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Dairy products are generally defined as foodstuffs produced from milk.They are usually high-energy-yielding food products. A production plant for such processing is called a dairy. 

Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, water buffalo, yaks, or horses. Dairy Products are commonly found in European, Middle Eastern and Indian cuisine whereas they are almost unknown in East Asian cuisine.



Types of dairy products
Milk, after optional homogenization, pasteurization, in several grades after standardization of the fat level Cream, the fat skimmed off the top of milk or separated by machine-centrifuges Sour cream, cream that has been fermented by the bacteria Streptococcus lactis and Leuconostoc citrovorum Crème fraîche slightly fermented cream Smetana, Central and Eastern European variety of sour cream Cultured buttermilk,fermented concentrated (water removed) milk using the same bacteria as sour cream:

1. Milk powder (or powdered milk), produced by removing the water from milk
2. Whole milk, Buttermilk and Skim milk
3. Cream, High milk-fat & nutritional powders (for infant formulas)
4. Cultured and confectionery powders
5. Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can
6. Evaporated milk, (less concentrated than condensed) milk without added sugar
7. Khoa and Infant formula, dried milk powder with specific additives for feeding human infants
8. Butter, mostly milk fat, produced by churning cream
9. Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food
10. Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
11. Anhydrous milkfat
12. Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
13. Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)
14. Whey, the liquid drained from curds and used for further processing or as a livestock food
15. Cottage cheese, Quark and Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese made from skim milk with cream added to the curd
16. Fromage frais, Casein, Caseinates and Milk protein concentrates and isonates
17. Whey protein concentrates, isonates and Hydrolysates
18. Mineral concentrates, Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
19. Ayran, Lassi, Gelato, slowly frozen milk and water
20. Ice cream, slowly frozen cream and emulsifying additives
21. Ice milk ,Frozen custard and Frozen yogurt, yogurt with emulsifiers that is frozen
22. Other
23. Kumis/Airag , Viili, Kajmak and Kephir
24. Kumuz, Central Asian drink made by fermenting
25. mares milk , Filmjölk , Piimä ,Vla and Dulce de leche 

Many people avoid dairy products for health reasons. They may argue that cow’s milk is specifically designed for calves, not humans Vegans and some vegetarians avoid dairy products due a variety of ethical, physiological, environmental, political, and religious concerns. 

Eggs as dairy?
"Eggs & Dairy" is a very common category. Some may define dairy as "food that is produced by animals (other than meat)" rather than as milk specifically. Under this definition, eggs are grouped with milk products. For example, the Open Directory Project at one point listed cooking eggs as a subcategory of cooking dairy products. Defining dairy as limited to milk products, however, is more common