Dairy products or milk products are food products made from (or containing)

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

. The most common dairy animals are cow,

water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...

, nanny goat, and ewe. Dairy products include common grocery store food around the world such as

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

and

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

. A facility that produces dairy products is a ''

dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

''. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of

lactose intolerance Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. Humans vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain ...

veganism Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a vega ...

, environmental concerns, other health reasons or beliefs.

Types of dairy product

Milk

Milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

is produced after optional homogenization or

pasteurization In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated wi ...

, in several grades after

standardization Standardization (American English) or standardisation (British English) is the process of implementing and developing technical standards based on the consensus of different parties that include firms, users, interest groups, standards organiza ...

of the fat level, and possible addition of the bacteria '' Streptococcus lactis'' and '' Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content.

Skim milk Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was re ...

is milk with zero fat, while

whole milk The fat content of milk is the proportion of milk, by weight, made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color ...

products contain fat. Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce

milk chocolate Milk chocolate is a form of solid chocolate containing Chocolate liquor, cocoa, sugar and milk. It is the most consumed types of chocolate, type of chocolate, and is used in a wide diversity of chocolate bar, bars, tablets and other confectione ...

Cream

Butter

Butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

, mostly milk fat, produced by churning cream * ''

Ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

,'' also called clarified butter is made by gentle heating of butter and removal of the solid matter **'' Smen'', a fermented, clarified butter used in Moroccan cooking **

Anhydrous A substance is anhydrous if it contains no water. Many processes in chemistry can be impeded by the presence of water; therefore, it is important that water-free reagents and techniques are used. In practice, however, it is very difficult to achie ...

milkfat (

clarified butter Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to ...

)

Fermented

Fermented milk products Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as ''Lactobacil ...

include:

Yogurt

Yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

, milk fermented by

thermophilic bacteria A thermophile is a type of extremophile that thrives at relatively high temperatures, between . Many thermophiles are archaea, though some of them are bacteria and fungi. Thermophilic eubacteria are suggested to have been among the earliest bacte ...

, mainly ''

Streptococcus ''Streptococcus'' is a genus of gram-positive spherical bacteria that belongs to the family Streptococcaceae, within the order Lactobacillales (lactic acid bacteria), in the phylum Bacillota. Cell division in streptococci occurs along a sing ...

salivarius'' ssp. ''thermophilus'' and ''Lactobacillus delbrueckii'' ssp. ''bulgaricus'' sometimes with additional bacteria, such as ''

Lactobacillus ''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...

acidophilus''

Cheese

Cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

, produced by

coagulating Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a thrombus, blood clot. It results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The process of co ...

milk, separating curds from

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...

, and letting it ripen, generally with

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

, and sometimes also with certain

mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...

Custard

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

, thickened with eggs * Imitation custard, thickened with starch

Frozen

Ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream) *

Gelato Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of ...

, slowly frozen milk and water, lesser fat than ice cream * Ice milk, low-fat version of ice cream * Frozen custard * Frozen yogurt, yogurt with emulsifiers

Casein

Consumption patterns worldwide

Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than

per capita ''Per capita'' is a Latin phrase literally meaning "by heads" or "for each head", and idiomatically used to mean "per person". Social statistics The term is used in a wide variety of social science, social sciences and statistical research conte ...

per year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, Canada, the United States and Pakistan. Medium-consumption countries consume to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.

Lactose levels

For those with some degree of

, considering the amount of

lactose Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-o ...

in dairy products can be important to health.

Intolerance and health research

Dairy products may upset the

digestive system The human digestive system consists of the gastrointestinal tract plus the accessory organs of digestion (the tongue, salivary glands, pancreas, liver, and gallbladder). Digestion involves the breakdown of food into smaller and smaller compone ...

in individuals with

or a

milk allergy Milk allergy is an adverse immune reaction to one or more proteins in cow's milk. Symptoms may take hours to days to manifest, with symptoms including atopic dermatitis, allergic eosinophilic esophagitis, inflammation of the esophagus, entero ...

. People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild

side effect In medicine, a side effect is an effect of the use of a medicinal drug or other treatment, usually adverse but sometimes beneficial, that is unintended. Herbal and traditional medicines also have side effects. A drug or procedure usually use ...

s, such as abdominal pain, bloating, diarrhea, gas, and nausea. Such individuals may use non-dairy

milk substitute A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk. For adults, milk s ...

Cancer

There is no scientific evidence that consuming dairy products causes cancer. The

British Dietetic Association The British Dietetic Association (BDA) is a trade union for dietitians in the United Kingdom. It was founded in 1936 and became a certified union in 1982. It is affiliated to the Trades Union Congress and the Scottish Trades Union Congress. H ...

have described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as a result of hormones". In 2024,

Cancer Research UK Cancer Research UK (CRUK) is the world's largest independent cancer research organisation. It is registered as a charity in the United Kingdom and Isle of Man, and was formed on 4 February 2002 by the merger of The Cancer Research Campaign and t ...

stated "there is no reliable evidence that casein or hormones in dairy causes cancer in people". The

American Cancer Society The American Cancer Society (ACS) is a nationwide non-profit organization dedicated to eliminating cancer. The ACS publishes the journals ''Cancer'', '' CA: A Cancer Journal for Clinicians'' and '' Cancer Cytopathology''. History The society w ...

(ACS) does not make specific recommendations on dairy food consumption for cancer prevention. Higher-quality research is needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality. A 2023 review found no association between consumption of dairy products and

breast cancer Breast cancer is a cancer that develops from breast tissue. Signs of breast cancer may include a Breast lump, lump in the breast, a change in breast shape, dimpling of the skin, Milk-rejection sign, milk rejection, fluid coming from the nipp ...

. Other recent reviews have found that low-fat dairy intake is associated with a decreased risk of breast cancer.

