This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various s that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws.

The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human resource needs of the Indian dairy industry

D.K. Thompkinson: Dairy Technology Division, National Dairy Research Institute, Karnal-132 001 Haryana,India.

Latha Sabikhi: Dairy Technology Division, National Dairy Research Institute, Karnal-132 001 Haryana,India

1. General Information 2. Chemistry, Microbiology and Nutritive Value of Milk 3. Milk Procurement Systems 4. Common Dairy Operations 5. Varieties of Processed Milk 6. Packaging and Distribution of Fluid Milk 7. Cleaning and Sanitization of Dairy Equipments 8. Quality Assurance in Milk Processing 9. Safety and Regulatory Aspects in Dairy and Food Industry