computational scientific research financial economic how to spell with a hyphen or together
how do you spell?And some village blacksmith remembered his ancestors and was especially proud that he not easy blacksmith and blacksmith in the seventh generation
where should the commas be and how should the word “not just” be written (combined or separate?)
The forest requires deft hands. After all, if you take something wrong with your hands, there can be big troubles. Try to pick up a bee, a hornet or a snake at random.A If you know how, then you can even kill a poisonous viper. In the forest you need dexterous hands. After all, if you take something wrong with your hands, there can be big troubles. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. The viper can be firmly pressed to the ground with a stick and lifted by the neck or... by the tip of the tail. Yes, yes, by the tip of the tail. And not a single viper will bite you: it will not be able to reach your hand. If you took a lizard by the tail, the tail would remain in your hand, and the lizard would run away. bare hand. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. The viper can be firmly pressed to the ground with a stick and lifted by the neck or... by the tip of the tail. Yes, yes, by the tip of the tail. And not a single viper will bite you: it will not be able to reach your hand. If you took a lizard by the tail, then this tail would remain in your hand, and the lizard would run away. (Find the verbs in this text and write them in 4 columns) (Infinitive) (Indicative) (Conditional) (Imperative)
The forest requires deft hands. After all, if you take something wrong with your hands, there can be big troubles. Try to pick up a bee, a hornet or a snake at random. AIf you know how, then you can even kill a poisonous viper. In the forest you need dexterous hands. After all, if you take something wrong with your hands, there can be big troubles. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. The viper can be firmly pressed to the ground with a stick and lifted by the neck or... by the tip of the tail. Yes, yes, by the tip of the tail. And not a single viper will bite you: it will not be able to reach your hand. If you took a lizard by the tail, the tail would remain in your hand, and the lizard would run away. bare hand. Try to pick up a bee, a hornet or a snake at random. And if you know how, you can pick up a poisonous viper with your bare hand. The viper can be firmly pressed to the ground with a stick and lifted by the neck or... by the tip of the tail. Yes, yes, by the tip of the tail. And not a single viper will bite you: it will not be able to reach your hand. If you took a lizard by the tail, then this tail would remain in your hand, and the lizard would run away. (Find the main goals in this text and write them in 4 columns) (Infinitive) (Indicative) (Conditional) (Imperative)
What kind of ice cream
The Finnish company has not produced ice cream for 14 years - Nestle bought the production rights. Now the contract with Nestle has ended, production has been resumed, and four flavors of lactose-free ice cream have been brought to the Russian market: “Blueberry with rye bread crumbs,” “Strawberry and Basil,” “Macchiato” with chocolate chips and “Caramel” with pieces of fudge. They also make Licorice and Chili, Carrot Cake and Blue Cheese and Liquorice ice cream, but you can only try them in Finland - hopefully for now.
Where can I buy
Valio lactose-free ice cream is sold in six stores in Moscow: Azbuka Vkusa, OK, Perekrestok, Lenta, Utkonos and on Ozon.ru. We have not found any analogues to this product - “Metro”, “Azbuka Vkusa”, “Vkusville”, “Garden City” and “Respublika” sell ice cream made with coconut milk, but not with cow’s milk or lactose-free.
Why buy
Sergey Belkov
Flavorist and chemical technologist
Some people (in different nations their percentage ranges from insignificant to almost 100%) are unable to properly digest milk as adults due to a deficiency or absence in the body of the enzyme that converts milk sugar, or lactose, into glucose and galactose. Being undigested, lactose passes through the gastrointestinal tract and becomes food for bacteria, which readily eat it, producing gases and having a not very pleasant effect on well-being. If you belong to this category of people, this does not mean that you cannot have milk at all. The ability of lactose to cause unpleasant symptoms depends on many factors, and some amount of dairy products in the diet is quite well tolerated.
Modern technologies, however, make it possible to make dairy products accessible to such people. If the lactase enzyme is used during production, it becomes possible to split the indigestible lactose molecules into glucose and galactose before entering the body, thus avoiding possible harmful effects. In fact, this technology allows milk sugar to be digested before it enters the body, leaving all other nutritional properties of milk intact.
