This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients it acts as the perfectsubstrate for the growth of microflora (sometimes dangerous for consumption), and to reduce this, different thermal and non-thermal techniques are implemented. Thermal treatments are common techniques used for extending the shelf life of milk, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Non-thermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored to process milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and to maintain the product, safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.Abstract: This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption), and to reduce this, different thermal and non-thermal techniques are implemented. Thermal treatments are common techniques used for extending the shelf life of milk, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Non-thermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored to process milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and to maintain the product, safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques