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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80837完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳明汝(Ming-Ju Chen) | |
| dc.contributor.author | Chia-Hua Chen | en |
| dc.contributor.author | 陳嘉華 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:18:31Z | - |
| dc.date.available | 2021-11-03 | |
| dc.date.available | 2022-11-24T03:18:31Z | - |
| dc.date.copyright | 2021-11-03 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-10-07 | |
| dc.identifier.citation | 1. FAO/TCP/KEN/6611 Project Training Programme for Small Scale Dairy Sector and Dairy Training Institute – Naivasha. 2013. Milk Processing Guide Series Volume 2. Milk testing and Quality Control. Accessed Apr. 28, 2021. http://www.fao.org/ag/againfo/resources/documents/mpguide/mpguide2.htm 2. NUMBEO. 2021. Price Rankings by Country of Milk (regular) (1 liter) (Markets). Accessed Oct. 3, 2021. https://www.numbeo.com/cost-of-living/country_price_rankings?displayCurrency=USD itemId=8 3. Pearce, K.N. 2000 (Food Science Section, New Zealand Dairy Research Institute). III-Dairy-C-Milk Powder. Accessed Apr. 15, 2021. https://nzic.org.nz/app/uploads/2017/10/3C.pdf 4. Tessema, G., and M. Tibbo. 2009. Technical Bulletin No. 2 Milk Quality Control. Accessed Jul. 16, 2021. https://repo.mel.cgiar.org/handle/20.500.11766/10028 5. Think USA Dairy by U.S. Dairy Export Council. 2018. U.S. DAIRY PRODUCTS. MILK POWDERS. MILK POWDER CATEGORIES. Dry Whole Milk Whole Milk Powder. Accessed Apr. 17, 2021. https://www.thinkusadairy.org/products/milk-powders/milk-powder-categories/dry-whole-milk-and-whole-milk-powder 6. Think USA Dairy by U.S. Dairy Export Council. 2018. U.S. DAIRY PRODUCTS. MILK POWDERS. MILK POWDER CATEGORIES. Non-fat Dry Milk Skim Milk Powder. Accessed Apr. 17, 2021. https://www.thinkusadairy.org/products/milk-powders/milk-powder-categories/non-fat-dry-milk-and-skim-milk-powder 7. Think USA Dairy by U.S. Dairy Export Council. 2018. U.S. DAIRY PRODUCTS. MILK POWDERS. MILK POWDER CATEGORIES. Using Milk Powder. Accessed Apr. 17, 2021. https://www.thinkusadairy.org/products/milk-powders/using-milk-powder 8. van Lieshout, G. A. A., T. T. Lambers, M. C. E. Bragt, and K. A. Hettinga. 2020. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review, Critical Reviews in Food Science and Nutrition, 60:14, 2422-2445. https://dx.doi.org/10.1080/10408398.2019.1646703 9. 方家敏. 2013. 臺灣醒報.國內酪農困境 業者：產銷失衡.Accessed May. 19, 2021. https://anntw.com/articles/20131127-jacs 10. 公平交易委員會. 2019.國內鮮乳產業及競爭市況介紹. Accessed Apr. 27, 2021. https://www.ftc.gov.tw/upload/3ee04f83-be33-4fd4-b802-19b7784b41ea.pdf 11. 台灣區乳品工業同業公會. 2015~2020年生乳品質統計表. Accessed Jun. 24, 2021. https://www.dairy.org.tw/download/type/momo%E5%8F%AF%E6%84%9B%E5%9C%96%E7%A4%BA 12. 生活中心綜合報導. 2018. ETtoday新聞雲. 夏天牛奶比較貴又沒促銷？ 原來是乳牛太熱「乳泌量」減少. Accessed May. 20, 2021. https://www.ettoday.net/news/20180610/1172234.htm 13. 行政院農委會. 主要農產品之前三大進出口國家或地區─按細類. Accessed Oct. 3, 2021. https://agrstat.coa.gov.tw/sdweb/public/trade/tradereport.aspx 14. 行政院農委會. 農業統計視覺化查詢網.畜牧生產及貿易液態乳進口量價. Accessed Jun. 24, 2021. https://statlearning.coa.gov.tw/aqsys_on/importantArgiGoal_lv3_2_1_10.html 15. 林正文. 2015. 食力Food Next安心消費內頁. 大廠和小農鮮乳真的不一樣？四大差別說分明（上）. Accessed Apr. 28, 2021. https://www.foodnext.net/science/machining/paper/3234561503 16. 邱嬿燁. 2019 (2021 Updated). 經濟部產業經濟統計簡訊《341》國人對乳品需求成長，產量持續創高. Accessed Apr. 27, 2021. https://www.moea.gov.tw/mns/dos/bulletin/Bulletin.aspx?kind=9 html=1 menu_id=18808 bull_id=6191 17. 倪浩倫. 2018. 中時新聞網. 牛奶太貴？最新調查：我國成人99％乳品攝取不足. Accessed Apr. 23, 2021. https://www.chinatimes.com/realtimenews/20180313001784-260405?chdtv 18. 食力特派. 2016. 食力Food Next特別企劃內頁. 為什麼台灣鮮乳成本比國外乳品高？. Accessed Apr. 30, 2021. https://www.foodnext.net/issue/paper/4593715879 19. 陳蔚承. 2019. 康健雜誌. 夏季國產鮮乳量年年短缺 你喝的從哪來？ Accessed Jun. 24, 2021. https://www.commonhealth.com.tw/article/79757 20. 陳蔚承, 范晏萍, 盧亞屏, 謝惠靜. 2019. 康健雜誌. 台灣乳品市場趨勢解析 一次看懂如何買鮮奶Accessed Jun. 24, 2021. https://campaign.commonhealth.com.tw/main/milk-279#D 21. 經濟部統計處. 2021. 工業產銷存動態調查產品統計. Accessed. Jun. 24, 2021. https://dmz26.moea.gov.tw/GMWeb/investigate/InvestigateDA.aspx 22. 潘文涵. 2019. 國民營養健康狀況變遷調查成果報告 2013-2016年. Accessed. Aug. 20, 2021. https://www.hpa.gov.tw/Pages/Detail.aspx?nodeid=3999 pid=11145 | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80837 | - |
