This handbook systematically elaborates the techniques of inspection and analysis of dairy and meat products. The regulatory guidelines given in the handbook make it a handy tool for unwavering judgement of the product quality. The handbook is a unique resource for the students and teachers of food hygiene, food safety and quality control in a wide range of institutions including veterinary colleges, medical colleges, dairy institutes, meat processing institutes, food science and technology institutes, hotel management and catering institutes, home science colleges, public health departments and food quality control laboratories.