The book "Technological and technological foundations of milk and dairy products production (theory and practice)", written by the authors of L. In. Blue and O. and . Dolmatov is a unique teaching aid that will become an indispensable assistant for students, graduate students, as well as specialists in the field of agronomy and food technology .. This work not only covers theoretical aspects, but also offers practical recommendations, which makes it useful for both the educational process and professional activities. The book examines key technologies used in the production of milk and dairy products, ranging from the milking process to the processing of milk into a variety of products, such as cheese, yogurt and cottage cheese. The authors are deeply immersed in the specifics of each stage, explaining how different factors affect the quality of the final product. Interestingly, they are not limited only to traditional methods, but also pay attention to modern technologies that are actively introduced into the dairy industry. This makes the book relevant for those who want to be aware of the latest trends and innovations in the field. Who can like this manual? First of all, it will be useful for students of agronomic and food faculties, as well as for those who are interested in animal husbandry and food production . Specialists working in the dairy industry will find in the book many useful tips and recommendations that will help them improve production processes and improve the quality of products. In addition, this manual can attract the attention of researchers engaged in the study of technologies for the processing of milk and dairy products. The topics raised in the book are diverse and relevant. The authors discuss not only technological aspects, but also issues of milk quality, sanitary norms and standards, as well as the influence of various factors on production processes. This allows the reader to gain a holistic view of the dairy industry and its challenges. The book also touches on the environmental aspects of production, making it particularly important in the context of today's demands for sustainable development and environmental care. The style of the authors is distinguished by the clarity and accessibility of the presentation, which makes complex topics understandable even for those who are just beginning to get acquainted with this area. L. In. Golubev and O. and . Dolmatov are experienced specialists, and their knowledge and experience are reflected in every page of the book. They are also the authors of other well-known works in the field of agronomy and food technology, which confirms their authority and professionalism. If you are looking for a tutorial that will help you better understand the technical and technological foundations of milk and dairy products, then this book will be an excellent choice. It will not only enrich your knowledge, but also inspire new ideas and approaches in your professional activities. In a world where food quality is becoming increasingly important, understanding milk and dairy production technologies is the key to success. Do not miss the opportunity to get acquainted with this unique product and expand your horizons in the dairy industry!