The book covers the nutritive value and composition of milk, microbial challenges, and the scientific basis of milk handling and preservation. Detailed chapters present modern processing techniques and diversified product lines, including dried and fermented milk products, functional foods, ice cream, cheese, butter, cream, and a wide range of traditional Indian milk-based delicacies such as khoa, channa, and ghee.Special emphasis is placed on by-product utilization, packaging, transportation, organic milk, food safety regulations (FSSAI, 2006), cleaning and sanitation protocols, effluent treatment, GMP, and HACCP implementation. Case-based insights and process flowcharts help readers connect theory with practice.This book serves as a valuable resource for undergraduate and postgraduate students of Dairy Science and Food Technology, dairy plant managers, extension professionals, and entrepreneurs. By bridging science, safety, and innovation, it provides a practical roadmap for sustaining quality, efficiency, and consumer trust in the dairy industry.