《畜产食品工艺学》双语教材 DAIRY SCIENCE AND TECHNOLOGY 主编蒋爱民 ARTHHILL DOUGLAS GOFF CARL LACHAT 副主编樊明涛李志成马兆瑞丁武张静 西北农林科技大学 二零零三年八月
1 《畜产食品工艺学》双语教材 DAIRY SCIENCE AND TECHNOLOGY 主 编 蒋爱民 ARTH HILL DOUGLAS GOFF CARL LACHAT 副主编 樊明涛 李志成 马兆瑞 丁武 张静 西北农林科技大学 二零零三年八月
课程说明 随着教改的深入“双语教材”建设成了教改的试点内容之 西北农林科技大学食品科学与工程学院“畜产食品工艺学”课程组6 名主讲教师中4名到国外进行过合作研究或培训。从1990年开始课程组 接合食品专业英语教学,介绍外国畜产食品加工贮藏领域中的最新研究成 果。2002年开始,利用本课程组教师在国外合作研究和进修学习期间获得 的英语专业资料,着手“畜产食品工艺学”双语教学工作。 根据西北农林科技大学“双语课程建设”要求,“双语课程”配套教 材必须采用全英语教材。“畜产食品工艺学”双语教材建设计划分“乳、 肉、蛋”三部分。目前,已经完成“乳品科学与技术”双语教材,并试用 “畜产食品工艺学”2004年被列入西北农林科技大学“双语教学”课程建 设规划。 《乳品科学与技术》编写过程中,加拿大 Guelph大学食品科学系执 行主席 ARTH HILL博士、加拿大 Guelph大学食品科学系 DOUGLAS GOFF 教授和比利时 GUENT大学 CARL LACHAT博士提供了大量的资料。书稿完成 后, ARTH HILL博士对全稿进行了详细审阅、修改。 课程组计划继续与外国专家合作,在2年之内完成“肉品科学与技术” 和“蛋品科学与技术”配套双语教材。 学科发展日新月异,不妥之处,希望兄弟院校及读者提出宝贵意见,更 希望共同编写 蒋爱民 电话029-87091664/879092940 Email:jiangaimin20000@163.com 陕西杨陵 2004-7-14
2 课程说明 随着教改的深入 “双语教材”建设成了教改的试点内容之一。 西北农林科技大学食品科学与工程学院“畜产食品工艺学”课程组 6 名主讲教师中 4 名到国外进行过合作研究或培训。从 1990 年开始课程组 接合食品专业英语教学，介绍外国畜产食品加工贮藏领域中的最新研究成 果。2002 年开始，利用本课程组教师在国外合作研究和进修学习期间获得 的英语专业资料，着手“畜产食品工艺学”双语教学工作。 根据西北农林科技大学“双语课程建设”要求，“双语课程”配套教 材必须采用全英语教材。“畜产食品工艺学”双语教材建设计划分“乳、 肉、蛋”三部分。目前，已经完成“乳品科学与技术”双语教材，并试用。 “畜产食品工艺学”2004 年被列入西北农林科技大学“双语教学”课程建 设规划。 《乳品科学与技术》编写过程中，加拿大 Guelph 大学食品科学系执 行主席 ARTH HILL 博士、加拿大 Guelph 大学食品科学系 DOUGLAS GOFF 教授和比利时 GUENT 大学 CARL LACHAT 博士提供了大量的资料。书稿完成 后，ARTH HILL 博士对全稿进行了详细审阅、修改。 课程组计划继续与外国专家合作，在 2 年之内完成“肉品科学与技术” 和“蛋品科学与技术”配套双语教材。 学科发展日新月异,不妥之处,希望兄弟院校及读者提出宝贵意见,更 希望共同编写。 蒋爱民 电话 029-87091664/879092940 Email:jiangaimin20000@163.com 陕西杨陵 2004-7-14
CONTENTS INTRODUCTION… CHAPTER 1 Milk Production and biosynthesis 126 CHAPTER2 Milk Grading and Defects...-. CHAPTER3 Dairy Chemistry and Physics"..-- ……10 CHAPTER 4 Dairy Microbiology"--.. ……27 CHAPTER5 Dairy Processing…… e Clarification, Separation, Standardization Pasteurization… O UHT Treatment …46 Homogenization… e Membrane processing…… Evaporation and dehydration…… o Production and Utilization of steam and Refrigeration.. CHAPTER 6 Dairy Products.-..--. Overview and fluid milk products Concentrated and dried milk products………… …………66 e Cultured Dairy Products.. e Whipped Cream Ice cream Butter manufacture…… 135 APPENDIX Glossary of Terms.-..-.-
3 CONTENTS INTRODUCTION……………………………………………………………………………1 CHAPTER 1 Milk Production and Biosynthesis …………………………………2 CHAPTER 2 Milk Grading and Defects………………………………………… 6 CHAPTER 3 Dairy Chemistry and Physics………………………………… ……10 CHAPTER 4 Dairy Microbiology …………………………………………………27 CHAPTER 5 Dairy Processing……………………………………………………… 36 Clarification, Separation, Standardization………………………………36 Pasteurization………………………………………………………………… 38 UHT Treatment …………………………………………………………… …46 Homogenization ……………………………………………………………… 49 Membrane Processing………………………………………………… …… 51 Evaporation and Dehydration……………………………………… …… 54 Production and Utilization of Steam and Refrigeration………………62 CHAPTER 6 Dairy Products………………………………………………………… 64 Overview and Fluid Milk Products……………………………………… 64 Concentrated and Dried Milk Products………………………………… 66 Cultured Dairy Products…………………………………………………… 70 Whipped Cream ……………………………………………… … …… … 77 Ice Cream ……………………………………………………………………… 78 Butter Manufacture………………………………………………………… 135 APPENDIX Glossary of Terms……………………………………………………146
Introducti Milk is as ancient as mankind itself. as it is the substance created to feed the mammalian infant. All species of mammals, from man to whales, produce milk for this purpose. Many centuries ago, perhaps as early as 6000-8000 BC, ancient man learned to domesticate pecies of animals for the provision of milk to be consumed by them These included cows (genus Bos), buffaloes, sheep, goats, and camels, all of which are still used in various parts of the world for the production of milk for human consumption Fermented products such as cheeses were dicovered by accident, but their history has also een documented for many centuries, as has the production of concentrated milks, butter, and even ice cream Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones cred ited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries old knowledge of traditional milk