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Главная Dairy Processing Handbook
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  1. 1. ПЕРВИЧНОЕ ПРОИЗВОДСТВО МОЛОКА
  2. 2. БИОХИМИЯ МОЛОКА
  3. 3. РЕОЛОГИЯ
  4. 4. МИКРОБИОЛОГИЯ
  5. 5. RAW MILK QUALITY
  6. 6. СБОР И ПРИЁМКА МОЛОКА
  7. 7. СТРУКТУРНЫЕ ЭЛЕМЕНТЫ ОБРАБОТКИ МОЛОЧНЫХ ПРОДУКТОВ
    1. 7. 1 Теплообменники
    2. 7. 2 ВСТРОЕННЫЕ АВТОМАТИЧЕСКИЕ СИСТЕМЫ НОРМАЛИЗАЦИИ МОЛОЧНОГО ЖИРА
    3. 7. 3 ГОМОГЕНИЗАТОРЫ
    4. 7. 4 МЕМБРАННАЯ ТЕХНОЛОГИЯ
    5. 7. 5 Mixers
    6. 7. 6 ВАКУУМ-ВЫПАРНЫЕ АППАРАТЫ
    7. 7. 7 ДЕАЭРАТОРЫ
    8. 7. 8 НАСОСЫ
    9. 7. 9 ТРУБЫ, КЛАПАНЫ И АРМАТУРА
    10. 7. 10 РЕЗЕРВУАРЫ
  8. 8. DAIRY PROCESSING LINES The following chapter looks at the entire line, with subsections discussing its design, automation, service systems and sustainability in dairy.
    1. 8. 1 ПРОЕКТИРОВАНИЕ ТЕХНОЛОГИЧЕСКОЙ ЛИНИИ
    2. 8. 2 АВТОМАТИЗАЦИЯ
    3. 8. 3 ВСПОМОГАТЕЛЬНЫЕ СИСТЕМЫ
    4. 8. 4 Sustainability in dairy processing
  9. 9. ПАСТЕРИЗОВАННЫЕ МОЛОЧНЫЕ ПРОДУКТЫ
  10. 10. МОЛОКО С ДЛИТЕЛЬНЫМ СРОКОМ ХРАНЕНИЯ
  11. 11. LACTOSE-FREE DAIRY PRODUCTS
  12. 12. ЗАКВАСОЧНЫЕ КУЛЬТУРЫ И ИХ ПРОИЗВОДСТВО
  13. 13. ФЕРМЕНТИРОВАННЫЕ МОЛОЧНЫЕ ПРОДУКТЫ
  14. 14. МАСЛО И МОЛОЧНЫЕ ПАСТЫ
  15. 15. ОБЕЗВОЖЕННЫЙ МОЛОЧНЫЙ ЖИР (ОМЖ) И ТОПЛЕНОЕ МАСЛО
  16. 16. ПЕРЕРАБОТКА СЫВОРОТКИ
  17. 17. СЫР
  18. 18. КОНЦЕНТРИРОВАННОЕ МОЛОКО
  19. 19. СУХОЕ МОЛОКО И СЫВОРОТКА
  20. 20. ПРОДУКТЫ ИЗ РЕКОМБИНИРОВАННОГО МОЛОКА
  21. 21. МОРОЖЕНОЕ
  22. 22. МОЙКА МОЛОЧНОГО ОБОРУДОВАНИЯ
  23. 23. ОТХОДЫ МОЛОЧНОГО ПРОИЗВОДСТВА

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