Dairy Microbiology is the branch of microbiology that focuses on the study of microorganisms associated with milk and milk products. It includes:

• Beneficial microbes (used in fermentation and processing)
• Spoilage microbes (which cause undesirable changes)
• Pathogenic microbes (that can cause disease if milk is contaminated or mishandled)

It plays a critical role in ensuring quality, safety, and the development of various dairy products.