Technology of production of natural and melted cheeses: Educational and methodical manual
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This textbook is intended for independent and classroom study of the discipline "Technology of production of natural and melted cheeses" for students of the training direction 35. 03. 07. - Production and processing technology with . -x. Products. The textbook contains the main technological processes of production of natural and processed cheeses . Methods for assessing the quality of milk, as well as various types of cheeses are considered Each topic is provided with specific tasks for independent work, methodological instructions are given and appropriate record forms are recommended.
LF/190869637/R
Data sheet
- Name of the Author
- Collective of authors
- Language
- Russian
- Release date
- 2020
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This textbook is intended for independent and classroom study of the discipline "Technology of production of natural and melted cheeses" for students of the tra...