The book covers the nutritive value and composition of milk, microbial challenges, and the scientific basis of milk handling and preservation. Detailed chapters present modern processing techniques and diversified product lines, including dried and fermented milk products, functional foods, ice cream, cheese, butter, cream, and a wide range of traditional Indian milk-based delicacies such as khoa, channa, and ghee.

Special emphasis is placed on by-product utilization, packaging, transportation, organic milk, food safety regulations (FSSAI, 2006), cleaning and sanitation protocols, effluent treatment, GMP, and HACCP implementation. Case-based insights and process flowcharts help readers connect theory with practice.

This book serves as a valuable resource for undergraduate and postgraduate students of Dairy Science and Food Technology, dairy plant managers, extension professionals, and entrepreneurs. By bridging science, safety, and innovation, it provides a practical roadmap for sustaining quality, efficiency, and consumer trust in the dairy industry.

Kiran M, Ph. D: Dr. Kiran, M.  working as Associate Professor at Veterinary college, Bidar, KVAFSU Karnataka. After completing B.V.Sc& A.H from Veterinary College Bengaluru obtained M.V.Sc with Junior Research Fellowship (ICAR) and Ph.D with Senior Research Fellowship (DST) in Livestock Products Technology (meat science) from Sri Venkateswara Veterinary University, Tirupati, India. His research interests include understanding and improvement of meat quality, especially tenderness using biochemical, ultrastructural, and proteome characterization. He has published more than 35 papers in peer-reviewed national and international journals. He has presented his research findings at various national seminars and won several best oral/poster awards and also presented his research finding at international seminars held at Izmir (Turkey), Colombo (Srilanka) and Cork (Ireland).  He is actively involved as editorial member and reviewer of many peer reviewed national and international journals.

Deepika Jamadar, M.V.Sc: Dr. Jamadar Deepika is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as assistant professor and her post-graduation with a specialization in the Livestock Products Technology from the College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab. Throughout her academic period, Dr. Jamadar Deepika developed a strong foundation in Livestock Products Technology and gained hands-on experience by attending many workshops. She is actively involved in teaching undergraduate courses related to Livestock Products Technology.

Priyatam Reddy K, Ph.D (Dairy Technology): The author is an Assistant Professor in the Department of Dairy Technology at Dairy Science College, Kalaburagi. With over a decade of expertise in teaching and research, they have significantly contributed to the field of Dairy Technology, particularly in educating undergraduate students. Their research encompasses a wide array of topics, including fermented foods, traditional dairy products, ice cream, fat-rich dairy products, and starter cultures. Additionally, the author is actively involved in extension activities, bridging the gap between academic knowledge and practical applications in the dairy industry.

S. Wilfred Ruban, Ph.D: Wilfred Ruban is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as associate professor and Head and has his Ph.D from Madras Veterinary College, Chennai. He has an excellent academic and industrial experience of over 20 to contribute significantly to meat science. He is actively involved in teaching undergraduate and postgraduate courses related to Livestock Products Technology. The research activities of Dr. Ruban include food safety and antimicrobial resistance in foods of animal origin. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students.

1. Retrospect and Prospect of Milk Industry in India
2. Layout and management of milk processing plant
3. Nutritive Value and Composition of Milk
4. Microbiological Deterioration of Milk and Milk Products
5. Processing of Milk
6. Collection of Milk
7. Chilling of milk
8. Standardization of milk
9. Pasteurization of milk
10. Ultra high temperature pasteurization
11. Homogenization of Milk
12. Bactofugation and dehydrated milk
13. Dried milk and Milk Products
14. Fermented Milk and Milk Products
15. Functional milk products
16. Cream
17. Butter
18. Ice-cream
19. Cheese
20. Traditional milk product
21. Khoa-based Milk Products
22. Channa-based Milk Products
23. Fat Rich Milk Products
24. Milk Byproducts
25. Defects in Milk products
26. Packaging, distribution and Transportation of Milk
27. Organic milk and milk products
28. Food Safety And Standards Act, 2006
29. Cleaning and Sanitation in Milk Plant
30. Daily Plant Effluent
31. GMP and HACCP