The last 30 years has seen great interest in the microstructure of dairy products, and during the same period different techniques have been developed to visualise clearly the properties of these products. Structure of Dairy Products, a new volume in the Society of Dairy Technology's Book Series, published by Blackwell Publishing, covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy. How information on the structure of dairy products is used in quality appraisal, in food product development and in trouble-shooting during manufacturing is also discussed in detail. The editor of Structure of Dairy Products, Dr Adnan Tamime, well known for his work in dairy science and technology has drawn together an up-to-date, comprehensive and most useful book with chapters contributed by many internationally known specialists in the subject. Structure of Dairy Products is an essential purchase for dairy scientists and technologists worldwide.