Unlike glucose and galactose, lactose itself is practically not sweet, so milk produced in this way has an uncharacteristic sweetish taste and may not be liked by the consumer. However, sweet ice cream or yogurt made from such milk is almost impossible to distinguish in taste from regular milk.
Is it worth pursuing lactose-free dairy products? Depends on you. If you don’t notice any ailments in yourself from drinking milk, then move on with your life and continue not to notice. If you know that you have lactase deficiency, then such products can really diversify your diet.
Production of lactose-free ice cream. From milk testing to packaging
According to GOST on the production of raw milk in Russia, this product is divided into grades: highest, first and second - depending on various indicators, for example, on the content of somatic cells, acidity, density, purity group. In Europe, there is no second grade of milk - there is only extra class, highest and first. At the same time, the highest Russian class corresponds rather to the European first class.
Checking the quality of raw milk
The milk that comes to Valio's Finnish factories is brought from the concern's own farms and trusted partner farms. It is tested for coliform bacteria in order to draw conclusions about milking hygiene and the cleanliness of cows. In Russian legislation, for example, this indicator does not have a standard. Approved dairy farms comply with the Valio quality guidelines: dairy cows move freely around the barn and on the ranges - this is called freestall housing.
If the milk has passed the test according to all quality requirements, through pipes, without contact with air, it is pumped from the milk tanker into the storage tank, while it is cooled to two degrees - so that it does not spoil and bacteria do not multiply.
Separation and normalization of milk
In the store, on the back or side of different milk packages you can read one of three options: normalized, unnormalized or reconstituted milk. Reconstituted milk is not milk, but a milk drink. To obtain it, mix water and dry milk powder. If the milk is not normalized, it means that it did not pass through the separator (we will talk about it later), and such milk does not have an exact fat content - it always “floats”.
Normalized milk passes through a separator - the device works on the principle of a centrifuge: at high speed it spins the milk, as a result of which, under the influence of centrifugal force, the product is divided into skim milk and cream. Due to the high fat content, the cream is lighter than milk: it ends up in the middle of the vat, while the skim milk ends up at the edge. After separation, milk and cream are poured into different containers. To achieve the desired fat content of the product, they are mixed in the required proportion in a normalizer.
Valio plant in Oulu
1 of 5Top view of ice cream maturing tanks
2 out of 5On the left are pasteurizers, on the right are milk storage tanks
3 out of 5Milk storage tank
4 out of 5Ice cream packaging
5 out of 5Pasteurization
From the normalizer, the milk goes for processing - pasteurization. It is needed to ensure that beneficial microorganisms in the product are preserved and harmful ones are destroyed. The process is harmless: milk is heated to 80 degrees and kept at a given temperature from a few seconds to 40 minutes. Selling raw milk, that is, not heat-treated, is allowed only at agricultural markets, and the seller is obliged to warn the buyer about the need for boiling. Stores cannot sell such milk.
How does milk become lactose-free?
Then the product is sent to a tank, where it is mixed with cream, butter and dry ingredients - lactose-free milk powder, sugar and others. At this stage, the lactase enzyme is added to the milk - it breaks down up to 98% of the lactose in the milk. For example, a liter of regular milk contains about 50 grams of lactose, and after adding the enzyme, no more than 1% remains. As a result, most of the lactose breaks down into simple sugars - glucose and galactose. The original composition of the milk is preserved - however, due to glucose, the milk tastes sweeter.
Ice cream with licorice and chilli, sold only in Finland
1 of 6Carrot Cake Ice Cream, sold only in Finland
The most delicious homemade ice cream is in our selection! Prepare what you like - ice cream, creamy, chocolate!
- cream from 33% - 200 ml;
- milk - 100 ml;
- egg yolks - 2 pcs.;
- sugar - 60 g;
- vanilla pod - 1 pc.
Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.
In another container, gently beat the egg yolks using a whisk. In this case, we just need to achieve homogeneity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of preparing the ice cream.
Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
We check readiness as follows: run your finger along the silicone spatula. If the mark remains clear and does not float with cream, immediately remove the pan from the heat.
Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
Cool the freshly prepared cream to room temperature. At the same time, whip the cold cream until thick.
Add the cooled cream to the whipped cream mixture and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to remove the container 5-6 times and mix the mass thoroughly to avoid the formation of ice crystals and to obtain a smooth and uniform texture.
