1. Chapter 
General Management Practices in Dairy Farming
1.1 Grooming.
1.2 Drying off.
1.3 Control of bad habits.
1.4 Castration.
1.5 Dehorning.
1.6 Trimming.
1.7 Shoeing.
1.8 Identification marks.
1.9 Removing extra teats.
1.10 Shearing.

2. Chapter 
Cattle and Buffalo Management
2.1 Housing of Cattle & Buffalo.
2.2 Calf Management.
2.3 Heifer Management.
2.4 Management of Pregnant and Lactating Cow & Buffalo.
2.5 Care and Management of Cross – breed Cows.
2.6 Care and Management of Breeding buffalo.

3. Chapter 
Factors Affecting Quality and Quantity of Milk Adulteration and Packaging of Milk
3.1 Factors affecting quality and quantity of Milk/ Composition of milk.
3.2 Adulteration of milk
3.3 Packaging of Milk

4. Chapter 
Diseases of Lactating Cow
4.1 Mastitis.
4.2 Dystokia.
4.3 Milk fever.
4.4 Prolaps.
4.5 Ketosis.

5. Chapter 
Processing of Milk
5.1 Milk collection, transportation, grading, weighing and cooling of milk.
5.2 Strainer and Straining of milk, Filter and Filtration of milk, Clarifier and clarification of milk.
5.3 Cream separator and separation.
5.4 Standardization of Milk
5.5 Pasteurization of milk
5.6 Homogenization
5.7 Theory of homogenization, Homogenizer valve, homogenization efficiency.
5.8 Sterilization

6. Chapter 
Dairy Products
6.1 Cream : Definition, Nutritive value.
6.2 Butter : Definition, nutritive value.
6.3 Cheese : Definition, nutritive value.
6.4 Dried Milk Products : Butter milk powder, whey powder, cream powder, milk powder.