The primary objective of the book is to offer comprehensive and up-to-date information on the various aspects of Dairy Technology, which is the process of transforming milk into a wide range of dairy products. The book covers the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation techniques that are critical for ensuring product quality and public health. The discipline of Dairy Technology is supported by a range of scientific disciplines, including chemistry, biochemistry, microbiology, and process engineering, and the book reflects the latest advances in these fields. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals who require a comprehensive reference on the subject. The book is not an attempt to compete with other books or to claim superiority, but rather it is an effort to provide a comprehensive resource that covers all aspects of Dairy Technology.

Volume 1: Milk And Milk Processing: Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks