Technologies of Food Products on the Base of Milk Protein

Abstract

The monograph provides concentrated and comprehensively systemized scientific information concerning the use of milk protein in culinary production at restaurants. It is offered in text, technological calculations, figures, flowcharts, and tables to instructors and students engaged in scientific research. This edition has noteworthy visual illustrations, a list of technical questions, and recommended scientific-methodical references for process engineers, who work in the dairy processing industry and wish to improve their knowledge in this scientific area.