Explore the core principles of microbial processing in milk and dairy products with this authoritative Indian textbook. Authored by the renowned Choudhary N.L., the book provides in-depth coverage of starter cultures, fermentation, probiotics, enzymes, and quality management crucial for the Indian dairy industry. Essential for B.Tech, M.Tech, and PhD students in dairy science and food technology, as well as professionals seeking to enhance dairy product development and safety. Master the microbiology that drives dairy innovation in India.