Dairy products consist of complex chemical compositions primarily composed of water, proteins, fats, carbohydrates, and minerals. The key protein in milk, casein, forms micelles that contribute to its stability and texture, while whey proteins play a crucial role in nutritional value. The fat in dairy exists as emulsified globules, providing creaminess and flavor, and undergoes processes like homogenization to ensure uniform distribution. Lactose, the primary carbohydrate in milk, influences sweetness and fermentation, playing a vital role in dairy product formation like yogurt and cheese. Minerals such as calcium and phosphorus contribute to bone health and structural integrity. Various chemical reactions, such as fermentation, Maillard browning, and lipid oxidation, influence the taste, texture, and shelf life of dairy products, making chemistry essential in dairy processing and quality control.