ABSTRACT
Dairy products have always been very important functional foods, and they currently represent an important sector in the “health and wellbeing” industry.
Dairy foods are generally divided in three categories (Saxelin 2008):
• Basic products (milk, fermented milks, cheeses, ice creams, etc.). • Value-added products, in which the milk composition has been
modifi ed for enhancing some of the basic properties ascribable to the food. Examples of value-added products are low-lactose or lactose-free dairy products, sodium-reduced or calcium-enriched milk products, among others.
