Brazil is an important milk and dairy products producer. Yogurt and fermented milk are traditional products and have been produced for centuries in nearly all parts of the world. These products are made by fermentation of the milk using lactic bacterias. The whey-based beverages are a new kind of product created to reuse the whey that is a reject from the cheese industry. Several similarities have been noticed on the packages/labels and as well as in the sensory characteristics of these products, therefore this study aimed at evaluating the compliance of yogurts, fermented milk and whey-based beverages labels to the Brazilian legislation and characterizing six samples of different commercial brands using the descriptive method Check-All-That-Apply, along with acceptance test. Using the results obtained in both tests, it is possible to evaluate the relationship between samples’ sensory profiles and their acceptance by correspondence analysis, multiple factor analysis, internal preference mapping and cluster analysis. The results showed that, even though labels are in compliance to legislation, the consumers did not know to discern the packages/labels. Furthermore, CATA showed that many attributes are not significantly different between the samples (p > 0,05), also indicating a great similarity in the sensory profile of these products.