本課程授課目標為使學生不僅熟知乳品加工新技術，並且瞭解經營管理之要點與世界未來發展之趨勢，進而正確的掌握「乳品工業」整體營運之能力與方向。

The course aims to enable students not only to be familiar with new dairy processing technologies, but also to understand the key points of business management and the trends of future development in the world, and to accurately grasp the overall operation capabilities and direction of the "dairy industry".

1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6.乳製品の化學–津鄉友吉
7.畜產の近未來–水間豐
8.牛乳と乳製品の微生物–中西武雄
9.畜牧經營須知–中國畜牧雜誌社發行
10. 自編講義
11. Probiotics in Poultry Production- Concept and Applications
－ Wael H.A. Abdelrahman and Michaela Mohnl


◎ 雜誌
12. Dairy Science
13. Dairy Technology

1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6. Chemicals of dairy products – Jinxian Youji
7. The near future of animal husbandry – water fertility
8.Microorganisms of milk and dairy products – Takeo Nakamoto
9. Animal Husbandry Business Knowledge – China Animal Husbandry Magazine Co., Ltd. 10. Self-edited speech
11. Probiotics in Poultry Production- Concept and Applications
- Wael H.A. Abdelrahman and Michaela Mohnl


◎ Magazine
12. Dairy Science
13. Dairy Technology