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Dairy technology is a broad domain that helps us to understand the significance of food for human health. Since recent decades, there has been observed a substantial scientific revolution in agriculture and food industry; technological advances and marked improvement has made this scientific expansion possible. The present recent edition has been updated to develop a body of knowledge that provides the biochemists, experts, researchers a book with solution allied with all the other aspects of the dairy technology. The organization of the book has emphasized on the rich array of dairy chemistry and represented in a simplest possible way. Salient features • This recent edition attempts to explore the wide aspects of dairy chemistry allied with technological advancement in an authoritative and concise manner. • The book is intended to serve wide readers including biochemist, food processing experts, agricultural engineers, nutritionist, students, researchers, and academician. • The recent edition provides great focus on the updated information till the date of publication. • The content is provided with numerous tables, flow charts, line diagrams and illustrations to enhance the learning of dairy chemistry mechanisms. • Written in lucid and easy-to-grasp language highlighting the important aspect of dairy chemistry. • Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization. • The readers may use it for quick understanding of notion and practical plethora about potato processing. • Fully revised, new edition includes the references at the end of the chapter for the more detailed information. • The book is accompanied with appendix focusing the revised recommended dietary allowances and summary of information of the vitamins. Brief Contents: The Composition of Milk • Milk Lipides • Lactose • Milk Proteins • Milk Salts • Milk Enzymes • Miscellaneous Substances • Physical Properties of Milk • The Physical Chemistry of Milk Fat Globules • Physical Chemistry of the Caseinate-Phosphate Particles in Milk • The Effects of Heat on Milk • Flavors and off-flavors in Milk and its Products • Nutritive Value of Milk.