Technology of Milk and Dairy Products. Textbook for Vocational Education

The textbook covers methods for assessing the composition and properties of milk, the technology of pasteurized milk, ice cream, fermented milk drinks, cottage cheese, butter, cheese, milk preserves, and beverages made from secondary dairy raw materials. The textbook contains a total of 16 works, which provide necessary theoretical information, descriptions of methodology and the sequence of conducting laboratory work, tables and forms of technical control journals necessary for calculations, formulas, and calculation methods of products. At the end of each chapter, there are control questions. It complies with the modern requirements of the Federal State Educational Standard of Higher Professional Education and professional qualification requirements. The textbook is intended for students of technical schools and colleges studying in the field of "Milk and Dairy Products Technology."