Nanotechnology deals with the class of materials that has been highlighted in materials science and engineering over the past decade. Many classes of nanomaterials (NMs) are classified as food grade and can potentially improve dairy products. The properties of NMs benefit dairy quality control, product properties, and nutritional values. Therefore, this review aims to introduce how nanotechnology is helpful in the dairy industry, showing the recent aspects of its application. For this purpose, we present the main technological approaches to nanofabrication using traditional bulk technologies and microfluidic approaches. Then, we discuss the recent aspects of NMs in the dairy industry, divided into two main approaches: the application of nanotechnology in the dairy industry process, i.e., the use of metallic nanoparticles (NPs) as nanosensors, biofilm control, and separation and purification processes. And second, the use of nanodelivery systems and emulsions in dairy products to improve texture, taste, and nutrition.