Milk is nature's most complete food, and dairy products are considered to be most nutritious food of all. Billions of people around the world consume milk and dairy products every day. The handbook presents information on both-theoretical and practical issues on milk and dairy products like milk, cream, butter, cheese, caesin, yogurt, clabber, gelato, ice-cream, khoya, milk powder proteins, ghee and probiotic dairy beverages. Besides this, the handbook also provides basic knowledge and scientific advances in the production of milk and milk-based products. The handbook will be useful not only for students and teachers, but also for food technologists making dairy products, industries ingredient, suppliers, dairy scientists, researchers as well common people having concern for the milk and dairy products. Getachew Osei, Ph.D. is a Consultant in Dairy Science and Technology, served for more than 30 years in various food companies with special expertise in the manufacture of Dairy Products. He has served on the Faculty of Ahmadu Bello University, Zaria, Kaduna State, Nigeria and has taught Dairy Technology courses for 10 years.