課程資料
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5547 乳品加工學實習
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開課學期：1111
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開課班級：
動科系 3
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授課教師：張雅琇
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必修
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學期課
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學分數：1.0
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大功 B104 星期四 11:10-14:00
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5547 DAIRY PROCESSING LAB.
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2022 Fall
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Department of Animal Science 3
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Professor：CHANG, YA-SHIOU
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Required
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Semester
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Credits:
1.0
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Da Gong B104 Thursday 11:10-14:00
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發展願景
傳揚中華文化，促進跨領域創新，與時精進，邁向國際
It is our objective to promote Chinese culture, enhance cross-disciplinary innovation, seek constant advancement, and embrace global community.
辦學宗旨
秉承質樸堅毅校訓，承東西之道統，集中外之精華，研究高深學術, 培養專業人才，服務社會，致力中華文化之發揚, 促進國家發展.
Based on our motto—“Temperament, Simplicity, Strength, and Tenacity,” “inheriting the merits of the East and the West” and “absorbing the essence of Chinese and foreign cultures,” we make it our mission to pursue advanced research, develop professional talents, serve the society, promote Chinese culture and support national development.
校教育目標
校基本素養
校核心能力
院教育目標
培育具備倫理素養與國際視野人才
培育具備尖端科技日新又新人才
培育具備專業知能自強不息人才
院核心能力
人文與社會關懷的能力
人際溝通與團隊協調合作的能力
收集資料與資訊應用的能力
專業學術及實務技術的國際觀與終身學習研究的能力
系教育目標
培育動物科學技術領域人才，以投入全球化學術研究或生物技術相關產業
培育動物生產與管理領域人才，以投入全球化學術研究或動物資源相關產業
系核心能力
具備動物科學技術專業能力
具備動物生產管理與資源再利用之專業能力
具備動物福祉素養與動物衛生保健能力
具備資訊分析與溝通表達能力
具備獨立思考與團隊合作能力
具備專業知能的國際觀
課程目標
本課程以提供動物產品加工之專業知識為目標，使同學具備動物產品加工與利用之專業基本能力。
課程能力
具備動物科學技術專業能力 (比重 20%)
具備動物生產管理與資源再利用之專業能力 (比重 30%)
具備動物福祉素養與動物衛生保健能力 (比重 20%)
具備資訊分析與溝通表達能力 (比重 15%)
具備獨立思考與團隊合作能力 (比重 15%)
課程概述
本課程符合本系動物產品加工之教學目標，與本系基本能力指標項目之具備動物產品家加工與利用之專業基本能力相關連。本課程以實際操作為主,使同學能了解乳製品之各種理化與微生物分析,如牛乳酸度、pH、水分之測定,牛乳脂肪,酒精試驗與屈折率之測定,及抗生素殘留檢測,與加工方法,如冰棒,冰淇淋,鮮奶酪,酸凝酪,乳油,與泡沫奶油製造,課程亦將進行酸凝酪與乾酪之分類與品嚐.
The objective of the course is to provide students better understanding on basic dairy analyzing and processing techniques. Those techniques include dairy chemical, physical, and microbiological analyses, ice stick, ice cream, cheese, yogurt, butter, and whipping cream processings . In addition, classification and sensory test of yogurts and cheeses will also be done.
授課內容
The primary theme of this course is the efficient transformation of milk into high quality dairy products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. In each Lab of this course, the particular analysis and production methods for dairy products will be provided. Also, laboratory exercises will be given weekly, and will be passed out prior to completion of the lab period. Students will have one week to complete the exercises, and they are due at the BEGINNING of the following lab period.
授課方式
In this course, students will:
1. Develop basic understanding of the dairy science lab skills.
2. Perform basic animal products processed techniques.
3. Describe basic management for dairy product preservation.
評量方式
上課用書
（師生應遵守智慧財產權及不得非法影印）
上課講義及補充教材
參考書目
（師生應遵守智慧財產權及不得非法影印）
1. 張勝善，牛乳與乳製品，1995，長河出版社。
2. 林慶文，乳品加工學，2008，華香園出版社。
3. Bylund, G. (1995). Dairy processing handbook. Tetra Pak processing systems AB.
4. Walstra, P., Walstra, P., Wouters, J. T., & Geurts, T. J. (2005). Dairy science and technology. CRC press.
5. Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., & O’Mahony, J. A. (2015). Dairy chemistry and biochemistry . Springer.
課程需求
要報告
期末報告
要考試實作考試
要分組討論分組實作
其他需求依據隨堂討論說明。
輔導時間
- 星期二 12:00-13:00
- 星期三 10:00-12:00
- 星期四 14:00-17:00
教師聯絡資訊
Email：zyx21@ulive.pccu.edu.tw
分機：31211
課程進度
| 2022/09/15 | Introduction & lab training |
| 2022/09/29 | Butter churning: From heavy cream to butter and buttermil |
| 2022/10/06 | Utilization of buttermilk: Raisin Buttermilk Biscuit |
| 2022/10/13 | Buttery food product: Pastry |
| 2022/11/08 | Over-run calculation: Ice cream |
| 2022/10/20 | Milky chocolate containing water: Ganach |
| 2022/11/03 | Concentrated product: Condensed milk |
| 2022/11/10 | 期中考-Lab exams_每小組各設計一種含乳製品 |
| 2022/11/17 | Milk coagulation by egg white or ginger |
| 2022/11/24 | Maillard reaction of dairy product: Toffe |
| 2022/12/01 | Fermented Milks: Yogur |
| 2022/12/08 | Stabilized cheese product: Cheesecake |
| 2022/12/15 | Shelf-life extending: Ricotta cheese |