Dairy science is the branch of food science devoted to milk and its transformation into safe, consistent products, covering milk chemistry, processing technology and quality control. It also embraces the husbandry side: how dairy herds of cows, goats and sheep are bred, fed and managed, and how their milk moves from farm to plant. Blending chemistry, microbiology, engineering and nutrition, it explains protein and fat behaviour during fermentation and ripening. Its graduates staff the laboratories and plants that keep milk safe, and its research drives everything from lactose-free milk to low-salt cheese. Universities and research institutes sustain the discipline through trials on feeding, breeding and processing innovation.