TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY

Andrey G. Khramtsov ^a

Affiliation

a North-Caucasus Federal University, Stavropol, Russia

Copyright ©Khramtsov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

DOI: http://doi.org/10.12737/11247

Abstract

Brief information-review provides an analysis of the textbook for students of higher educational institutions, authorized by Ministry of Agriculture to study "Foods of plant origin" and "Foods of animal origin" by N.B. Gavrilova, M.P. Schetinin - "Technology of milk and dairy products: traditions and innovations," Moscow, Colossus, 2012, 544 p.

Keywords

Dairy raw materials, methods of processing, range of dairy products

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