2016/9/17

105-1

New Trends and Special Cases in
Dairy Industry
Dr. Mei-Jen LIN, NPUST, Taiwan
Email: meijen@mail.npust.edu.tw
Office: AS 106 (ext. 6381/6203)

Class time: Saturday 13:30-15:20

GRADING
Final Exam and Presentation: 40%
Homework: 30%
Course discussion and participation: 30% (including
attendance, discussion in classroom, and others)





This couse focuses on the present and future problems as well
as the new technique and techomogy in dairy industry. Case study and
new dairy product design are two important interactive activities in this
program. The discussion of case study will be focused on milk production,
manufacture and quality control of dairy products, and other incidences in
dairy industry. Students will be divided in groups for designing a proposal
of developing a new product or a project
2 of improving quality of product
and production.

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Week Date Course content

1 2016/9/17 Introduction
I
2 2016/9/24
Problems in dairy industry I
II
3 2016/10/1
Problems in dairy industry II
I
4 2016/10/8
New technology I
I
5 2016/10/15
Case Study I
III
6 2016/10/22
Problems in dairy industry III
II
7 2016/10/29
New technology II
II
8 2016/11/5
Case Study II

9 2016/11/12
Plan for Final Presentation
3

Week Date Course content

10 2016/11/19
Discussion for Final Presentation

11 2016/11/26
Discussion for Final Presentation

12 2016/12/3
Proposal Presention
IV
13 2016/12/10
Problems in dairy industry IV
III
14 2016/12/17
New technology III
III
15 2016/12/24
Case Study III

16 2016/12/31
Discussion for Final Presentation

17 2017/1/7
Discussion for Final Presentation

18 2017/1/14
Final Presentation 4

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New Trends Case Study
Dairy products /()
made in Taiwan MIT / Imported liquid milk
/ Products/Amount Regulation
Industry Amount
Trade market Trade Market
Application Influence
Others Measures
Imported dairy
produsts Dairy related News
/ Products/Amount Reporters
Industry Media
Trade market Audiences
Application Influence
Others Measures
5

New Trends Case Study

Stay at the same group Change group
IIIIII
Final presentation Case Study I, II, III
/ Group members / Group members
/ Topic / Topic
Presentation
/ Case content
Evaluation ///
Regulation/Discussion

Reference
/
Presentation/Evluation
6

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Chap 1 Composition, Structure and

Properties
1. Composition and Structure
1)Principal Composition
Lactosedisaccharide (Glu+Gal; reducing sugar
Fattriglycerides; C2-20 fatty acids; 0-4 double bonds;
Other lipids phospholipids, cholesterol, ffa, DG
Protein4/5 casein complex
1/5 serum protein

1) Principal Composition

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1) Structure
Fat globule
Casein micelles
Serum Proteins
Lipoprotein particles
Cells

10

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11

12

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Changes
1) Physical changes
air bubbles (air-eater interface)
Creaming (cold agglutination)
2) Chemical changesoxidation
3) Biochemical changesenzymes
4) Microbial changespH, lipolysis, proteolysis
5) Processing
Heat treatment
Separation
Homogenization
Evaporation
Membrane processingRO, UF
Fermentation
13

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