Unit ⅠBasic Knowledge about Milk

Lesson 1Water in Milk

Lesson 2Proteins in Milk

Lesson 3Carbohydrate in Milk

Lesson 4Lipids in Milk

Lesson 5Enzymes in Milk

Lesson 6Minerals in Milk

Lesson 7Vitamins in Milk

Lesson 8Physical Properties of Milk

Lesson 9Introduction of Microorganisms in Milk

Lesson 10Pathogenic Bacteria in Milk

Lesson 11Mycotoxins in Milk

Unit ⅡDairy Processing Technology

Lesson 12Air Elimination

Lesson 13Centrifugal Separation of Milk

Lesson 14Introduction of Standardization

Lesson 15Homogenization

Lesson 16Homogenization Forms

Lesson 17Heat Treatment of Milk

Lesson 18The Types of Heat Treatment of Milk

Lesson 19Drying Methods of Milk

Unit ⅢDairy Products

Lesson 20Pasteurized Milk Production

Lesson 21UHT Milk

Lesson 22Introduction of Yogurt

Lesson 23Yogurt Production

Lesson 24Overview of Cheese

Lesson 25Cheese Production

Lesson 26Milk Powder

Lesson 27Instant Milk Powder

Unit ⅣAnalysis of Milk and Dairy Products

Lesson 28Sensory Evaluation Techniques

Lesson 29Sensory Evaluation of Dairy Products

Lesson 30Titratable Acidity of Milk

Lesson 31Acid Degree Value in Milk

Lesson 32Cryoscopic Methods of Milk

Lesson 33Determination of Sediment in Milk

Lesson 34General Information about Antibiotics

Lesson 35Bacterial Growth Inhibition Methods

Lesson 36Sampling(1)

Lesson 37Sampling (2)

Lesson 38Determination of Fat in Milk

Lesson 39Determination of Protein in Milk

Lesson 40Determination of Some Components in Milk

Lesson 41Microbiological Testing of Milk

Lesson 42Tests for Specific Pathogenic Bacteria

Unit ⅤDairy Equipments

Lesson 43Centrifuges

Lesson 44Homogenizer

Lesson 45Storage Tanks

Lesson 46Process Tanks

Lesson 47Heat Exchangers

Lesson 48Centrifugal Pump

Lesson 49Positive Displacement Pump

Lesson 50Pump Selection Factors

Lesson 51Requirements of Pumping

Lesson 52Valves Introduction

附錄乳品專業詞彙

參考文獻

   
我國的乳品行業近年來保持著快速的發展態勢。隨著行業中新技術、新產品、新設備、新工藝等的不斷湧現，國際間的交流與合作日益增多。在這種形勢下，企業對員工的綜合素質要求越來越高，乳品行業的從業人員不僅要掌握專業知識，還需要具備一定的英語水平。這給高等職業教育提出了更高的人纔培養要求。為了培養學生專業英語的學習能力，以便更好地適應企業的要求，我們編寫了這本教材。


   
本書涉及的內容較為廣泛，包括乳的理化基礎知識、乳制品加工工藝、乳品工廠常用設備、乳制品的生產、乳與乳制品的檢驗。每篇課文後都有與課文內容相關的練習題。通過閱讀和練習，提高專業英文文章的閱讀和翻譯能力。同時，本書在附錄中整理了乳品專業英語詞彙，以供讀者查閱。


   
本書由包頭輕工職業技術學院翟光超、楊軍飛主編，韓永霞、劉麗娜、崔麗娟、翟麗麗、池慧芳參加編寫，武建新、雒亞洲主審。

   
全書共分。的1～8課由崔麗娟編的9課、的43～44課由池慧芳編的10～11課、的45～52課由翟麗麗編寫；、附錄由翟光超編寫；由楊軍飛編寫；的28～35課由韓永霞編寫；的36～42課由劉麗娜編寫。全書由翟光超統稿。


   
本書在編寫過程中得到了包頭輕工職業技術學院各級領導的熱情關懷和大力支持。在此謹向關心和支持本書編寫工作的領導、同事以及引用文獻的作者，致以誠摯的感謝！


    由於編者水平有限，經驗不足，紕漏和不妥之處在所難免，歡迎讀者批評指正。

編者

2011年11月