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畜產與生物科技學系
course information of 109 - 2 | 2126 Dairy Processing(乳品加工學)

2126 - 乳品加工學 Dairy Processing


教育目標 Course Target

探討乳與乳品之理化學變化、微生物學品質、加工方法、以及衛生安全、健康保健等。使學習者瞭解各種乳品加工的理論與實務操作程序;講解各種乳品的製造流程、標準化、殺菌、均質、濃縮、乾燥、清洗等流程之使用條件及目的。Explore the physical and chemical changes of dairy and dairy products, microbiological quality, processing methods, as well as health safety, health care, etc. Enable learners to understand the theoretical and practical operation procedures of various dairy processing; explain the conditions and purposes of various dairy manufacturing processes, standardization, bacteria killing, homogenization, swelling, drying, cleaning and other processes.


課程概述 Course Description

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.


參考書目 Reference Books

主要參考教材:
Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund,
Sweden.
Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
http://www.foodsci.uoguelph.ca/dairyedu/
Walstra, P., T. J. Geurts, A. Noomen, A. Jellema, A.A.J.S. van Boekel. 1999. Dairy technology –
principles of milk properties and processes. Marcel Dekker, Inc. N. Y.
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。

Main reference textbooks:
Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund,
Sweden.
Goff, D. Dairy Science and Technology Education series, University of Guelph, Canada.
http://www.foodsci.uoguelph.ca/dairyedu/
Walstra, P., T. J. Geurts, A. Noomen, A. Jellema, A. A. J.S. van Boekel. 1999. Dairy technology –
principles of milk properties and processes. Marcel Dekker, Inc. N. Y.
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.


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
課堂表現Participation課堂表現Participation
Classroom performance Participation
20 出席狀況、學習態度、平時考。
期中考期中考
Midterm exam
40 考試缺席時以零分計。
期末考期末考
Final exam
40 考試缺席時以零分計。

授課大綱 Course Plan

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相似課程 Related Course

必修-2129 Dairy Processing Lab. / 乳品加工學實習 (畜產系3A,授課教師:許馨云,二/7,8[AG107] 二/6[AG203])
必修-2133 Dairy Processing / 乳品加工學 (畜產系3B,授課教師:許馨云,二/5,6[AG204])
必修-2136 Dairy Processing Lab. / 乳品加工學實習 (畜產系3B,授課教師:許馨云,二/3,4[AG107] 二/2[AG203])

Course Information

Description

學分 Credit:0-2
上課時間 Course Time:Tuesday/3,4[AG101]
授課教師 Teacher:許馨云
修課班級 Class:畜產系3A
選課備註 Memo:
授課大綱 Course Plan: Open

選課狀態 Attendance

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目前選課人數為 53 人。

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