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 、填空 1.The extent of microorganism inactivation depends on the combination of temperature and holding time.(p.41) 2.Types of single effect evaporators of milk include Batch Pan Rising film,Falling film,Plate evaporators and Scraped surface(58) 3.Concentrated Dairy Products include Evaporated Skim milk Whole Milk. Sweetened Condensed Milk, Condensed buttermilk and Condensed Whey.(p.68) 4.Dried Dairy Products include Milk Powder, Whey Powder and Whey Protein Concentrates(p.68) 5.The following may all be added to the cheese milk:Calcium choride nitrates,colour,hydrogen peroxide and lipases 二、名词解释 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 072) cream or partly skimm outtermilk or a mixture of these product 6.UHT:ultra-high temperature(p.48) 7.Plate hea exchanger This piece of equipment consists of a k of corrugate clampe eak ating medium and to prever The he vacuum st r hot water(P 42 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 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 1. The extent of microorganism inactivation depends on the combination of temperature and holding time.(p.41) 2. Types of single effect evaporators of milk include Batch Pan , Rising film , Falling film , Plate evaporators and Scraped surface(58) 3. Concentrated Dairy Products include Evaporated Skim milk , Whole Milk, Sweetened Condensed Milk, Condensed Buttermilk and Condensed Whey.(p.68) 4. Dried Dairy Products include Milk Powder, Whey Powder and Whey Protein Concentrates(p.68) 5. The following may all be added to the cheese milk: Calcium choride, nitrates, colour, hydrogen peroxide and lipases 二、名词解释 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