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。 试题2005 一、填空（每小题0.5分，共计6分。其中，中英文各选填6题） 1.Dairy Pro essing includes on,Standardization Pasteurizat UHT Tr atm and Dehydration. Productio nd Utilization of Steam 、名词解释 1.SMP :Skim milk powder (p.70) 2 IHT.ultra-high 48 三、简述题（每小题7.0分，共计42分。其中，中英文各3题） 1.How to Separate the cream from milk?(p.39) Centrifuges can be used to separate the cream from the skim milk.The centrifuge consists of up to 120 discs stacked together at a 45 to 60 degree angle and separated by a 0.4 to 2.0 mm gap or separation channel.Milk is introduced at the outer edge of the disc stack.The stack of discs has vertically aligned distribution holes into which the milk is introduced Under the the fat globules (cream) which are less dens rotatio Thnik illmove ouwarsan d the 2.How to standardize the milk?(p.40) The streams of skir and er nuet he combined to a specified fa ent This can b done by adi valve is co the throttling valv eof outlet if the pletely closed,all milk will be discharged through the skim milk outlet As the valve is progressively opened,larger amounts of cream with diminishing fat contents are discharged from the cream outlet with direct standardization the cream and skim are automatically remixed at the separator to provide the desired fat content Some basic standardization problems including mass balance and Pearson square approach can be viewed here. 3.What is the Continuous method of Pasteurization of milk?(p.42) Continuous process method has several advantages over the vat method,the most mportant being time and energy saving.For most continuous processing,a high temperature short time (HTST)pasteurizer Is used. The heat treatment is accomplished using a plate heat excha This piece of equipment consists of a stack of corrugatec stainless steel plates clamped together in a frame.There are 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。 试题 2005 一、填空(每小题 0.5 分，共计 6 分。其中，中英文各选填 6 题) 1. Dairy Processing includes include Clarification, Separation, Standardization, Pasteurization, UHT Treatment , Homogenization, Membrane Processing, Evaporation and Dehydration, Production and Utilization of Steam and Refrigeration. 二、名词解释 1. SMP :Skim milk powder (p.70) 2. UHT: ultra-high temperature(p.48) 三、简述题(每小题 7.0 分，共计 42 分。其中，中英文各 3 题) 1. How to Separate the cream from milk?(p.39) Centrifuges can be used to separate the cream from the skim milk. The centrifuge consists of up to 120 discs stacked together at a 45 to 60 degree angle and separated by a 0.4 to 2.0 mm gap or separation channel. Milk is introduced at the outer edge of the disc stack. The stack of discs has vertically aligned distribution holes into which the milk is introduced. Under the influence of centrifugal force the fat globules (cream), which are less dense than the skim milk, move inwards through the separation channels toward the axis of rotation. The skim milk will move outwards and leaves through a separate outlet. 2. How to standardize the milk?(p.40) The streams of skim and cream after separation must be recombined to a specified fat content. This can be done by adjusting the throttling valve of the cream outlet; if the valve is completely closed, all milk will be discharged through the skim milk outlet. As the valve is progressively opened, larger amounts of cream with diminishing fat contents are discharged from the cream outlet. With direct standardization the cream and skim are automatically remixed at the separator to provide the desired fat content. Some basic standardization problems including mass balance and Pearson square approach can be viewed here. 3. What is the Continuous method of Pasteurization of milk?(p.42) Continuous process method has several advantages over the vat method, the most important being time and energy saving. For most continuous processing, a high temperature short time (HTST) pasteurizer is used. The heat treatment is accomplished using a plate heat exchanger. This piece of equipment consists of a stack of corrugated stainless steel plates clamped together in a frame. There are