The book "Theory and calculation of the main equipment of dairy enterprises" by G. A. Cook is a unique work that immerses the reader in the world of the dairy industry, revealing all the subtleties and nuances associated with the design and operation of equipment. This publication will become an indispensable assistant for students, graduate students and specialists working in the field of food technology, as well as for anyone interested in modern methods and technologies in the dairy industry. In the book G. A. Cooke discusses in detail the main aspects of the design and calculation of equipment used in dairy enterprises. The author shares his experience and knowledge, explaining how to choose and calculate equipment for various processes - from pasteurization to packaging of finished products. The reader will be able to learn how to optimize production processes, improve work efficiency and improve the quality of the final product. Each chapter of the book is filled with practical examples, which makes the material accessible and understandable even for those who are just starting their way in this area. Who can like this book? First of all, it will be useful for students and teachers of universities studying in specialties related to food technology and the dairy industry . The book will also interest practicing engineers and technologists who seek to improve their knowledge and skills in the design and operation of equipment. It will be equally useful for managers of enterprises who want to optimize their production processes and increase the competitiveness of their products. The topics raised in the book cover a wide range of issues related to both the theoretical foundations and practical aspects of the work of dairy enterprises. The author focuses on the importance of choosing the right equipment, its calculations and settings, which directly affects the quality of products and the economic efficiency of the enterprise. The book also touches on issues of ecology and sustainable development, which makes it especially relevant in the modern world, where concern for nature and rational use of resources become priorities. Style G. A. Cook has clarity and accessibility of presentation, which allows the reader to easily assimilate complex technical concepts. His other well-known works are also devoted to technology and equipment in the food industry, which confirms his status as an expert in this field. The book "Theory and calculation of the main equipment of the dairy industry" is not only informative, but also inspires new ideas and approaches to work. If you are looking for literature that will help you to better understand the dairy industry and master its technological processes, this book will be an excellent choice. It will not only expand your knowledge, but also give practical recommendations that can be applied in practice. In addition to this, readers interested in topics such as "designing equipment for the food industry", "milk processing technology" or "optimizing production processes" will also find this book a lot of useful and interesting. Thus, "The theory and calculation of the main equipment of the dairy industry" is not just a textbook, but a real encyclopedia of knowledge, which will become a reliable companion on the way to success in the dairy industry. Do not miss the opportunity to enrich your knowledge and skills with this outstanding work!