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|a Elaboración de productos lácteos /
|c Varios autores.
|
| 260 |
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|a México :
|b Trillas,
|c 2018.
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| 300 |
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|a 136 páginas :
|b ilustraciones ;
|c 23 Cm.
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| 504 |
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|a Incluye referencias bibliográficas e índices
|
| 505 |
0 |
|
|a Antes de iniciar -- La leche -- Leche de otras especies -- Producción mundial de leche -- Producción mundial de lácteos -- Producción de leche en México -- Elaboración de productos lácteos -- Cómo empezar -- Definición de proyecto -- Compras -- Estructura de la ubre -- Formación de la leche -- Eyección láctea -- Tratamiento y análisis de la calidad -- Tratamiento de la leche -- Análisis de calidad -- Toma de muestras -- Comprobación de impurezas -- Métodos de conservación -- Equipo de protección -- Leyes de sanidad de la leche en México -- Elaboración de quesos -- Historia del queso -- Proceso -- Tipos de queso -- Elaboración de mantequilla -- Tratamiento de la mantequilla -- Preparación y aplicación del fermento -- Empacado y conservación -- Elaboración de yogur -- Yogur -- Composición química -- Tecnología de la elaboración -- Envasado y conservación -- Producción de yogur en México -- Otros productos lácteos -- Helado -- Valor alimenticio --Componentes del helado de crema -- Crema -- Margarina -- Dulces de leche.
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|a Procesamiento de productos lácteos
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|a Derivados de la leche
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|a Industria lechera.
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