General technologies of food production

Abstract

The textbook presents the general fundamentals of food production technology, concepts and definitions, tasks, and technologies of individual food products, focusing on aspects of resource conservation at enterprises. Particular attention is paid to the mechanisms of influence of certain technological parameters of production processes on the formation of the quality of the final food product on the example of dairy products with a high fat content. The publication is intended for applicants, postgraduate students and teachers of higher education institutions, as well as food industry professionals.