容 参考时数 Introduction 2 Slaughtering of animals and inspection 3 The structure and chemical constitution of muscle 4 The conversion of muscle to meat 5 The eating quantity of meat and their evaluation 6 The stor preservation of meat 7 Principle of meat processing 8 Process f Chinese-style meat products 9 Western-style meat products 10 An introduction of dairy ind 1 Chemical composition and characteristics of milk 2.5 12 Milk reception and quality control 13 Market milk processin 14 Condensed milk and milk powder 15 Butter manufacture products 17 Introduction of beverage industry 18 Soft drinks 1.5 drink 20Milk drinks 21 Plant protein drink 22 Bottled water 23 Tea beverage and functional drink 24 Ice cream Ingredients for bakery produc Bread making technology 27 Technology of cake making 28 Technology of cookie makin 2 29 Candy and chocolate 六、考核方式及成绩评定标准 考核方式:考核以闭卷笔试为主。 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.AR. 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 http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 章 内 容 参考时数 1 Introduction 0.5 2 Slaughtering of animals and inspection 1.5 3 The structure and chemical constitution of muscle 2 4 The conversion of muscle to meat 2 5 The eating quantity of meat and their evaluation 1 6 The storage and preservation of meat 0.5 7 Principle of meat processing 1.5 8 Processing of Chinese-style meat products 2 9 Western-style meat products 2 10 An introduction of dairy industry 0.5 11 Chemical composition and characteristics of milk 2.5 12 Milk reception and quality control 2 13 Market milk processing 4 14 Condensed milk and milk powder 1 15 Butter manufacture 1 16 Fermented milk products 2 17 Introduction of beverage industry 0.5 18 Soft drinks 1.5 19 Fruit and vegetable drinks 2 20 Milk drinks 2 21 Plant protein drink 2 22 Bottled water 2 23 Tea beverage and functional drinks 1.5 24 Ice cream 1.5 25 Ingredients for bakery products 2 26 Bread making technology 2 27 Technology of cake making 2 28 Technology of cookie making 2 29 Candy and chocolate 4 合 计 51 六、考核方式及成绩评定标准 考核方式：考核以闭卷笔试为主。 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