乳品專業(yè)英語=Diary English（翟光超）

Unit Ⅰ Basic Knowledge about Milk
Lesson 1 Water in Milk
Lesson 2 Proteins in Milk
Lesson 3 Carbohydrate in Milk
Lesson 4 Lipids in Milk
Lesson 5 Enzymes in Milk
Lesson 6 Minerals in Milk
Lesson 7 Vitamins in Milk
Lesson 8 Physical Properties of Milk
Lesson 9 Introduction of Microorganisms in Milk
Lesson 10 Pathogenic Bacteria in Milk
Lesson 11 Mycotoxins in Milk
Unit Ⅱ Dairy Processing Technology
Lesson 12 Air Elimination
Lesson 13 Centrifugal Separation of Milk
Lesson 14 Introduction of Standardization
Lesson 15 Homogenization
Lesson 16 Homogenization Forms
Lesson 17 Heat Treatment of Milk
Lesson 18 The Types of Heat Treatment of Milk
Lesson 19 Drying Methods of Milk
Unit Ⅲ Dairy Products
Lesson 20 Pasteurized Milk Production
Lesson 21 UHT Milk
Lesson 22 Introduction of Yogurt
Lesson 23 Yogurt Production
Lesson 24 Overview of Cheese
Lesson 25 Cheese Production
Lesson 26 Milk Powder
Lesson 27 Instant Milk Powder
Unit Ⅳ Analysis of Milk and Dairy Products
Lesson 28 Sensory Evaluation Techniques
Lesson 29 Sensory Evaluation of Dairy Products
Lesson 30 Titratable Acidity of Milk
Lesson 31 Acid Degree Value in Milk
Lesson 32 Cryoscopic Methods of Milk
Lesson 33 Determination of Sediment in Milk
Lesson 34 General Information about Antibiotics
Lesson 35 Bacterial Growth Inhibition Methods
Lesson 36 Sampling(1)
Lesson 37 Sampling (2)
Lesson 38 Determination of Fat in Milk
Lesson 39 Determination of Protein in Milk
Lesson 40 Determination of Some Components in Milk
Lesson 41 Microbiological Testing of Milk
Lesson 42 Tests for Specific Pathogenic Bacteria
Unit Ⅴ Dairy Equipments
Lesson 43 Centrifuges
Lesson 44 Homogenizer
Lesson 45 Storage Tanks
Lesson 46 Process Tanks
Lesson 47 Heat Exchangers
Lesson 48 Centrifugal Pump
Lesson 49 Positive Displacement Pump
Lesson 50 Pump Selection Factors
Lesson 51 Requirements of Pumping
Lesson 52 Valves Introduction
附錄 乳品專業(yè)詞匯
參考文獻