dairy science

Dairy science is the study of producing, processing, and quality control of milk and dairy products like cheese, yogurt, and butter. It involves understanding animal health, milk production, and how to efficiently turn raw milk into safe, nutritious foods. Dairy scientists also focus on improving milk yield, quality, and safety through genetics, nutrition, and technology. Additionally, they work on developing new dairy products, ensuring food safety standards, and sustainable farming practices. Overall, dairy science combines biology, chemistry, and engineering to support the dairy industry and provide consumers with high-quality dairy foods.