Master the science of milk and dairy products with this comprehensive guide to dairy chemistry. This indispensable textbook meticulously details milk composition, from proteins and fats to carbohydrates and vitamins, exploring the physical and chemical properties crucial for processing and quality. It’s an essential resource for students of Dairy Technology, Food Science, and Agriculture across India, and a vital reference for dairy industry professionals and researchers seeking authoritative knowledge. Elevate your understanding of dairy science with this foundational text.