The book is divided into four parts:

Part 1: Introduction to Dairy Technology This part covers the basics of dairy technology, including the composition of milk, the properties of milk, and the different types of milk products. Part 2: Milk Processing This part covers the different steps involved in milk processing, such as pasteurization, sterilization, and homogenization. Part 3: Manufacture of Milk Products This part covers the manufacture of different types of milk products, such as butter, cheese, ice cream, and yogurt. Part 4: Quality Control and Analysis of Milk and Milk Products This part covers the different methods of quality control and analysis of milk and milk products.