Dairy and Dairy Product Testing Technology

Author: Weng Hongzhen
Publisher:
Publish Date: 2006-06-01
Features: With the vigorous development of the dairy industry, the processing of milk and dairy products has become a crucial sector in the food industry, occupying an increasingly important position. To meet market demands, major vocational and technical colleges across the country have established dairy-related programs to cultivate professionals with specialized skills. However, there are relatively few textbooks to support these programs, posing challenges for both instructors and students in teaching and learning. Therefore, this textbook was developed.
This book takes the testing of milk and dairy products as its main focus, explaining concepts, clarifying frameworks, and elaborating on methods from three perspectives: physical, chemical, and microbial. It highlights "key points, difficulties, and essential elements." Based on national standards, it emphasizes practical applications and uses self-designed or carefully selected concise, intuitive, and visually engaging illustrations and tables to express important content. This approach aims to deepen students' understanding, enhance their retention, and encourage self-directed learning.
This book is suitable as a teaching material for higher vocational colleges and technical colleges, as well as a training manual for technical personnel working in production.