The increased consumption of milk products containing probiotic microorganisms leads to the search for new alternatives to guarantee their viability during the product shelf life, which may assure its benefits for the human health. Emerging technologies employed in food processing, such as high-pressure technology and pulse electric field (PEF) may present intrinsic advantages that enable adequate survival of these microbial groups. This review aims to discuss the potential application of HP and PEF for the processing of dairy products supplemented with probiotic cultures. Aspects of consumers and knowledge and attitudes towards them are also discussed as an additional hurdle to be faced for the marketing of these processed foods.