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Dairy products are among the oldest categories of food in human history, originating with the domestication of milk-producing animals and evolving into a vast array of foods, including milk, butter, cheese, yogurt, and fermented specialties.

Dairy products are foods made from the milk of mammals. They include both fresh and processed items, ranging from simply fluid milk to complex aged cheeses. These foods are consumed worldwide and vary widely by region, culture, and the available livestock.

While cow's milk dominates global consumption, many cultures rely on other species as well. Goat's milk is popular in Mediterranean, Middle Eastern, and African regions. Even in other parts of the world, some people find it easier to digest than cow's milk. Milk from sheep is used to make cheeses such as Roquefort, Manchego, and Pecorino. Water buffaloes are commonly used for milk in South Asia, and for making some rich yogurts. Milk from camels, yaks, reindeer, and mares is consumed in specific cultural contexts in Central Asia, the Arctic regions, and by nomadic societies.

Major types of dairy products include milk, butter and pure fats, cheese, condensed and evaporated dairy, cream-based dairy, dried dairy, fermented dairy foods, frozen dairy products, and specialty dairy foods.

There are several milk varieties available, ranging from regular cow's milk to goat's milk and reduced-fat options.

Butter is a high-fat dairy food made from churned milk or cream, commonly used as a spread, in baking, and for pan-frying.

Cheese is a fermented dairy product that comes in different sizes and shapes. While some cheeses are hard and strong-flavored, others are mild and soft.

Condensed milk is a milk product with a large proportion of its water content removed. Typically, sugar is added for extra sweetness, and it is used primarily for baking, cooking, and making sweet drinks. Evaporated milk is similar to condensed milk but is unsweetened, making it more suitable for soups, stews, and sauces.

Cream-based dairy products include clotted cream, which is considered an indulgent and traditional accompaniment to afternoon tea and scones in England. It is an extra-thick, spreadable cream made by gently baking fresh heavy cream. Cream is a high-fat dairy product consisting of the butterfat layer that naturally rises to the top of milk. Unlike regular cream, aerosol-based whipped cream typically contains a blend of ingredients, although cream is the primary ingredient. Whipped cream is popular as a dessert topping or for topping milkshakes and milky coffee drinks.

Dried milk is a dairy product produced by removing water from milk through evaporation, leaving a solid milk powder that is used in bakery products, drinks, and dairy-based supplements. It can also be mixed with water to produce liquid milk.

There are several types of fermented dairy foods, including Ayran, buttermilk, kefir, skyr, sour cream, viili, ymer, and yogurt, which is among the most popular dairy products today.

Frozen dairy products include gelato, ice cream, and similar products. Gelato is an Italian frozen dessert made from cream, sugar, milk, and often other ingredients added for flavor, such as chocolate, fruit, and nuts. Due to its thicker texture, gelato tends to have more fat and total calories than ice cream. Ice cream is a traditional and very popular dessert made from frozen cream and milk. This dairy base is combined with sugar and various flavors, such as vanilla, chocolate, and fruit varieties. As a type of frozen dairy dessert, ice milk was popular in the United States as a lower-fat alternative to ice cream. However, in 1995, the FDA reclassified ice milk as low-fat or light ice cream, effectively phasing out the term.

Specialty dairy foods include protein puddings, which are high-protein dairy products made from skimmed milk, milk protein, thickeners, flavorings, and sweeteners. Another is casein, the primary milk protein, which is used in food processing, nutritional supplements, adhesives, and industrial applications.

Dairy consumption began soon after the domestication of cattle, sheep, and goats in the Near East around 10,000 years ago. Early humans were largely lactose-intolerant, but fermented products like cheese and yogurt emerged as ways to preserve milk and reduce the lactose content.

Egyptians, Greeks, and Romans all produced cheeses and butter, and nomadic cultures in Central Asia developed fermented mare's milk (kumis) and other region-specific dairy traditions.

Cheese-making became a refined craft in monasteries across Europe during the Middle Ages. Butter and cheese became important trade goods.

The 19th century introduced pasteurization, refrigeration, and mechanized milking. Milk delivery in glass bottles began in the United States in 1878, marking a major shift in safe, standardized dairy distribution.

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