Milk production and processing have played a significant role in African societies, serving as both a staple food and a source of livelihood for millions of people. The continent exhibits a diverse range of milk collection, processing, and conservation methods, shaped by cultural traditions, environmental conditions, and technological advancements. Traditional practices, including hand milking, fermentation, and natural preservation techniques, remain prevalent in rural communities due to accessibility and cost-effectiveness. However, modern dairy technologies, such as mechanized milking, pasteurization, and ultra-heat treatment, are increasingly adopted to improve efficiency, hygiene, and product quality. This chapter provides a comprehensive analysis of traditional and modern approaches to milk collection, processing, and conservation in Africa, highlighting their benefits, challenges, and the ongoing transition between the two systems. By comparing indigenous knowledge with scientific advancements, this study underscores the importance of integrating sustainable and scalable solutions to enhance dairy production, ensure food security, and improve economic outcomes for smallholder farmers and commercial dairy enterprises alike.