is (
been
/
has
/
being
) prepared. Automatic timers and valves ensure the proper holding time has been
(
required
/
met
/
seen
)
.
Continuous pasteurization is usually (
discovered
/
performed
/
found
) in a high temperature short time (HTST) heat exchanger
following blending of ingredients in a large, insulated feed tank. Some preheating, to 30 to 40 °C, is necessary for solubilization of the
components. The HTST system is equipped (
in
/
for
/
with
) a heating section, a cooling section, and a regeneration section. Cooling
sections of ice cream mix HTST presses are (
usually
/
seldom
/
often
) larger than milk HTST presses. Due to the preheating of the
mix, regeneration is lost and mix entering the cooling section is still (
enough
/
too
/
quite
) warm.
E x e r c i s e F i v e
. Choose the best phrase from the given below to fill each of the gaps:
reducing the size of
;
at the pasteurizing temperature
;
a thinner
;
more rapidly whipped mix
;
Two stage homogenization
;
under all
conditions
;
The higher the fat and total solids
;
at any given pressure
;
By helping to form
;
in ice cream manufacture
;
by producing a
thinner
;
more rapidly whipped mix
.
Homogenization
The mix is also homogenized which forms the fat emulsion by breaking down or 1. _____ of the fat globules found in milk or
cream to less than 1 u. m. Two stage homogenization is usually preferred for ice cream mix. Clumping or clustering of the fat is
reduced there 2. _____ melt-down is also improved. Homogenization provides the following functions 3. _____:
• reduces size of fat globules;
• increases surface area;
• forms membrane;
makes possible the use of butter, frozen cream, etc.
4. _____ the
fat structure
, it also has the following indirect effects:
• makes a smoother ice cream;
• gives a greater apparent richness and palatability;
• better air stability;
increases resistance to melting.
Homogenization of the mix should take place 5. _____ The high temperature produces more efficient breaking up of the fat
globules 6. _____ and also reduces fat clumping and the tendency to thick, heavy bodied mixes. No one pressure can be
recommended that will give satisfactory results 7. _____ 8. _____ in the mix, the lower the pressure should be. If a two stage
homogenizer is used, a pressure of 2000 – 2500 psi on the first stage and 500 – 1000 psi on the second stage should be satisfactory
under most conditions. 9. _____ is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby producing
10. _____ Melt-down is also improved.
E x e r c i s e S i x
. Read the article below, there is an extra word in some sentences, find the mistakes.

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