Dairy processing technology and process recipes

Author: Xue Xiaoxian
Publisher:
Publish Date: 2004-11-01
Features: This book briefly introduces the basic knowledge of milk and provides a detailed explanation of various dairy products, including milk, condensed milk, butter, cheese and casein, lactose, milk powder, and other dairy processing technologies. The book is rich in content, combining theoretical knowledge with practical operations, specific process formulations, and home food-making recipes. It is suitable for individual, collective, private, and state-owned enterprises as a reference for production, as well as for students and teachers of food professional schools.