The training manual was developed in accordance with the requirements of the State Educational Institution of IDPs for the training of graduates in the areas of "Food of animal origin" (profile - "Technology of milk and dairy products") , "Technology of food products" (profile - "Technology of milk and dairy products") and specialty "Technology of milk and dairy products" . The book describes in detail the technological processes of production of whole-milk products, presents the main directions of technology development that allow obtaining high-quality dairy products (drinking milk, sour-milk drinks, sour cream, cottage cheese, etc.) ). The necessary theoretical information, forms of technical control journals, maps of metrological support of the technological process, control of quality and quantity of raw materials, materials and finished products for the production of the main range of whole-milk products are given . At the end of each chapter, descriptions of laboratory, practical and computational works are given, accompanied by the necessary reference data, instructions for conducting analyzes, methodological recommendations. The book is intended for students and can also be useful to masters and a wide range of dairy industry professionals.