Why is there very little dairy used in Asian cuisine?

It makes sense for a place like Japan, as they are an island and developed foods based off of the sea, but what about mainland Asia? Aside from desserts, very little dairy is used in dish preperation, especially cheese which is prominently used in other parts of the world. The only countries that use a lot of dairy I know of are India(lots of milk/yogurt used in dishes) and Mongolia(because yaks.)