Научные основы переработки продукции животноводства

Abstract

The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during its storage and processing, in the production of fermented milk products, butter and spreads, cheese, ice cream, canned milk and ZCM, baby food products, products from secondary dairy raw materials. For students studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products" of the direction "Technology of production, storage and processing of livestock products". The textbook contains the information necessary for the formation of professional competencies in the preparation of bachelors in the direction 35.03.07 Technology of production and processing of agricultural products and is recommended by the Federal UMO for use in the educational process.