Given the unavoidable presence of mycotoxins in agricultural products and their potential harm to humans and animals, it is crucial to detect and remove them from the food supply. Mycotoxins are toxic compounds produced by certain fungi, posing serious risks to food safety and health. Dairy products like raw milk, traditional yogurt, and buttermilk are especially prone to contamination due to their production and storage conditions. This summary examines the frequency, types, and effects of mycotoxin contamination in these dairy items. In this research, 60 samples of raw milk, traditional yogurt, and buttermilk (20 each) were collected from traditional dairies in the Temara region of Morocco. These samples were analyzed for mycotoxins using high-resolution mass spectrometry coupled with liquid chromatography (LC-HRMS). The findings revealed that 76% of raw milk samples were contaminated with AFM1, with additional contaminants including AFB1 (41%), AFB2 (24%), AFG1 (13%), AFG2 (9%), OTA (18%), and ZEA (16%). Traditional yogurt samples showed levels of contamination, with AFM1 at 75%, AFB1 (68%), AFB2 (42%), AFG1 (35%), AFG2 (14%), OTA (13%), and ZEA (12%). Buttermilk samples had contamination rates higher than yogurt, with AFM1 (83%), AFB1 (27%), AFB2 (53%), AFG1 (59%), AFG2 (18%), OTA (24%), and ZEA (22%).