The field of Dairy Technology has immense significance in India, a country recognized as the world’s largest producer and consumer of milk and milk products. The subject not only bridges microbiology with food science but also highlights the role of microbes, quality control, and technological innovations in ensuring safe, nutritious, and value-added dairy products. This textbook has been prepared exclusively for S.Y. B.Sc. Microbiology students of Savitribai Phule Pune University, in alignment with the guidelines of the National Education Policy (NEP) 2020.

The NEP 2020 emphasizes multidisciplinary learning, skill development, and industry relevance. Accordingly, this book presents fundamental as well as applied aspects of dairy technology in a structured and simplified manner. It integrates theoretical knowledge with practical perspectives, enabling students to appreciate the microbiological, biochemical, and technological processes involved in dairy science. Special attention has been given to hygienic practices, microbial quality assessment, dairy product processing, preservation methods, and recent advancements such as probiotics, functional foods, and bio- preservation.

The book is designed to serve as both a learning and reference resource. Chapters are written in simple language, supplemented with illustrations, flow charts, and tables for better understanding. Emphasis is laid on problem-solving skills, critical thinking, and case studies that connect classroom learning with real-life applications in the dairy industry. Practical components are included to develop laboratory competencies and analytical skills, thereby preparing students for higher studies, research, and careers in food and dairy sectors. It is my hope that this textbook will inspire students to recognize the vital role of microbiologists in ensuring dairy quality, safety, and innovation. Constructive feedback and suggestions for further improvement of this work are most welcome.