本課程主要介紹乳品和蛋品品質對畜產品工業的重要性，講解品質分析目的，包括樣品前處理、方式及檢驗原理等，讓學生了解乳蛋品和其製品的品質變化原因、檢測方法及數據判讀。本課程搭配實驗操作與報告撰寫，詳細指導學生藥品配製方法、儀器設備操作及原理，讓同學具備畜產品/食品相關產業基本品質與衛生管理能力為教育目標。
課程內涵 (Course Contents)
1.乳成分與乳汁分散相
2.生乳、殺菌乳及保久乳
3.乳與乳製品品質
4.乳成分之標準化(雙皮爾遜方塊法介紹)
5.乳之一般性狀：色澤、粘度、比重
6.酒精試驗及其影響因子
7.生乳微生物品質快速檢測
8.抗菌物質及其檢驗
9.脂肪率、脂肪球、均質效率及其檢驗
10.乳糖及其測定
11.酪蛋白、乳清蛋白及其分析
12.體細胞、乳房炎及其檢驗
13.磷酶試驗(phosphatase test)與乳加熱程度評估
14.羊乳攙假鑑定方法

This course mainly introduces the importance of dairy and egg quality to the livestock products industry, explains the purpose of quality analysis, including sample pre-processing, methods and inspection principles, etc., allowing students to understand the causes of quality changes, detection methods and data interpretation of dairy and egg products and their products. This course combines experimental operations and report writing to provide students with detailed guidance on drug preparation methods, instrument and equipment operations and principles, with the educational goal of equipping students with basic quality and health management capabilities in livestock products/food-related industries.
Course Contents
1. Milk components and milk dispersed phase
2. Raw milk, sterilized milk and long-lasting milk
3. Milk and dairy product quality
4. Standardization of milk ingredients (introduction to double Pearson square method)
5. General properties of milk: color, viscosity, specific gravity
6. Alcohol test and its influencing factors
7. Rapid detection of microbial quality of raw milk
8. Antibacterial substances and their testing
9. Fat rate, fat globule, homogenization efficiency and its inspection
10. Lactose and its determination
11. Casein, whey protein and their analysis
12. Somatic cells, mastitis and its examination
13. Phosphatase test and evaluation of milk heating degree
14. Methods to identify goat milk adulteration

1.Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
https://www.uoguelph.ca/foodscience/print/book/export/html/70
2.Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
3.McSweeney, P.L.H. and J. A. O'Mahony. 2016. Advanced Dairy Chemistry- Vol. 1B: Proteins: Applied Aspects. 4th. edit. Spring
4.Tamime, A. Y. 2009. Milk Processing and Quality Management. Blackwell Publ.
5.陳明汝、張瑞郎、藍群傑、晏文潔。2018。食品分析與檢驗。華格納出版社。

實作
1.OConnor, C. B. 1995. Rural Dairy Technology. International Livestock Research Institute, Addis
2.Marshall, R. T. 1993. Standard Methods for the Examination of Dairy Products. 16th. Edit. American Public Health Association. Washington, D. C.
3.王美苓、周政輝、晏文潔。2017。食品分析實驗。華格納出版社。

1.Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
https://www.uoguelph.ca/foodscience/print/book/export/html/70
2.Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
3.McSweeney, P.L.H. and J. A. O'Mahony. 2016. Advanced Dairy Chemistry- Vol. 1B: Proteins: Applied Aspects. 4th. edit. Spring
4.Tamime, A. Y. 2009. Milk Processing and Quality Management. Blackwell Publ.
5. Chen Mingru, Zhang Ruilang, Lan Qunjie, Yan Wenjie. 2018. Food Analysis and Inspection. Wagner Verlag.

Implementation
1.OConnor, C. B. 1995. Rural Dairy Technology. International Livestock Research Institute, Addis
2.Marshall, R. T. 1993. Standard Methods for the Examination of Dairy Products. 16th. Edit. American Public Health Association. Washington, D. C.
3. Wang Meiling, Zhou Zhenghui, Yan Wenjie. 2017. Food analysis experiments. Wagner Verlag.