Dairy gathers milk-derived staples and their plant-based analogs into one refrigerated department, spanning the sub-categories a buyer expects to source together, including Milk, Yogurt, Cheese, Vegan Cheese, Butter, and Eggs. For wholesale and export buyers, dairy is a high-frequency, traffic-driving grocery department that underpins breakfast, cooking, and everyday consumption across retail and foodservice. Most items are perishable and temperature-sensitive, so cold-chain integrity, shelf-life management, and, for many products, careful handling of chilled or frozen states are defining considerations from origin to destination. Cross-border dairy trade is heavily regulated, involving health certification, approved-establishment sourcing, pasteurization and treatment standards, and destination-market rules on labeling and permitted additives. Formats span consumer retail packs, bulk and foodservice sizes, and shelf-stable variants where processing allows, such as ultra-pasteurized and aseptic products that ease long-haul export. Fat content, processing method, and certifications such as organic, grass-fed, or lactose-free are common sourcing considerations. Buyers typically drill into the individual sub-categories to match product type, format, and shelf-life profile to their channel and destination market requirements.