探討乳與乳製品之理化學變化、營養品質、微生物學、加工基礎與生產、衛生安全及健康保健等。
瞭解各種乳品加工的理論與實務操作程序。
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。

Discuss the physical and chemical changes, nutritional quality, microbiology, processing basics and production, health safety and health care of milk and dairy products.
Understand the theoretical and practical procedures of various dairy processing operations.
The manufacturing process, standardization, sterilization, homogenization, concentration, drying, cleaning and other usage conditions and purposes of various dairy products.

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 mainly teaches: In the field of dairy products, how raw milk raw materials are processed into a series of dairy products through various processes. This period enables students to correctly understand the processing processes and quality standards of various dairy products in the dairy field.

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Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.(https://dairyprocessinghandbook.tetrapak.com/)
Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
http://www.foodsci.uoguelph.ca/dairyedu/
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principles of milk properties and processes. Marcel Dekker, Inc. N. Y.
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