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Название: DAIRY MICROBIOLOGY HANDBOOK
Автор: Robinson R.
In many countries, milk and milk products are indispensable components
of the food supply chain. Individual consumers use liquid milk in
beverages, families use milk for cooking, and the food manufacturing
industry utilizes vast quantities of milk powder(s), concentrated milks,
butter, and cream as raw materials for further processing. When fermented
dairy products like cheese and yogurt are added to the list, it
is easy to appreciate the importance of the dairy industry in less developed
and industrialized countries alike.