This book presents comprehensive information on the analytical methods utilized to assess the quality and composition of milk and its derivatives. It caters to the needs of students and researchers alike, offering a valuable resource for understanding these techniques. The book's salient features include:

* Clear step-by-step instructions and protocols, including guidance on preparing reagents.
* Analytical methods for determining the chemical composition and physical properties of milk.
* Techniques for analyzing fat-rich dairy products, such as cream, butter, ghee, and cheese.
* Methods for analyzing ice cream and dried milk.
* Detection methods for adulteration in milk.
* Additionally, the book covers the preparation of standard solutions and the calibration of glassware used in analytical procedures.

1. Analysis of raw milk 
2. Analysis of chemical composition of milk
3. Analysis of physical properties of milk
4. Analysis of fat rich of dairy products
5. Analysis of cream
6. Analysis of butter
7. Analysis of ghee
8. Analysis of cheese
9. Analysis of ice cream
10. Analysis of dried milk
11. Detection of adulteration in milk
12. Preparation of standard solution
13. Calibration of glassware