Production control of dairy products. Textbook
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The textbook discusses the basis of production control, which is carried out at the enterprises of the dairy industry. The requirements of regulatory documents for indicators of the quality of various groups of dairy products are systematically set out, the procedure and methods of input control of the starting raw materials, as well as control during the technological process and finished products, are indicated.
For a better perception of the material, typical schemes are given with the allocation of the main points of technical control of physicochemical and microbiological indicators during the technology of dairy products.
Designed for university students studying in the field of preparation of the food of animal origin ", as well as for employees of enterprises of the dairy industry, whose activities are associated with the control of quality indicators in production laboratories.
2nd edition, corrected and supplemented
For a better perception of the material, typical schemes are given with the allocation of the main points of technical control of physicochemical and microbiological indicators during the technology of dairy products.
Designed for university students studying in the field of preparation of the food of animal origin ", as well as for employees of enterprises of the dairy industry, whose activities are associated with the control of quality indicators in production laboratories.
2nd edition, corrected and supplemented
Author:
Author:Ганина Вера Ивановна
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-16-017659-8
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