The Technology of Animal Products . Milk and Dairy Products Technology . Laboratory Workshop . Part 2 . Educational" authors Golubev L. In. and wait for E. A. is a unique educational tool that will become an indispensable assistant for students, graduate students and specialists studying in the field of food technology and veterinary medicine. This work not only deepens knowledge about dairy products, but also offers the practical skills necessary for successful professional activity. The second part of the laboratory workshop is devoted to a detailed study of milk processing technologies and production of dairy products . The authors invite readers to immerse themselves in the world of the dairy industry, starting with the basics and ending with the complex processes that are behind the creation of familiar products for us, such as cheese, yogurt and sour cream. The book covers a wide range of topics: from the chemical composition of milk to modern methods of its processing, which makes it relevant for both novice professionals and experienced professionals seeking to update their knowledge. Readers interested in food technology, agronomy, veterinary science, and related disciplines will find much useful information in this book. It will be especially useful for students of agricultural and technical universities, as well as for those who work in the dairy industry and want to improve their skills and knowledge. The book may also attract the attention of researchers involved in the development of new technologies in the field of milk processing and the creation of innovative dairy products. The topics raised in the book relate not only to technological aspects, but also to the safety of products, their quality and their impact on human health. The authors emphasize the importance of compliance with sanitary norms and standards, which makes this work especially relevant in the light of modern challenges related to food safety. With a growing interest in healthy eating and natural products, knowledge of milk and dairy production technologies is becoming increasingly important. The style of the authors is distinguished by clarity and accessibility of the presentation, which allows readers to easily absorb even the most complex topics. Golubeva L. In. and wait for E. A. use many illustrations, tables and diagrams, which makes the material clear and understandable. This is particularly important for workshops where process visualization plays a key role in learning. The authors also share their experience and practical advice, which gives the book additional value. If you are looking for a training manual on milk and dairy products technology that not only informs, but also inspires the practical application of knowledge, then “Technology of animal products . Milk and Dairy Products Technology . Laboratory Workshop . Part 2 . It will be a great choice for you.... This book will not only expand your horizons in the field of food technology, but will also help you become a more qualified specialist in your field. Do not miss the opportunity to deepen your knowledge and skills in one of the most important and popular industries the dairy industry. With this book you will be able to confidently step into the world of technologies that are behind the creation of your favorite dairy products, and open up new horizons in your professional activity.