The study identified 112 antibiotic-resistance genes in raw milk and dairy products, with a significant increase in resistant genes in aged cheese compared to raw milk. Key genes included OXA-662 and OXA-309, which confer resistance to beta-lactam antibiotics, and several efflux pump genes like abaQ, emrA, and acrAB-tolC, which contribute to fluoroquinolone resistance. The findings highlight the dynamic changes in the resistome during food processing and the potential public health risks associated with the spread of antibiotic resistance genes through raw dairy products.