乳及乳制品加工技术(第一章 绪论,后).pptVIP

② Product structure (产品结构） 20世纪80年代前: Milk powder. 19世纪末-20世纪初: “洋货”， 1952年开始:上海，黑龙江，内蒙古，青海等。 20世纪末 ~ 21世纪初: Liquid milk, fermented milk. 将来: Cheese. ③ Dairy enterprise (乳品企业） 目前: 1600多家乳品企业， 年销售收入500万元以上，近400家. ②人均占有量（2005年） 中国: 21.7㎏; 世界: 100kg; 发达国家: 200kg. ③ 农业总产值中所占比例 中国: 3% ； 世界: 20%; 发达国家: ＞ 20%. Historic food High economic performance Chapter 2 The breed of dairy cattle and Milk Biosynthesis  (乳畜品种及乳的生物合成） Saanen milk goat (莎能奶山羊) Guan zhong milk goat (关中奶山羊) Laoshan Mountain milk goat (崂山奶山羊) 2.2 Milk Biosynthesis 2.2 Milk Biosynthesis 2.2 Milk Biosynthesis The raw materials for milk production are transported via the bloodstream to the secretory cells. It takes 400-800L of blood to deliver components for 1 L of milk. 2.2 Milk Biosynthesis Milking stimuli, such as a sucking calf, a warm wash cloth etc., causes the release of a hormone called oxytocin. Oxytocin is released from the pituitary gland, below the brain, to begin the process of milk let-down. 2.2 Milk Biosynthesis As a result of this hormone stimulation, the muscles begin to compress the alveoli, causing a pressure in the udder known as let-down reflex, and the milk components stored in the lumen are released into the duct system. 　Preview problem The Chemical Composition and Physicochemical Properties of Milk Physical characteristics and functionality whole milk gravity centrifugation Cream skim milk Milk Rennet others coagulum 六、The characteristics of milk and dairy products Good flavor and taste 六、The characteristics of milk and dairy products 历 史 发展概况 发展趋势 基本概念 主要特性 乳 乳制品 历史性食品 高经济性能 高营养价值 液体稳定性 物理特性、功能性 良好的风味 绪 论 2.1 The breed of dairy cattle (乳畜品种）  2.1.1 Milk cow (奶牛） 1. Dairy breed : （乳用品种） Holstein（黑白花奶牛）， Ayrshire（爱尔夏牛）, Jersey（娟姗牛）, Guernsey（更赛牛）. (1) Holstein(黑白花奶牛）