Quality Control of Dairy Products. Textbook

The textbook examines the basis of production control, which is carried out at the enterprises of the dairy industry.
The requirements of the regulatory documents on the quality of various groups of dairy products are systematically set out, the procedure and methods of input control of the raw materials are indicated, as well as controls in the process of the technological process and finished products.
For a better perception of the material, typical schemes are given with the allocation of the main points of technical control of physicochemical and microbiological indicators in the process of dairy technology. The textbook is intended for students of universities students in the direction of 260,200 "food of animal origin", as well as for workers in the dairy industry enterprises whose activities are associated with the control of quality indicators in production laboratories