本課程主在講授：於乳品領域中，生乳原料如何經由各種加工處理，製成一系列的乳品。期使學生能正確認識於乳品領域中，各項乳品之加工製程及其品質規範。

This course teaches: In the dairy field, how raw milk raw materials are processed through various processing and processing to make a series of dairy products. In order to enable students to correctly understand the processing process and quality specifications of each dairy product field.

讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。

Let students understand that about 95% of food on the market have food additives added during processing, and the purpose is to prevent food from being corrupted during the shelf life due to biological or chemical reactions, or to improve food quality (i.e., food quality, color, aroma, nutrition, heat, etc.). It also explains the biological or chemical reactions of its addition and how food ingredients can produce effects and its possible negative effects on humans (animals).

林慶文。1993. 乳品加工學。二版，華香園出版社，台北。
張勝善。1995．牛乳與乳製品。增訂再版，長河出版社，台北。

Lin Qingwen. 1993. Dairy processing. Second edition, Huaxiangyuan Publishing House, Taipei.
Zhang Shengxiang. 1995. Milk and dairy products. Added and reprinted, Changhe Publishing House, Taipei.