Traditional dairy products are produced in many provinces of the country, and many of these products are safe and healthy and have a high nutritional value, thus they can promote food security. Traditional dairy products are a major source of potential probiotic bacteria. Probiotic dairy products play a special role among functional foods and constitute a major part of the functional foods market. In recent years, the interest in functional fermented foods, such as probiotic products, has increased due to their therapeutic properties and has attracted public attention. Identifying and supporting the production of Traditional dairy products and helping to supply these products can be effective in creating employment and improving the livelihoods of nomads. If the indigenous knowledge of making these products is lost, it will be very difficult to revive them, and this emphasizes the importance of timely documentation, compilation, and dissemination of indigenous knowledge of making products, and planning to promote their production and use in diets. The aime of this review study is to investigate the production chain of dairy products among the nomads of South Khorasan Province. The research method in this study is documentary and library. The investigations showed; Various types of Cheese, Yogurt, Qaraqrout, Dogh, Yellow oil, Sorkhfat, Sardosh, Cream, Suzemeh, Shirtaz, Shiraz, Fele, various Curd, Yellow curds, meske (butter), Gurmast and milk wheat are among the important dairy products in this province. In addition to sheep and goat milk, the nomads of this province have good skills in processing camel milk, and various dairy products, including Milk, Dogh, Liquid curd, Cubed curd, black curd, Butter, and camel yellow oil, are also produced and marketed.