Cheese consumption and the economic importance of cheese production have steadily increased in Europe and North-America over the last decades. This book evaluates means of selecting dairy cattle to improve milk quality for cheese production. The focus of the book is on milk coagulation ability due to its central role in cheese-making. The most important non-genetic factors affecting milk coagulation ability and the options for direct and indirect selection are evaluated. A special emphasis has been placed to unravel factors affecting non-coagulation of milk, which significantly deteriorates milk's usability in cheese-making. This book should be a useful reference for researchers in animal breeding and dairy technology, for cattle breeders and for those working in dairy industry.