Dairy products, such as milk, yogurt, cheese, butter, ice cream, and milk protein concentrate, represent a critical source of high-quality proteins, functional lipids, and bioactive compounds in the human diet. In response to increasing consumer’s demand for health-promoting and functional foods, considerable efforts have been devoted to the deep processing of dairy products to optimize their nutritional profiles, enhance bioactive functionality, and improve sensory and storage properties. Despite these advances, the mechanistic understanding of how novel processing techniques modulate the structural, physicochemical, and nutritional characteristics of dairy matrices remains incomplete. This Research Topic aims to provide a comprehensive overview of recent developments in nutrition and precision processing technologies of dairy product. Emphasis will be placed on studies addressing ingredient innovation, nutrient fortification, bioactive peptide generation, fermentation-driven modulation of nutritional value, and emerging technologies designed to enhance the nutritional, functional, and hypoallergenic properties of dairy products. Original research articles and critical reviews that offer insights into structure–function relationships and the future directions of dairy science are particularly welcome.

This Research Topic explores how innovative processing technologies impact the nutritional value, structural properties, and functionality of dairy products. Although dairy foods are well recognized for their high-quality proteins, bioavailable minerals, functional lipids, and bioactive components, the effects of modern processing on these attributes remain incompletely understood. Contributions to this collection will focus on new strategies for ingredient innovation, nutrient fortification, functional component development, and the modulation of dairy matrices through precision processing. Emphasis will be placed on studies that elucidate structure–function relationships and propose novel technological approaches to optimize the health benefits and quality of dairy products.

- Novel processing technologies and their effects on the nutritional, structural, and functional properties of dairy products.

- Development and optimization of milk protein concentrates and other dairy ingredients through advanced processing techniques.

- Structure–function relationships in dairy products, focusing on how processing influences nutrient bioavailability and functional components.

- Emerging technologies in dairy food processing, such as membrane filtration, nanotechnology, and high-pressure processing.

- Health-promoting properties of dairy products, including gut health, immune modulation, and cardiovascular benefits.

- Development of dairy substitutes in processing techniques, nutritional composition, structural and functional characteristics.

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Nutritional, Structural, and Functional Optimization of Dairy Products Through Advanced Processing Technologies