The book "Fundamentals of milk processing and examination of the quality of dairy products" edited by Alexander Viktorovich Vostrolov is a fascinating and informative training manual , which will be an indispensable assistant for students , Milk Processing Technologies and Dairy Products Expertise . This work combines the knowledge and experience of many authors, which makes it not only theoretically sound, but also practically oriented. In this guide, readers will find comprehensive information about the processes of milk processing, from its collection to the production of various dairy products. The book covers a wide range of topics, including physicochemical properties of milk, Technology of its processing , and quality control methods, which makes it relevant both for students of agronomic and technological specialties , as well as for practitioners in the dairy industry. Students interested in food technology, as well as graduate students and young scientists, will find in this manual not only theoretical knowledge, but also practical recommendations that will help them in their future professional activities. The book will also be useful for those who want to deepen their knowledge of dairy products, their quality and safety, which is especially true in the modern market, where requirements for food quality are constantly growing. One of the key topics raised in the book is the importance of dairy quality assessment. The authors examine in detail the methods of analysis and control, which allows readers to understand how to ensure high quality standards at all stages of processing. This knowledge will not only help future professionals in their careers, but will also increase consumer awareness of what they eat. The style of presentation in the book is accessible and logical, which makes the material understandable even for those who are just beginning to get acquainted with this topic. The authors use many illustrations and diagrams, which helps to visualize complex processes and facilitates the assimilation of information. In addition, the manual includes practical tasks and questions for self-control, which contributes to a deeper understanding of the material. Alexander Vostrolov, as one of the leading specialists in the field of milk processing, is known for his ability to combine a scientific approach with practical experience. His works, such as “Technology of milk processing” and “Quality of dairy products”, have already won recognition among students and professionals. In this tutorial, he continues to develop his ideas, offering readers relevant and useful knowledge. The book "Fundamentals of milk processing and examination of the quality of dairy products" will become not only a textbook, but also a real guide to the world of the dairy industry. It opens the door to a fascinating and important world where food quality and safety come first. If you are a student, graduate student or just interested in the topic of milk processing, this manual should definitely take a worthy place on your shelf. Do not miss the opportunity to immerse yourself in the study of the basics of dairy technology and expertise that will help you become a real professional in this field!