Comprehensive Technology for Harmless Dairy Product Processing

Author: Zhang Lanwei
Publisher:
Publish Date: 2003-01-01
Features: This book mainly introduces the significance, requirements, and development prospects of harmless dairy product processing; an overview of the development of the dairy industry both domestically and internationally, as well as the production and processing technology standards for harmless dairy products; the application of HACCP in safe dairy products and quality management; the chemical composition of milk, microorganisms in milk, and the control of raw milk quality; common processing treatments used in dairy product production; and the processing technology and quality control of various dairy products (including: liquid milk, condensed milk, milk powder, butter, fermented milk and lactic acid bacteria beverages, cheese, ice cream, and other dairy products, etc.).