When the consistency of the mixture becomes similar to soft ice cream and is difficult to mix, transfer the mixture into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).
Before serving, let the frozen ice cream sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.
Recipe 2: homemade ice cream - creamy ice cream
- 500-600 grams of whipping cream (fat content from 30%)
- 100 grams of powdered sugar (or fine sugar)
- a pinch of vanillin
Place chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy and stable foam is achieved, 4-5 minutes.
Place the whipped mixture in a plastic container.
Place in the freezer overnight.
We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.
This ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).
Recipe 3: how to make homemade ice cream sundae?
The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like the Soviet ice cream.
- egg yolks (4 pcs.);
- milk (300 ml);
- cream (33%, 300 ml);
- powdered sugar (180 g);
- vanillin (½ teaspoon).
So, first of all, bring the milk to a boil and then cool it to approximately 30 degrees.
Add powdered sugar and vanilla sugar to the yolks.
Whisk.
Pour in milk. Beat again.
Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.
Let cool to room temperature and then chill in the refrigerator.
Meanwhile, whip the cream.
Mix with cooled cream.
We transfer the entire mixture into a container in which it will be convenient for us to mix the future ice cream with a blender.
Then take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.
Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.
When the ice cream is completely frozen, take it out and use a special spoon to make balls. You can first put the ice cream in the refrigerator for about 15 minutes so that it melts a little - this will make it much more convenient to make balls.
Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.
Recipe 4: homemade ice cream and milk ice cream
- milk - 1 glass;
- butter - 25 grams;
- egg yolk - 1 piece;
- sugar - ½ cup;
- vanilla sugar - 5 grams;
- starch - ½ teaspoon.
In a deep, convenient container, mix sugar, starch and vanilla sugar.
Add one egg yolk.
Grind the mixture until smooth. Pour in a little milk.
Place the remaining milk on the fire. Add 25 grams of butter. The butter must be real, consisting of 100 percent cream from cow's milk. Bring the mixture to a boil.
Pour the egg mixture into the boiled milk. Stirring, bring to a boil. Remove from heat and place in cold water. Cool, stirring occasionally.
Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.
Place the molds in the freezer for a couple of hours.
Ice cream from small molds will be ready in 30-50 minutes. Taking it out of the silicone molds is very easy.
From a large mold, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.
Recipe 5: how to make ice cream at home
- 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
- ¾ cup sugar
- 4 chicken eggs
- Chocolate chip cookies (or other flavors)
Break eggs into a bowl and add sugar.
Beat well with a fork and grind the sugar. Pour in the cream and mix well again.
Pour the resulting mixture into a small saucepan and place over very low heat. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.
In total, the pan will spend 15 - 20 minutes on the fire. Well, you can also find out the readiness of the desired consistency by running your finger along the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.
After removing from the stove, pour the mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.
Add any filling (in this case, crushed cookies, or you can use berries, chocolate chips or pieces of fruit).
Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it by the evening.
Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!
Recipe 6: how to make ice cream from milk? (step by step photos)
- milk - 2.5 cups
- sugar - 1 glass
- vanillin - to taste
Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.
Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream and not a regular ice cream). Mix well and grind the mass. You can use a blender for this.
Stir the resulting mass constantly, pouring milk into it in a thin stream.
Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.
Cool the resulting mixture and our cream first, then place it in the refrigerator.
Pour the cream into a separate bowl. Whip the cream until it becomes thick.
Add whipped cream to the cooled cream and mix the mixture.
Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.
Then we leave the mass of future ice cream in the freezer for 3 hours. Now our ice cream is ready. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.
Recipe 7: delicate chocolate ice cream (with photos step by step)
As you know, homemade ice cream is much tastier and healthier than store-bought ice cream. I suggest making homemade chocolate ice cream. It turned out soft, homogeneous, without ice grains. It has a rich chocolate taste and color.
- 50 g chocolate;
- 3 glasses of milk;
- 4 yolks;
- 200 g sugar.
Fold the beaten yolks into the chocolate-milk mixture. To prevent the yolks from curdling, add them gradually and stir immediately. Place over low heat and cook, stirring constantly, until thickened, without allowing the mixture to boil.
The consistency of the mixture should be such that if you run your finger across the spoon, a trace will remain.
