Abstract
The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".
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