The book does not cover the technology of the various dairy products, although brief manufacturing protocols for some products are included to facilitate discussion; however, a number of textbooks on various aspects of dairy technology are referenced. Neither are the chemical analyses, microbiology and nutritional aspects of dairy products covered, except in a very incidental manner. The effects of dairy husbandry on the composition and properties of milk are discussed briefly, as is the biosynthesis of milk constituents; in both cases, some major textbooks are referenced. We hope that the book will answer some of your questions on the chemistry and biochemistry of milk and milk products and encourage you to undertake more extensive study of these topics. The highly skilled and enthusiastic assistance of Ms Anne Cahalane and Ms Brid Considine in the preparation of the manuscript and of Professor D.M. Mulvihill and Dr N. O’Brien for critically and constructively reviewing the manuscript are gratefully acknowledged and very much appreciated.