The book summarizes data on physical and chemical methods of analyzing milk and dairy products. Methods for studying the physical and mechanical properties of dairy products are described in detail. Research methods such as refractometry, colorimetry, spectrophotometry, flame photometry, and chromatography are widely covered. In some cases, the method is preceded by a theoretical justification. The list of reagents used in the experiments is given. The book is intended for engineers and scientists in the dairy industry.