《中国农业大学食品学院食品工艺学课件2.2.3.pptVIP

一、工艺流程 二、工艺讨论 * * 第三节 全脂消毒牛乳的生产 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. （一）原料乳验收、过滤或净化 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 均质的目的 均质之前要预热：50-60℃ 均质的原理：剪切和冲击、 爆炸作用和空化作用，使脂肪球破碎 均质的压力： 一级：170 kgf/cm2; 二级:30-60 kgf/cm2 （二）均质 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-201