The 'Quality Assessment of Milk & Milk Products' by D.K. Thompkinson is an essential hardback guide designed for professionals in the dairy industry, providing comprehensive insights into chemical, nutritional, and microbiological analysis techniques critical for ensuring the quality and safety of milk and milk products. This resource is skillfully structured into three sections to give readers a thorough understanding of quality assessment practices. Section A outlines various essential laboratory tests, including rapid assessment techniques for raw and processed milk, focusing on detecting adulterants and preserving integrity through effective sampling techniques. Section B details the analytical methods used to evaluate the quality parameters specific to the Indian dairy industry, offering a crucial perspective on regional practices and standards. Section C broadens the scope by illustrating other important tests needed in the dairy industry, addressing nutritional quality, hygiene, and contamination monitoring, including the presence of melamine, aflatoxins, minerals, and vitamins in both fat and water-soluble forms. Ideal for quality control personnel and dairy scientists, this book serves as a go-to reference for maintaining the highest standards in dairy production, aligning with quality regulatory standards and industry practices.

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