Dear students,
Please answer the following questions:
1. What book have you chosen to read? Will you, please, give the full reference to the book according to the following pattern:
Author. Year. Title. The place it was published: The name of the publisher.
In case you have got the book from the internet:
Author. Year. Title. Available at www.__________. Last accessed in Month Year.
2. Why have you chosen that particular book? (Explain your choice in at least 3 sentences)
3. Give a brief summary of what you have read so far (approx. 100-150 words)
4. What are your impressions of the book? (Write at least 3 sentences)
5. Provide a list of 15-20 terms translated into Estonian
1.Edited by Patrick F Fox, Paul L H McSweeney, Timothy M Cogan and Timothy P Giuinee.Year 2004. CHEESE Chemistry, Physics and Microbiology. Volume 2 Major Cheese Groups. Published in U.K, London. Published by Elsevier Ltd.
ReplyDelete2.I have chosen this book because I was interested in different groups of cheese and how manufacturing differs between them. This book is utterly comprehensive and describes all groups one by one, as well as processes and machines used to produce different types of cheese.
3.So far I have read about classification schemes of cheese .I found that I had no idea so far, that there are so many different ways to classify cheese and so many ways to manufacture similar yet different types. Also, I learned about how big variety of cheese exist. Before that I was familiar with Parmesan, Emmental ,Cheddar, Camembert, Roquefort and other most famous names , but of course this is not at all a full list, as I know now. What is more, I got some interesting facts about cheese and it’s history, as well as I learned a little about the technology used to manufacture cheese and processes it takes.
4. My first impression was that this book is too complicated for reading . But when I started going trough it, it came out, that it is actually very interesting although the descriptions of machines and processes during the production of cheese needs full attention and a dictionary beside you all the time. But the introduction of different cheese types was really interesting and useful for food technologists as well.
5.LAB-piimhappebakter
Coagulation-Vedelast tahkemaks muutmine
Ripening indices –valmimise indeks
Brine-soolvesi
Mould-ripened-hallitusjuust
Subdivision-alaliik
Substitute-aseaine
Ripened-valminud,laagerdunud
Rennet-laap
Evaporation- aurumine
Ripened under brine-valminud soolvees
To mill-jahvatama
Fungal spores-seente eosed
Germinate-idanema
Yeast- pärm
Fused mass-sulatatud mass
Flavor enhancement –maitse parandamine
Conjunction-koostoime
Air penetration-Õhu sissetung
Dear students,
ReplyDeleteyou were supposed to post on your home reading assignment already in december. Unfortunately, so far I can see only ONE comment posted in January. I cannot understand what is going on? Why have not you posted? Those who do not post on the blog during this week will be considered having failed their Home reading assignment.
Best regards,
Irina
1. Editor and layout: Teknotext AB, year 2003, "Dairy processing handbook", published in Sweden, published by Tetra Pak Processing Systems AB.
ReplyDelete2. I have chosen this book because I was interested in milk productiondi. In this book is lots of scheme and it seems very interesting. This book writes a meny different machines and mechanisms of milk production.
3. So far I have read about primay production of milk wich is a lot alike what we have read in class. Also I have read about the udder, hand milking and machine milking wich was also familiar from the class. What wasent familiar from the class was automatic milking systems, wich I find very interesting. Also I learned a littel about buffalo, sheep and goat milk.
4. At first the book look like a realy complicated. But my impression was that this book is educative and all the pictures and schems is very helpful.
5. nourishment - toit
widespread - laialdane
substances - narkootilised ained
secretion - eritis
glandular - näärme-, vaistlik
converge - koonduma, lõikuma
sensation - sensatsioon, aisting, tunne
generate - tekitama, genereerima, sigitama
relief - leevendus, kergendus, vabastus, abi, reljeef
addition - liitmine, lisamine, lisa, arenduspiirkond
concentrate - keskenduma, kontsentreeruma ; kontsentraat
colostrum - ternespiim
efficient - võimekas, tootlik, tõhus, tegev
immersion - sukeldamine, varjutumine, vette kastmine ; sukeldus-
churn - kirn, kiirkäive ; kloppima, võiks tegema
1) Edited by Patrick F. Fox. Paul L.H. McSweeney, Thimothy M. Cogan and Timothy P. Guinee. Cheese Chemistry, Physics and Microbiology. Published in 2004 by Chapman & Hall
ReplyDelete2). Mostly because I did not found any other book. And then I thought at least after I have read it I will know something new about cheese, even through it is very difficult to read.
3) Terms
Strain- liik, tüvi
Mycelium- seeneniidistik
Blue-vained cheese- sinihallitusjuust
Curd- hapupiim,juustumass
Yeast- pärm
Residual sugar- jääksuhkur
Termination- lõpetamine
Musty odour- kopitanud lõhn
Latter species- viimane liik
Criterion- kriteerium
Spoilage-riknenud
Casein-kaseiin
Prevailing warm- valdav soojus
Besmeared-kokkumökerdatud
Spore-eos
Compounds- ühendid
Adjunct -abiline, lisand
4) Text what I have read so far.
So far I have read something about yeasts and mould-cheese. I am writhing a short summery what everybody should know about what I have read.
Yeasts are encountered and used as culture adjuncts in many cheeses. They are used mainly in mould and bacterial surface-ripened cheeses because they promote the growth of other microorganisms. For example, yeast are used as adjuncts in the French cheese.
Yeast produce ethanol, aldehydes and esters, they degrade amino acide to amminoa and the corresponding keto acid. Some yeasts produce much more aromatic compunds.
