The textbook discusses the development of microbiology of milk and dairy products, modern ideas about the classification and properties of microorganisms used in the production of dairy products, as well as spoilage and alimentary diseases. Characteristics of indicator groups of microorganisms allowing to control quality and safety of dairy products are given. Peculiarities of microbiological processes and control of production of raw and drinking milk, fermented milk products, cheese, butter, secondary milk raw materials, canned milk and ice cream are described in accordance with effective regulatory documents. The textbook is intended for university students, graduate students and practitioners.