1.熟悉乳製品的組成份及性質
2.了解各式乳製品的製程
3.乳製品原料的性質及應用
1. Familiar with the components and properties of dairy products
2. Understand the process of various dairy products
3. Properties and applications of dairy products
課程將介紹牛乳的組成及物理化學特性，各種乳製品的製程及乳製副產品的應用。同時介紹乳製品的最新發展趨勢，進而建立開發乳製新產品的基礎。
The course will introduce the composition and physical and chemical characteristics of cow milk, the production of various dairy products and the application of dairy products. At the same time, we will introduce the latest development trends of dairy products, and then establish the foundation for developing new dairy products.
乳品加工學(第三版)，林慶文編著，國立編譯館主編，華香園出版社印行
Journal of food science
Journal of dairy science
Dairy Processing (third edition), written by Lin Qingwen, edited by the National Editorial Museum, and printed by Huaxiangyuan Publishing House
Journal of food science
Journal of dairy science
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
40 | |
| 期末考期末考 Final exam |
40 | |
| 上課表現(包括出席率及小考)上課表現(包括出席率及小考) Presentation of class (including attendance and small exams) |
20 |
