说明：1.允许使用中英文字典。 2百上 中文题用中文回答，英文题用英文回答 3.选修小语种的同学可不做英语题，但须作附加题 一、填空（每小题0.5分，共计10分。其中，中英文各选填10题） 1.Dairy Processing includes include 2.传统肉松的工艺流程主要包括原料肉的选择与整理 3.影响肉颜色的外部因素包括 二、名词解释释（每小题1.0分，共计4分。其中，中英文各2题） 1.SMP 2.UHT 3.肉的保水性 4.肉的品质改良剂 三、简述题（每小题7.分，共计42分。其中，中英文各3题） 1.How to Separate the cream from milk? 2.How to standardize the milk? 3.What is the Continuous method of Pasteurization of milk? 4.肉类罐头的加工工艺。 5.传统肉脯的加工工艺。 6.原料肉变质的原因及变化 四、论述题（每小题12分，共计24分。其中，中英文各1题） 1.How can raw milk be homogenized? 2.以香肠为例，试述腌腊肉制品的特点、加工工艺和质量控制方法 五、英翻汉(20分) 1.Milk Powder:Milk used in the production of milk powders is first clarified, standardized and then given a heat treatment.This heat treatment is usually more
说明： 1. 允许使用中英文字典。 2. 原则上，中文题用中文回答，英文题用英文回答。 3. 选修小语种的同学可不做英语题，但须作附加题。 一、填空(每小题 0.5 分，共计 10 分。其中，中英文各选填 10 题) 1. Dairy Processing includes include , , , , . , , , , 2. 传统肉松的工艺流程主要包括原料肉的选择与整理 、 、 、 、 、 、 。 3. 影响肉颜色的外部因素包括 、 、 、 。 二、名词解释释(每小题 1.0 分，共计 4 分。其中，中英文各 2 题) 1. SMP 2. UHT 3. 肉的保水性 4. 肉的品质改良剂 三、简述题(每小题 7.分，共计 42 分。其中，中英文各 3 题) 1. How to Separate the cream from milk? 2. How to standardize the milk? 3. What is the Continuous method of Pasteurization of milk? 4.肉类罐头的加工工艺。 5.传统肉脯的加工工艺。 6.原料肉变质的原因及变化。 四、论述题(每小题 12 分，共计 24 分。其中，中英文各 1 题) 1. How can raw milk be homogenized ? 2. 以香肠为例，试述腌腊肉制品的特点、加工工艺和质量控制方法 五、英翻汉(20 分) 1. Milk Powder: Milk used in the production of milk powders is first clarified, standardized and then given a heat treatment. This heat treatment is usually more
severe than that required for pasteurization.Besides destroying all the pathogenic and most of the spoilage microorganisms,it also inactivates the enzyme lipase which could cause lipolysis during storage. The milk is then evaporated prior to drying for the following reasons less occluded air and longe rshelf life for the po wder ads ·l1 less ene emove pa evaporation,more economical Homogenization may be applied to decrease the free fat content.Spray drying is the most sed method for roducing milk nowders after d the wder must be packaged in containers able to provide protection from moisture.air,light,etc.Whole milk powder can then be stored for long periods (up to about 6 months)of time at ambient temperatures. Skim milk powder(SMP)processing is similar to that described above except for the following point 1.contains less milkfat (0.05-0.10%) 2.heat treatment prior to evaporation can be more or less severe 3.homogenization not required 4.maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese,baby foods etc.High-heat SMP requires a more intense heat treatment in addition to pasteurization. This product is used in the bakery industry,chocolate industry,and other foods where a high degree of protein denaturatior is required. Instant milk powder is produced by parti ally rehydr ting the dried milk powde m to ecome s omerate.I of air incorporated between the powder 2.Cream:During g the of whole milk,two ced:the fat de ted s th ilks e or skim milk for evapor ration and po ssibly for subseq nt dr g.and the fat-rich stream.the cream This usually comes off the Cream is used for further processing in the dairy industry for the production of ice cream or butter,or can be sold to other food processing industries.These industrial megts5Xetowmcaimpanr certain types of milk separators.This product has a fat content approaching 80%fat, but it remal s as an oil-in-water emulsion (the fat is still in the form of globules and the skim milk is the continuous phase of the emuls on),unlike butter which also has a content een cnume that the fat occupies t continuous pnase anc ilk is dispersed throughout in the form of tiny droplets (a water-in-oil emulsion for retail crear products,the fat is normally standardized to 35%(heav eam for whipping),18%or 10%( ream for c offee o ereal).Higher fat c e also been produced for retail sale.a product known as double cream has a fat content of
