Dairy Technology is a comprehensive resource that covers the scientific principles, processing methods, and quality management techniques involved in the production of milk and dairy products. The book addresses topics such as milk composition, hygienic handling, preservation, pasteurization, homogenization, and processing of products like cheese, butter, yogurt, ice cream, and other value-added dairy items. It also explores packaging, storage, quality control, and regulatory standards, providing a holistic view of the dairy industry from farm to consumer.

The book integrates theory with practical applications, including case studies, process flow diagrams, and standard operating procedures for dairy processing. Emphasis is placed on modern technologies, mechanization, automation, and innovations in dairy processing to improve efficiency, safety, and product quality. This book is ideal for students of dairy science, food technology, and animal husbandry who seek a solid foundation in dairy processing and management. It is also valuable for dairy industry professionals, quality control specialists, food technologists, and entrepreneurs involved in milk and dairy product production.