1. MILK HYGIENE IN RELATION TO HUMAN HEALTH 2. MICROBIAL FLORA OF MILK AND MILK PRODUCTS 3. SOURCES OF MICROBIAL CONTAMINATION OF RAWMILK AND MILK PRODUCTS 4. CONTROL OF MILK AND MILK PRODUCTS CONTAMINATION 5. QUALITY CONTROL OF MILK AND MILK PRODUCTS 6. MILK BORNE DISEASESAND THEIR CONTROL 7. MILK HYGIENE PRACTICES IN INDIA AND OTHER COUNTRIES 8. MICROBIAL AND PLANT TOXINS ASSOCIATED WITH MILK, MEAT, AQUATIC FOOD AND HEALTH HAZZARDS 9. DRUGS, OTHER COMPOUNDS RESIDUES AND ASSOCIATED HEALTH HAZARDS 10. GERMICIDAL PROPERTIES OF MILK 11. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS 12. NATIONAL AND INTERNATIONAL FOOD SAFETY STANDARDS AND LEGISLATION 13. GUIDELINES FOR HYGIENIC MILK PRODUCTION AND CONTROL OF CONTAMINATION