The book is devoted to modern approaches to the development of functional dairy products and food composites of new generation. It considers innovative methods of hydrodynamic and dynamic mixing that allow to create products with high homogeneity, stability and improved organoleptic characteristics without heat treatment. Special attention is paid to the preservation of biologically active components, vitamins and trace elements, as well as the possibilities of regulating the nutritional and technological properties of composites. The work emphasizes the scientific novelty of the proposed technologies that allow integrating new approaches into the production of food products, minimizing the loss of nutritional value and increasing their functional properties. The practical significance lies in the fact that the developed methods open prospects for industrial implementation, expanding the range of functional products and creating new formulations. The book will be useful for food industry specialists, technologists, nutritionists, researchers and students of specialized areas.