Yeast flora contribute directly or indirectly to the appearance of cheese.
Blue-veined cheese is a general classification of cow’s, sheep’s or goate’s milk that have Penicillium cultures added so that the final product spotted or veined throughout with blue, blue-gray or blue-green mold. Some blue cheese are injected with spores befire the curds form and others have spores mixed in with the curds after they form. Blue cheese can be eaten by itself or can be crumbled or melted over food.
Moulds are used mainly as adjusting in two types of cheese: mold surface-ripened soft cheese and blue-veined cheese. White and blue-green moulds ate main species of mould used as adjuncts. Sometimes they mix molds in order to discover new tastes. Molds can be contribute directly to the cheese surface and the growth behavior varies according to the strain.
1.I have chosed "Sience, Vine, and Wine in Modern France" /Harry W.Paul 1996.
ReplyDeletePublished by the Press Syndicate of the University of Cambridge,The Pitt Building, Trumpington Street.
2.I tought that if majority of the course take a book about milk, cheese and meat, then it will be borning to hear only about those subjects.
Also I am very fond of the wine making and the history about wines. I chosed it beacause I don't want to read something that isn't interesting for me.
3. So far I have read about Jean-Antoine Chaptal, who was one oenological scientist and he had some difficulties to prove himself to other scientists. He was very rich and versed in medicine, also esteemed chemist and politician. Chaptal's work is often seen as a major turning point in the history of winemaking. I have read about chaptalization and what scientists opinions about it and also Chaptal's ideas.. I learned about the mistakes what people do when they are making wine. Also I read about tartar. It was very interesting for me, beacause I didin't know about it before.
4.Well, fist I thought it is easy to read. Now I see it is very hard to read , beacause there are a lot of unknown words. Also the chapter that I am reading is very scientific.
5.lure-ahvatlus/võlu
vintage year-villimisaasta
must-veinivirre
oenology-õpetus veinivalmistamisest
gravel-kruus
bouquet-lõhna kompleksid
denature-loomulike omadusi kõrvaldama
tautological-tarbetult/korratud
cresendo-tipp
trial-uuring/katse
flows-jahud
yeast-pärm
tartar-viinakivi
frot-vahumullid
molasse-melass
cauldroo-katlas
1.Gösta Bylund. 1995. "Dairy processing handbook". Published in Sweden by Tetra Pak Processing Systems AB.
ReplyDelete2. I have chosen this book because i am interested in dairy production. My biggest interest is especially cheese production. That's why I have chosen to read the chapter of cheese among the chapters about butter and dairy spreads, condensed milk, ice cream and milk powder.
3. So far I have read the chapter about cheese production. Now I know the classification of cheese. They can be classified by their mosture content, by their making technique or by the principal curing characteristics. Also there were elaborate descriptions of every step in cheese-making. A summary of cheese production: After adding an appropriate bacteria culture, the cheese milk is pretreated and mixed with rennet. Rennet causes the milk to coagulate. Coagulum is cut to small cubes. During the rest of the curdmaking process the bacteria grow and form lactic acid. At the same time the curd is heated. The finished curd is placed in cheese moulds. The cheese is pressed, then coated, wrapped or packed.
4. The book isn't very hard to read although a dictionary must be beside. The book describes elaborately almost every step of cheese making. That's why it seems to be a quite practical book.
5. residual- jääk-
syneresis- sünerees e. vadaku eraldumine hapupiima teradest
coagulum- koaguleerunud tomp, hüübinud
coagulate- hüübima
buttermilk- keefir, hapupiim
rennet- juustujuuretis
deteriorate- halvenema
contamination- reostus, saastumine
bovine disease- sõraliste haigus
fodder- loomasööt
intermittent- vahelduv
compartment- lahter
perforated plates- mulgustatud plaadid
nozzle- otsak, tila
pneumatic cylinders- suruõhuballoon
1.I have read Colette Shortt and John O’Brien year 2004’’Handbook of Functional dairy products’’ CRC PRESS
ReplyDelete2.I have chosen this book, because, it has very interesting chapters. And i was intresed in dairy products influence to humans healt.
3.So far i have read lactose intolerance. I found out that Lactose, the main carbohydrate in milk and other dairy products, is found only in the milk of mammals. As far as is known, lactose has no special nutritional importance for adults; however, it is the most important source of energy during the first year of a human’s life, providing almost half the total energy requirement of infants. Lactose intolerance is occasionally confused with milk allergy. They are, however,completely different ailments. Unlike in allergies, consumption of the substrate causing symptoms is not harmful in lactose intolerance, but it may be very annoying. The treatment chosen should depend on the severity of the intolerance and often is affected by the options available. Valio’s HYLA products, as well as lactose-free milk, are good examples of such opportunities in the dairy industry
4.The book is quite hard to read. Book is very informing. I found out so much about milk intolerance. I think i was one who mixed up milk allergy and milk intolerance.
5.1. solubility-lahustuvus
2. Lactase-laktaas
3. congenital-kaasasündinud
4. ailments-tervisehäired
5. respectively-vastavalt
6. prone-aldis
7. controversial-vastuoluline
8. gastric-mao
9. supplemented-täiendada
10. diminished-vähendatud
11. severity-tõsidus
12. fermented-kääritatud
13. abdominal-kõhu
14. launching-käivitamine
15. ready-made-valmis tehtud
1). The book I have chosen to read is Colette Shortt and John O’Brien's ’’Handbook of Functional dairy products’’
ReplyDelete2). I chose this book, because it has much interesting information about functional dairy products and their classifications. It also explains why it is necessary to consume milk products and what they give to our organisms. Good thing about this book is that it explains how the functional dairy products have effect on health.
