3.homogenization not required 4.maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese,baby foods etc.High-heat SMP requires a more intense heat treatment in addition to pasteurization This product is used in the bakery industry,chocolate industry,and other foods where a high degree of protein denaturation is required. Instant ilk powder is produced by partially rehydrating the dried milk powder The water is then removed pan inereasedmoun ofinorporaed between the powder 2.Cream(p.66) During the separation of whole milk,two streams are produced:the fat-depleted stream,which produces the beverage milks as described above or skim milk for evaporation and possibly for subsequent drying,and the fat-rich stream,the cream 45%range.Cream is er processing in the dairy industry for the prod uctio ce cream or butter can b to other foo processing hese products 450l e highe an creams for ret sal normally in th range of fat.A prod known as am can be prod certam type mil parators (the fati till in th of th unlik a has fat o phase and the emulsion). For retail cream products,the fat is normally standardized to 35%(heavy cream for whipping),18%or 10%(cream for coffee or cereal).Higher fat creams have also been produced for retail sale,a product known as double cream has a fat content of 55%and is quite thick.Creams for packaging and sale in the retail market must be pasteurized to ensure freedom from pathogenic bacteria.Whipping cream is not normally homogenized.as theh igh fat content will lead to extens ve fat globule clustering,which exces ve vIs sity and a los s of whipping s phe enomena has been used, nowever,to produ ssert topping. (o can t lower pressure than whol 六.附加题（仅选修小语种的同学） 1.试述速溶奶粉的加工原理和质量控制方法 2.试述搅拌型酸奶的加工工艺和质量控制方法。 3.简述牛奶杀菌的方法、设备及其工艺参数。 3. homogenization not required 4. maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese, baby foods etc. High-heat SMP requires a more intense heat treatment in addition to pasteurization. This product is used in the bakery industry, chocolate industry, and other foods where a high degree of protein denaturation is required. Instant milk powder is produced by partially rehydrating the dried milk powder particles causing them to become sticky and agglomerate. The water is then removed by drying resulting in an increased amount of air incorporated between the powder particles. 2. Cream(p.66) During the separation of whole milk, two streams are produced: the fat-depleted stream, which produces the beverage milks as described above or skim milk for evaporation and possibly for subsequent drying, and the fat-rich stream, the cream. This usually comes off the separator with fat contents in the 35-45% range. Cream is used for further processing in the dairy industry for the production of ice cream or butter, or can be sold to other food processing industries. These industrial products normally have higher fat contents than creams for retail sale, normally in the range of 45-50% fat. A product known as "plastic" cream can be produced from certain types of milk separators. This product has a fat content approaching 80% fat, but it remains as an oil-in-water emulsion (the fat is still in the form of globules and the skim milk is the continuous phase of the emulsion), unlike butter which also has a fat content of 80% but which has been churned so that the fat occupies the continuous phase and the skim milk is dispersed throughout in the form of tiny droplets (a water-in-oil emulsion). For retail cream products, the fat is normally standardized to 35% (heavy cream for whipping), 18% or 10% (cream for coffee or cereal). Higher fat creams have also been produced for retail sale, a product known as double cream has a fat content of 55% and is quite thick. Creams for packaging and sale in the retail market must be pasteurized to ensure freedom from pathogenic bacteria. Whipping cream is not normally homogenized, as the high fat content will lead to extensive fat globule aggregation and clustering, which leads to excessive viscosity and a loss of whipping ability. This phenomena has been used, however, to produce a spoonable cream product to be used as a dessert topping. Lower fat creams (10% or 18%) can be homogenized, usually at lower pressure than whole milk. 六． 附加题(仅选修小语种的同学) 1. 试述速溶奶粉的加工原理和质量控制方法。 2. 试述搅拌型酸奶的加工工艺和质量控制方法。 3. 简述牛奶杀菌的方法、设备及其工艺参数