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Dairy Science is a branch of agriculture that includes breeding, raising and utilization of dairy animals, primarily cows, for the production of milk and various dairy products processes from it.  Ninety percent of the world’s milk is obtained from cows.  The remainder comes from goats, buffaloes, sheep, reindeer, yaks, and other ruminants.

The development of modern dairying began in 1850.  It has been accelerated by the growth of urban markets and by scientific, technological and economic factors.  Traditional small-scale dairy forms have increasingly been replaced by larger operations with herds of 1000 cows or more.  The factory system of possessing milk was developed in the middle of the 19th century.  At the same time, the method of concentrating milk and sealing it in containers in sterile condition was developed.

Over the years a number of researchers and discoveries have rendered groundbreaking theories to the field of dairy science.  Biotech’s Dictionary of Dairy Science presents extensive information regarding various old and new concepts related to dairy science.