One archive, each volume in a separate file. Technology and Prescriptions. Volume 1. Dairy products. L. and . Stepanova . ISBN: 5-901065-14-X. 359 pages. Dj. Vu. 2. Mb, 1999. The book contains the technology of milk and whole-milk products, recipes for them, technological schemes, defects of raw materials and finished products. There are also data on their physical properties, chemical composition and nutritional value .. As a supplement, San. is published PIN 2 3 . 4. 55196. Volume 2. Cow oil and combined . L. and . Stepanova . ISBN: 5-901065-19-0. 332 pages. PDF. 18. Mb, 2003 The book details the requirements for cream as a raw material for the production of oil, describes the physical and chemical processes of oil formation in the production of butter by various methods. Much attention is paid to the technology of production of various grades of oil (cream, melted and combined), quality control of products . Volume 3. Cheeses. In. In. Kuznetsov, G. G. Schiller . ISBN: 5-901065-47-6. 467 pages. Dj. Vu. 11. Mb. 2003 The reference book contains information about raw materials - milk (composition, properties), requirements for its dampness. Methods of preparation of milk for processing and production of cheese from it . Much attention is paid to the preparation and use of bacterial starters and preparations, private cheese technologies . The optimal technological parameters, regulations and schemes of cheese production are given . The production of cheese in small enterprises is highlighted The causes of cheese defects are analyzed and ways to prevent them are given. Volume 4. Ice Cream . T. P. Arsenyev . 5-901065-40-9. 179 pages. Dj. Vu. 1. Mb. 2002 The book presents the technology of ice cream production, the general principles of mixtures, the scheme of the technological process . Features of ice cream technology of various types, typical recipes for ice cream, glaze and waffles. Volume 6. Children's Dairy Products Technology . In. In. Kuznetsov, N. N. Lipatov . ISBN: 5-901065-96-4. 507 pages. PDF. 10. Mb. 2005 The guide presents the general technology of dairy-based baby and diet food products, cooking technology and types of starters. Issues of control of production and quality of starters, sanitary processing of technological equipment and containers are considered. The main sanitary and technical requirements for industrial and mini-industrial production are given . Volume 7. Equipment of dairy enterprises . P. G. Nesterenko, O. Yu. Tolmachev . ISBN: 5-901065-68-9. 822 pages. PDF. 24. Mb. 2004 The reference book presents the basic information about the equipment and process equipment for the production of dairy products in Russia. Processes related to the transportation of milk, its acceptance and storage, mechanical and thermal processing, production of products are considered The processes of packaging and packaging of products, their cooling and storage are described. Issues of quality control of dairy products, sanitary processing of technological equipment are considered. Presented types of basic and auxiliary equipment for milk processing and production of dairy products. Information about the manufacturers and suppliers of this equipment . Volume 9. Milk preservation and drying . L. In. Dove. ISBN: 5-98879-002-X. 256 pages. Dj. Vu. 6. Mb. 2005 The book presents material on milk preservation technology. Information on raw materials, additives used in the production of canned milk. Condensed milk technology with sugar, condensed sterilized milk, powdered milk and other dairy products is considered. The book provides technochemical and organoleptic control of the production of canned milk and contains information about changes in the quality of milk preservation products during storage. The handbook is intended for engineering and technical workers of the dairy industry, as well as for students of higher and secondary specialized educational institutions .