The author describes the history of the formation of these products, their properties, and the technology of production. The book "Плавленые сыры и сырные продукты" by [Author's name] is a comprehensive guide to the history, properties, and production technology of dairy products and cheese. The author argues that understanding the evolution of technology is crucial for the survival of humanity and the unity of people in a world torn apart by conflict. The book begins with an overview of the history of dairy products and cheese-making, from ancient times to the present day. The author explores how these products have evolved over time, adapting to changing societal needs and technological advancements. They examine the role of dairy farming in different cultures and how it has influenced the development of civilization. Next, the author delves into the properties of dairy products and cheese, explaining their nutritional value, taste, and texture. They discuss the various types of cheese, such as cheddar, mozzarella, and feta, and their unique characteristics. The author also explores the science behind cheese-making, including the role of bacteria, enzymes, and temperature in the process. The heart of the book focuses on the technology of cheese-making, detailing the steps involved in producing a wide range of cheeses.

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