This book is very concise yet comprehensive and designed to cater the needs of the students and research scholars of Dairy Science and Technology, by giving the references which they can refer for their further study. The book can also be read by any people irrespective of their age and education level for gaining knowledge of different kind. The chefs are as well invited to read this book. This book highlights the basic methods of preparation of the products and some special importance. The best thing one has to come up with is to improve traditional methods of preparation and develop modern technologies so that the huge demands in today's market of these products can be achieved.