10 11 Chemical composition and characteristics of milk Milk reception and quality control 13 Market milk processing 14 Condensed milk and milk powder 15 utter manufacture 17 Structure and chemical com of 0.5 18 0.5 roducts processin 六、考核方式及成绩评定标准 考核方式:以闭卷笔试为主。 成缋评定标准:期末成绩评定采用百分制:期末考试成绩占70%,平时成绩(作业 课堂回答问题、到课率)占30% 七、教材及主要参考书 References I.A.R. Lawrie, Meat Science, Sixth edition, Woodhead Publishing Ltd. England 1998 2]. Kramlich, w.E.Processed Meat. The AVI Publishing Co Inc USA 197 03. Forrest, J.C. Principles of Meat Science. W.H. Freem and and Co USA [ 4]. Ranken, M D Handbook of meat product technology. Blankwell Science Ltd. Oxford 2000 5].Tetra pak, Dairy processing handbook 1995 [6].Allan. H Varnam,etal. Milk and milk products, Chapman Hall London, 1994 [7]R K Robinson Modern Dairy Technology, Elsevier Applied Science Publisher, 1994 [8].Edgar Spreer, Milk and dairy product technology, Marcel Dekker, Inc. New York, 1998 八、其它说明 若实际课时与参考课时不符,可以对每章需要了解的内容进行取舍。 执笔人:孟岳成 http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 9 Western-style meat products 2 10 An introduction of dairy industry 1 11 Chemical composition and characteristics of milk 3 12 Milk reception and quality control 2 13 Market milk processing 4 14 Condensed milk and milk powder 2 15 Butter manufacture 1 16 Fermented milk products 3 17 Structure and chemical composition of egg 0.5 18 Storage and preservation of egg 0.5 19 Egg products processing 1 合 计 34 六、考核方式及成绩评定标准 考核方式：以闭卷笔试为主。 成绩评定标准：期末成绩评定采用百分制；期末考试成绩占 70% ，平时成绩（作业、 课堂回答问题、到课率）占 30% 。 七、教材及主要参考书 References [1].A.R.Lawrie, Meat Science, Sixth edition, Woodhead Publishing Ltd. England 1998 [2].Kramlich,W.E.Processed Meat. The AVI Publishing Co.Inc.USA 1975 []3.Forrest,J.C. Principles of Meat Science. W.H.Freem and and Co. USA [4].Ranken,M.D.Handbook of meat product technology.Blankwell Science Ltd. Oxford 2000 [5].Tetra pak, Dairy processing handbook 1995 [6].Allan.H.Varnam,etal.Milk and milk products, Chapman & Hall London, 1994 [7]R.K.Robinson Modern Dairy Technology, Elsevier Applied Science Publisher, 1994 [8].Edgar Spreer, Milk and dairy product technology, Marcel Dekker, Inc.New York,1998 八、其它说明 若实际课时与参考课时不符，可以对每章需要了解的内容进行取舍。 执笔人: 孟岳成