| 1 | | Historical background | | 1 |
| 2 | | Background to manufacturing practice | | 13 |
| 3 | | Processing plants and equipment | | 162 |
| 4 | | Plant cleaning, hygiene and effluent treatment cleaning aspects | | 284 |
| 5 | | Traditional and recent developments in yoghurt production and related products | | 348 |
| 6 | | Microbiology of yoghurt and related starter cultures | | 468 |
| 7 | | Biochemistry of fermentation | | 535 |
| 8 | | Preservation and production of starter cultures | | 608 |
| 9 | | Nutritional value of yoghurt | | 646 |
| 10 | | Quality control in yoghurt manufacture | | 685 |
| App. I | | Different ways in which titratable activity is expressed and their relative values to % lactic acid | | 754 |
| App. II | | Temperature conversion | | 756 |
| App. III | | Volume units | | 759 |
| App. IV | | Weight/mass units | | 761 |
| App. V | | Miscellaneous units | | 762 |
| App. VI | | Work/energy and other related units | | 763 |
| App. VII | | Force and pressure units | | 765 |
| App. VIII | | Length and area units | | 766 |
| App. IX | | Pearson square and algebraic methods | | 767 |