1.DEVELOPMENT OF MILK INDUSTRY IN INDIA 2.DEFINITION, COMPOSITION OF MILK AND FACTORS AFFECTING COMPOSITION OF MILK. NUTRITIVE VALUE OF MILK PHYSICOCHEMICAL PROPERTIES OF MILK LAYOUT OF MILK PROCESSING PLANT AND ITS MANAGEMENT 5.MICROBIOLOGICAL DETERIORATION OF MILK AND MILK PRODUCTS 6. COLLECTION, CHILLING, STANDARDIZATION AND HOMOGENIZATION OF MILK  7.PASTEURIZATION AND BACTOFUGATION OF MILK 8.PRINCIPLES OF DEHYDRATION OF MILK (Condensation and Evaporation) 9.PREPARATION OF BUTTER AND GHEE  10.PREPARATION OF ICE-CREAM 11.PREPARATION OF CHEESE: CHEDDAR & COTTAGE CHEESE 12.PREPARATION OF INDIGENOUS MILK PRODUCTS: CURD (DAHI), LASSI, KHOA, PANEER / CHHANA 13.PREPARATION OF MILK BY- PRODUCTS: SPECIAL EMPHASIS ON SKIM MILK AND WHEY 14.CLEANING AND SANITATION OF MILK PLANT 15.REGULATION IN MILK INDUSTRY 16.PACKAGING, TRANSPORTATION, STORAGE AND DISTRIBUTION OF MILK AND MILK PRODUCTS  17.TOXIC/PESTICIDE RESIDUES IN MILK AND MILK PRODUCTS