食品原料与加工-乳制品词条汇总.docxVIP

＊食品原料与加工 ＊乳制品 1.1 液态乳（14） 巴氏杀菌乳：pasteurized milk 灭菌乳：sterilized milk 超高温灭菌乳：ultra high-temperature milk 保持式灭菌乳：retort sterilized milk 鲜牛乳：fresh milk 复原乳：reconstituted milk 稀奶油：single cream 无水奶油：dehydrated cream 重制奶油：reproduced cream 风味乳饮料：flavored milk beverage 调配型酸性乳饮料：mixed acidic milk beverage 发酵乳：acidified milk 凝固型酸乳：set-style yogurt 搅拌型酸乳：stirred style yogurt 1.2 固态乳（16） 干酪：cheese 特硬质干酪：particular hard cheese 硬质干酪：hard cheese 半硬质干酪：semi-hard cheese 软质干酪：soft cheese 天然干酪：natural cheese 融化干酪：melting cheese 干酪食品：cheese food 再制干酪：processed cheese 乳粉：milk powder 全脂乳粉：whole milk powder 脱脂乳粉：fat-free milk powder/ skim milk powder 速溶乳粉：instant milk powder 调制乳粉：modified milk powder 配方乳粉：formula milk powder 专用乳粉：special milk powder 1.3 其他乳制品（10） 冰淇淋：ice cream 雪糕：ice cream 炼乳：condensed milk 甜炼乳：sweetened condensed milk 淡炼乳: evaporated milk/unsweetened condensed milk 干酪素：casein 酪蛋白磷酸肽：casein phosphopeptides 乳清粉：whey powder 牛初乳：bovine coloctrum 乳糖：lactose 1.4 乳制品生产常用的加工处理方法（23） 热处理：heat treatment 初次杀菌：initial sterilization 低温长时巴氏杀菌：low-temperature and long-time pasteurization(LTLT) 高温短时巴氏杀菌：high-temperature and short-time pasteurization(HTST) 超巴氏杀菌：ultra pasteurization 灭菌：sterilization 超高温灭菌：ultra high-temperature sterilization 离心：centrifugation 搅拌：agitation 均质：homogeneity 真空浓缩：vacuum concentration 超滤：ultrafiltration 反渗透：inverse penetration 干燥：drying/desiccation 滚筒干燥：roller drying 泡沫干燥：foam mat drying 冷冻干燥：freeze drying 喷雾干燥：spray drying 冷却：cooling 冷冻：freezing 真空脱气：vacuum degassing 包装：packaging CIP清洗：CIP cleaning（cleaning in place）