Edited by G. G. Schiller . — SPb. : HYORD, 2003. — 512 s. ISBN 5-901065-47-6 . 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 . The causes of cheese defects are analyzed and ways to prevent them are given. The manual is recommended for students of higher and secondary educational institutions, and can also be useful for specialists in the dairy industry.