Open the brackets using the verbs in proper forms. Add prepositions where necessary

1. Nowadays most cheese (to produce) commercially. Mechanized and automated processes (to develop) and (to apply) in large plants.

2. Some cheeses (to make) by (to use) proteins.

3. Casein (can/to precipitate) by (to lower) the pH to its isoelectric point with acid.

4. Immigrants from Europe (to bring) love for cheese and their knowledge of processes (to need) in order (to make) cheese in America.

5. The details of cutting, stirring, heating, draining, pressing, and salting the curd, and curing the cheese (to vary) in order (to produce) characteristics peculiar to each kind of cheese.

6. The widely (to accept) method of cheese classification (to base) on the consistency of body and the method (to ripen).

7. Hardness in cheese (to control) mainly by moisture content.

8. Moisture (must/to incorporate) in butter in the highest possible concentrations, but fat (must not/to be) below 80 percent (to meet) the legal standard.

9. Cream (to separate) from whey often (to add) to other cream or (to churn) in order (to produce) butter.

10. Cultured cream butter (to make) from cream that (to inoculate) with butter culture and (to incubate).

11. Butter (can/'to store) for a long time (to compare) with many other forms of milk fat.

12. Butter (to know) as food, medicine, and cosmetic for at least 5,000 years.

13. It (to believe) that the cow (to domesticate) at about 8,000 BC.

14. Cheese (to play) an important role in the economy of peoples and nations ever since it first (to make).

15. Butter typically (to churn) from cream, although it (may/to churn) from milk.

16. Accelerated churning (to develop) by Dr. Fritz, t{ie German dairy scientist.

17. The number of microorganisms in sweet butter (to be) low because most of them (to destroy) by pasteurization.

18. In salted butter salt (to dissolve) in the water phase.

19. Moulds (to be) often salt tolerant and (to grow) well on the surfaces of butter.

20. The colour of butter (to show) the concentration of carotene present in the cream from which butter (to make).

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