severe than that required for pasteurization. Besides destroying all the pathogenic and most of the spoilage microorganisms, it also inactivates the enzyme lipase which could cause lipolysis during storage. The milk is then evaporated prior to drying for the following reasons: • less occluded air and longer shelf life for the powder • viscosity increase leads to larger powder particles • less energy required to remove part of water by evaporation; more economical Homogenization may be applied to decrease the free fat content. Spray drying is the most used method for producing milk powders. After drying, the powder must be packaged in containers able to provide protection from moisture, air, light, etc. Whole milk powder can then be stored for long periods (up to about 6 months) of time at ambient temperatures. Skim milk powder (SMP) processing is similar to that described above except for the following points: 1. contains less milkfat (0.05-0.10%) 2. heat treatment prior to evaporation can be more or less severe 3. homogenization not required 4. maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese, baby foods etc. High-heat SMP requires a more intense heat treatment in addition to pasteurization. This product is used in the bakery industry, chocolate industry, and other foods where a high degree of protein denaturation is required. Instant milk powder is produced by partially rehydrating the dried milk powder particles causing them to become sticky and agglomerate. The water is then removed by drying resulting in an increased amount of air incorporated between the powder particles. 2. Cream: During the separation of whole milk, two streams are produced: the fat-depleted stream, which produces the beverage milks as described above or skim milk for evaporation and possibly for subsequent drying, and the fat-rich stream, the cream. This usually comes off the separator with fat contents in the 35-45% range. Cream is used for further processing in the dairy industry for the production of ice cream or butter, or can be sold to other food processing industries. These industrial products normally have higher fat contents than creams for retail sale, normally in the range of 45-50% fat. A product known as "plastic" cream can be produced from certain types of milk separators. This product has a fat content approaching 80% fat, but it remains as an oil-in-water emulsion (the fat is still in the form of globules and the skim milk is the continuous phase of the emulsion), unlike butter which also has a fat content of 80% but which has been churned so that the fat occupies the continuous phase and the skim milk is dispersed throughout in the form of tiny droplets (a water-in-oil emulsion). For retail cream products, the fat is normally standardized to 35% (heavy cream for whipping), 18% or 10% (cream for coffee or cereal). Higher fat creams have also been produced for retail sale, a product known as double cream has a fat content of
55%and is quite thick.Creams for packaging and sale in the retail market must be pasteurized to ensure freedom from pathogenic bacteria.Whipping cream is not normally homogenized,as the high fat content will lead to extensive fat globule aggregation and clustering,which leads to excessive viscosity and a loss of whipping ability.This phenomena has been used,however,to produce a spoonable cream product to be used as a dessert topping.Lower fat creams(10%or 18%)can be homogenized,usually at lower pressure than whole milk. 六、附加题（仅选修小语种的同学完成，共计60分） 1.简述发酵剂的种类、质量鉴定方法及其标准。 2.试述速溶奶粉的加工原理和质量控制方法。 3.试举一例说明长货架期液态牛奶的加工工艺及其质量控制方法。 4.试举一例阐述乳酸菌饮料的加工工艺及其质量控制方法 5.名词解释（每小题2分，共计8分） (1)乳的T度 (2)UHT (3)酸奶的后发酵 (4)乳的均质
55% and is quite thick. Creams for packaging and sale in the retail market must be pasteurized to ensure freedom from pathogenic bacteria. Whipping cream is not normally homogenized, as the high fat content will lead to extensive fat globule aggregation and clustering, which leads to excessive viscosity and a loss of whipping ability. This phenomena has been used, however, to produce a spoonable cream product to be used as a dessert topping. Lower fat creams (10% or 18%) can be homogenized, usually at lower pressure than whole milk. 六、附加题(仅选修小语种的同学完成，共计 60 分) 1. 简述发酵剂的种类、质量鉴定方法及其标准。 2. 试述速溶奶粉的加工原理和质量控制方法。 3. 试举一例说明长货架期液态牛奶的加工工艺及其质量控制方法。 4. 试举一例阐述乳酸菌饮料的加工工艺及其质量控制方法 5. 名词解释(每小题 2 分，共计 8 分) (1) 乳的 T 度 (2) UHT (3) 酸奶的后发酵 (4) 乳的均质