Dairy Technology deals with all methods of handling milk from production and consumption and includes processing, packaging, storage, transport and physical distribution. Based on the sciences of biochemistry, bacteriology, and nutrition. Its objectives are to prevent spoilage, improve quality, increase shelf-life, and make milk palatable and safe for human consumption. The primary theme of this book is the efficient transformation of milk into high quality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. The book discusses the chemistry, physics, and microbiology of milk. Besides providing knowledge of the properties of milk itself, it forms the basis for understanding what happens during processing, handling and storage, and treats the main unit operations applied in the manufacture of milk products. These are discussed in some detail, especially the influence of product and process variables on the (intermediate) product resulting. A few highly specific processes, such as churning, are discussed in product chapters. There is no doubt that the book will have recognition by dairy scientists, students, researchers and dairy operatives and technologists.