to heat to below (boiling point)
sealed , ; ;
Exercise 3. Learn the most common and useful words.
of about
below
upon
at least ,
from... to ...
not less than
no more than
repeatedly , ;
per (cubic centimeter) (3)
until
for (a few minutes) - ( )
INTERNATIONAL WORDS
Exercise 4. Read these words and try to determine their meanings in the Ukrainian language.
composition [ˌkɔmpə'zɪʃən] (n)
vitamin ['vaɪtəmɪn] (n)
mineral ['mɪnərəl] (n)
sanitary ['sænɪtərɪ] (adj)
manner ['mænə] (n)
bacteria [bæk'tɪərɪə] (n)
temperature ['tempərəʧə] (n)
container [kən'teɪnə] (n)
refrigerator [rɪ'frɪʤ(ə)reɪtə] (n)
GRAMMAR EXERCISES
Exercise 5. Read and translate the following sentences, paying attention to the -ed forms.
1. Certified milk is raw milk produced under very strict regulations specified by the medical milk commissions.
2. Milk from clean healthy cows milked in clean, well- ventilated stables is promptly cooled, bottled and delivered with greatest possible speed.
3. Pasteurized milk is milk that has been heated to below the boiling point,
4. The advantages of pasteurized milk are that the disease-carrying bacteria, which may have entered the milk from the cow or elsewhere are killed.
GENERAL COMPREHENSION EXERCISES
Exercise 6. Look through the text. Find answers to the following questions:
1. What is cow`s milk?
2. What do we usually do with certified milk?
3. What is pasteurized milk?
4. What are the advantages of pasteurized milk?
Milk and milk products
Milk, when examined under microscope, is seen as a transparent fluid which consists of many minute fat globules suspended, together with casein, the main protein of milk, in a solution of albumin, sugar and water. The fat globules in an average drop may number more than one hundred million.
Certified milk is raw milk produced under very strict regulations specified by the medical milk commissions. The consumer is assured of milk from clean healthy cows milked in clean, well-ventilated stables. This milk is promptly cooled, bottled and delivered in the most modern sanitary manner, and with the greatest possible speed. This milk must also contain specified quantities of fat and other milk solids, and, when tested for bacterial content, must show no more than a certain number of bacteria per cubic centimeter.
Pasteurized milk is milk that has been heated below the boiling point, for a length of time sufficient to kill, or at least to render harmless, practically all pathogenic bacteria. It is then immediately cooled to 50ºF or lower, to retard the development of any remaining organisms. The advantages of pasteurized milk are that disease-carrying bacteria, which may have entered the milk from the cow or elsewhere, re killed, and that it remains fresh much longer than raw milk. If dairy-pasteurized milk is not obtainable, pasteurization can be accomplished by heating the milk in sealed bottles or other containers to a temperature of not less than 145F nor more than 150F, for 20 to minutes, than cooling, as rapidly as possible, without breaking the container. It is then kept in a refrigerator or other cool place until used. The next best simple method of pasteurization is boiling the milk for a few minutes, cooling it rapidly, straining f necessary to remove clumps and then keeping it in a cool piece.
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VOCABULARY EXERCISES TO BE DONE AT HOME
Exercise 7. a). Do exercises 1, 2 again.
b). Repeat the words in exercise 3 and try to memorize them.
Exercise 8. Find correct Ukrainian (English) equivalents for:
1. milk in its raw state
dependent upon
the food consumed by the herd
tested for bacterial content
to retard the development of any organisms
to render harmless
all pathogenic bacteria
2.
145F
Exercise 9. . , , .
Exercise 10. Answer the following questions:
1. What is the chemical composition of cow's milk?
2. What does the exact vitamin content of raw milk depend on?
3. What must certified milk contain?
4. Why is it necessary to cool pasteurized milk to 50F?
Exercise 11. Give a heading to each paragraph of the text and explain why you chose it.
TEST
Exercise 12a. Find for the verbs and adjectives in (a) suitable nouns in (b).
| a). deliver | b). odor |
| render | taste |
| raw | content |
| average | solid |
Exercise 12b. Finish the following sentences using the words below and translate them.
| retard, raw, render, odor, taste, delivered |
1. This milk is promptly cooled, bottled and in the most modern sanitary manner and with the greatest possible speed.
2. Pasteurized milk is heated below the boiling point for a time sufficient to kill or at least to harmless all pathogenic bacteria.
3. Cow`s milk is a white opaque liquid having a butter-like and a bland sweet .
4. Milk in its state contains all the known vitamins.
5. Pasteurized milk is cooled immediately to 50ºF the development of any remaining organisms.
Exercise 12c. Listen to the text attentively and reproduce its content in the Ukrainian language as closely as possible to the original.
Cow`s milk
Cow`s milk from clean healthy cow milked in clean well-ventilated stables is known to contain specified quantities of fat and other milk solids. When tested for bacterial content it must show no more than a certain number of bacteria per cubic centimeter.
Pasteurized milk can be received by several means: either by heating it to below boiling point or by boiling it for a few minutes, cooling it rapidly, straining to remove clumps and then keeping it in a cool place. The advantages of pasteurized milk are well known: it doesn`t contain disease-carrying bacteria and it remains fresh longer than raw milk.
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Exercise 12d. Answer some questions trying to express your opinion (that`s right, you absolutely wrong, your supposition, I am sorry to state, is quite out of the question):
1. I suppose pasteurized milk is rather dirty and of red color, isn`t it?
2. We do not give pasteurized milk to children because it is very harmful, do we?
3. I think the cow`s milk is very tasty, yellow liquid with great content of fat, isn`t it?
Unit III
VOCABULARY EXERCISES
WORDS TO REMEMBER
Exercise 1. Read the words aloud several times and memorize them.
