認識微生物的分類、生理代謝及影響微生物增殖之因子；瞭解微生物在食品加工之應用，發酵產品相關微生物及其酵素之作用；以及各種發酵乳品之特性、種類、製造流程及品質管制等。Understand the classification, physiological metabolism and factors affecting microbial proliferation; understand the application of microorganisms in food processing, the functions of microorganisms and their enzymes related to fermented products; and the characteristics, types, manufacturing processes and quality control of various fermented dairy products.
介紹應用微生物的分類、生理代謝及影響微生物增殖之因子。微生物在食品加工之應用，發酵產品相關微生物及其酵素之作用。各種發酵乳品之特性、種類、製造流程及發酵過程之作用機制等。內容：乳品應用微生物介紹、分類、生理與代謝。各種發酵乳品之原料選擇、加工過程、發酵乳品熟成期間之生化反應。
Introduce the classification, physiological metabolism and factors affecting microbial proliferation of applied microorganisms. The application of microorganisms in food processing, the role of microorganisms and their enzymes related to fermentation products. Characteristics, types, manufacturing processes and mechanisms of fermentation processes of various fermented dairy products. Content: Introduction, classification, physiology and metabolism of microorganisms used in dairy products. Raw material selection, processing process of various fermented dairy products, and biochemical reactions during the maturation of fermented dairy products.
§ Fox, P. F., and P. L. H. McSweeney. 1998. Chemistry and biochemistry of cheese and fermented milks. In “Dairy Chemistry and Biochemistry” pp379-436. Blackie Academic & Professional. New York.
§ Fox, P.F., P.L.H. McSweeney, T.M. Cogan, T.P. Guinee. 2004. Cheese - Chemistry, Physics and Microbiology. Volume 1: General Aspects Volume 2: Major Cheese Groups. Elsevier Publ.
.
§ Hutkins, R. W. 2006. Microbiology and Technology of Fermented Foods. Blackwell Publ. USA..
§ Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
§ Yildiz, F. 2010. Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC press. N.Y.
§ 參考期刊
CONCERT電子期刊聯合目錄 http://ulej.stpi.org.tw/eIndex.asp
§ Fox, P. F., and P. L. H. McSweeney. 1998. Chemistry and biochemistry of cheese and fermented milks. In “Dairy Chemistry and Biochemistry” pp379-436. Blackie Academic & Professional. New York.
§ Fox, P.F., P.L.H. McSweeney, T.M. Cogan, T.P. Guinee. 2004. Cheese - Chemistry, Physics and Microbiology. Volume 1: General Aspects Volume 2: Major Cheese Groups. Elsevier Publ.
.
§ Hutkins, R. W. 2006. Microbiology and Technology of Fermented Foods. Blackwell Publ. USA..
§ Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
§ Yildiz, F. 2010. Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC press. N.Y.
§ Reference journals
CONCERT Electronic Journal Union Directory http://ulej.stpi.org.tw/eIndex.asp
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常成績平常成績 normal grades |
20 | 平常成績含上課態度、學習精神、出席率。出席率低於實際點名總節次70%者(含)，平時上課態度暨學習精神部分成績以零分計，且取消所有考試成績之任何加權。 |
| 期中考期中考 midterm exam |
35 | |
| 期末考期末考 final exam |
45 |
