Rational processing of meat and fish raw materials. Tutorial
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The book includes the material of biotechnological processes for the production of food functional products from the raw materials of animal origin. The biotechnology of primary processing of cattle, pigs and birds is described. An extensive material on biotechnology of hydrobionts is included. The material on the biotechnology of the processing of rabbits, nutria, African ostrich and river cancers has been introduced. The material on the chemical composition and nutrition of meat of various types of animals, hydrobionts and factors affecting the quality indicators of meat raw materials is given.
The biotechnology of meat, fish, dairy products and lactic acid fermentation is described in detail. Materials are included in physico-chemical and microbiological processes that occur in meat and fish raw materials during long-term storage, refrigeration and heat treatment, embankment, smoking and drying of meat and fish raw materials, as well as to prevent microbiological damage. The technology of sausage production, endocrine, enzyme and special raw materials, physical and chemical processes that occur with various methods of processing animal raw materials are described.
The material on the biotechnology of dairy products, the primary processing of milk and factors affecting the quality of milk is quite informative. The malformations of milk, separation, homogenization, deodorage, thickening and drying of dairy raw materials, biotechnology of butter, cheese, and lactic acid products are described.
The material on genetic engineering, positive moments and potential danger of genetically modified food products is highlighted.
The manual is intended for college students studying in the specialties Technology of canned food and food center, Technology of milk and dairy products, Technology of meat and meat products, Technology for the production and processing of agricultural products, Processing of aquatic biological resources , Zootechnia, Veterinary Medical Academy
The biotechnology of meat, fish, dairy products and lactic acid fermentation is described in detail. Materials are included in physico-chemical and microbiological processes that occur in meat and fish raw materials during long-term storage, refrigeration and heat treatment, embankment, smoking and drying of meat and fish raw materials, as well as to prevent microbiological damage. The technology of sausage production, endocrine, enzyme and special raw materials, physical and chemical processes that occur with various methods of processing animal raw materials are described.
The material on the biotechnology of dairy products, the primary processing of milk and factors affecting the quality of milk is quite informative. The malformations of milk, separation, homogenization, deodorage, thickening and drying of dairy raw materials, biotechnology of butter, cheese, and lactic acid products are described.
The material on genetic engineering, positive moments and potential danger of genetically modified food products is highlighted.
The manual is intended for college students studying in the specialties Technology of canned food and food center, Technology of milk and dairy products, Technology of meat and meat products, Technology for the production and processing of agricultural products, Processing of aquatic biological resources , Zootechnia, Veterinary Medical Academy
Author:
Author:Mishanin Yuri Fedorovich
Cover:
Cover:Hard
Category:
- Category:Reference books
- Category:Animals, Insects & Birds
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-8114-8687-8
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