3). I have read about the problems that may occur when dairy products are or are not consumed. Mostly it touches the subjects as problems in gastrointestinal areas. The book claims that it is a problem, that many people do not admit or do not want to talk about problems and suffer in silence. The dairy companies try to market more and more functional products and the consuming also gets bigger every year. Milk is a great source of nutrients and it has become important that people drink milk on eat dairy products. Functional dairy products include probiotics (microorganism that are believed to be healthy for human gut flora.).
4). The book has some great information, but it is sometimes hard to read. I did not know that marketing of functional dairy products is in so big numbers. This book introduces the problems ant their solutions that occur with dairy products, which is good to know.
5).
gastrointestinal- seedetrakti
gut flora- soolestiku mikrofloora
probiotics- organismile kasulikud mikroorganismid
efficacy- tõhusus
modulation- ümbersuunamine
fermented- kääritatud
scientifical - teaduslik
convenience- mugavus
indulgence- mõnulemine
diminished- vähenenud
plausibility- usutavus
essential- oluline
exclusion- tõrjutus
controversial- vastuoluline
1. I have read a book called The Science of Ice Cream wgich was written by Chris Clark and published by The Royal Society of Chemistry in 2004 in Cambridge, UK.
ReplyDelete2. Why have I chosen this particular book? First of all I want to say that before reading this book, I had no idea how ice cream is made and wheter it will interest me or not. Therefore I cant say that i chose the book because this subject (science of making ice cream) interested me. No, actually I chose it by the cover (even though you are not supposed to!). Yes, it is a shallow way of choosing a book, but i simply couldnt resist delicious-looking ice cream balls!
3. So far I have read all there is to learn about (ok maybe a little exaggerated?)ice ream history. I have read about different myths and legends of how ice cream was invented (but all of them have little real evidence)
In reality, the history of ice cream is closely associated with the development of refrigeration techniques.
In the 18th century, ice cream and water ices were only served by the aristocracy at their banquets.
Only towards the 19th century, the ice cream became available to masses.
In the first chapter of the book, the author also covers topics like The Global Ice Cream Market and Selling Ice Cream: Fun, Indulgence and Refreshment, which concentrated more on the material side of ice cream making.
4. This book is very easy to read. Maybe because it has many interesting facts and not just dry theory.
5.1.Dairy ice cream – a frozen, aerated mixture of dairy ingredients, sugars and flavors.
1.2. aerated – õhutatud
2.Non-dairy ice cream – made with milk proteins and vegetable fat.
2.1.vegetable fat – taimne rasv
3.Gelato – an Italian-style custard-based ice cream that contains egg yolks.
3.1.cuatard-based – munal põhinev
3.2.egg yolks – munarebud
4.Frozen yoghurt – may contain lactic acid organisms, or simply yoghurt flavour.
4.1.lactic acid – laktoosi hape
5.Milk ice – similar to ice cream, but unaerated and containing less dairy fat.
6.Sorbet – fruit based, aerated sugar syrup that contains neither fat nor milk.
6.1.sugar syrup – suhkrusiirup
6.2.contains neither fat nor milk – ei sisalda rasva ega piima
7.Sherbet – similar to a sorbet, but containing some milk or cream.
The history of ice cream
1.Animal intestines – looma sisikond
2.Provisions – varu
3.Sub-zero temperature – miinuskraadid; temperatuur alla nulli
4.An evidence to support a story – tõendid jutu kinnitamiseks
5.Manuscript – käsikiri
6.The method of refrigeration – külmutusmeetod
7.Documentary evidence – dokumenteeritud tõendid
8.Dissolving salts in water produces cooling – soolade vees lahustamine tekitab jahutamist
9.Mechanical refrigeration – mehhaaniline jahutus
10.Ice cellar – jääkamber
11.Whipping – vahustamine
12.Scraper – kaabits
13.Well-off middle class – heal järjel keskklass
14.Spatulas – spaatlid
15.Mechanization – mehaniseerimine
16.Surplus of milk – piima ülejääk
17.Available to the masses – massidele kättesaadav
18.Considerable health hazard – märkimisväärne oht tervisele
19.Poor hygiene standards – kehvad hügieeni normid
20.Food hygiene – toidu hügieen
21.Ice cream cone – jäätisekoonus
22.Manpower – inimtööjõud
23.Rationing – normeerimine
The global ice cream market
3.Sell only locally – müüakse ainult kohalikul turul
4.Inclusions – lisandid
Selling ice cream: fun, indulgence and refreshment
1.Major effect on the sales – suured mõjutused müügile
1. Author: Pia Mäkelä
ReplyDeleteYear: 2003
Title: Lactic acid bacterial contamination at meat processing plants
The place it was published: Helsinki
The name of the publisher: Yliopstopaino
2. I have chosen this book because this was the only book that you recommended available in the school library. Also I have chosen this because I wish to have more knowledge about my profession.
3. The beginning is about the consumption of meat in Finland and that sausage is the main food for the Finnish, furthermore, it is written that the main methods for packaging are either sealing the food in a modified atmosphere or in a vacuum package. Also it has been determined that lactic acid bacteria is one of the main reasons for meat products and sausages going off before their best before date and due to that the manufacturers suffer damages and are forced to shorten the best before period. In addition various experiments and researches regarding bacteria are mentioned. In my opinion the text is rather difficult and there are too many different bacteria names in Latin. More different types of bacteria are described and a lot of people, who have made discoveries about bacteria are mentioned. Furthermore it is described how a lactic bacterium develops and damages meat products and sausages. Also some scientists have pointed out places, where different bacteria develop, for example work spaces, workers hands etc.
