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SUPPLEMENT

Exercise 1. Read Text I attentively.

Text I.

ICE CREAM AND RELATED PRODUCTS

Plain condensed whole milk is perfectly satisfactory for use in ice cream. It has been pointed out that it was not in general use in the past but more recently this milk is being used extensively as an ingredient in the manufacture of ice-cream. It is reported that this milk is easily transported and handled in bulk form and for many plants is the main source of both fat and milk solids-not-fat. It has been also found out that such product is prepared to contain approximately 18 to 19 per cent fat and 20 to 21 per cent milk solids-not-fat. It is specified by ice cream manufacturer. Then the ice-cream mix of the desired composition is readily composed by the addition of sugar and stabilizers.

Exercise 2. Speak on the usage of plain condensed whole milk in the ice-cream manufacture. Use the underlined key-patterns.

Exercise 3. Read Text II attentively.

Text II

SWEETENED CONDENSED WHOLE MILK AND SKIM MILK

Sweetened condensed whole milk and skim milk are sometimes used as a concentrated source of milk solids-not-fat. The added sugar as it has been stated (40 to 44 per cent) improves the keeping quality over that of plain condensed milk. It has been stressed that sweetened condensed milk is thick and viscous but not so easily handled as the plain condensed. It should be mentioned that a defect in this milk is the tendency to crystallization of milk sugar (lactose) into large crystals.

Sweetened condensed milk should be smooth in texture, free from excessive amounts of copper develop into a tallowy or oxidized fat flavour.

The author points out that special commercial products are sometimes used as constituents of ice-cream mix. These products include sodium caseinate, delactosed milk products, modified non-fat-milk solids, certain mineral salts or combination of some of these products. The functions of these products as far as we know vary, depending upon their composition and purpose. In conclusion it may be said that the products are designed mainly to improve whipping qualities, storage properties, resistance to heat shock, body and texture, to increase the solids content or for mild adjustment of mix acidity.

Exercise 4. Read Text II again. This time choose the sentences reporting:

a) the role of added sugar;

b) the defect in sweetened condensed milk;

c) the influence of excessive amount of copper and iron;

d) the designation of special commercial products.

Exercise 5. Write a summary of Text II using the underlined key-patterns.

Exercise 6. Read Text III attentively.

Text III

FRUITS IN ICE CREAM

The ice-cream trade is one of the chief markets for fresh, frozen and canned fruits. Strawberry ice-cream ranks third among flavours, being about 8 per cent of total amount of ice cream made. Other fruit flavours are popular in season and are consumed more or less throughout the year.

Fruit flavours are available as (1) extracts prepared from the fruit, (2) artificial compounds and (3) true extracts fortified artificially.

TABLE

Amount and preparation of fruits and nuts for ice cream

Since fruit ice cream contains a higher percentage of sugar than plain ice cream it should be drawn from the freezer at about 1ºF colder. A drawing temperature of 23º F for the batch freezer or 20ºF for the continuous freezer is satisfactory under most conditions.

Fresh fruit must be considered the best source of flavour when available. The fruit should be washed and peeled and then mixed with sugar in the ratio of 2 to 7 Ibs fruit to 1 Ib sugar (see the table) and held at about 40ºF for 12 to 24 hours before using. During this aging period a large part of the juice and flavour of the fruit will combine with sugar to form fruit syrup. This syrup will impart to the ice cream the full flavour of the fruit more effectively than would the fresh fruit immediately.

The aged fruit-sugar mixture used at the rate of 15 to 20 per cent produces good results with many fruits. Fruits may be used whole, sliced, crushed, diced, pureed (coarse, medium or fine) or as juice. The amount of fruit varies from 10 to 25 per cent of the weight of the finished product. In every case fruit ice-cream should contain not less than 3 per cent by weight of clean, mature, sound units or the juice therefore.

The established flavours of ice cream can be improved by the addition of concentrated fruit juice, fruit concentrates or essences. Candied fruit such as cherries, pineapple and citron, orange, lemon and etc. are very good flavouring materials. They are used for rich types of ice cream: puddings, mousse – and as decorative material for fancy moulded ice cream, sherbets and ices.

Words

strawberry – суниця, полуниця

apricot – абрикос

blackberry – чорна смородина

cherry – вишня

pineapple – ананас