The book "Guide to the conservation of raw milk using the lactoperoxide system CAC/GL 13-1991" is a unique publication created by a team of authors, which opens the world of modern technologies in the dairy industry to readers. This is not just a technical guide, but a real find for specialists, students and anyone interested in the processing of milk and its preservation. This book discusses in detail the main aspects of raw milk preservation using the lactoperoxide system, which is an important step in ensuring the safety and quality of dairy products. The lactoperoxide system described in the manual is an innovative method that allows you to significantly extend the shelf life of milk, while maintaining its nutritional properties and freshness. This is especially true in the face of modern realities, when consumers are increasingly concerned about the quality of the products they consume. The book will be of interest not only to professional technologists and dairy workers, but also to students of agronomic and veterinary universities, as well as to anyone who wants to better understand the processes taking place in the dairy industry. If you want to learn how to properly use the lactoperoxide system for milk preservation, what advantages it gives and how it affects the organoleptic properties of the product, this guide will become an indispensable assistant for you. The topics raised in the book cover a wide range of issues, from the basics of dairy technology to the complex chemical processes associated with the use of the lactoperoxide system. The authors share their experience and knowledge, which makes the material accessible and understandable even for those who are just starting their way in this area. The book contains many examples, graphs and illustrations that help to better absorb information and apply it in practice. The style of the authors is clear and concise, which makes it easy to perceive even the most complex topics. They strive to make information accessible and understandable, which is especially important in the technical literature. This guide will be an excellent addition to the library of any specialist working in the field of milk processing, as well as a useful resource for research and educational programs. If you are looking for books on the topic of dairy technology, you may be interested in such works as "Technology of milk and dairy products" or "Modern methods of milk processing" These publications will also help you deepen your knowledge and broaden your horizons in the dairy industry. In conclusion, the CAC/GL 13-1991 Raw Milk Preservation Guide is not just a book, but a whole world of knowledge waiting to be discovered. It will be your reliable companion in the study of milk preservation technologies and will help you become an expert in this important and relevant field. Do not miss the opportunity to enrich your knowledge and improve the quality of your work with this unique edition