4. This book was kind of hard to read because I usually don’t read books in the English language and there were a lot of bacterial names in Latin. Online dictionary was definitely necessary.
5. 1) nutrient – toitaine
2) consumption – tarbimine
3) ropy – veniv
4) fermentation – käärimine
5) cocci – bakterid
6) strain – sort
7) gummy – pundunud
8) modified atmosphere – gaasikeskkond
9) odor – lõhn
10) meat plant – liha kombinaat
1. Colette Shortt and John O´Brien. 2004 „Handbook of Functional Dairy Products“ Boca Raton, London, New York, Washington D.C. by CRC Press
ReplyDelete2. I chose this book, because it seemed the most interesting for me and i want to learn more about dairy products. Chapters of this book seemed interesting and i think it is necessary for my specialisation to read more about it.
3. So far i have read about the lactose intolerance which have become unfortunately very common problem. I learned that there are different types of intolerance and many symptomes. For example i didn´t know that symptoms of lactose intolerance include loose stools, abdominal bloating and pain, flatulence, nausea and borborygmi. Furthermore, i found out that lactose intolerance is occasionally confused with milk allergy. They are however completely different ailments – if lactose intolerance (present in two thirds of the world´s population) can be considered an ailment at all. Lactose intolerance concerns primarily the adult population and is caused by the carbohydrate lactose; milk allergy is almost exclusively limited to infants and caused by milk proteins.
Also, i read how to deal with the problem: the treatment chosen should depend on the seventy of the intolerance and often is affected by the options available. Avoiding dairy products is seldom necessary because most lactose-intolerant individuals are able to consume at least some grams of lactose daily. Milk and milk products are important sources of many nutrients, such as protein, calcium and riboflavin, so avoidance of dairy products is not advised without good reason.
4. First impression of the book was that it is too difficult for me, but as i started to read it became more interesting. I think it is rather educating because there are many different chapters which covers various dairy products. Although, i must say that in this book, there are many unfamiliar words for me.
5. 1. confectionery- maiustused
2. contradictory- vastuoluline
3. congenital- kaasasündinud
4. abdominal- kõhu-
5. ailment- tervisehäire
6. prone- aldis
7. baseline- äärejoon
8. inferior- madalasordiline
9. sonification- häälitsemine
10. intestinal- soole-
11. tendency- kalduvus
12. excretion- eritus
13. supplementation- lisand
14. proliferation- vohamine
15. ovarian- munasarja-
Anumari Teras
Group A
1.I have read Colette Shortt and John O’Brien year 2004’’Handbook of Functional dairy products’’ CRC PRESS
ReplyDelete2.I have chosen this book, because, it was in the list and that make me confidence to chosen just this book.
3.So far I have read biotechnology of food cultures for the nutritional enhancement of milk
and dairy products(chapter13). There talk about how to milk may have positive health
consequences. I find out where firstly used the term Functional food.(Japan 1984).Also I now what is LAB,( LAB have a relatively simple homo- or heterofermentative metabolism) and Evidence is also accumulating that many strains of LAB and bifidobacteria
produce other metabolites that promote human health. As well talking about conjugated linoleic acid (CLA) refers to a mixture of positional and geometrical
isomers of linoleic acid. Very interesting is vitamisns part, there talking about basically vitamin B which is an important cofactor for the metabolism of fatty acids, amino acids,
carbohydrates and nucleic acids and vitamin K which is an essential cofactor involved in the post-translational modification of
glutamic acid residues in certain proteins such as blood clotting.
4. The book is very hard to read, sometimes it takes three or four times to undersatand sentence meaning. The book is very informing and this make tricky to read it.
5. fermentation-käärimine
Lactose-laktoos
Metabolism-ainevahetus
Bowels-soolestik
alimentary canal-seedetrakt
mineral resources-maavarad
clabber-hapupiim
inflammatory-põletikune
belly-vats
unprocessed-töötlemata
excursuses - täiendavad lisad
considerable- märkimisväärne
cell-rakk
balanced diet-tasakaalustatud toitumine
confection- confection
recrement-jääkaine
derivative-tuletis
emanate-eritama
1. E. Waagner Nielsen, Jens A. Ullum. 1989. Dairy Technology. Denmark. Danish Turnkey Dairies Ltd.
ReplyDelete2. I have chose this book, because it seemed the most interesting book of all books in library. Also, there are some illustrations in this book which makes reading more pleasant. And I tought that I may get some useful knowledges from this book.
3. So far I have read about importance of milk. Now I know more different aspects which may affect composition of cow´s milk, for example: breed of cow, feed, lactation periood, season and so on. Milk contains different compounds like fat and proteins, lactose, milk ash, solids, water and citric acid. Also I got new knowledges about chemistry of triglycerides and fatty acids. I learned some new things about milk fat conversions, fat hydrolysis, oxidation and the state of fat in milk. And milk sampling by Gerber test, photometric test and infrared tester. Beside that I know now more about proteins and caseins.
4. 4.My impression of this book is quite good considered that at the beginning I thougth this book is really booring, but it is not. It is rather interesting and gives me some new knowledges.
5.
