milk— Raw milk storage、 Raw milk clarification、 Homogenization of milk、 Standardization of milk, Heat treatment of milk; Processing of UHT milk---Basic principle of UHT, Aspetic filling systems, Quality control of UHT milk; Recombined milk and flavored milk products Key points: Technology of pasturized milk and sterilized milk Chapter 5 Condensed milk and milk powder Students should master: Evaporation of milk; Evaporated milk; Sweeted condensed milk; Drying of milk Infant formula milk Key points: Evaporation and drying processing, classification of milk powder and infant formul Chapter 6 Butter manufacture Students should master: Terms and characterization of butter; Technology of butter manufacture; AMF manufacturing processing Key points: Butter types and manufacturing process Chapter 7 Fermented milk products Students should master: Technology of yoghurt manufacture--Starter culture, Processing for set yoghurt manufacturing, Processing for stirred yoghurt manufacturing: Technology of yoghurt drink processing: Cheese manufacture----Classification of cheese, Technology of cheese processing, Processed cheese Key points: Technology of yoghurt manufacture and cheese making, preparation of starter culture classification of che PartⅢ Chapter 1 Structure and chemical composition of egg Chapter 2 Storage and preservation of pter 3 Egg prodr Key points: Structure and chemical composition of egg, Chinese traditional egg products 五、教学时数分配表 总参考时数 Introduction of animals and The eating ntity of meat and their evaluation 6 The storage and preservation of meat ocessing of Chinese-style meat products http:/spxy.zjgsu.eduhttp://spxy.zjgsu.edu.cn milk——Raw milk storage、Raw milk clarification、Homogenization of milk、Standardization of milk、Heat treatment of milk； Processing of UHT milk——Basic principle of UHT、Aspetic filling systems、Quality control of UHT milk；Recombined milk and flavored milk products Key points：Technology of pasturized milk and sterilized milk Chapter 5 Condensed milk and milk powder Students should master: Evaporation of milk；Evaporated milk；Sweeted condensed milk；Drying of milk；Infant formula milk Key points：Evaporation and drying processing, classification of milk powder and infant formula Chapter 6 Butter manufacture Students should master: Terms and characterization of butter；Technology of butter manufacture；AMF manufacturing processing Key points：Butter types and manufacturing process Chapter 7 Fermented milk products Students should master:Technology of yoghurt manufacture——Starter culture、Processing for set yoghurt manufacturing、Processing for stirred yoghurt manufacturing；Technology of yoghurt drink processing；Cheese manufacture——Classification of cheese、Technology of cheese processing、Processed cheese Key points：Technology of yoghurt manufacture and cheese making、preparation of starter culture、classification of cheese Part Egg and egg products Ⅲ Chapter 1 Structure and chemical composition of egg Chapter 2 Storage and preservation of egg Chapter 3 Egg products processing Key points：Structure and chemical composition of egg, Chinese traditional egg products processing 五、教学时数分配表 章 内 容 总参考时数 1 Introduction 1 2 Slaughtering of animals and inspection 1 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 2 6 The storage and preservation of meat 1 7 Principle of meat processing 3 8 Processing of Chinese-style meat products 2