Technology and equipment for the production of natural cheese. Textbook
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The educational publication comprehensively covers the issues of modern technology for the production of natural cheeses and the practice of using equipment for its production. The textbook contains 23 chapters containing theoretical information, practical recommendations on the technology of production of natural cheeses and the use of cheese equipment in production practice, as well as a bibliographic list.
In the first chapter, the history of the cheese and the current state of the industry in Russia and Belarus was briefly described, the second chapter analyzes the classification of cheeses. The third chapter is devoted to the dampness of milk. The chapters 4-12 examine the technology for obtaining natural cheeses - from the stage of preparing milk for cheese to packing and storing ready -made cheeses. Separately, the features of private technologies of rational cheeses are considered. Chapter 13 discusses the issues of assessing the quality of cheeses. The chapters 14-23 discusses the issues of the hardware design of technological processes from the production of cheese grain to the stages of readiness of cheese for implementation.
The textbook is intended for students of secondary and higher educational institutions studying in the direction of preparation of "food products of animal origin", is useful for senior practitioners, engineering-technical, scientists, may be of interest to undergraduates and graduate students involved in experimental design development, as well as for university teachers and all interested parties
In the first chapter, the history of the cheese and the current state of the industry in Russia and Belarus was briefly described, the second chapter analyzes the classification of cheeses. The third chapter is devoted to the dampness of milk. The chapters 4-12 examine the technology for obtaining natural cheeses - from the stage of preparing milk for cheese to packing and storing ready -made cheeses. Separately, the features of private technologies of rational cheeses are considered. Chapter 13 discusses the issues of assessing the quality of cheeses. The chapters 14-23 discusses the issues of the hardware design of technological processes from the production of cheese grain to the stages of readiness of cheese for implementation.
The textbook is intended for students of secondary and higher educational institutions studying in the direction of preparation of "food products of animal origin", is useful for senior practitioners, engineering-technical, scientists, may be of interest to undergraduates and graduate students involved in experimental design development, as well as for university teachers and all interested parties
Author:
Author:Musina Olga Nikolaevna, Maiorov Alexander Albertovich, Ramanauskas Iozasas-Simgaduas Iozovich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: Textbooks for universities. Special literature
Age restrictions:
Age restrictions:18+
ISBN:
ISBN:978-5-8114-7579-7
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