*stem-tüvi
*utilise- kasutusse võtma
*sequence-tsükkel
*coagulate-hüübima
*rennetability- toiteväärtus
*deviate-kõrvale kalduma
*fluctuations-kõikumised
*bovine (diseases)- veise (haigused)
*correlation- seos
*odour-lõhn
*ripe-küps
*bind-siduma
*ensuing-järgnev
*capacity-mahutavus
*fluctuation-kõikumine
*alkali-leelis
*yeast-pärm
*rancid- rääsunud
1. Colette Shortt, John O’Brien
ReplyDelete"Handbook of Functional Dairy Products"
2004, United States of America, CRC Press LLC
2. I've chosen this book because it was interesting for me to get to know more about milk technology. In my opinion this book is a great source from where to obtain knowledge which is neccessary in my further studies.
3. So far I have read about opportunities for health-enhancing of functional dairy products. Now I have improved knowledge about ingredients of dairy products – cow’s milk contains a lot of vitamins and minerals and it is necessary to use dairy products in different varied diets. Milk also has really important role in the prevention of diseases for example osteoporosis that arises when people do not assimilate sufficient quantity of calcium. I also read about human studies on probiotic efficacy. Now I know more about lactose intolerance and that functional dairy products are helpful to balance intestinal microflora when you are using antibiotics or having diarrhea. Furthermore I can make difference between probiotics and prebiotics.
4. The language usage in which the book is written is rather diffucult for me and the vocabulary is quite specific. It was necessary to have a good dictionary nearby at all times. There are many tables and figures in this this book which help to understand the text
5.
1) osteoporosis - osteoporoos
2) anti-inflammatory – põletikuvastane
3) fermented – kääritatud
4) alleviate – leevendama
5) lactose-intolerant – laktoosi talumatus
6) duodenal – kaksteistsõrmiksool
7) digestibility – seeditavus
8) reinfection – uuesti nakatumine
9) fundamental – peamine
10) pharmacies – apteegid
11) capsule – kapsel
12) colonize – asustama
13) gastroenteritis – maosoolepõletik
14) adhesion – külgejäämine
15) nondigestible – mitte-seediv
This comment has been removed by the author.
ReplyDeleteMinuNimi said...
ReplyDelete1. Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan and Timothy P.Guinee. 2004. Cheese Chemistry, Physics and Microbiology, Volume 2, Major Cheese Groips, Third edition. Published in U.K, London, Published by Elsevier Ltd.
2. I’ve chosen this book because I’ve always been interested in different cheese types and current books gives slight overview of them. Another reason to select this book is my lazy nature. As I went to library too late all other interesting books were already taken.
3. So far I’ve read about the cheese made from ewes’ and goats’ milk. I was very surprised when I looked up what ewe meant because I never thought that cheese was made out of sheep milk. The general aspects of both ewes’ and goats’ milk are very specifically explained. For example the historical facts e.g. when the first cheese of those milks were made etc. There are also different types of cheese according to area. For example feta, kopanisti and pichtogalo chanion to name but a few are all different types of Greek ewe cheese. There are nearly a dozen different cheese types in Mediterranean counties and France. Goat cheese doesn’t have that many different types but the existing types are described in the book.
4. At first I was quite petrified about reading specific English but my fear disappeared when I opened the book. Although the language usage is quite hard the text is understandable. In addition the book is also full of interesting facts that help in memory games.
5. Ewe – emane lammas
Brine – soolatud
Stretched curd – veintatud juustumass
Blue-vein – sinisesooneline
Whey – piimavadak
Polymorphism – mitmekujulisus
Casein – kaseiin
Rennet – juustujuuretis
Coagulation – hüübimine
Susceptible – aldis
Chymosin – piima hüübimist põhjustav ensüüm
Abundant – külluslik
Argonoleptic – meeltega tajutav
Soluble – lahusutv
Rind - koorik
1) Pieter Walstra, Jan T.M Wouters, Tom J.Geuters; 2006; Dairy Science and Technology. Second Edition; published in United States of America by Taylor & Francis Group, LLC.
ReplyDelete2) I have chosen this book because I am interested in dairy science and technology. This book is aimed for university food science and technology majors. It includes all the things that a food technologist should know. The book is made up four main parts: milk, processes, products and cheese.
3) So far I have read about the formation, composition, structure and properties of milk and a little bit about the microbiology of milk.
Now I know that changes in milk may be classified: physical changes, chemical changes ( several substances may be oxidized), biochemical changes ( can occur because milk contains active enzymes), microbial changes – are often the most conspicuos.
I learned that the flavor of fresh milk is fairly bland, because the lactose produces some sweetness and the salts some saltiness. And the fat globules are responsible for the creaminess of whole milk.
Previously I have learned a little bit about the composition of milk in the lecture of professional history, but it was depthless. Having now read this book I can say that my knowledge has completed about milk components, for example: lactose – if the lactose in milk hydrolyzed into glucose and galactose, the sweetness is considerably enhanced.
4) This book is hard to read, there are many foreign words and it requires previous knowledge in the field. Nevertheless, several basic aspects are discussed for the benefit of readers who may be insufficiently acquainted with these aspects. However, it´s a quite interesting book, there are a lot of schemes what help to understand every stage of the process.
5) lactose – laktoos, piimasuhkur
miscellaneous – mitmesugune
dry matter – kuivaine
fat globules – rasvakuulikesed
adsorption – aine kogunemine keha pinnale
turbid – hägune
adhere – kinnituma, kokku kleepuma
fermentation – käärimine
citric acid – sidrunhape
freezing point – külmutamispunkt
contaminated – nakkusohtlik, reostatud, saastunud
heat treatment – termiline töötlemine, soojustöötlus
evaporation – aurustumine, haihtumine
insoluble – lahustumatu
pasteurization – pastöriseerimine
UHT heating ( ultrahigh-temperature) – kõrgkuumutamine
disinfectants – desinfitseerimisained
unicellular – ainurakne
subspecies – alamliik
bile – sapp, sapivedelik
1.I have read Colette Shortt and John O’Brien year 2004’’Handbook of Functional dairy products’’ CRC PRESS.
