Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods

Abstract

Functional foods are one of the fastest increasing fields in the global food industry since they are positively perceived by the consumers as dietary strategies to reduce the incidence of illness in the humankind. Actually, the use of biotechnological strategies, based on the use of functional and specific strains and sustainable technologies, such as high-pressure homogenization, can be a great chance to create innovation in the dairy field. Critical discussion on the actual scenario is the main topic of this chapter.