| 課程大綱Course Description： |
| 本課程討論乳製品加工及儲存方法與條件對乳與乳製品品質之影響。課程內容包括供人類飲用之哺乳動物乳汁之組成與差異性；各式乳與乳製品原料之應用、處理與儲存；加工技術之原理與方法；以及加工處理及貯存條件，對乳製品理化及風味品質之影響。 |
| English Outline： |
| This course discusses the effects of processing methods and storage condition on the quality of milk and dairy products. The content of this course includes the variation of milk composition from various domestic mammals; storage, processing and application of raw milk; technical procedures involving producing various dairy products; and the effects of processing and storage conditions on the physical-chemical and sensory properties of dairy products. |
| 本科目教學目標Course Objectives： |
| 為因應我國加速畜產業轉型升級政策與精緻農業發展目標，本系旨在以核心及基礎課程結合各領域專業課程，循序漸進提升學生之執行創新研究的能力，培育具備相關產業轉型升級之研發成果應用與轉移能力之高階專業人才，並發展永續經營之國際化畜產業。 |