## 2 Overview  
A brief overview of this Special Issue will guide the reader through the novelties presented in the published papers, highlighting the most relevant and innovative aspects introduced by each of the papers in the collection. Among the papers belonging to the first group, i.e., those focused on the development of new dairy processes and products, the paper \"Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making\" considered plant-based alternatives to rennet in cheese making. The exploration of alternatives to calf rennet becomes important for those groups of consumers with peculiar ethical and/or nutritional needs. Moreover, it is important to address animal welfare and environmental sustainability issues and to promote the stability of the dairy supply chain. In another paper of the same group, titled \"Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed Serra da Estrela Cheese throughout Storage\", high-pressure processing (HPP) has been suggested as a promising technology in non-thermal microbiological stabilization treatment. HPPcan provide a uniform treatment in liquid and solid products, with minimal effects on taste, texture, appearance, or nutritional values [5], in contrast to the undesired effects of conventional high-temperature pasteurization treatment. As mentioned above, other works published in this Special Issue dealt with innovation in the dairy sector suggesting both new products and new characterization methods. Among the contributions within this group of studies, the effect of whey protein in but-termilk cheese as an ingredient with which to increase the nutritional value and improve the cheese making process was discussed in the paper \"Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis\". On one hand, this paper highlights the potential of dairy by-products in the development of secondary products with nutritional and technological value in consideration of food waste reduction. Furthermore, this work represents an additional contribution that clearly suggests, with data support, that NMR relaxometry is gaining ground as a complementary and informative technique for assessing the state of biopolymers in complex dairy materials. It introduces new analytical parameters that appear to be highly sensitive to the process, microstructure, molecular mobility, and sensory quality of dairy products. The introduction of this technique into the industrial environment is becoming increasingly feasible and reasonable. In the same group, the paper \"Development and Chemico-Physical Characterization of Ovine Milk-Based Ingredients for Infant Formulae\" presented a detailed study of infant milk formulas based on ovine milk. Alternatives to cow milk for infant nutrition have been considered especially in light of the spreading of cow milk's allergies. In this sense, ovine milk can be considered as a valuable ingredient for infants nutrition, since it contains a variety of essential nutrients for infants which are a peculiar characteristic of sheep's milk. An interesting application of NMR-based metabolic profiling of the new formulations has been suggested and was able to cast a new light on the nutritional quality of infant formulations. The effect of supplementing the diet of lactating goats with spent coffee grounds in terms of changes of the lipid profiles of milk has been investigated in the paper \"UHPLC-QTOF/MS Untargeted Lipidomics and Caffeine Carry-Over in Milk of Goats under Spent Coffee Ground Enriched Diet\" analyzed the reuse of food byproducts, namely, spent coffee grounds, to supplement the diet of lactating goats. The reuse of bioresources is envisaged in the food industry as an environment safeguard in the interest of sustainability and as a suitable means by which to promote circular economic practices.