In general, the primary requirement for all dairy products is safety. However, the quality of milk and dairy products must also be considered. For example, milk’s ability to coagulate into rennet is a basic requirement for milk destined for cheesemaking, as it affects cheese yield and quality. However, rheological and microbiological features are also important for obtaining dairy products suitable for different aims. New information on the influence of genetic, physiological, pathological, environmental, and technological factors on the quality characteristics of milk and dairy products will contribute to the progress of the sector.Furthermore, milk and dairy products are important sources of nutrients for humans, such as proteins, lipids, calcium and vitamins.A number of by-products, such as milk whey and buttermilk, are produced by the dairy industry. These can be utilised for other aims due to their high nutritional value. Their reutilisation also reduces the environmental impact of pollution generated by the industry.Milk from certain species is still not being studied or is not well-characterised; these milks could also be utilised to obtain new dairy products.
