Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality. Content: Milk -- Composition, structure, and properties -- Milk components -- Colloidal particles of milk -- Microbiology of milk -- Processes -- General aspects -- Heat treatment -- Centrifugation -- Homogenization -- Concentration Process -- Cooling and freezing -- Lactic fermentations -- Fouling, cleaning and disinfection -- Packing -- Milk products -- Milk for liquid consumption -- Cream products -- Concentrated milks -- Milk powder -- Protein preparations -- Butter -- Fermented milks -- Cheese -- Principles of cheese making -- Process steps -- Cheese ripening and properties -- Microbial defects -- Cheese varieties. Abstract: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality