双语教学思考题 说明 允许使用中英文字典 则，中文瓶用中文回答，英文厦用英文间会 3.选修小语种的同学可不做英语题，但须作附加题。 试题2005 植京（每小题05分，共计6分。甘中，中英文名洗植6顺 1 Dairy Pro ssing includes on,Standardization UHT Tr atm Refrigeration. 2.Dairy Proc essing 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（每小题1.0分，共计4分。其中，中英文各2题） 1.SMP Skim milk powder(p.70) 2.WPC:whey protein concentrate(p.53) 3.buttermilk: 4.MSNF:The serum solids or milk solids-not-fat(MSNF)contain the lactose,caseins, whey proteins,minerals,and ash content of the product from which they were derived(p.86). :Traditio ally,chees p or npe a agula on an whey se cream or partly skimmed milk 48) 7.Plate heat excha consists of a stack of corrugated r in a fra T re several flow natterns that an he used Gaskets are sed to define the boundaries of the channels and to prevent leakage.The heating medium can be vacuum steam or hot water(p42). 8.Yogurt:(also spelled yogourt or yoghurt)is a semi-solid fermented milk product which originated centuries ago in Bulgaria.It's popularity has grown and is now consumed in most parts of the world.Although the consistency,flavour and aroma may vary from one region to another,the basic ingredients and manufacturing are essentially consistent(p.75): 9.LA:Lactob acidophilus(p.77)） 10. d ba 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 car used to separate the crea rom the skim milk.The centrifug 120 discs stacke 08 0 degree e and separate cs has vertically aligne n hol out the milk is introduced 双语教学思考题 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. 2. 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(每小题 1.0 分，共计 4 分。其中，中英文各 2 题) 1. SMP :Skim milk powder (p.70) 2. WPC: whey protein concentrate(p.53) 3. buttermilk: 4. MSNF: The serum solids or milk solids-not-fat (MSNF) contain the lactose, caseins, whey proteins,minerals, and ash content of the product from which they were derived(p.86). 5. Cheese :Traditionally, cheese was made as a way of preserving the nutrients of milk. In a simple definition, cheese is the fresh or ripened product obtained after coagulation and whey separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products. (p.72) 6. UHT: ultra-high temperature(p.48) 7. Plate heat exchanger. This piece of equipment consists of a stack of corrugated stainless steel plates clamped together in a frame. There are several flow patterns that can be used. Gaskets are used to define the boundaries of the channels and to prevent leakage. The heating medium can be vacuum steam or hot water(p42). 8. Yogurt: (also spelled yogourt or yoghurt) is a semi-solid fermented milk product which originated centuries ago in Bulgaria. It's popularity has grown and is now consumed in most parts of the world. Although the consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing are essentially consistent(p.75): 9. LA: Lactobacillus acidophilus(p.77) 10. LAB: lactic acid bacteria (p.73) 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