Use of new technologies such as high hydrostatic pressure and ultra-high pressure homogenization (UHPH) to modify milk components (proteins and fat) and the sensory characteristics of low-fat cheeses.

The incorporation of serum proteins treated by high hydrostatic pressure, or cream treated by UHPH, allows the production of cheeses with low fat content (therefore, nutritionally healthier) but with improved sensory characteristics with respect to products Low fat that is currently on the market.

Apart from the cheese industry, high-pressure denatured serum proteins or UHPH-treated cream can be used as a functional ingredient in other dairy foods that need to be produced with reduced amounts of fat (fermented milks, curds, yogurts, ice cream, etc.).