Biochemistry of Milk and Dairy Products by A. and . Ovchinnikova is an exciting and deep dive into the world of dairy biochemistry, which will be an indispensable tool for both students studying biochemistry and food technology, and for professionals working in the dairy industry. This work is not just a textbook, but also a real encyclopedia covering many aspects related to milk and its derivatives. The book focuses on milk as a unique biological product with a complex structure and a variety of components. Ovchinnikov analyzes in detail the chemical composition of milk, its physical and chemical properties, as well as the processes occurring in it during storage and processing. The reader will be able to learn about the proteins, fats, carbohydrates, vitamins and minerals that make up the basis of milk, as well as how these components affect the nutritional properties and quality of dairy products. The book will be of interest not only to specialists in the dairy industry, but also to those who are interested in a healthy diet and want to understand issues related to the quality of the products they consume. Ovchinnikov raises important topics, such as the impact of processing technology on the composition and properties of milk, and also considers modern methods of analysis of dairy products. This makes the book relevant to researchers and practitioners seeking to innovate in their work. The style of the author is distinguished by scientific rigor and accessibility of the presentation, which allows the reader to easily assimilate even the most complex concepts. A. and . Ovchinnikov is a well-known specialist in the field of biochemistry, and his work has already proven itself in the scientific community. Among his other well-known works are books on biochemistry and food technology, which are also popular among students and professionals. The book "Biochemistry of milk and dairy products" will be especially useful for students and graduate students studying at the faculties of biochemistry, food technology and agronomy . It will also be an excellent reference for specialists working in the field of quality control and development of new dairy products. If you are interested in how milk turns into your favorite dairy products, such as cheese, yogurt or cottage cheese, and want to learn about the biochemical processes behind this, then this book will be a real discovery for you. The topics raised in the book concern not only biochemistry, but also human health, which makes it relevant to a wide audience. Ovchinnikov discusses how dairy products can affect health, which ones are useful, and which ones should be consumed with caution. This is especially important in light of current trends towards healthy lifestyles and conscious consumption. Thus, Biochemistry of Milk and Dairy Products is not just a textbook, but a whole universe of knowledge that opens doors to the world of dairy biochemistry. If you want a deeper understanding of what is behind dairy production and how it affects our health, this book will be your reliable companion on this fascinating journey.