Chapter 2. Dairy Industry: Production and Consumption Trends (Ramesh C. Chandan).

Chapter 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory (Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida and Stephen P. Oliver).

Chapter 4. Chemical composition, physical and functional properties of milk and milk ingredients (Kasipathy Kailasapathy).

Chapter 5. Microbiological Considerations Related to Dairy Processing (Ronald H. Schmidt).

Chapter 6. Regulations for Product Standards and Labeling (Cary P. Frye and Arun Kilara).

Chapter 7. Milk from Farm to Plant (Cary P. Frye and Arun Kilara).

Chapter 8. Ingredients in Dairy Products (Douglas Olson and Kayanush J. Aryana).

Chapter 9. Fluid Milk Products (John Partridge).

Chapter 10. Cultured Milk and Yogurt (T. Vasiljevic and N.P. Shah).

Chapter 11. Butter and Spreads: Manufacture and Quality Assurance (Anna M. Fearon and Matthew Golding).

Chapter 12. Cheese (Tanoj K. Singh and Keith R. Cadwallader).

Chapter 13. Evaporated and Sweetened Condensed Milks (Nana Y. Farkye).

Chapter 14. Dry Milk Products (Mary Ann Augustin and Phillip Terence Clarke).

Chapter 15. Whey and Whey Products (Arun Kilara).

Chapter 16. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).

Chapter 17. Puddings and Dairy Based Desserts (Ramesh C. Chandan and Arun Kilara).

Chapter 18. Role of Milk and Dairy Foods in Nutrition and Health (Ramesh C. Chandan and Arun Kilara).

Chapter 19. Product Development Strategies (Vijay Kumar Mishra).

Chapter 20. Packaging Milk and Milk Products (Aaron L. Brody).

Chapter 21. Nonthermal Preservation Technologies for Dairy Applications (Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly).

Chapter 22. Management Systems for Safety and Quality (Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida and Ebenezer R. Vedamuthu).

Chapter 23. Laboratory Analysis of Milk and Dairy Products (C. T. Deibel and R. H. Deibel).

Index.