Economics and organization of dairy production. Textbook

The textbook is prepared in accordance with the educational standards of bachelor's and master's degrees in the fields of 'Agroengineering' and 'Animal-Origin Food Products,' taking into account the professional standards for engineering specialties in the food and dairy industries. Economic and organizational-technological aspects of dairy processing production are considered. The basics of organizing industrial production of dairy products in the conditions of innovative-investment development of the agro-industrial complex are disclosed. Special attention is paid to course design in the field of development of engineering-technical support for milk processing processes and dairy production. Intended for university students studying in the fields and specialties of agronomic education, as well as for specialists in agroengineering.