Chapter 1- Milk and it's Secretion
Chapter 2- Milk of Different Species
Chapter 3- Colostrum and its Composition
Chapter 4- Factors Influencing the Composition of Colostrum and Feeding of Colostrum
Chapter 5- Cow and Buffalo Milk
Chapter 6- Factors Affecting the Quantity and Quality of Milk Produced
Chapter 7- Clean Milk Production
Chapter 8- Microorganism of Milk and their Functions
Chapter 9- Microorganism of Milk and their Functions India’s Dairy Cooperative Movement
Chapter 10- Milk Collection System and Pricing Policies
Chapter 11- Processing the Milk
Chapter 12- Common Adulterants and Preservatives used in Milk and their Detection 
Chapter 13- Types of Milk
Chapter 14- Nutrition of Dairy Animals and Milk Composition
Chapter 15- Heat Treatment and Pasteurization of Milk
Chapter 16- Role of Milk in Human Nutrition and Health
Chapter 17- Milk Hygiene and Public Health Concerns
Chapter 18- Milk Marketing and Value Chain
Chapter 19- Innovations in Dairy Industry
Chapter 20- Policies and Schemes Promoting Dairy Sector in India