[Objective] This paper reviewed the detection methods of cholesterol content in milk and dairy products.[Method] In accordance with the second method of “GB 5009.128—2016 National Food Safety Standard - Determination of Cholesterol in Foods”,the test operation was carried out based on high performance liquid chromatography to detect the cholesterol content in different milk and dairy samples.[Result] The average cholesterol content was the lowest in pure milk（5.32 mg/100 g）,the highest in ice cream（11.57 mg/100 g）,and the 10.56 mg/100 g and 8.67 mg/100 g in yogurt and cheese respectively. The quantitative detection limit of measured cholesterol content was 2.6 mg/100 g,and the recovery rate were all between 80% and 120%.[Conclusion] The test results had certain reference value for residents（especially those with chronic diseases such as cardiovascular diseases） in their daily choice of dairy products,and could provide some reference for improving the health level of residents. This research method has a promising application prospect in the food industry and could provide a theoretical basis for the improvement and innovation of future detection technologies.

dairy product  /  cholesterol  /  high performance liquid chromatography  /  cardiovascular disease