1. Status of Dairy Industry in India 2. Milk and its Constituents 3. Physico-chemical Properties of Milk 
4. Nutritional Importance of Milk and Milk Products 5. Factors Affecting Yield and Composition of Milk 
6. Microorganisms in Milk and its Standards 7. Collection and Transportation of Milk 8. Reception and Filtration of Milk 9. Cooling and Storage of Milk 10. Heating of Milk 11. Homogenization of Milk 12. Cream Separator and Separation of Cream 13. Standardization of Milk .14. Heat Desiccated Dairy Products 15. Fat Rich Dairy Products  16. Fermented Dairy Products 17. Frozen Dairy Products 18. Heat Acid Coagulated Dairy Products 19. Dairy by-products and its Utilization 20. Packaging of Milk and Milk Products 21. Preservation of Milk and Milk Products  22. Adulterations in Milk and Milk Products 23. Standards, Acts and Orders for Milk and Milk Products 24. International Requirements for Export of Milk and Milk Products