Unit ⅠBasic Knowledge about Milk
　Lesson 1Water in Milk
　Lesson 2Proteins in Milk
　Lesson 3Carbohydrate in Milk
　Lesson 4Lipids in Milk
　Lesson 5Enzymes in Milk
　Lesson 6Minerals in Milk
　Lesson 7Vitamins in Milk
　Lesson 8Physical Properties of Milk
　Lesson 9Introduction of Microorganisms in Milk
　Lesson 10Pathogenic Bacteria in Milk
　Lesson 11Mycotoxins in Milk
Unit ⅡDairy Processing Technology
　Lesson 12Air Elimination
　Lesson 13Centrifugal Separation of Milk
　Lesson 14Introduction of Standardization
　Lesson 15Homogenization
　Lesson 16Homogenization Forms
　Lesson 17Heat Treatment of Milk
　Lesson 18The Types of Heat Treatment of Milk
　Lesson 19Drying Methods of Milk
Unit ⅢDairy Products
　Lesson 20Pasteurized Milk Production
　Lesson 21UHT Milk
　Lesson 22Introduction of Yogurt
　Lesson 23Yogurt Production
　Lesson 24Overview of Cheese
　Lesson 25Cheese Production
　Lesson 26Milk Powder
　Lesson 27Instant Milk Powder
Unit ⅣAnalysis of Milk and Dairy Products
　Lesson 28Sensory Evaluation Techniques
　Lesson 29Sensory Evaluation of Dairy Products
　Lesson 30Titratable Acidity of Milk
　Lesson 31Acid Degree Value in Milk
　Lesson 32Cryoscopic Methods of Milk
　Lesson 33Determination of Sediment in Milk
　Lesson 34General Information about Antibiotics
　Lesson 35Bacterial Growth Inhibition Methods
　Lesson 36Sampling(1)
　Lesson 37Sampling (2)
　Lesson 38Determination of Fat in Milk
　Lesson 39Determination of Protein in Milk
　Lesson 40Determination of Some Components in Milk
　Lesson 41Microbiological Testing of Milk
　Lesson 42Tests for Specific Pathogenic Bacteria
Unit ⅤDairy Equipments
　Lesson 43Centrifuges
　Lesson 44Homogenizer
　Lesson 45Storage Tanks
　Lesson 46Process Tanks
　Lesson 47Heat Exchangers
　Lesson 48Centrifugal Pump
　Lesson 49Positive Displacement Pump
　Lesson 50Pump Selection Factors
　Lesson 51Requirements of Pumping
　Lesson 52Valves Introduction
附录乳品专业词汇
参考文献