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April 19, 2024
一般優格分為2種型態，一種是固態醱酵乳，稱為set yogurt，另一種就是消費者常飲用的yogurt drink 液態醱酵乳。醱酵乳再加工前必須經過調整成分、均質、殺菌及冷卻後，才能夠接醱酵菌種。冰淇淋是利用牛奶中脂肪和蛋白質的乳化作用，利用冷凍溫度的攪拌，將空氣包含在組織架構內的乳製品。其中以均質、熟成、攪凍和硬化的加工步驟比較重要。
April 19, 2024
牛奶中最重要的成分分別是乳脂肪、乳清和酪蛋白。因為乳製品含脂率的不同，通常在加工製作時，會利用分離或回添的方式來調整製品的脂肪含量，
April 19, 2024
鮮乳和奶粉是國人最常食用的乳製品。簡單的來說牛奶經過均質殺菌後，就是一般飲用的鮮乳。如果再濃縮乾燥，就是市面上常看到的奶粉。
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