The large number of terms included in this dictionary reflect the latest dairy terminology in: Husbandry and milk production; Technology; Economics; Dairy products; Physiology, biochemistry, immunology; Chemistry and physics; Microbiology; Nutrition, education, research.This multilingual dictionary is the result of several years' thorough and intensive work. The International Dairy Federation used the resources of its network of national committees to gather the initial list of terms; these were then classified into subjects and scrutinised by thirty specialists throughout the world. The existing literature produced by international bodies, such as FAO, ISO, EEC and the IDF itself, was examined to ensure that correct and comprehensive explanations were given of key terms. The dictionary is particularly useful in standardising those terms which are used with a different connotation in different countries. The result is a basic table of English terms, in alphabetical order, with translations in French, German and Spanish; the entries are also numbered. Explanations of the most important terms are given in English. In the indexes for each of the other three languages the terms refer to the corresponding numbers in the basic table. Synonyms and related terms are indicated clearly.This reference work will be invaluable to all those involved in the dairy industry, particularly on an international level, such as managers, technologists, engineers, and people selling dairy products, processes and know-how, as well as to translators working on the technical literature and with large international organisations.