ReplyDelete2. I chose this book, because it seemed the most interesting for me and this was also in the book list, which was the best option for me. Also, i wanted to learn more about dairy products. Chapters of this book seemed interesting and i think it is necessary for my specialisation to read more about it.
3. I have read so far about the problems that may occur when dairy products are or are not consumed. Mostly it touches the subjects as problems in gastrointestinal areas, I also found out, which are the opportunities for health-enhancing of functional dairy products. Now I have improved knowledge about ingredients of dairy products – cow’s milk contains a lot of vitamins and minerals and it is necessary to use dairy products in different varied diets. I did not know that milk also has really important role in the prevention of diseases for example osteoporosis that arises when people do not assimilate sufficient quantity of calcium. I also read about human studies on probiotic efficacy. Now I know more about lactose intolerance and that functional dairy products are helpful to balance intestinal microflora when you are using antibiotics or having diarrhea. Furthermore I can make difference between probiotics and prebiotics.
4. The book is quite hard to read, but this book is very informing. Also this book contains different chapters of dairy products, which are very education to know about. I found the lactose intolerance and that functional dairy products are helpful to balance intestinal microflora.
5.
solubility-lahustuvus
gastric-mao
alleviate – leevendama
digestibility – seeditavus
adhesion – külgejäämine
duodenal – kaksteistsõrmiksool
clabber-hapupiim
derivative-tuletis
emanate-eritama
proliferation- vohamine
ovarian- munasarja-
inferior- madalasordiline
sonification- häälitsemine
exclusion- tõrjutus
ailment- tervisehäire
1.The book I chosed was The Milk Diet as a Remedy for Chronic Disease by Charles Sanford Porter This book was provided as a free download from: http://www.milk-diet.com
ReplyDelete2.I chose this book, becouse I was interested in it and also it was suitable for me. Also I have to informt that the book gave me lots of knowledge about the diet milk and about the health system. I did not have the library card to borrow a book from library.
3.So far I have read about usefulness of milk and how it influences the human body. I didnt know much about the psychology of the milk cure. Now I know how the milk is situated with organism and how it effects us. For example if other food were taken with the milk this intestinal action would not take place satisfactorily, but with milk alone, digestion and assimilation may go on throughout practically the whole length of the alimentary canal. The addition of even a cracker to the milk seems to cause the stomach to hold all its contents for hours without discharging much into the intestine. Fruit does not have the same deterrent effect when eaten with milk, but it is not advisable to use fruit during the first few days of the start.
I have to admit that I didnt know that humans used to product milk such animals as donkey, camel, sheep, raindeer. Physical and chemical structure of milk
is an emulsion or colloid of butterfat globules within a water-based fluid.
4.My impression of this book is, well, awkward, becouse it was complicated to understand, and it was kind of regular and drab. In the other hand it was interesting for me and I got much knowledge from it.
5.Vomit oksendama
Constipated people kõhukinnisusega isikud
Grading klassifikatseerimine
butterfat piimarasv
Carbohydrates süsivesikud
turbulence turbulents, tormilisus
Homogenized milk homogeenitud piim
vulnerable haavatud
Controversy poleemika
Ethical concerns eetiline käsitlus
1. I choose book called “Ice cream“ six edition. Authors: Robert T. Marshall; H. Douglas Goff and Richard W. Hartel. 2003. Published in USA, New York. Publisher is Springer Sciences+Business Media, LLC.
ReplyDelete2. I have chosen this book, because making ice cream sounds interesting topic. Its good to know how the ice cream is made and what is the consistency. And the book talks how to make different ice creams like sorbet and soft ice cream.
3. The ice cream makeing consist of two main processes. First is ice cream mixture boiling. According to formula they mix all the raw materials and the water and milk is added. To get the ice cream in right condition it has to be pasteurised then all the bad micro organic substance die. Second stage is beat up the ice cream mixture and adding the ingredients. Then the ice cream is fast freezed to temperature under minus twenty degree Celsius. Ice cream is preserved best in -18 degree and it can stay like that for an year. Most popular ice cream flavor is definitely chocolade and lots of different berry fillings. Best temperature to serve ice cream is -12 degree.
4. The impression was good. I got lot of information about the ice cream history. What interesting ingredients are used in ice creams and how they are processed. And how meny different ice cream types are in the world.
5. Sorbitol – glükoosalkohol
Pectin- pektiin
Figs- viigimarjad
Prunes- kuivatatud ploomid
Maturity- küpsus
Sherbet- šerbett (piimakokteil)
Inferior- madalasordiline
Permeate- immutama
Churn- võiks tegema
Bulk- maht
Lactic acid- piimhape
Grind- jahvatama
Saturated fat- küllastunud rasv
Hue- värvitoon
Anhydrous milkfat- veevabad piimarasv
Egg yolk- munakollane
Sucrose- sahharoos
1. Edited by Patrick F. Fox. Paul L.H. McSweeney, Thimothy M. Cogan and Timothy P. Guinee. Cheese Chemistry, Physics and Microbiology. Published in 2004 by Chapman & Hall
ReplyDelete2. Because I like cheese and it seems most interesting book form the list. Also I wanna know more scientific side of cheese.
