Cheese technology. Textbook for SPO

It contains a cycle of work of laboratory-research, practical nature, which provides for research and technological properties of raw materials, the study of the principles of building technological schemes for the production of cheeses, the development of technological features of their production, the study of factors for regulating technological processes, and monitoring the compliance and quality of cheeses with the requirements of regulatory documentation.
Following the modern requirements of the Federal State Educational Standard of Secondary Professional Education and professional qualification requirements.
The textbook is intended for students of technical schools and colleges studying in the specialties" Technology of animal food products", Zootechnia, "Veterinary and employees of the agro -industrial complex