Food producers are responsible for the safety of their products, and to guarantee food safety of dairy products, the dairy industry has implemented hazard analysis of critical control points (HACCP) systems. This enables quality assurance of final products via a chain management approach. In recent years, there have been significant advances in our understanding of milk systems, probably the most complex natural food available to man. Improvements in process technology have been accompanied by massive changes in the scale of many milk/dairy-processing operations, and the manufacture of a wide range of dairy and other related products. This valuable book offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. Students and all those related to dairy technology will find this work useful in their study and practice.