Pour the homemade chocolate ice cream mixture into a freezer-safe pan, cover with film or foil and place in the freezer to freeze for 3 hours.
It is convenient to use disposable cardboard cups for freezing and serving ice cream.
Delicious homemade chocolate ice cream is ready.
Recipe 8: homemade ice cream with condensed milk (with photo)
- Cream 33% – 500 g
- Milk – 200 ml
- Chicken egg - 4 pcs.
- Vanillin - 2 g
- Condensed milk - 100 g
- Powdered sugar - 6 tbsp.
Separate chicken yolks from whites. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.
Pour milk into the yolk mixture and whisk with a whisk.
Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.
Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.
Add whipped whites. Beat with a mixer or whisk.
Cover the container with cling film and place in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.
Homemade ice cream is ready!
Is not it? But only if we are not talking about ice cream, which stubbornly refuses to melt for several days. Just like that burger from the famous fast food chain that didn't get moldy even after a couple of months. Let's figure out what's wrong with miracle ice cream and what's important to remember when you go to the supermarket.
"Hey Coles, can you please tell me what's in your ice cream sandwiches?" Mary Salter wrote on Australian supermarket chain Coles' Facebook page. This happened after she was puzzled by the "behavior" of leftover ice cream that her grandson left in the scorching sun. It would seem that the ice cream should immediately begin to melt, but, to Salter’s great surprise, nothing happened to it.
“The ice cream did not melt; on the contrary, it remained almost in the same form. And now I'm a little worried about the question: what is contained in this cold pleasure? I really want someone to explain to me why, after four days in 26-degree heat, nothing happened to him,” Business Insider quotes the indignant Australian as saying.
By the way, Mary Salter is not the first person to encounter non-melting ice cream. In 2014, Christie Watson from Cincinnati (USA) was amazed that the Wal-Mart ice cream sandwich she bought for her child was not even going to melt. And this despite the fact that she discovered the treat left by her son on the street only 12 hours later (the temperature that day was 27 degrees Celsius).
Watson quickly received a response from brand officials. “Ice cream with a lot of cream tends to melt slower. The sandwich in question contains milk, cream, buttermilk, sugar, whey and corn syrup,” Wal-Mart wrote to her.
Local news outlet WCPO conducted its own investigation and found that the ice cream Kristy Watson purchased also contained 1% (or less) mono- and diglycerides, vanilla extract, guar gum, calcium sulfate, locust bean gum, cellulose gum, carrageenan, artificial flavor and annatto extract (for color). Dairy business sources tell WCPO that adding gums and emulsifiers can also cause the dessert to melt more slowly. And this despite the fact that the percentage of substances will not exceed permissible standards.
As for the case with the Australian Coles, they commented on the situation to News.com.au, noting that they add a special thickener to the cream, “which, by creating a honeycomb-like structure, slows down the melting process.” So, consuming ice cream that doesn't melt is more likely to be safe than not. But if you want to protect yourself from risks as much as possible, make ice cream at home - it’s not only tasty and healthy, but also.
Some scientists are creating a megabomb, others are creating a cure for cancer, and still others are creating new generation ice cream, which melts very slowly in heat. The latter are found at the University of Dundee in Scotland. And don’t say that this is not an important discovery and that you, a brutal stubbled man, don’t eat ice cream, but only drink meat fried over an open fire, beer, vodka and whiskey with cognac. I eat sometimes when a severe glutton strikes and there is a need to speed up my metabolism a little, tired of a balanced but meager sports diet. It happens that I immediately destroy a half-kg bucket and this is a huge thrill against the backdrop of a relatively strict diet. So, while you slowly “sharpen” this bucket, half of the ice cream melts. The development of scientists from the University of Dundee will allow us to avoid this, plus it provides another important bonus. If you use their technology, you get ice cream without any ice inside - just cold, soft and tasty cream. The whole trick is in a natural and safe protein for our body, discovered by smart men, which, when placed in ice cream, binds together the molecules of fat, air and water. By the way, manufacturers will also not be at a loss, since they won’t have to bother with deep freezing ice cream, and this will save money. In general, a complete profit. However, it is not yet known when the new miracle ingredient will begin to be actively used on an industrial scale. I hope we’ll try the new generation of ice cream next summer, or maybe sooner.
Loading...