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Bonjours
J'ai besoin de votre aide, je passe un orale en Anglais pour le Bac bientôt étant donnée que j'ai un niveau d'Anglais qui est très nul, j'aimerais votre avis et si vous pouvais corriger quelque fautes, sa serai formidable.
Hello, I am going to present you the technological project of accompanied, which we realized, during this year. This project speak its two themes of the food-processing industry but also of the health. Because there is creation of food in this particular case, the manufactured of cheese. There is also on the health because we make a fresh cheese without lactose. Which will allow the lactose intolerants of eating of the fresh cheese. Because the lactose intolerant people does not possess the enzyme which degrade lactose in Galactose and in Glucose. I find it very interesting working on this subject for two reasons, firstly I love drink milk. And secondly, my uncle is lactose intolerant, I not understand why. Thank to this project it allowed me to understand. This is why our problem is" Is it possible to ferment some lactose free milk in fresh cheese by replacing the lactose by another sugar?"
To answer the problem, we made a lot of manipulation as you can see on the Flowchart. I not going to present any manipulations, but only the manipulation which has was the most important during our project.
I am going to present, the manufactured of cheeses by lactic fermentation. We also used two types of coagulation by rennet and mineral salts. Lactic fermentation aims to precipitate the proteins. To be able fermented, we use bacteria. The bacteria use sugars which are present in the milk and the rejection of the lactic acid. This lactic acid is going to coagulate the protein of the milk which is called the casein. The implementation of this fermentation, is easy. One addition of ferments in four different milk, (milk with of saccharose, milk with lactose, milk with some Galactose, lactose free milk). The ferment which we have to add is of the whey which we took of another fresh cheese. The bacteria which it finds inside is Lactobacillus and Streptococcus.
During our project we've done two visits. I have been find the milk has the farm. I know well this farm, because I go often look for some milk over there. Chloe to make visits, in a dairy. The visit which we in it more helped, is the visit in the cheese dairy because we were able to see the manufacturing, of the beginning till the end.
Thanks to numerous manipulations, we can answer our problem. It is all perfectly possible to make a cheese lactose free, as shown in the picture, but also the table with the organoleptic results. However, this is not the best cheese in consistency and taste better. We can say that the best cheese is the one with the galactose because it has the best taste. We can also say that the best fermentation is lactic fermentation.
3 commentaires pour ce devoir
Personnellement je suis en seconde et j'ai un niveau plutôt correct en anglais et le secret de la réussite et non pas d'apprendre par coeur mais plutôt d'improviser un minimum et le correcteur remarqueras si c'est du par coeur ou non
Super victo
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Hello, I am going to present you the technological project of accompanied, which we realized, during this year. This project speak its two themes of the food-processing industry but also of the health. Since (pas de because en début de phrase) there is creation of food in this particular case, the manufactured of cheese. There is also on the health because we make a fresh cheese without lactose. Which will allow the lactose intolerants of eating of the fresh cheese, because the don't possess the enzyme which degrades lactose in Galactose and in Glucose. I find it very interesting to work on this subject for two reasons, firstly I love drink milk. And secondly, my uncle is lactose intolerant, I don't understand why. Thanks to this project it allowed me to understand. This is why our problem is" Is it possible to ferment some lactose free milk in fresh cheese by replacing the lactose by another sugar?"
To answer the problem, we made a lot of manipulation as you can see on the Flowchart. I'm not going to present every manipulations, but only the manipulation which has was the most important during our project.
I am going to present, the manufactured of cheeses by lactic fermentation. We also used two types of coagulation by rennet and mineral salts. Lactic fermentation aims at precipitating(je n'exclue pas que le aim to peut être juste) the proteins. To be able to ferment, we use bacteria. The bacteria use sugars which are present in the milk and the rejection of the lactic acid. This lactic acid is going to coagulate the protein of the milk which is called the casein. The implementation of this fermentation, is easy. One addition of ferments in four different milk, (milk with saccharose, milk with lactose, milk with some Galactose, lactose free milk). The ferment that (pour éviter la répétition :)) we have to add is of the whey which we took of another fresh cheese. The bacteria are Lactobacillus and Streptococcus.
During our project we've done two visits. I have been find the milk has the farm. I know well this farm, because I often go look for some milk over there. Chloe to make visits, in a dairy. The visit which helped us the most (pas tout à fait sûr de ça), was the visit in the cheese dairy because we were able to see the manufacturing, of the beginning till the end.
Thanks to numerous manipulations, we can answer our problem. It is all perfectly possible to make a cheese without lactose, as shown in the picture, but also the table with the organoleptic results. However, this is not the best cheese in consistency and taste better. We can say that the best cheese is the one with the galactose because it has the best taste. We can also say that the best fermentation is lactic fermentation.
Voilà voilà, j'ai corrigé les erreurs que j'ai repérées, mais je ne doute pas qu'il en reste, si quelqu'un d'autre pouvait relire :)
D'ailleurs, je n'ai pas trop compris ce que tu voulais dire avec ces phrases :"Chloe to make visits, in a dairy. " et "I have been find the milk has the farm"