Technology of storage and processing of milk and dairy products. Textbook for higher education institutions
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The training manual discusses the methods for assessing the composition and properties of milk, the technology of pasteurized milk, ice cream, sour -milk drinks, cottage cheese, butter, cheese, dairy canned milk and drinks from secondary dairy raw materials. In total, the textbook contains 16 works, which provide the necessary theoretical information, a description of the methodology and sequence of laboratory work, provide tables and forms of technical control journals necessary for the calculations of the formula and methodology of product calculations. At the end of each chapter, control issues are given.
Textbook on the discipline “Technology of storage and processing of milk and dairy products” was compiled in accordance with the Federal State Educational Standard of Higher Education and the current curriculum and is intended for students of full -time and correspondence forms of training “Technology for the production and processing of agricultural products , The level of training is undergraduate
Textbook on the discipline “Technology of storage and processing of milk and dairy products” was compiled in accordance with the Federal State Educational Standard of Higher Education and the current curriculum and is intended for students of full -time and correspondence forms of training “Technology for the production and processing of agricultural products , The level of training is undergraduate
Author:
Author:Гогаев Олег Казбекович,
Cover:
Cover:Hard
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
ISBN:
ISBN:978-5-8114-9864-2
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