Dairy chemistry textbooks are extensively accessible, with numerous authors being of Western or Indian origin. What purpose does another textbook serve, given this abundance of resources? I have grappled with this question for an extensive period of time before embarking on this project. Traditional Indian milk products are not commonly covered in Western textbooks, despite their significance for Indian students. The majority of books do not address the chemistry of milk and milk products, including the chemistry of conventional milk products, which are typically overlooked. Consequently, students studying dairy chemistry have been compelled to rely on a variety of textbooks. To address this deficiency, I have endeavored to include the fundamentals of milk chemistry, the chemistry of milk products, including traditional Indian milk products, and the sophisticated analytical methods necessary for their analysis.

This book is primarily based on the ICAR curriculum, offering a comprehensive overview of the chemistry of every type of milk product. It will prove beneficial for both the development of knowledge during undergraduate studies and the preparation for postgraduate entrance examinations.

Each chapter concludes with a list of reference books, which while not covering every detail, will serve as a useful quick reference for students studying dairy chemistry.

1.Chemical Nature of Milk
2.Milk Protein
3.Milk Carbohydrate
4.Milk Lipids
5.Milk Salt
6.Milk Enzymes
7.Chemistry of Cream and Butter
8.Chemistry of Cheese
9.Chemistry of Ice cream
10.Chemistry of Concentrated Milk
11.Chemistry of Dried Milk
12.Chemistry of Ghee
13.Chemistry of Traditional Indian Dairy Products
14.Chemistry of Fermented Milk
15.Milk Adulteration
16.Advanced Techniques of Milk Analysis