This publication is the outcome of the authors' profound conviction to gather and combine information from diverse sources and integrate conventional and innovative technologies in the realm of liquid milk processing. The book is structured into multiple sections, encompassing the historical development of dairy production in India, the procurement and consumption patterns of milk, processing techniques, quality assurance measures, and packaging of fluid milk products, as well as an overview of food safety legislation.

The authors envision that this work will prove beneficial to students pursuing dairy technology in the country and also serve as a reliable resource for educators who are committed to nurturing the human capital requirements 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