The book entitled ¿Physico-chemical Properties of Rabri¿ related to traditional dairy product of south east Asia. The dairy industry in recent years has successfully adopted the manufacture of several traditional indigenous dairy products on a commercial scale. The manufacture of Rabri is still confined to milk confectioners (Halwaies) in each locality since no standard method is employed in the manufacture of rabri by the Halwaies, great variation in its quality and on a small scale by notice. Though, this book provides the common quality standards for Rabri. This experiment was carrying at Dairy farm, Deptt. of A.H. & Dairying C.S. Azad University of Agriculture and Technology, Kanpur. In writing certain chapters in this book, this information available for future use.