The Technology of Animal Products . Milk and Dairy Products Technology . Laboratory Workshop . Part 1. Teaching" by L. In. Blue and E. A. Pozhidaeva is an indispensable resource for students, graduate students and anyone interested in the deep aspects of dairy technology. In this tutorial, the authors present to the reader not only the theoretical foundations, but also the practical aspects of working with milk and dairy products, which makes it ideal for those who seek professional growth in this field. The book covers a wide range of topics, ranging from chemical and biological processes occurring in milk to technologies for the production of various dairy products. The reader will be able to learn about the properties of milk, its composition and importance for human health, as well as about modern methods of processing and storage of dairy products. This makes the book relevant for both food technology professionals and anyone who wants to get a deeper understanding of how our familiar products are created, from yogurt to cheese. One of the key features of this tutorial is its practical focus. The laboratory workshop presented in the first part of the book offers readers the opportunity not only to get acquainted with the theory, but also to apply the knowledge gained in practice. This is especially important for students who are preparing for future professional activities, because the ability to conduct laboratory research and analyze results is the basis of a successful career in the field of food technology. The book will be of interest not only to students and teachers, but also to practitioners working in the dairy industry. It can become a reliable assistant for technologists, quality managers and anyone who seeks to improve their skills and knowledge in this area. In addition, the manual will be useful to those who are interested in healthy eating and want to learn more about how dairy products are made that they consume. The topics raised in the book cover not only technological aspects, but also the safety of products, their nutritional value and their impact on human health. The authors emphasize the importance of compliance with quality and safety standards, which makes this manual relevant in today's market, where consumers are increasingly concerned about the quality of the products they buy. The style of the authors is characterized by accessibility and clarity of presentation, which makes it easy to digest even the most complex topics. L. In. Blue and E. A. Pozhidayeva is an experienced specialist in the field of food technologies, and their knowledge and experience are reflected in every page of the book. Their previous work has also earned recognition in academia, which confirms the high level of professionalism and competence. If you are looking for a tutorial that will help you not only master the theory, but also acquire practical skills in the field of dairy technology, then “Technology of animal products . Milk and Dairy Products Technology . Laboratory Workshop . Part 1. It will be your true companion along the way. This book is not just a textbook - it is the key to understanding the complex and fascinating world of dairy technology that awaits you behind the pages of this publication.