Methods of studying the composition and properties of raw materials and dairy products . Laboratory Workshop . Manual" by Golubeva L. In. , Smolsky G. M. and Bogdanov E . In. is a unique and indispensable resource for students, graduate students and specialists in the field of food technology and the dairy industry . This guide not only highlights key methods of analysis and research, but also immerses the reader in the exciting world of dairy science, where each study can open new horizons for the development of products and technologies. The book covers a wide range of topics related to the analysis of raw materials and dairy products, including physicochemical and microbiological methods. The authors have carefully developed laboratory workshops that allow readers not only to familiarize themselves with the theory, but also to apply knowledge in practice. This makes the manual especially valuable for those who seek a deep understanding of the processes taking place in the dairy industry and wish to learn how to conduct qualitative and quantitative research. The topics of the book will be interesting not only for students and teachers, but also for practitioners working in the field of quality control and the development of new dairy products. If you are passionate about food science, strive to improve the quality of products or want to learn more about modern methods of analysis, this guide will become your reliable assistant. It is suitable for readers of all ages interested in food safety, product quality and innovation in the dairy industry. One of the key topics raised in the book is the importance of qualitative analysis of raw materials and finished products. The authors emphasize that dairy products, being the basis of the diet of many people, require strict control and analysis at all stages of production. This includes not only checking the composition, but also evaluating properties that can affect the taste, texture, and nutritional value of foods. The book emphasizes that even small changes in raw materials can significantly affect the final product, which makes research in this area extremely relevant. The style of the authors is distinguished by clarity and accessibility, which makes complex scientific concepts understandable even for beginners. They use a lot of examples from practice, which helps the reader to better absorb the material and see its application in real life. Golubev L. In. , Smolsky G. M. and Bogdanov E. In. experienced specialists in the field of food technology, and their knowledge and experience make this manual a reliable source of information. In addition, the book can serve as an excellent addition to other food technology tutorials, such as “Milk and Dairy Technology” or “Food Safety and Quality Control”. Readers interested in expanding their knowledge can also refer to papers on food microbiology or physico-chemical analysis methods. In conclusion, “Methods of studying the composition and properties of raw materials and dairy products . Laboratory Workshop . The textbook is not just a book, but a whole world of knowledge, which opens up new opportunities for professional growth and development for the reader. It inspires experimentation and research, spurring the search for new solutions and improvements in the dairy industry. If you want to become an expert in this field or just deepen your knowledge, this guide will become your faithful companion on the way to success.