Technology of whole milk products and ice cream
Please sign in so that we can notify you about a reply
The characteristic of raw milk, the conditions for its production and primary processing on the farm are given. The types and methods of milk processing at the enterprise, technology and equipment for the production of main groups of whole milk products (drinking milk and cream, sour -milk drinks, cottage cheese and sour cream, various types of cottage cheese) and ice cream are described, taking into account modern achievements in the industry.
A textbook is intended for students studying in the direction of food food level of undergraduate and magistracy
A textbook is intended for students studying in the direction of food food level of undergraduate and magistracy
Author:
Author:Evstigneeva Tatyana Nikolaevna, Lyudmila Aleksandrovna
Cover:
Cover:Hard
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
ISBN:
ISBN:978-5-8114-5603-1
No reviews found