Written by renowned dairy experts with diversified backgrounds and experience, this three-volume set offers a thorough account of the science and technology of processing dairy products. Volume I presents basic information on new research data and advances in four important properties and applications of milk and dairy ingredients. Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products. Volume III offers an exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications. Volumes I and III also include appendices of dairy industry companies with contact data and specify the products and services they provide.