BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2014 - SPECIFIC MILK PRODUCTS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Obtained Nourishing Milk Production Study, Reinforcement [1]S 1
2Presentation Purpose Reinforcement Obtained Milk Production[1]S 8
3Milk Obtained by Reason of Health Reinforcement[1]S 26
4Recombined Fluid Milk[1]S 33
5Production of recombined cheese[5]S 80-81
6Recombined recombined Yogurt Cheese Production + Production[6]S 74-78
7Imitation recombined Yogurt Cheese Production Production[7]S 68-74
8Imitation Cheese Production[8]S 48
9Imitation + Imitation Cheese Production Oil Production[9]S 165-179
10Imitation Oil Production[10]S 53
11Casein Production[11]S 144-164
12Casein Production[12]S 40
13Production of casein[13]S 41
14Production of casein[14]S 39-40