This type of unique initiative comes up in this book, where academicians and researchers associated with dairy science, have discussed different aspects of alternative and latest trends in dairy industry.This book is compiled of eleven chapters, divided into three categories: First category is dedicated to processing techniques starting with a brief introduction of all the latest processing technologies in chapter 1, followed by chapters on High pressure processing, Pulsed electric field technology, cold plasma technology. Second category comprises of quality aspects in chapter 5 on aptamers, followed by microbial biosensors, FTIR spectroscopy, Nano Science in Dairy Quality. Third part comprises of application part with Enzyme Based Flavour Components, Applications of modified starch, Nutrigenomics.The book would expand the insight of knowledge for dairy or food science students, researchers, dairy or pharma industry people and provides new information for exploring the deeper aspects of processing and quality of milk and other dairy products.