Dairy Industry Manual - Published by Tecniche Nuove

The manual is aimed at all players in the dairy sector offering them a practical, high profile scientific-technical and user-friendly.
Text is divided into five sections:
• The first, general, after some notes of history of dairy industry economy, milk production, its components, drinking milk, hygiene and disinfection, air and
the water in use in the manufacturing processes;
• the second, highly specialized, is dedicated to the main
technology in the making of cheese and Italian Dairy world;
• The third describes other dairy products such as butter, ricotta, mascarpone, cream and whey;
• The fourth explores aspects related to packaging and distribution, control of management costs transformations dairy and rules for the certification;
• The fifth and final section, accompanied by a rich array iconographic, makes the Manual a unique offering
a wide and thorough discussion, dedicated to plant, that describes the basic technology and examines the infrastructure process, general and specific.
Italian language

ISBN: 8848123015 9788848123013

It consists of two volumes.