(K. Kiełczewska) branes (microfi ltration) or the use of pulsed electric fi eld, ultrasounds, pressurisation, and high pressure homogenisation [Butz & Tauscher 2002; Datta & Deeth, 2003; Devlieghere et al., 2004]. The prerequisite for using the emerging technologies in the food production is their actions, which do not impair the nutritional value or organoleptic properties of food, and improve its shelf-life by limiting the development or by eliminating microorganisms. They have a potential to provide fresh-like products with the prolonged shelf-life and desired rheological characteristics, sensory properties, and nutritional value. Moreover, emerging technologies are potential methods for the fractionation of milk compounds [Kumar et al., 2013] and for the production of novel functional dairy products as whey-based drinks [Pereira et al., 2015], whey protein-based emulsions [Yan et al., 2017], fermented dairy beverages [Masson et al., 2011], and functional food supplements containing heat-sensitive components of milk [Aguayo et al., 2017]. High pressure homogenisation (HPH) is a process carried out under dynamic pressure ranging from 100 to 400 MPa. When the process is carried out in a narrow pres
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