A. Blommer cited for cocoa dust emissions

The U.S. Environmental Protection Agency cited the Blommer Chocolate Coo's Chicago plant earlier this month for violating

limits on opacity, or the amount of light blocked by the factory's grinder dust. After a neighbor complained about the smell of burnt chocolate, the EPA sent an inspector to the plant in early Sept., leading to the citing and possibly a future government fine. Blommer

says it is installing new filtering equipment to prevent opacity violations from recurring.

B. Ghirardelli UpS cocoa content in baking chocolate

Improving its already popular dark baking chocolate, San Leandro, Calif.-based Ghirardelli Chocolate Co. announced a formula change that includes higher cocoa content. The Bittersweet Chocolate Baking Bar and Bittersweet Chocolate Chips now contain 60 %

cocoa, giving their chips the highest cocoa content of any national baking chip brand. The company also added a new Extra Bittersweet Chocolate Baking Bar with 70 % cocoa. Ghirardelli becomes the first nationally available brand of baking chocolate to

include cocoa percentage information on the packaging of its dark chocolate products.

C. Fanny May opens both seasonal and permanent locations

Preparing for increased demand with the coming holiday season, Fanny May Candies opened their 50th retail store earlier this month in Mount Prospect, Ill. Located at 201 S. Main St., the first 50 customers to the store received a I-lb. box of Pixies. Three other

Chicago-area stores will open throughout November in Orland Park, Palos Heights and Romeoville, with six other seasonal locations also opening this month in Chicago-area shopping malls.

D. Company introduces chocolate line with herb blends

A new range of Swiss chocolate bars was introduced by Orgasmic Chocolates this month. Launched in the UK, these bars contain organic and Fair Trade-certified cocoa beans and herbs to produce a mellowing effect. Different blends of Chinese herbs are

used: Sage root to invigorate blood circulation, Longan fruit to reduce stress and Radix ginseng to increase stamina and recovery.

E. Gertrude Hawk launches new Web site

Together with Pipeline Interactive, Dunmore, Penn.-based Gertrude Hawk Chocolates launched a new company Web site. The site was restructured to provide greater integration with company stores in New York, Pennsylvania and New Jersey. Sections include

products, gifts, corporate gifts and fundraising, with sections for wedding gift and baby shower favors to be added in the near future.

Pipeline also worked with Gertrude Hawk on a full promotional campaign including search engine marketing and e-mail broadcasts.

The site can be viewed at http://www.gertrudehawkchocolates.com.

F. New study reveals how taste buds react to sugar

According to a study conducted by The University of Manchester and The University of Maryland School of Medicine, a lowcalorie sweetener that tastes exactly like sugar could be just around the corner. The study measured for the first time how sugar and

some synthetic sweeteners interact with two types of taste receptors on the tongue. Some synthetic sweeteners only interact with one receptor while sugar interacts with both. Sucralose, or Splenda (manufactured by Tate & Lyle) interacted with both receptors, but with

a greater intensity than sugar.

UNIT 39

BUTTER MANUFACTURE

Butter Manufacture includes:

1.Definitions and Standards;

2.Overview of the Butter making Process;

3.The background science of butter churning;

4.Crystallization of milk fat during aging;

5.Butter Structure;

6.Continuous Butter making;

7.Yield Calculations;

8.Whipped Butter;

9.Anhydrous Milk fat.

Task 1 Read the article below and write one word to fill each gap.

Butter 1._____ essentially the fat of the milk. It is usually made 2._____ sweet cream and is salted. However, it can also

3._____ from acidulated or bacteriological soured cream and selfless (sweet) butters are also available. Well into the 19th century butter was still made from cream that had been allowed 4._____ stand and sour naturally. The cream was then skimmed from the top

5._____ the milk and poured into a wooden tub. Butter making was done 6._____ hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign micro-organisms often spoiled 7._____ result. Today's commercial butter making

is a product of the knowledge and experience gained 8._____ the years in such matters as hygiene, bacterial acidifying and heat treatment, as well 9._____ the rapid technical development that has led 10._____ the advanced machinery now used. The commercial

cream separator was introduced 11_____ the end of the 19th century, the continuous churn had been commercialized 12._____ the middle of the 20th century.

Task 2 Sum up the main facts from the following text.

Definitions and Standards

Milk fat

– the lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly

comprised of triglyceride.

Butterfat

- almost synonymous with milk fat; all of the fat components in milk that are separable by churning. Anhydrous Milk fat

(AMF);

- the commercially – prepared extraction of cow's milk fat, found in bulk or concentrated form (comprised of 100 % fat, but not necessarily all of the lipid components of milk).

Butter oil

– synonymous with anhydrous milk fat ; (conventional terminology in the fats and oils field differentiates an oil' from a fat based on whether it is liquid at room temp, or solid, but very arbitrary).

Butter

– a water-in-oil emulsion, comprised of 80 % milk fat, but also containing water in the form of tiny droplets perhaps some milk solids-not-fat, with without salt (sweet butter); texture is a result of working/kneading during processing at appropriate temperatures,

to establish fat crystalline network that result in desired smoothness (compare butter with melted and recrystallized butter); used as a spread, a cooking fat, or a baking ingredient.

The principal constituents of a normal salted butter are fat (80…82 %), water (15.6…17.6 %), salt (about 1.2 %)as well as protein, calcium and phosphorous (about 1.2 %). Butter also contains fat-soluble A, D and E. Butter should have a uniform color, be

dense and taste clean. The water content should be dispersed in fine droplets so that the butter looks dry. The consistency should be smooth so that the butter is easy to spread and melts readily on the tongue.

Task 3 Read the article below and choose the best phrase from the given below to fill the gaps:

A.As a rule, aging;

B.Thus the cream is split;

C.The butter making process;

D.After salting;

E.Salt is used;

F.If the cream is separated;

G.From the intermediate storage;

H.In the aging tank;

I.After draining.