Text C. Margarine and butter

Margarine was produced from low-cost animal and vegetable fats and milk by-products and was developed as low-cost replacement for butter in 1869. With advances in science and technology the quality of margarine has advanced to the point where it is virtually indistinguishable from butter. Because of certain improvements over the natural product, such as better keeping and spreading qualities, many people today prefer margarine.

Butter is a food fat product made exclusively from milk or milk cream or both, with or without common salt and added colouring. Butter contains not less than 80% milk fat. As a spread for bread, in baked products and in confections, butter is prized for the flavour that comes from the action of selected microorganisms on cream.

At the creamery, cream having a fat content of 30-40% is skimmed from milk by centrifuging. Pasteurization and spraying, or stripping, under vacuum remove undesirable flavours and odours and reduce the action of microorganisms. Butter may be made from sweet or ripened cream. In the batch process sweet or ripened cream is agitated in large rotary churns. This action converts the emulsion from water-in-oil to an oil-in-water type.

At least six different continuous processes for butter manufacture are available, each of which utilizes specialized processing equipment and technology. Continuous processes for making butter generally are economically advantageous and finding increasing use.

VIII. Choose the right answer to complete the sentences:

1. Fats are obtained

a) from seeds, b) from fatty tissues of slaughtered livestock, c) from milk.

2. Rendering is

a) heat treatment, b) manufacture of oils, c) olive oil pressing.

3. Rendered fats are termed

a) shortening, b) tallows, c) salad oil.

4. Olive oil is produced from

a) soya beans, b) olives, c) corn.

5. Corn oil is produced from

a) corn germ, b) beans, c) lard.

6. Coconut oil is produced from

a) cocoa beans, b) cotton, c) coconut.

7. Soybean oil is produced from

a) cotton seed, b) corn germ, c) soybeans.

8. Cocoa butter is the fat produced from

a) coconut oil, b) cocoa seeds, c) cocoa beans.

IX. Translate the following words:

Milk by-products, low-cost replacement, because of, food fat product, contains not less than, water-in-oil, oil-in-water, specialized processing equipment, are finding increasing use; replacement, virtually, indistinguishable, improvement, exclusively, colouring, creamery, centrifuging, undesirable, specialized, economically.

X. Find the English equivalents to the following Russian words:

побочные продукты переработки молока; дешевые жиры; продукт, не отличимый от сливочного масла; лучшая сохранность качества; молочные сливки; содержит не менее 80% молочного жира; действие определенных микроорганизмов на сливки; сливки, снятые с молока; удалять нежелательный вкус

XI. Answer the questions and discuss your opinion with your classmates:

1) Do you think that fat and oil can cause different deseases and getting more weight?

2) Do you think that fat and oil can cure (treat) deseases?