Six types of dairy products were made at Food Sci., Dept. Dairy Laboratory and the energy accounting was carried out to determine the energy consumption in manufacturing of these products on a small-scale production. These products were Domiatti, Cheddar, Ras, karish and UF-Feta like cheeses and Yoghurt. Also, energy losses and water used were determined. The total energy required for manufacturing Domiatti cheese, UF-Feta like cheese, Cheddar cheese, Ras cheese, Karish and Yoghurt were 330.96, 847.4, 6746.94, 4087, 603.11, and 561.70 kJ/kg product. Thermal energy was 98.9% of all energy used in Domiatti cheese, 77.66 % in UF-Feta like cheese, 0.5% in Cheddar cheese, and 1.4% in Ras cheese, 58.79% in Karish cheese and 43.34% in Yoghurt manufacture. Electrical energy represented 22.28% of all energy used in making UF-Feta like cheese, 99.5% in Cheddar cheese, 98.6% in Ras cheese, 40.48% in Karish, and 56.28% in Yoghurt. On the other hand, the human energy represented 1.08, 0.06, 0.041, 0.02, 0.73 and 0.38% in manufacturing the products in the same previous order. The water used in manufacturing was 14.66, 25.44, 10, 10, 17.5 and 10 L/kg product of Domiatti cheese, UF-Feta like cheese, Cheddar cheese, Ras cheese, Karish and Yoghurt in the same order.