The textbook contains types of dairy raw materials in accordance with the basic concepts given by the Federal Law. Requirements for the quality of dairy raw materials are shown. The influence of zootechnical and veterinary factors on the composition and properties of milk is considered, milk defects are described. The main types of processing of milk raw materials are considered in detail - separation, normalization, homogenization, pasteurization, sterilization. The textbook is intended for students of higher educational institutions, and can also be useful for workers in the dairy industry.