Workshop on the technology of milk and dairy products. Technology of whole milk products

The training manual was developed in accordance with the requirements of the State High -Public IPPity for graduates in the areas of food products "products (profile -" technology of milk and dairy products ")," food technology "(profile -" technology of milk and dairy products ") and specialty" Milk and dairy technology. "
The book describes in detail the technological processes of the production of whole milk products, the main directions of the development of technology are presented that allow you to obtain high -quality dairy products (drinking milk, sour -milk drinks, sour cream, cottage cheese, etc) The necessary theoretical information, forms of technical control journals, metrological support of the technological process, quality control and quantity of raw materials, materials and finished products for the production of the main assortment of whole milk products are given. At the end of each chapter, descriptions of the work of a laboratory, practical and calculated nature, accompanied by the necessary reference data, instructions for analyzes, and methodological recommendations were given.
The book is intended for students, and it can also be useful to the masters and a wide range of dairy industry specialists.
2nd edition, stereotypical