The proper method selection, application, and execution of analyses for frozen desserts has far-reaching implications for manufacturing, economic, safety, and regulatory purposes. The types and forms of analyses presented here reside within four separate but overlapping categories, including Chemical, Microbiological, Physical, and Sensory assays. Given the diverse profile of frozen desserts, there is understandably a wide variety of assay types, ranging from those validated by recognized agencies, such as assays for milkfat, to highly specific or esoteric assays that may have less universal recognition, but hold significant relevance to the manufacturing world. In general, this chapter is designed to provide some understanding of the fundamental bases of these most key assays relevant to the field of frozen desserts, as well as guidance for identifying more detailed assay sources or references.