Cheese is a very varied group of dairy products, produced mainly in Europe, North and South America, Australia and New Zealand and to a lesser extent in North Africa and the Middle East, where it originated during the Agricultural Revolution, 6000-8000 years ago. Cheese production and con- 10A and 10B), is increasing in traditional

Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components

Like all other foods of plant or animal origin, milk contains several indigenous enzymes which are constituents of the milk as secreted. The principal constituents of milk (lactose, lipids and proteins) can be modified by exogenous enzymes, added to induce specific changes. Exogenous en- zymes may also be used to analyse for certain constituents in milk. In addition, milk and most dairy products

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

Lactose is the principal carbohydrate in the milks of all mammals; non mammalian sources are very rare. Milk contains only trace amounts of other sugars, including glucose(50 mg\), fructose, glucosamine, galac- tosamine, neuraminic acid and neutral and acidic oligosaccharides The concentration of lactose in milk varies widely between species(Table 2.1). The lactose content of cows'milk varies with the breed of cow

The milks of all mammals contain lipids but the concentration varies widely between species from c. 2% to greater than 50%(Table 3. 1). The principal function of dietary lipids is to serve as a source of energy for the neonate and the fat content in milk largely reflects the energy requirements of the species, e.g. land animals indigenous to cold environments and marine

Milk is a fluid secreted by the female of all mamalian species, of which there are more than 4000, for the primary function of meeting the complete nutritional requirements of the neonate of the species. In addition, milk serves several physiological functions for the neonate. Most of the non- nutritional functions of milk are served by proteins and peptides which

本课程是为学生了解和学习计算机在生物工程领域中应用知识而开设的技术基础课。 学生通过本课程的学习,了解计算机在生物工程领域的应用现况及前沿发展,初步掌握 基本的几大类计算机应用技术与方法,为今后更好地处理和解决相关技术问题打好基础

人体是一个完整而不可分割的有机整体，其结构和功能的基本单位是细胞。细胞之间存在一些不具细胞形 态的物质，称为细胞间质。许多形态和功能相似的细胞与细胞间质共同构成组织而行使特定的生理功能。人体 组织是构成人体各器官和系统的基础，分为上皮组织、结缔组织、肌组织和神经组织四种基本组织。由几种组 织互相结合，成为具有一定形态和功能的结构，称为器官，如胃、肝、肺、肾等。在结构和功能上密切相关的

维生素 维生素是维持生物正常生命过程所必需的一类有机物质，需要量很少，但对维持健康十 分重要。人体一般不能合成它们，必须从食物中摄取。维生素的主要功能是通过作为辅酶的成分调节机体 代谢