| dc.description.abstract | 台灣乳業的困境是必然要解決的重要課題。隨著對乳製品的需求增加，提高生乳的產量來補足需求是必要的。從國外進口乳製品彌補了需求缺口。進口乳製品中，乳粉占比最高。不同批次的乳粉安定性可能不一致。在乳製品加工過程中，製程的條件差異可會導致乳粉沉澱。它也因此增加了生產成本。針對這個問題，安定的乳粉有減低沉澱發生的可能。透過淘汰掉不合適的乳粉等級來減少沉澱的情形。本研究將建立一個簡單有效的穩定性試驗。二十一個全脂乳粉樣品回溶成15% (w/v) 乳粉溶液後，經過75% 和80%酒精測試與熱壓力測試，用以評估牛乳蛋白質。二十一個樣品在顯微鏡下觀察後拍攝並記錄。酒精試驗後離心並以絮凝乳粉重占溶液總重來量化沉澱並以百分率表示。熱壓力測試後以下降酸鹼值量化並以百分率表示。透過這個圖表來設定篩選安定乳粉標準。長遠來看，一旦乳粉安定性測試被乳品製造商廣泛採用，將有助於減少生產浪費，提高整體產品質量，為全球乳品業的未來發展貢獻一份心力。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-24T03:18:31Z (GMT). No. of bitstreams: 1 U0001-3009202110552000.pdf: 1857524 bytes, checksum: 68589bc9ac60064d0a3779c9b41875e5 (MD5) Previous issue date: 2021 | en |
| dc.description.tableofcontents | 誌謝...........................................................................i 中文摘要 .......................................................................ii Abstract.......................................................................iii Contents.......................................................................iv List of figures................................................................vi Chapter 1 Introduction.........................................................1 1.1 Manufacturing and the factors that affect the stability of milk powder.....1 1.1.1 Production of milk powder................................................2 1.1.2 Heat during processing that affect quality of milk powder................3 1.1.3 Storing conditions that affect quality of milk powder....................3 1.2 Application and functionality of milk powder...............................3 1.3 Dilemma of the dairy industry in Taiwan....................................4 1.4 Purposes and potentials of milk powder stability test......................5 Chapter 2 Learning Achievements................................................7 2.1 Summary of Taiwan’s dairy production and dilemma...........................7 2.1.1 Dairy production since 2011..............................................7 2.1.2 Distribution of three major fresh milk manufacturers and factories.......8 2.1.3 Dilemma of dairy industry in Taiwan......................................10 2.1.3.1 Expensive milk price...................................................10 2.1.3.2 Uneven production and demand in summer and winter......................11 2.1.3.3 Insufficient raw milk production.......................................12 2.2 Milk powder stability test.................................................13 2.2.1 Objectives...............................................................13 2.2.2 Materials and methods....................................................13 2.2.2.1 Formulating milk solutions.............................................13 2.2.2.2 Alcohol test and microscopic observations..............................13 2.2.2.3 Quantification of precipitants.........................................14 2.2.2.4 Heat stress test.......................................................15 2.2.2.5 pH measurement.........................................................15 2.2.2.6 Data analysis..........................................................15 2.3 Results....................................................................16 2.4 Discussion.................................................................19 Chapter 3 Conclusion and ways forward to society...............................21 3.1 Provide education of milk consumption and milk chemistry on students.......22 3.2 Promote milk powder stability evaluation to dairy manufacturers............23 References.....................................................................24 | |
| dc.language.iso | en | |
| dc.subject | 乳粉 | zh_TW |
| dc.subject | 安定性 | zh_TW |
| dc.subject | 進口 | zh_TW |
| dc.subject | 浪費 | zh_TW |
| dc.subject | 不足 | zh_TW |
| dc.subject | waste | en |
| dc.subject | milk powder | en |
| dc.subject | import | en |
| dc.subject | insufficiency | en |
| dc.subject | stability | en |
| dc.title | 透過乳源穩定性評估來降低臺灣生產乳製品過程中的浪費和成本 | zh_TW |
| dc.title | Reduce production waste and cost in manufacturing of dairy products in Taiwan via milk source stability evaluation | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 李財坤(Hsin-Tsai Liu),劉嚞睿(Chih-Yang Tseng),沈湯龍 | |
| dc.subject.keyword | 不足,進口,乳粉,安定性,浪費, | zh_TW |
| dc.subject.keyword | insufficiency,import,milk powder,stability,waste, | en |
| dc.relation.page | 25 | |
| dc.identifier.doi | 10.6342/NTU202103468 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-10-07 | |
| dc.contributor.author-college | 醫學院 | zh_TW |
| dc.contributor.author-dept | 國際三校農業生技與健康醫療碩士學位學程 | zh_TW |
| 顯示於系所單位： | 國際三校農業生技與健康醫療碩士學位學程 | |
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