This is an advanced study of modern heat treatments and their effects on the physical and the chemical properties of milk, modification of milk composition and utilization of casein and whey;  studying the physical properties of milk and dairy products and different types of changes that take place during processing;  the application of modern techniques such as ultra filtration, reverse osmosis and electro dialysis in dairy technology, topics such as automation, recombined technology and the production of  baby milk powder.