products with the application of modern science and technology The role of milk in the trad itional diet has varied greatly in different regions of the world The tropical countries have not been trad itional milk consumers, whereas the more northern regions of the world, Europe(especially Scand navia)and North America, have trad itionally consumed far more milk and milk products in their diet. In tropical countries where high temperatures and lack of refrigeration has led to the inabil ity to produce and store fresh milk, milk has trad itionally been preserved through means other than refrigeration, including immediate consumption of warm milk after milking, by boiling milk, or by conversion into more stable products such as fermented milks World-wide Milk Consumption and production The total milk consumption(as fluid milk and processed products) per person varies widely from highs in Europe and North America to lows in Asia. However, as the various regions of the world become more integrated through travel and migration, these trends are changing, a factor which needs to be considered by product developers and marketers of milk and milk products in various countries of the world Even within regions such as Europe, the custom of milk consumption has varied greatly Table 1 illustrates milk per capita consumption information from various countries of the world. Several trends can be observed from these data. Consider for example the high consumption of fluid milk in countries like Ireland and Sweden compared to France and Italy where cheeses have tended to dominate milk consumption. When you also consider the climates of these regions, it would appear that the culture of producing more stable products (cheese)in hotter climates as a means of preservation is evident
4 Introduction Milk is as ancient as mankind itself, as it is the substance created to feed the mammalian infant. All species of mammals, from man to whales, produce milk for this purpose. Many centuries ago, perhaps as early as 6000-8000 BC, ancient man learned to domesticate species of animals for the provision of milk to be consumed by them. These included cows (genus Bos), buffaloes, sheep, goats, and camels, all of which are still used in various parts of the world for the production of milk for human consumption. Fermented products such as cheeses were dicovered by accident, but their history has also been documented for many centuries, as has the production of concentrated milks, butter, and even ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries old knowledge of traditional milk products with the application of modern science and technology. The role of milk in the traditional diet has varied greatly in different regions of the world. The tropical countries have not been traditional milk consumers, whereas the more northern regions of the world, Europe (especially Scandinavia) and North America, have traditionally consumed far more milk and milk products in their diet. In tropical countries where high temperatures and lack of refrigeration has led to the inability to produce and store fresh milk, milk has traditionally been preserved through means other than refrigeration, including immediate consumption of warm milk after milking, by boiling milk, or by conversion into more stable products such as fermented milks. World-wide Milk Consumption and Production The total milk consumption (as fluid milk and processed products) per person varies widely from highs in Europe and North America to lows in Asia. However, as the various regions of the world become more integrated through travel and migration, these trend s are changing, a factor which needs to be considered by product developers and marketers of milk and milk products in various countries of the world. Even within regions such as Europe, the custom of milk consumption has varied greatly. Table 1 illustrates milk per capita consumption information from various countries of the world. Several trends can be observed from these data. Consider for example the high consumption of fluid milk in countries like Ireland and Sweden compared to France and Italy where cheeses have tended to dominate milk consumption. When you also consider the climates of these regions, it would appear that the culture of producing more stable products (cheese) in hotter climates as a means of preservation is evident
