Open the brackets using the verbs in proper forms of Conditionals II and III

1. If we changed temperature and humidity, the cheese (to ripen) under specific conditions.

2. Most natural enzymes of milk would remain active in cheese if the pH (to be) favourable.

3. Unless temperature were below 15°C, yeasts and molds (to grow) rapidly.

4. If the equipment were washed more carefully, bacteria (not to cause) the spoilage of cottage cheese.

5. Packaged cheese would be protected from undesirable effects of heat and harmful microorganisms if it (to cool) slowly to room temperature.

6. If the technologist (not to follow) all recommendations, Swiss-type cheeses would not ripen with proper size of eyes.

7. If the farmer (to be) more economical, he would process the whey in any way.

8. The growth of acid-forming bacteria (to inhibit) if antibiotics were added.

9. If man (not to domesticate) mammals, he could not have started making cheese.

10. If the farmer did not sell skim milk and buttermilk obtained in butter making, he (to lose) a major part of his profit.

11. If the cream (to transport) under due conditions, it would not have soured.

12. If the incomes of population had not fallen dramatically in the late 1990s, butter consumption (not to decrease).

3) Group the sentences into those where the emphatic construction "It is... that (who)... " is used and those with the construction "It is necessary that...". There may be sentences not belonging to either group.

1. It is known that lipases and proteases will break down fat and protein if the pH is favourable.

2. It is the coagulability of casein in milk that is especially important in cheese-making process.

3. It is the ripening time that influences flavour and texture of cheeses.

4. It is necessary that low temperature should be maintained in cottage cheese-making process.

5. It was the Romans who brought knowledge of cheese-making to England.

6. It has been found that enzymes produced by bacteria influence flavour development during cheese ripening.

7. It is important that salt should be added to the curd at the curdling stage.

8. It is due to specific organisms that Limburger cheese possesses a red brown surface.

9. It was after the beginning of cream separation that transportation of cream to specialized creameries rather than Processing it on the farms started.

10. It is necessary to neutralize sour cream butter by means of adding alkaline substances.