Technology of whole milk products and ice cream. Tutorial
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Recommended UMO by education in the field of the technology of raw materials and animal products as a training manual for university students studying in the field of training "products of animal origin" levels of undergraduate. The characteristic of raw milk, the conditions for its production and primary processing on the farm are given. 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, taking into account modern achievements in the industry, are described. The textbook is intended for students studying in the direction of "food products" of the level of undergraduate and graduate.
6th edition, stereotypical
6th edition, stereotypical
Author:
Author:Evstigneeva Tatyana Nikolaevna, Lyudmila Aleksandrovna Lyudalova
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:16+
ISBN:
ISBN:978-5-8114-7452-3
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