Around 40 different mineral elements have been identified in milk and they are divided into macroelements and microelements. Macroelements in milk take the form of inorganic or organic salts (calcium, phosphorus, magnesium, sodium, potassium, chlorine and sulfur). Unlike macroelements, the quantity of microelements in milk is higher. Microelements include zinc, bromine, selenium, aluminum, iron, copper, fluorine, molybdenum and other. The majority of microelements is present in trace amounts or it is only qualitatively shown like barium, lithium and cobalt. Most mineral elements take the form of soluble dissociated or undissociated inorganic salts which include chlorides, phosphates and citrates. Unlike soluble and insoluble inorganic salts, mineral elements can be contained in the ionic molecular and colloidal form. Milk and dairy products are rich in mineral elements and they are essential and important in everyday diet. Their intake is of significant importance primarily because of the biological value of proteins and mineral elements. The aim of the thesis was to study the available literature which deals with mineral elements in milk and milk products. The thesis offers an analysis and comparison of concentration values of mineral elements in dairy products such as fermented milk, cheese, cream and butter. The thesis also depicts the dietary role of each individual mineral element, its recommended intake, as well as its impact on the human body. Moreover, the thesis shows the mineral concentration in specific types of milk, such as sheep, goat and mare milk. Their values are compared according to different authors. The paper also enumerates their characteristics, as well as their positive and negative traits. The influence of certain factors such as breed, feeding process, lactation stage and health status of mammary glands are shown. According to certain data values of physical properties in different types of milk are compared and similarities and variations within each species are shown. Due to further research and the comparison of results, one can conclude that mineral elements have a significant role. Their composition in milk and dairy products is of paramount importance, including physiological significance.