Вопрос № 223535 - Английский язык

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Fluid milk for commercial distribution is usually pasteurized, that is subjected to the temperature of 61,70 C for at least 30 min or 71,70 C for 15 sec. and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered or separated into skim milk and cream.

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Ice cream is the frozen product made from a combination of milk products (cream, butter, or milk – either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water and sugar with flavouring and colouring matter. In the manufacture of ice cream, freezing is accompanied by agitation of the ingredients to avoid crystallization and to incorporate air for proper texture.

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Ice cream is the frozen product made from a combination of milk products (cream, butter, or milk – either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water and sugar with flavouring and colouring matter. In the manufacture of ice cream, freezing is accompanied by agitation of the ingredients to avoid crystallization and to incorporate air for proper texture.

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Confectionery industry has a long history. It starts with the discovery of honey. Chopped fruits and nuts mixed with honey was the first confectionery item in the world. When in the middle ages cane sugar was brought to Europe it was used for the production of sugar sweets.

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Confections are divided into several large groups: hard candies, chewy confections, aerated confections and chocolate candies. Common sweeteners used in confections are refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey and some others.

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Drying, salting, cold storage, freezing, bottling and canning are methods used to preserve vegetables and fruit. If foods are kept for a few days in the air, they spoil because of the action of yeasts, bacteria and other types of microorganisms. Food preserving methods destroy these organisms or prevent their re – entry or slow down their growth.