"Milk Processing and Dairy Products Industries" aims to give an in-depth description of the processing and manufacturing steps of milk and a variety of dairy products, from the receipt of raw materials to the packaging of the manufactured dairy products, including quality and safety aspects. This unique book will serve as an authoritative reference bridging the gap between theoretical knowledge and practical application. It will equip readers with a deep understanding of the processes, technologies, and quality standards that define the modern dairy industry. Milk processing and dairy products industries will cover the definitions, global production and consumption, nutritional facts, manufacturing processes, physicochemical aspects, consumption trends, and factors influencing the quality and innovations of the formulation of many dairy products. This book will address a variety of dairy products, including yoghurt, cheese, butter, cream, ice cream, frozen desserts, and traditional dairy products. The unique contents of this book are an essential guide that delves into the comprehensive world of the milk processing and dairy products industry. This book will offer a detailed exploration of the various facets of the dairy industry making it a valuable resource for scientists, professionals, and anyone interested in the dairy industry.