Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses food safety and preservation as well as packaging and quality control. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, lactose, and salts are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details a number of analysis methods, including spectroscopy, colorimetry, polarimetry, liquid chromatography, and calorimetry, along with food quality assurance systems and manufacturing practices.