Edewecht: the world's most automated cheese plant?

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Edewecht: the world's most automated cheese plant?

With two continuous production lines, the central cheese factory at Edewecht, near Bremen, West Germany, is an entirely new plant based on the concept of a very high rate of output and very few operatives. It must be ranked among the most automated cheese production units in the world, writes our technical correspondent.

The country between the Rivers Weser and Ems bordering the Netherlands supports intensive milk production with a very high density of output per unit of agricultural land. Only a relatively small proportion of milk has been used for cheese manufacture, but the new cheese plant at Edewecht, about 17 km south west of Oldenburg is now absorbing an increased amount of the milk produced and thus contributing towards the diversification of dairy processing in the area.

This remarkable, automated factory is a co-operative enterprise built in 1975 at a cost of about 22 million DM provided by bank 1oans, subscription shares by its 20 member dairy co-operatives operating in the area, and by EEC funds. It processes at present about 450.000 kg milk daily into Cheddar, Gouda and Edam cheese, and concentrates the whey produced and also undertakes the drying of milk for its member co-operatives during the peak period of production. Supplies are obtained from the 20 member dairy plants each of which contributes about 10 per cent of its milk intake. The farms in the area are relatively large, each keeping on average about 14 cows. The factory is basically a single-storey building comprising three sections, of which the vast production hall (25 by 55 metres) is the most remarkable. It contains five closed Alfa-Laval Tebel cheese vats each of 12,000 litres capacity, supplying two continuous production lines, one for Cheddar and one for Gouda and Edam.


Задание 2. Выпишите из текста предложения в пассивном залоге и определите, в какой видовременной форме они употребляются.

Задание 3. Перестройте предложения из пассива в актив:

1. Modified press model of 120 kg/hour capacity is based on technology polished in manufacturing MP-40 and MP-60 models.

2. The tiniest air inclusions a removed from the dough at vacuumizing.

3. The product is poured down from the top bin to the weighing tray until the specified weight is reached.

4. One package is being sealed.

Задание 4. Расскажите о современном предприятии молочной промышленности.

Задание 5. Закончите предложения:

1. It is the same … .

2. It is impossible … .

3. It is not fun … .

4. It is the same pleasure … .

Вопросы к практическому занятию

1. Опишите географическое расположение Edewecht.

2. В каком году было основано предприятие?

3. Каковы объемы производства на предприятии?

4. Что включает в себя здание завода?


Практическое занятие 18



Теоретическая часть

Данный лексический материал необходим для того, чтобы студенты могли составить высказывания о производстве масла.

сream                                              сливки

churn                                          маслобойка, сбивать масло

age                                              возраст, стареть, зреть

fat                                               жир

extrude                                        выталкиватель

transfer                                       перемешать

close texture                                плотное строение

to pack                                        паковать

expertise                                     экспертиза

variety                                        разнообразие

salt or unsalted                           соленое и несоленое

ripe                                             зрелый



Задание 1. Прочитайте и переведите текст:

Continuous butter making

Cream is aged in four silos before being churned in a Pasilac HOT 2.0 continuous buttermaking. Pasilac recommend that the aging process should take 10 hours in the summer and 6 hrs in the winter, but the exact time depends on the requirement of each particular user. Prom the aging vats, cream is transferred to a 135.000 liter silo which minimises the changes in the fat and temperature levels


during buttermaking. This silo holds enough cream for one days butter production. The cream is then churned in the buttermaking and the buttermilk separated off. This particular unit works butter under vacuum, which produced a close texture product-the right consistency for being packed into boxes. However, while the HOT butter-maker is fully automatic, it still allows for the expertise of the. operator to produce a good quality butter, of whatever variety required. The full range of butters can be made in this machine-salt or unsalted butter, ripend or made by the Nizo method. Butter is extruded into a holding silo at a rate of 5 tones an hour before being pumped continuously to the fully automated PMP butter packer. The lines is microprocessor controlled, with automatic paper folding and box erected mechanisms. 25 kg boxes are filled to the exact weight, sealed and coded, and then automatically loaded onto pallets to be taken to the cold store. The new cold store has a racking system constructed to allow the butter to cool quicker, and reach a temperature of -150C.

