is restored during 24-48 hours of cold storage,but cheese makers can't wait that long. so CaCl2 is added to restore ionic calcium and improve rennetability.The calcium assists in coagulation and reduces the amount of rennet required. Sodium or potassium nitrate is added to the milk to control the undesirable effects I Clostria n tyroburyricum in cheeses such as Edam,Gouda,and Swiss Because milk colour of the cheese throughout the year.Annato.Beta-carotene.and paprika are 六.附加题（仅选修小语种的同学完成，共计60分） 1.试述速溶奶粉的加工原理和质量控制方法。(13分) 2.试述搅拌型酸奶的加工工艺和质量控制方法。(13分) 3.简述牛奶杀菌的方法、设备及其工艺参数。(13分) 4.为什么牛奶的酸度是用T度而不用pH表示？(13分) 5.名词解释（每小题2分，共计8分） (1)稀奶油 (2)母发酵剂 (3)原料乳的标准化 (4)益生菌 is restored during 24 - 48 hours of cold storage, but cheese makers can't wait that long, so CaCl2 is added to restore ionic calcium and improve rennetability. The calcium assists in coagulation and reduces the amount of rennet required. Sodium or potassium nitrate is added to the milk to control the undesirable effects of Clostridium tyrobutyricum in cheeses such as Edam, Gouda, and Swiss. Because milk colour varies from season to season, colour may added to standardize the colour of the cheese throughout the year. Annato, Beta-carotene, and paprika are used. 六． 附加题(仅选修小语种的同学完成，共计 60 分) 1. 试述速溶奶粉的加工原理和质量控制方法。(13 分) 2. 试述搅拌型酸奶的加工工艺和质量控制方法。(13 分) 3. 简述牛奶杀菌的方法、设备及其工艺参数。(13 分) 4. 为什么牛奶的酸度是用 T 度而不用 pH 表示？(13 分) 5. 名词解释(每小题 2 分，共计 8 分) (1) 稀奶油 (2) 母发酵剂 (3) 原料乳的标准化 (4) 益生菌