This work investigates the applicability of electronic tongue (e-tongue) for classification among various milk varieties and fermented dairy products. The e-tongue technique demonstrated in this work is based on voltammetric principle comprising cluster of inert metal working electrodes viz. platinum, gold, rhodium as sensing elements. Samples of various dairy products from fermented as well as non-fermented category like toned milk, full cream milk, Lassi and curd were tested. Responses were captured using the technique of cyclic voltammetry in a standard three electrode configuration. Analyses of responses were carried out, various characteristic features were extracted from e-tongue signal patterns while demonstrating the classification-ability of e-tongue for milk and dairy products, which are considered as complex samples. This work also underscores the salient features of each type of working electrode among the e-tongue cluster and its potential utilization for further development of e-tongue based detection methods for acceptability analysis of dairy products.