Abstract: This research focused on traditional dairy products of multiple ethnic groups in Yunnan region,such as milk fan,milk cakes,and butter. It systematically explored their historical origins,production techniques and cultural values. By reviewing historical literature to trace its origin and evolution process,using technological methods to analyze and clarify its core production techniques such as“acid slurry curd”,combining cultural anthropology to analyze its social functions,and through industry research toexamine its challenges it faces in its contemporary development.. The traditional dairy products of multiple ethnic groups in Yunnan originated from the agricultural and pastoral civilization of the plateau and the ancient tea horse trade route. Their production techniques are different from those of the northern grassland dairy industry and is a unique adaptation to the mountainous environments. This type of dairy products not only serves as an important source of nutrition,but also deeply integrates into various ethnic festivals and rituals,becoming a symbolic cultural symbol. Currently,this industry is facing challenges such as insufficient standardization of production processes and a gap in the inheritance of skills. To promote the modernization development of traditional dairy products of multiple ethnic groups in Yunnan,a strategy that combines“active inheritance of intangible cultural heritage”with“industrial innovation-driven development”needs to be adopted. This will provide a reference for the protection and value transformation of characteristic traditional food heritage at the national and global levels.

Key words: Yunnan dairy products, ethnic traditional dairy products, dairy history, cultural heritage