Meat and dairy products are expensive and therefore attractive targets for adulteration. In recent years, many large food fraud scandals have been revealed. This means that both commercial and governmental laboratories have increased their focus on food authentication tests. This book includes an introduction to food authentication, a review of about 100 up to date analytical authentication methods used for meat and dairy and a short discussion on the specific methods: species determination, sex determination and whey protein determination in casein co-precipitate. The aim is to describe the best analytical methods available within physical, chemical and biochemical techniques. Most known fraud problems are addressed, and the book contains tables that enable the reader to easily find possible analytical methods to specific problems. The book can be useful to both students and professional food analysts who need up to date information about analytical food authentication.