The book introduces and includes the knowledge for laboratory technicians and researchers, students learning the protocols for Lactic Acid Bacteria and dairy associated genera isolation and characterization, and application, with notes useful in laboratories of Food technology departments to grow, separate and characterize bacteria (skim milk agar, whey agar, MRS and M17 medium, and for those studying all aspects of milk processing industry from microbiology to dairy productions. Proteolysis of milk proteins is deeply discussed. The chapters deal with the industrial processing of milk, and the quality of milks of different origins. It reviews the problems solved and those still affecting the processes (microfiltration, pasteurization, deterioration of stored milk in cold by Pseudomonas fragi and psychrotrophic bacteria) and dairy technologies and manufacturing in the world. In addition, the book covers the Lactic Acid Bacteria and dairy associated species: culture methods, phenotyping and current applications in dairy and non-dairy productions as well as the potential future exploitation of the culture of novel strains with useful traits (probiotics, fermentation of sugars, metabolites produced, bacteriocins).