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The book 's main focus is on the development of the technology of cattle. The book can be a guide for students on the basis of livestock technology. The basic knowledge of livestock production technology includes understanding the scope of food processing processes into half-finished products and finished products. To facilitate the learning process and understanding of readers' scope and basic courses in livestock technology, the material in the book is composed of eight chapters consisting of chapters I through chapter VIII. The chapter on food chemistry describes the chemical products of pH, Aw, carbohydrates, fat, proteins and water. Thermal preservation describes the basis for processing and preserving livestock products using high-temperature principles. Low-temperature preservation describes the basic processing and preservation of livestock products using low-temperature principles including cooling and freezing. Fermentation describes the basis of processing and preservative using fermentation principles and the principle of acidification of livestock products. Nanotechnology describes processing using nanotechnology. Irradiation describes irradiation techniques, irradiation doses, irradiation-resistant microbes, changes that occur due to irradiation. Packaging describes the basic packaging and supplemental food explaining the types of food additives. Based on this, it is hoped that the basic book on the technology of these livestock products will benefit students, researchers in general and processed livestock in particular, and the wider community especially for entrepreneurs to inspire and strengthen Science in order to process the product. Author: Agus Susilo Isbn: 978-602 - 432-697 - 5 Published: January / 2019 Number of pages: xvii + 200