Regular higher education of Food Science and Engineering 12th Five-Year Plan experimental teaching materials: animal products processing experiments(Chinese Edition)

Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2012 Pages: 244 Language: Chinese in Publisher: China Forestry Publishing House regular higher education of Food Science and Engineering Twelfth Five-Year Plan experimental teaching materials: animal products processing experiment covers dairy products. meat products egg products and aquatic products production and quality evaluation chapter contains a comprehensive experimental and design of experiments. Chapter dairy production and quality assessment focuses on raw milk acceptance criteria and requirements. as well as a leavening agent production. yoghurt. cheese. butter. frozen drinks. milk drinks. milk powder and casein production methods and evaluation system. milk protein separation and purification methods are introduced; Chapter II of meat production and quality evaluation. mainly about the meat product acceptance and nutritional requirements. dried meat. bacon products. smoked meat. sauce. stewed meat products. sausage products Western-style ham products production and evaluation system; Chapter egg products production and quality evaluation. covering the eggs quality requirements of the evaluation and related products production and quality requirements; Chapter aquatic products production and quality assessment focuses on the Determination of Fish freshness and related aquatic food production and quality requirements. Suitable for food animal products processing experiments undergraduate teaching. but also applies to the food inspector training materials. Book reference a lot of milk. meat. eggs and aquatic products processing and quality assurance professional books and journals. to seek a new. practical and safe food processing technology to make its content to meet the actual needs of enterprises. and become a bridge of communication theory and practice . Contents: Preface Chapter dairy production and quality evaluation experiments a raw milk acceptance criteria and requirements of the experiment two abnormal milk testing and quality evaluation of experimental three-fermentation agent production and quality evaluation of experimental of four yoghurt production and quality evaluation experiments five cheese production and quality assessment of nine lactic acid bacteria beverage production and quality assessment experiment six cream production and quality evaluation experiments seven ice cream production and quality evaluation experiments eight fruit-flavored milk drinks production and quality evaluation experiments Experiment 10 milk powder production and quality evaluation experiments Determination of production and quality assessment of the 11 milk tea Experiment 12 milk protein separation Chapter II meat production and quality evaluation experiments thirteen meat nutrients Experiment 14 raw meat quality assessment experiment fifteen bacon production and quality evaluation experiments Sixteen meat products production and quality evaluation experiment 17 beef sauce production and quality evaluation experiments 18 brine ham production and quality evaluation experiments 19 24 a roast fermented sausage production and quality evaluation of experimental of 20 meatballs production and quality evaluation experiments Chapter egg products produced chicken and smoked chicken production and quality evaluation of irrigation products experimental twenty-two meat processing and quality evaluation experiments twenty-three poultry processing by-product utilization and quality evaluation experiment 24 fresh eggs acceptance and quality evaluation to experiment twenty-five eggs physicochemical nature detection experiments twenty-six salted egg production and quality evaluation experiments twenty-seven of preserved egg production and quality evaluation of experimental production and quality evaluation of twenty-eight tiger preserved eggs. canned experimental twenty-nine bad egg production and quality evaluatio.