"SIERA TEHNOLOĢIJAS PAMATI"


In this book is discussed the importance of the quality of milk for the production of cheese and are explained classification principles of various types of cheese. There are described general technological operations of the production of cheese, explaining the processes of cheese production and the affect of various deviations on the quality of the final product, the most often occurring defects of cheese, as well as their causes and the possibilities to prevent such defects. There are characterized technological peculiarities of separate groups of cheese and given schemes of technological processes in cheese production.

"PĀRTIKAS PIEDEVAS"

Study book is meant for existent and prospective specialists that are involved – directly or implicitly – in food production. It gives information about functions and classification of food additives as well as objectives of application and rules that regulate their usage. Study book gives insight to main groups of food additives, impact to food products, comparison of benefits and risks of using them.