This book is designed to be of use both to the student and the plant operator. It applies not only to the dairy industry but also to the food industry in general, since it has been found that most of the basic principles of engineering applicable to the dairy industry underlie the problems encountered in other branches of the food industry.In this book an attempt has been made to present basic material on food processes and to supply new information on materials, methAods, and equipment which are of major importance. Of special note are two chapters, one on materials handling and the other on autoAmation.Much new information is included on the subject of pumps, vacuum treatment, pasteurizing equipment, and drying and evaporation. Cheese manufacture has also been emphasized, and there is considerAable new material on plant design and management. Numerous referAences, questions, problems, and answers have been provided to assist the student.The language of book has been kept simple, enjoyable and easy to understand while at the same time it covers the topics comprehensively. The text has been designed to fit the present day needs of readers in understanding and exploring the dairy and food engineering.