LUISA FERNANDA MOLINARES MILLAN 1959859

Universidad del Valle

Reading of academic texts in English III

Verb tenses, passive voice, connectives

CHEESEMAKING BASICS

All cheese starts with milk. Once the milk is collected, it is put into a huge container and warmed. First, the milk must
separate into curds (solid) and whey (liquid). To start this process, the lactose, or milk sugar, needs to become lactic
acid. After warming the milk, cheese makers add a starter culture that contains one or more types of bacteria, including
Streptococcus thermophilus and Lactobacillus helveticus. These bacteria are also known as lactic acid bacteria (LAB)
because they produce lactic acid as they metabolize. Once the acidity level in the milk rises, the casein (one of the
proteins in milk; whey is the other) can curdle. This requires the addition of rennet, which is a group of enzymes
extracted from the stomach lining of a young cow, sheep or goat. In the stomach, rennet allows the animal to digest its
mother's milk. When added to milk, it makes the casein turn into curds.

After settling for up to two hours, the curdled milk has the
appearance and texture of custard or pudding. The temperature
of the cheese at this point depends on the type of cheese that is
being made. Generally, higher temperatures produce firmer
cheeses. Next, the curd is cut using a tool called a harp, which
releases the whey. The size of the curds will determine the type
of cheese -- soft cheeses come from large curds, while harder
ones come from very fine curd. The whey is drained and used as
an additive in processed foods and in animal feed.

Making Cheese

Once the cheese is condensed into curds and salted, there are still a few steps before it is ready to eat. All of them really
depend on what the cheese maker produces. Although the type of cheese became a factor with the temperature of the
milk and the size of the curds, the differences become even greater in the final steps. If the cheese maker is producing
cheddar (or a similar uncooked, pressed cheese), for example, he or she might cheddar the curds. In this process, the
curds are stacked on top of each other, pressed together and then stacked again to expel the maximum amount of whey
and dry them out. Then they're chopped fine, salted and pressed into molds.

Workshop
1. Identify the two linked ideas in each connective and its category:

Connective Category Idea 1 Idea 2

Once (L1) Time All cheese starts with milk. it is put into a huge container
and warmed.
After (L3) Sequence warming the milk cheese makers add a starter
culture that contains one or
more types of bacteria,
including Streptococcus
thermophilus and Lactobacillus
 helveticus

When (L8) Transition added to milk it makes the casein turn into
curds.
While (L15) Concession The size of the curds will harder ones come from very
determine the type of cheese -- fine curd.
soft cheeses come from large
curds

Although (L19) Concession All of them really depend on what the type of cheese became a
the cheese maker produces factor with the temperature of
the milk and the size of the
curds, the differences become
even greater in the final steps.
For example (L21) Reference If the cheese maker is producing he or she might cheddar the
cheddar (or a similar uncooked, curds. In this process, the curds
pressed cheese), are stacked on top of each
other, pressed together and
then stacked again to expel the
maximum amount of whey and
dry them out.

2. Identify and write down at least 6 passive voice sentences from the text and say their verb tense.
Example: The milk is collected (L1)  simple present tense

a) These bacteria are also known as lactic bacteria- (Simple present)

b) The cheese is condensed into curds (Simple present)
c) The whey is drained and used as an additive in processed foods and in animal feed- (Simple present)
d) The cheese is salted (Simple present)
e) The type of cheese that is being made (Presents continuous)
f) Then they’re chopped fine, salted and pressed into molds. (Simple present)

3. Identify and write down the following sentences from the text:

a) Two sentences in present simple tense.

These bacteria are also known as lactic bacteria
The whey is drained and used as an additive in processed foods and in animal feed
b) One sentence in past simple tense.
The milk is collected
Once the cheese is condensed into curds and salted
c) One sentence in future simple tense.
The size of the curds will determine the type of cheese -- soft cheeses come from large curds, while harder
ones come from very fine curd.
d) One sentence in present continuous tense.
The type of cheese that is being made