Microbiology of Milk and Dairy Products. Textbook for Vocational Education
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The textbook discusses the development of the microbiology of milk and dairy products, modern ideas about the classification and the properties of microorganisms used in the production of dairy products, as well as causing damage and alimentary diseases. The characteristics of indicator groups of microorganisms are given to control the quality and safety of dairy products. The features of microbiological processes and the control of the production of raw and drinking milk, sour milk products, cheese, oil, secondary dairy raw materials, dairy canned food and ice cream are described in accordance with the current regulatory documents.
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 specialty "Technology of milk and dairy products" and practitioners
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 specialty "Technology of milk and dairy products" and practitioners
Author:
Author:Ryabtseva Svetlana Andreevna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-507-44905-7
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