<p style="text-align: justify;">This book has been prepared with the aim of catering to the needs of undergraduate students pursuing a Dairy Technology course at various Dairy Science Colleges and Agricultural and Deemed Universities across the nation.</p>

<p>01 Introduction 02 Cream 03 Makkhan of Desi Butter 04 Creamery Butter 05 Table Spreads 06 Ghee and Butter Oil 07 Nutritional Aspect of Milk Fat 08 By-Products From Fat Rich Product Industry 09 Food Regulatory and Quality Assurance Aspects</p>