Задание 2. Работа в парах. Задайте друг другу вопросы по содержанию текста.

Задание 3. Сопоставьте английские слова с их переводом:

1) age;                                             1) сливки;

2) extrude;                                      2) возраст, созревать;

3) variety;                                       3) изменения;

4) changes;                                      4) разнообразие;

5) cream;                                    5) выталкивать.


Задание 4. Образуйте причастия настоящего и прошедшего времени от следующих глаголов и переведите их на русский язык:

to determine, to control, to subject, to mix, to dump, to develop, to ferment, to perform, to call, to mould, to depend, to convey, to insulate, to activate, to carry, to ventilate.

Вопросы к практическому занятию

1. Каким процессам подвергаются сливки перед поступлением в маслобойный аппарат?

2. Какие виды масла могут изготавливаться в маслопроизводящем аппарате?

3. Как осуществляется упаковка масла?

4. Назовите основные функции причастия.


Практическое занятие 19



Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание о разнообразии способов хранения мяса.

salt                                              соль

nitrite of soda                             нитрат натрия

nitrate                                         нитрат

stability                                       стабильность, прочность

mineral                                        минерал

bacon                                                   бекон

meat                                            мясо

flesh                                            мясо, мускульная ткань

beef                                             говядина

veal                                             телятина

essential acids                             незаменимые кислоты

cattle                                           крупный рогатый скот

swine                                          свинья

pork                                            свинина

lard                                             топленое свиное сало

hide                                             шкура

to cure                                         солить

ham                                             ветчина, окорок

sausage                                       колбаса

preservative                                         консервант, консервирующее средство

to can                                                   консервировать

smoking                                      копчение

impregnation                              пропитывание

vinegar                                        уксус


Задание 1. Прочитайте и переведите текст:

Meat and meat products

The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25% protein and rich in essential acids, В vitamins, and minerals.

The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats.

Fresh red meats are refrigerated. Cured meats such as ham, bacon, and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. With severe heat processing a shelf-stable product is produced. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.

The manufacture of meat products includes those processes which prepare the product for consumption and increase the stability, improve the texture, colour and appearance of various meat items. Various processes are employed depending upon the desired result. Various enzymatic agents and other additives are often used.

Задание 2. Ответьте на следующие вопросы:

1. What is beef?

2. What is veal?

3. What is beef rich in?

4. What are the primary products of swine?

5. What is better stored and cured, pork of beef?

6. How are cured meats stored?

7. What rind of meat can be canned?

8. What processes are used for the manufacture of meat products?


Задание 3. Проверьте, помните ли вы значения следующих слов. Если нет, проверьте их значения по словарю:

nutrition, approximately, primary, to store, severe, processing, shelf-stable, to achieve, drying, consumption, to increase, to alter, appearance, additive, item, to desire


Задание 4. Подберите к русским словам соответствующие английские эквиваленты, обращая внимание на суффиксы:

а) питание;         1) nutritious;   2) nutrition;        3) nutritionist;

b) успешно;        1) success;     2) successful;  3) successfully;

c)  охлаждать;              1) refrigerate;  2) refrigerator; 3) refrigeration;

d) сохранять;     1) preservation; 2) preservative; 3) preserve;

e)  переработчик; 1) processing; 2) processor;   3) process;

f)  устойчивый;   1) stable;         2) stability;     3) unstable;

g) сбраживать;   1) ferment;     2) fermentation; 3) fermenter;

h) сушка;            1) dry;             2) drying;     3) drier;

i)  копчение;       1) smoke;     2) smoker;     3) smoking;

j)  потребитель;  1) consume;        2) consumption; 3) consumer;

k) различный;             1) vary;           2) various;     3) variety.

Задание 5. Заполните пропуски словами из данного ниже списка:

1. ... is the flesh of the cattle.

2. The flesh of young cattle is called... .

3. Swine gives us ... and ... .

4. Pork is successfully ... and ... .

5. Chemical preservatives are contained in ..., ...,....

6. Fresh and ... meats can be also... .

7. ..., ..., ... are used to get stable products.

8. The manufacture of meat products improves ..., ..., ..., increases... .

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