chapter 1 Milk: Main Characteristics -- chapter 2 Milk Components -- chapter 3 Colloidal Particles of Milk -- chapter 4 Milk Properties -- chapter 5 Microbiology of Milk -- chapter 6 General Aspects of Processing -- chapter 7 Heat Treatment -- chapter 8 Centrifugation -- chapter 9 Homogenization -- chapter 10 Concentration Processes -- chapter 11 Cooling and Freezing -- chapter 12 Membrane Processes -- chapter 13 Lactic Fermentations -- chapter 14 Fouling and Sanitizing -- chapter 15 Packaging -- chapter 16 Milk for Liquid Consumption -- chapter 17 Cream Products -- chapter 18 Butter -- chapter 19 Concentrated Milks -- chapter 20 Milk Powder -- chapter 21 Protein Preparations -- chapter 22 Fermented Milks -- chapter 23 Principles of Cheese Making -- chapter 24 Cheese Manufacture -- chapter 25 Cheese Ripening and Properties -- chapter 26 Microbial Defects -- chapter 27 Cheese Varieties.