Interest in high-pressure (HP) applications on milk and dairy products has recently increased. Pressures between 300 and 600 MPa have shown to be an effective method to inactivate microorganisms including most infectious food-borne pathogens. In addition to microbial destruction, it has been reported that HP improves rennet or acid coagulation of milk without detrimental effects on important quality characteristics, such as taste, flavour, vitamins, and nutrients. These characteristics offer the dairy industry numerous practical applications to produce microbially safe, minimally processed dairy products with improved performances, and to develop novel dairy products of high nutritional and sensory quality, novel texture and increased shelf life.