Processing Technology of Dairy Products (""Twelfth Five-Year"" Planned Textbook of Higher Vocational Education, Exquisite Course Construction Planned Textbook of Beijing) (With CD) (Chinese Edition)

This book introduces acceptance of raw milk and processing technology, product storing and fresh-keeping and product quality control of liquid milk, yogurt, cheese, milk powder and other dairy products in project-based way. Compared with traditional textbooks, this book adds 3 items including pre-post training, HACCP system and dairy product inventory management and logistics and marketing. At the same time, this book changes the organization and arrangement of traditional discipline system teaching contents to bring teaching process into correspondence with real work process of enterprise and reinforce the understanding and grasping of national laws, regulations and standards related to dairy products for students.