In our society, it is mostly the women who are in charge with the preparation, cooking and safekeeping of the food. If the fundamental principles of preparation, cooking and safekeeping of milk and dairy products are not known, a great loss of nutritional elements can occur. The aim of this study, carried out in the city center of Tokat Province, is to define the practices of housewives of two generations concerning the preparation, cooking and safekeeping of milk and dairy products. The research was carried out on 80 housewives of different generations living in the provincial center of Tokat: 40 mothers or mothers-in-law and 40 daughters or daughters-in-law. The data for the research was collected using the technique of face-to-face interview with a questionnaire. The questionnaire form included general information about the women (age, education, etc.) and various questions about the practices related to the preparation, cooking and safekeeping of milk and dairy products. The evaluation of data was carried out using the package program of SPSS 16.0. Tables were prepared for each question showing the figure and per cent values and the related arithmetic averages were calculated. The data was evaluated by taking the generation (today and past) variable into account. The results of the study showed that pasteurized milk was not used in the past and the milk was not waited in the fridge without boiling. The correlation between two generations with regard to milk types used, milk keeping pots, yoghurt types used, and the pots used when making yoghurt was judged significant in terms of statistics (p<0.05). As the educational levels of women increased, practices of food cooking and storing are more healthy.