3. Terms:
Spore-eos
Spoilage-riknenud
Whey-vadak
Germs-pisikud
Potassium-kaalium
Attempt-katse
Silky texture-siidine tekstuur
Musty odour- kopitanud lõhn
Yeast- pärm
Residual sugar- jääksuhkur
Adjunct -abiline, lisand
Acid-hape
Alkaline-aluseline/leeliseline
Curd- hapupiim,juustumass
Consequence-tagajärg
Fauna-loomastik
Drained curds-vedelikuta kohupiim
4.
So far I’ve read about cheese types.
There are lots of different types of cheese and no standard way of classifying them. Some cheeses also fall into more than one category. They can be classified by age, country of origin, fat content, dairy content, manufacturing methods, texture and special characteristics.
A blue veined cheese.These cheeses are characterized by their internal veining of blue, blue-black or green, and their pungent aromas and tangy flavours. All blue-vein cheeses are internally ripened after being inoculated with a Penicillium spore.And something about Smoked cheese. Most of this type of cheese is processed. It is often made in traditional sausage shapes. In most cases the smoke flavour is produced by chemicals rather than by hanging the cheeses over a fire. Smoked cheeses are often additionally flavoured with ingredients ranging from caraway seeds to a textured vegetable protein tasting like ham.
Every type of cheese is special in its own way and must be processed differently.
1.Colette Shortt, John O’Brien
ReplyDelete"Handbook of Functional Dairy Products"
2004, United States of America, CRC Press LLC
2.I have chosen this book because I wanted to know more about milk technology and dairy products This book was also on the list and I think that it is a good choice because in future I have to know all about milk.
3.So far I have read about functional dairy products, which prevent diseases, lactose, lactose intolerance and low lactose products.I have found out many new facts. I did not know that milk allergy and lactose intolerance are different ailments. Milk allergy is limeted to infants and is caused by milk proteins but lactose intolerance is caused by the carbohydrate lactose and concerns the adult populaton. I also found out that lactose is the most important source of energy durinfg the first year of human`s life. It was a surprise to me that some processed soft cheeses and butter have naturally low content of lactose. Now I also know how the lactose is lessened in milk or removed from milk.
4. All in all my impressions of the book are good. The book is very informing and gives new and useful knowledge but the vocabulary is rather difficult and specific. It also have explaining figures and tables
5.lactose- laktoos, piimasuhkur
ingestion- suu kaudne manustamine
excretion- eritus
digestion- seedimine
abdominal- kõhu-
pharmaceutical- farmatseutiline
lactase- laktaas
carbohydrate- süsivesik
solubility- lahustuvus
fermentation- käärimine
gastrointestinal- seedetrakti-
intolerance- talumatus
prevalence- valdavus
intestinal- sisikonna-
metabolism- ainevahetus
1. G.F.M. Ball. 2004. Vitamins - Their Role in the Human Body. UK. Blackwell Publishing.
ReplyDelete2. I have chosen to read this book because I am interested in vitamins, minerals, everything that body needs. If I knew more about vitamins, I would know what I should eat to become healthy and strong. It has all the vitamins categorised in detail.
3. So far I have read about historical events leading to the establishment of vitamins, early studies about nutritionally related diseases, experiments on formulated diets, naming of the vitamins. I also read about nutritional aspects of vitamins, how they are defined and classified, stability and bioavailability of vitamins, how vitamins are required and what happens when there is a nutritional vitamin deficiency. I also jumped forward to read about immunology, general features of the immune system, inflammation and hypersensitivity.
4. I am very impressed. The book has answer to just about any question in that field. The information is more detailed than I first expected. It can help me stay awake.
5.
gore paakunud veri, veristamine
mafic aluseline
potassium kaalium (K)
solvent lahusti, lahus
methanol metanool (CH3OH), puupiiritus
sulphuric acid väävelhape, etüülhape
hydrogenate hüdrogeenima, tahkestama
smear määrima
placebo platseebo (näiline ravim, nt gükoos), näiline abi
placebo effect platseeboefekt (toimeta ravimist abi saamine)
inflammation süttimine
intestine seedekulgla, sool
salmon lõhi, lõhe (kala)
mandible alalõug (vast: maxilla), nokapool, suised
ingest sisse sööma, alla neelama
1.Colette Shortt and John O’Brien ’’Handbook of Functional dairy products’’ CRC PRESS 2004
ReplyDelete2. Ive chosen this book because it gives overview of functional foods – especially dairy products. As this type of functional food is gaining popularity very fast, its important to know how to use it effectively both in business and as a consumer.
3. I have read about how concept of functional dairy products has changed over time. Now people are more aware of how dairy products effect their health. People have developed foods for specific health use. Functional dairy products contain microorganisms that are healthy for human gut flora. Also Ive read about marketing – how rapidly dairy industry growing and how its exploiting market with functional foods. As in the next 25 years the population of elderly people will double, its important to know how to use functional foods effectively.
4. Book contains a lot of useful information and facts. Reading it requires frequent use of dictionary. Surely its useful for me because i might focus dairy products in my studies.
Constitute – moodustama
Osteoporosis – luude hõrenemine
Fermented – hapendatud
Gastrointestinal tract– seedetrakt
Inflammatory – põletikune
Convenience – mugavus
Render – muutma, andma
Causation – põhjustamine
Probiotics – kasulikud mikroorganismid
Appraisal – hindamine
Gastric – mao-
Bile acid – sapphape
Ileum – niudesool
Acute - akuut (diakriitiline märk)
Adhere - kinnituma
1. I have chosen „Handbook of Functional Dairy Products“ to read.
ReplyDeleteColette Shortt and John O’Brien; 2004; Handbook of Functional Dairy Products; CRC Press LLC.
