Dairy Process Engineering (Practical Book) has been designed to educate us about the equipments used for producing cream, butter, ghee, icecream, cheese and so on. This practical book consisting of all relevant and useful approaches dealt within the subject for proper conduct of experiments was greatly felt. Therefore, preparation of practical books for different courses was taken up.It was also prepared in a consolidated and comprehensive form to provide needed information on the practical aspects and equipment employed for dairy and food engineering requirement write for undergraduate student of dairy and food technology in the country. The book covers the practical aspects and various theoretical approaches use in dairy for processing. The book primarily consists of experiments on equipment, such as Evaporations, Drying and Membrane Processes as applied in dairy and food industry keeping in view the requirement of B.Tech. (Dairy Technology) program being run in the country. It is based on the fifth dean committee practical syllabus. It covers entire course in deep. No need to search practical course work from any other outer sources.