The primary application of the dairy industry is the production of milk and dairy products. This includes fluid milk, cheese, yogurt, butter, cream, and various cultured dairy products. These products serve as essential sources of nutrition, providing protein, calcium, vitamins, and minerals.

Dairy ingredients are used in the formulation of functional foods and nutraceuticals, which offer health benefits beyond basic nutrition. Examples include fortified dairy products enriched with probiotics, prebiotics, vitamins, minerals, and bioactive compounds that promote digestive health, immune function, and overall well-being.

Dairy ingredients, such as milk powder, whey powder, casein, and lactose, are widely used in food processing and manufacturing. These ingredients serve as functional additives, emulsifiers, thickeners, stabilizers, and flavor enhancers in a variety of food products, including baked goods, confectionery, sauces, soups, and ready-to-eat meals.

Dairy by-products, such as whey permeate, whey protein concentrate, and dried distillers grains with solubles (DDGS), are utilized as feed ingredients for livestock, poultry, and aquaculture. These by-products provide valuable nutrients, energy, and protein for animal growth, health, and productivity, contributing to sustainable agriculture and animal husbandry practices.

Dairy-derived proteins, enzymes, and bioactive peptides have applications in biotechnology, pharmaceuticals, and medical research. For example, lactoferrin, a protein found in milk, exhibits antimicrobial, anti-inflammatory, and immunomodulatory properties, making it a potential ingredient in pharmaceutical formulations and dietary supplements.