Colorectal cancer

The American Institute for Cancer Research (AICR), World Cancer Research Fund International (WCRF), Cancer Council Australia (CCA) and

have stated that there is strong evidence that consumption of dairy products decreases risk of

colorectal cancer Colorectal cancer (CRC), also known as bowel cancer, colon cancer, or rectal cancer, is the development of cancer from the Colon (anatomy), colon or rectum (parts of the large intestine). Signs and symptoms may include Lower gastrointestinal ...

."Meat, fish and dairy products and the risk of cancer"
wcrf.org. Retrieved 24 January 2023."Information sheet: Dairy foods and cancer"
cancer.org.au. Retrieved 24 January 2023. A 2021

umbrella review In medical research, an umbrella review is a review of systematic reviews or meta-analyses Meta-analysis is a method of synthesis of quantitative data from multiple independent studies addressing a common research question. An important part of ...

found strong evidence that consumption of dairy products decreases risk of colorectal cancer. Fermented dairy is associated with significantly decreased bladder cancer and colorectal cancer risk. A scoping review for Nordic Nutrition Recommendations 2023 found a reduced risk of colorectal cancer from dairy intake.

Prostate cancer

The AICR, WCRF, CCA and Prostate Cancer UK have stated that there is limited but suggestive evidence that dairy products increase risk of

prostate cancer Prostate cancer is the neoplasm, uncontrolled growth of cells in the prostate, a gland in the male reproductive system below the bladder. Abnormal growth of the prostate tissue is usually detected through Screening (medicine), screening tests, ...

. Cancer Research UK have stated that "research has not proven that milk or dairy increases the risk of prostate cancer" and that high-quality research is needed. It has been suggested that consumption of

insulin-like growth factor 1 Insulin-like growth factor 1 (IGF-1), also called somatomedin C, is a hormone similar in tertiary structure, molecular structure to insulin which plays an important role in childhood growth, and has Anabolism, anabolic effects in adults. In the ...

(IGF-1) in dairy products could increase cancer risk, particularly prostate cancer."Statement on possible carcinogenic hazard to consumers from insulin-like growth factor-1 (IGF-1) in the diet
assets.publishing.service.gov.uk. Retrieved 4 February 2023. However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers". The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers.

Cardiovascular disease

The

American Medical Association The American Medical Association (AMA) is an American professional association and lobbying group of physicians and medical students. This medical association was founded in 1847 and is headquartered in Chicago, Illinois. Membership was 271,660 ...

(AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products. In 2017, the AMA stated that there is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular disease. In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health". In 2017, the National Heart Foundation of New Zealand published an

which found an "overall neutral effect of dairy on cardiovascular risk for the general population". Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors". In 2019 the National Heart Foundation of Australia published a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended.""Dairy & Heart Healthy Eating"
heartfoundation.org.au. Retrieved 25 October 2023. The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern". Recent reviews of

randomized controlled trial A randomized controlled trial (or randomized control trial; RCT) is a form of scientific experiment used to control factors not under direct experimental control. Examples of RCTs are clinical trials that compare the effects of drugs, surgical ...

s have found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health. A 2025 global analysis found that that total dairy consumption is associated with a 3.7% reduced risk of cardiovascular disease and a 6% reduced risk of stroke.

Other

Consumption of dairy products such as low-fat and whole milk have been associated with an increased

acne Acne ( ), also known as ''acne vulgaris'', is a long-term Cutaneous condition, skin condition that occurs when Keratinocyte, dead skin cells and Sebum, oil from the skin clog hair follicles. Typical features of the condition include comedo, ...

risk, however, there is no conclusive evidence. Fermented and low-fat dairy products are associated with a decreased risk of

diabetes Diabetes mellitus, commonly known as diabetes, is a group of common endocrine diseases characterized by sustained high blood sugar levels. Diabetes is due to either the pancreas not producing enough of the hormone insulin, or the cells of th ...

. Consumption of dairy products are also associated with a decreased risk of

gout Gout ( ) is a form of inflammatory arthritis characterized by recurrent attacks of pain in a red, tender, hot, and Joint effusion, swollen joint, caused by the deposition of needle-like crystals of uric acid known as monosodium urate crysta ...

. A 2023 review found that higher intake of dairy products is significantly associated with a lower risk of

inflammatory bowel disease Inflammatory bowel disease (IBD) is a group of inflammatory conditions of the colon and small intestine, with Crohn's disease and ulcerative colitis (UC) being the principal types. Crohn's disease affects the small intestine and large intestine ...

. A 2025 review found that dairy product intake is associated with a lower incidence of

tinnitus Tinnitus is a condition when a person hears a ringing sound or a different variety of sound when no corresponding external sound is present and other people cannot hear it. Nearly everyone experiences faint "normal tinnitus" in a completely ...

Avoidance on principle

Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow the consumption of dairy products. For example, some scholars of

Jainism Jainism ( ), also known as Jain Dharma, is an Indian religions, Indian religion whose three main pillars are nonviolence (), asceticism (), and a rejection of all simplistic and one-sided views of truth and reality (). Jainism traces its s ...

advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Orthodox

Judaism Judaism () is an Abrahamic religions, Abrahamic, Monotheism, monotheistic, ethnic religion that comprises the collective spiritual, cultural, and legal traditions of the Jews, Jewish people. Religious Jews regard Judaism as their means of o ...

requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21.

Veganism Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a vega ...

is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding meat and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. According to a report of the United Nations'

Food and Agriculture Organization The Food and Agriculture Organization of the United Nations; . (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger and improve nutrition and food security. Its Latin motto, , translates ...

in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions. Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In the EU, dairy is responsible for 27% of all diet related emissions, on average, while plant-based milks cause 2.5–4.5 times fewer emissions.