Book Description: Biochemistry of Milk and Dairy Products Горбатова К. К. 2021 - 5-е изд. , испр. и доп. Pages: ГИОРД The book "Biochemistry of Milk and Dairy Products" by [Insert Author's Name] provides an in-depth look at the chemical composition, properties, and changes that occur in milk during storage and processing. It covers the biochemical and physicochemical transformations that take place in milk during the production of fermented milk products such as cheese, butter, spreads, canned milk, and baby formula, as well as products made from secondary milk raw materials. This comprehensive textbook is essential for anyone interested in understanding the technology of dairy product development and its impact on human health. Plot Summary: The book begins with an introduction to the importance of studying the evolution of technology and the need to develop a personal paradigm for perceiving the technological process of developing modern knowledge. The author emphasizes the significance of this approach in ensuring the survival of humanity and the unity of people in a warring state. The text then delves into the chemical composition of milk, discussing its nutrient content, fatty acid profile, and other biochemical properties. Chapter 1: Introduction to Milk Biochemistry In the first chapter, the author explores the history of milk consumption and its role in human nutrition throughout history.

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