CHAPTER 1 Milk Production and Biosynthesis Milk Production Milk is the source of nutrients and immunolog ical protection for the young cow. The gestation period for the female cow is 9 months. Shortly before calving, milk is secreted into the udder in preparation for the new born. At parturition, fluid from the mammary gland known as colostrum is secreted. This yellowish coloured, salty liquid has a very high serum protein content and provides antibodies to help protect the newborn until its own immune system is established. Within 72 hours, the composition of colostrum returns to that of fresh milk, allowing to be used in the food supply The period of lactation, or milk production, then continues for an average of 305 days, producing 7000 kg of milk. This is quite a large amount considering the calf only needs about 1000 kg for growth Within the lactation, the highest yield is 2-3 months post-parturition, yielding 40-50 L/day Within the milking lifetime, a cow reaches a peak in production about her third lactation but can be kept in production for 5-6 lactations if the yield is still good About 1-2 months after calving, the cow begins to come into heat again. She is usually inseminated about 3 months after calving so as to come into a yearly calving cycle. Heifers are normally first inseminated at 15 months so she's 2 when the first calf is born. About 60 days before the next calving, the cow is dried off. There is no milking during this stage for two reasons milk has tapered off because of maternal needs of the fetus udder needs time to prepare for the next milking cycle The life of a female cow can be summerized as follows Age Calf born 15 mos Heifer inseminated for first calf 24 mos First calf born - starts milking 27 mos Inseminated for second calf 34 mos Dried off 36 mos Second calf born -starts milking Cycle repeats for 5-6 lactations Effects of Milk Handling on Quality and Hygiene
5 CHAPTER 1 Milk Production and Biosynthesis Milk Production Milk is the source of nutrients and immunological protection for the young cow. The gestation period for the female cow is 9 months. Shortly before calving, milk is secreted into the udder in preparation for the new born. At parturition, fluid from the mammary gland known as colostrum is secreted. This yellowish coloured, salty liquid has a very high serum protein content and provides antibodies to help protect the newborn until its own immune system is established. Within 72 hours, the composition of colostrum returns to that of fresh milk, allowing to be used in the food supply. The period of lactation, or milk production, then continues for an average of 305 days, producing 7000 kg of milk. This is quite a large amount considering the calf only needs about 1000 kg for growth. Within the lactation, the highest yield is 2-3 months post- parturition, yielding 40-50 L/day. Within the milking lifetime, a cow reaches a peak in production about her third lactation, but can be kept in production for 5-6 lactations if the yield is still good. About 1-2 months after calving, the cow begins to come into heat again. She is usually inseminated about 3 months after calving so as to come into a yearly calving cycle. Heifers are normally first inseminated at 15 months so she's 2 when the first calf is born. About 60 days before the next calving, the cow is dried off. There is no milking during this stage for two reasons: 1. milk has tapered off because of maternal needs of the fetus 2. udder needs time to prepare for the next milking cycle The life of a female cow can be summerized as follows: Age 0 Calf born 15 mos Heifer inseminated for first calf 24 mos First calf born - starts milking 27 mos Inseminated for second calf 34 mos Dried off 36 mos Second calf born - starts milking Cycle repeats for 5-6 lactations Effects of Milk Handling on Quality and Hygiene