Textbook of Dairy Science and Technology is a comprehensive and multidisciplinary resource that presents detailed knowledge about the scientific, technological, engineering, and industrial aspects of milk and dairy products. The book is designed to provide a systematic understanding of dairy science by integrating theoretical principles with practical applications used in modern dairy industries. It covers a broad range of topics including Fundamentals of Dairy Science, Milk Production and Collection Systems, Milk Processing Technologies, Dairy Chemistry and Microbiology, Dairy Engineering and Equipment, Manufacture of Dairy Products, Quality Control and Food Safety in Dairy Industry, Packaging, Storage, and Distribution, Dairy Economics and Industry Management, and Emerging Trends and Innovations in Dairy Technology. Through these diverse chapters, the book offers a complete overview of the dairy sector from milk production at the farm level to industrial processing, quality assurance, marketing, and technological advancements. The book explains the composition and properties of milk, emphasizing the role of proteins, fats, carbohydrates, minerals, and microorganisms in determining product quality and processing behavior. It discusses hygienic milk production, efficient collection systems, chilling operations, and transportation methods essential for maintaining freshness and safety. Advanced milk processing technologies such as pasteurization, homogenization, refrigeration, concentration, drying, and fermentation are presented in a clear and structured manner, helping readers understand how raw milk is converted into a variety of dairy products including butter, cheese, yogurt, ice cream, and milk powder. The text also highlights the importance of dairy engineering and equipment in ensuring efficient production, energy management, sanitation, and automation within modern processing plants. Textbook of Dairy Science and Technology serves as an important academic and professional reference for students, researchers, dairy technologists, engineers, food scientists, and industry professionals. Its comprehensive approach, scientific depth, and industrial relevance make it a valuable resource for understanding both traditional dairy practices and modern technological developments shaping the global dairy industry.