2.Firstly I have chosen this book because it was on your recommended list. Secondly, because when I read the preface I got excited about the fact how the dairy products can influence our health and make it better.
3. So far I have read about dairy ingridients and products and how they affect human health. The main dairy product bacteria, called lactic acid bacteria (LAB)- such as lactobacilli and bifidobacteria, tend to predominate in the probiotic food sector. Probiotics are defined as live microbial food ingredients that are beneficial to health. Also I got to know a number of facts, like when and where took the term“functional foods“ in use and how big is the value of the functional food market. In this book there is a lot of percentage indicators such as percentage of milk producing.
4. My impressions of the book are really good. The book is based on very informative facts, researches and overviews. I must say that the book contains quite hard vocabulary and therefore the sentences are relatively complicated.
5. 1. digestion-seedimine
2. nutrient absorption-toitaine imendumine
3. ingredient-koostisaine, koostisosa
4. prevention-vältimine, ärahoidmine
5. statutory-kohustuslik, seaduslik
6. quantify-koguseliselt väljendama
7. supplement-täiend, täiendama
8. purchase-ost
9. prominent-esileküündiv
10. acid-hape, happeline
11. bone density- luu tihedus
12. gastrointestinal-seedeelundite, seede-
13. indigestion-seedehäire
14. constipation-kõhukinnisus
15. invade-sisse tungima
16. beneficial-tervislik,kasulik
17. inflammatory-põletikuline,sütitav
1)I have chosen to read book – Dairy Technology/Principles of Milk Properties and Processes. It was made in 1999 by authors P.Walstra, T.J.Geurts, A.Noomen, A.Jellema, M.A.J.S. van Boekel. It was published by Marcel Dekker Inc. in New York, USA.
ReplyDelete2)I have chosen this book because in future I will go to study on Milk Production Technology. And I think that it is one of the most popular speciality in world. Also I consider that this way in my life can take me good job and worth future.
3)This book describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and intermediate and final products as well as the interaction between products and processing equipment. I read about composition, structure and properties of milk and its components. First of all I learned a classification of the principal constituents of milk and too much interesting about lactose, fat, protein, water and mineral substances. Also I knew acidity is usually expressed as pH and the titratable acidity of milk and milk products is the buffer capacity between the own pH and pH ≈ 8,3. At the same time I read about milking when I knew how much fat consists in milk at morning (25%) and day ( from 1% to 10%). On the other hand in this book speaks about enviromental factors e.g. climate has little effect on milk compositsion unless it is extreme, causing heat stress. All other kinds of stress, exhaustion, and housing are associated with mostly small effects. So in Dairy Technology speaks about milk components e.g. carbohydrates, salts, lipids, proteins, enzymes and other components. Also book detailing speake abou the procedures for ensuring processing efficiency and product quality. Dairy Technology reviews the chemical, physical and microbial properties of milk.
4)I ware surprised at how everything is simple and hard in process of milk production. I visually saw and was convinced that milk is really helpful for people because it contains many nutrients and minerals. After reading this book I had a desire to continue my studying in the magistrates on specialty – Milk Technology.
5)
Ensuing chapter - järgnev grupp
Quantity – hulk, kogus
Saturation - küllastus
Diglyceride - diglütseriid
To a certain extent - teatud määral
emulsion droplet – emulsioon piisake
milk plasma – piima plasma
casein micelles – kaseiini mitsellidega
aqueous solution - veelahus
dilute emulsion - lahjendatud emulsioon
density - tihedus
acidity - happesus
redox potential - redokspotentsiaalist
crystal forms – kristall vormid
solubility - lahustuvus
branching - harunemine
pasteursation - pastöriseerimine
Home reading
ReplyDelete1.What book have you chosen to read?
Colette Shortt and John O'Brien 1960 May 26-IV Functional dairy products USA CRC Press LLC
2.Why have you chosen that particular book?
I have chosen that partcular book because it is simple. Also I want something who explains this subject field commonly. And this book was in my computer.
3.Give a brief summary of what you have read so far?
So far I have read many facts about functional foods – like the Australian market size is estimated at $0.05 billion using a strict definition of functional foods and 60 %of functional food sales in Europe. Also I have read about probiotic and viruses. I find out that the Salmonella is bacterial infections. I have read about milk usefulness. I find out what modify bones stronger and which factors can influence the balance of the gut flora. In the book talk also about marketing strategy.
I read about pH and in first time about food matrix. I read about food allergy and what inflict this.
4.What are your impressions of the book?
I read about first time in my syllabus about matrix. Else I have abut with matrix only in mathematics. But now I abut with matrix in real text. I like that I became new informations.
5.Provide a list of 15 – 20 terms translated into Estonian.
1. supplemented – täiendatud
2. consumption – kulutamine
3. oligosaccharides – oligosahhariidid
4. enzyme - ensüüm
5. bifidobacteria – bifidobakter
6. coherence – ühendus, kokkukuuluvus
7. lactobacilli – laktobatsill
8. adequate – kohane, mugav, jätkuv, piisav
9. caution – ettevaatusabinõu , ettevaatlikkus
10. observations – vaatlus, tähelepanu
11. anaerobic – anaeroobiline
12. functional – funktsionaalne, otstarbekas
13. calcium-enriched – kaltsiumi rikkad
14. immune – immuunne
15. maintenance – hooldus, elatus, korrashoid
16. stimulate – stimuleerida, ergutada
17. elucidate – selgendada