This text provides integrated and up-to-date coverage of milk and milk products, integrating the disciplines of food science, such as chemistry and microbiology, with processing technology and product-related aspects, such as criteria for acceptability. The contents of the book include coverage of the major milk products, including butter (and butter substitutes), yoghurt, cheese, concentrated and dried milk, desserts and ice cream. The study of milk and milk products is a major part of most food science and technology courses so this book should be of use to undergraduate students in these fields. The book also provides coverage of all industrial aspects, so should also be of use to food industry employees involved in product development, production management and quality assurance.