This book presents comprehensive information on the analytical methods utilized to assess the quality and composition of milk and its derivatives. It caters to the needs of students and researchers alike, offering a valuable resource for understanding these techniques. The book's salient features include:

* Clear step-by-step instructions and protocols, including guidance on preparing reagents.
* Analytical methods for determining the chemical composition and physical properties of milk.
* Techniques for analyzing fat-rich dairy products, such as cream, butter, ghee, and cheese.
* Methods for analyzing ice cream and dried milk.
* Detection methods for adulteration in milk.
* Additionally, the book covers the preparation of standard solutions and the calibration of glassware used in analytical procedures.

Dr. Soma Maji is currently working as an assistant professor at Centurion University of Technology and Management in Paralakhemundi, Odisha, in the Department of Dairy Technology, School of Agricultural and Bio Engineering. She graduated with a B.Tech in Dairy Technology, an M.Tech in Dairy Chemistry from West Bengal University of Animal and Fishery Sciences in Nadia, West Bengal, and a Ph.D. in Dairy Chemistry from the National Dairy Research Institute in Karnal, Haryana. She has published more than 15 research, technical, review articles and popular articles. She has won many awards and participated in numerous national and international seminars, conferences, training sessions, and workshops. She also received an institute fellowship for her Ph.D. and merit scholarships for her B.Tech and M.Tech studies. Dr. Soma is the author of a handbook on supercritical carbon dioxide extraction and has contributed chapters to several books published by domestic and foreign publishers.

Dr. Pinaki Ranjan Ray is currently employed with West Bengal University of Animal and Fishery Sciences in Kolkata as a professor and head of the Department of Dairy Chemistry. He has been conducting research and teaching in the field of dairy chemistry for over 23 years. In addition to mentoring numerous postgraduate students, he has over 60 research papers and technical articles published in reputable national and international journals.  He received several honours and went to many national and international conferences in India and other countries. Dr. Ray is the author of one dairy chemistry textbook and has contributed chapters to several books published by domestic and foreign publishers. He is a lifelong member of SASNET and the Dairy Technology Society of India.

1. Analysis of raw milk 
2. Analysis of chemical composition of milk
3. Analysis of physical properties of milk
4. Analysis of fat rich of dairy products
5. Analysis of cream
6. Analysis of butter
7. Analysis of ghee
8. Analysis of cheese
9. Analysis of ice cream
10. Analysis of dried milk
11. Detection of adulteration in milk
12. Preparation of standard solution
13. Calibration of glassware