Dairy products are complex food matrices formed from milk, which is primarily an aqueous solution containing fats, proteins, and carbohydrates. Key components include lactose, a disaccharide sugar that serves as the main carbohydrate source, and structural proteins such as casein and whey, which provide the bulk of the nitrogen content. The nutritional value of dairy is also characterized by a rich source of calcium and other essential minerals. Manufacturing processes often involve enzymatic and physical treatments, such as coagulation and pasteurization, which alter the physical structure of the milk and render the product shelf-stable while maintaining its nutritional integrity.