Technology of fermented dairy products. A textbook for universities

The training manual sets out issues related to the technology of the development of the main sour -milk products, the requirements for the quality of raw materials and finished products, and the requirements for the quality of leafs. The manual contains the theoretical part, safety precautions, the purpose, features of the work technique, the procedure for issuing a report on the performance of work, control issues and a list of literature.
A textbook is intended for students studying in the field of training "Technology for the production and processing of agricultural products" to perform laboratory classes in the discipline "Technology of sour -milk products". This publication was prepared in accordance with the Federal State Educational Standard of Higher Education and the current curriculum