[Consumer and fermented milk]
1984
Petricic, A.
In this paper the author describes production and primary processing of milk, chemical and physical properties,dairy microbiology. The material is presented in four chapters:The first chapter describes development and position of dairy in the world,as well as in Yugoslavia, milking and primary processing of milk, collecting and transport, physical and chemical properties, main methods of milk storing and dairy microbiology. The second chapter "Consumer milk" describes raw and consumer milk, pasteurized milk, transport, purification, thermization and pasteurization of milk, treatment after pasteurization, sterilized and modified milk, flavoured milk, packing and machinery for production and packing of milk. The third chapter "Fermented milk" describes production of fermented milk, milk fermentation, technology of some more important types of fermented milk, continuous production of yoghurt, production of durable fermented milk and organoleptic evaluation of fermented milk. The fourth chapter "Sanitation in dairies" describes the causes of contaminaion, cleaning and sterilization in dairy industry, aseptic measures, cleaning methods and cleaning and sterility control of dairy devices.
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