Manual of Yoghurt and Cream
Keywords:
yogurt, cream, dairy products, lactic fermentation, microenterprise, good manufacturing practices, quality control, fermented products, hygiene, SECOFISynopsis
Technical manual on the production of yogurt and cream for microenterprises. It explains the fundamentals of lactic fermentation, the types of yogurt (natural stirred, with fruit, and liquid), quality specifications, good manufacturing practices, personnel hygiene, and equipment cleaning.
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Published
April 4, 1999
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Copyright (c) 1999 Universidad Nacional Autónoma de México
