The formulation and processing of high protein nutritional dairy products present several challenges. Two product formats to be discussed: powder products to be consumed as reconstituted beverages, and ready-to-eat (RTE) liquid products. Regarding powder products, the challenges are related to the consumer experience. Regarding the RTE liquid product, the challenges are related to processing and stability. High dairy protein powder products processed via powder blending face consumer experience challenges related to preparation, such as hydration, and to the sensory perception. The use of agglomeration technologies may provide a fast wetting of the powder. However, the hydration of the proteins may become a challenge as the proteins would compete for water available for hydration. The sugars and salts that may be present in the formulation would also compete for the bulk water available for hydration. Regarding the sensory experience, the presence of insufficient bulk water may lead to a perceived graininess in the beverage. The high protein content may produce a thick beverage more suitable to be spooned or chewed rather than swallow. RTE liquid products present challenges of hydration and thermal stability of the high protein matrix through processing. The processing stability of RTE high protein liquid beverages is related to the protein components. Whey based formulations are more stable than casein based formulations. The target pH, presence of salts, carbohydrates, and the buffering capacity of the high protein slurry would present formulation and processing challenges, as is in the case of concentrated infant formulas. The presence of reducing sugars at pH > 7 would encourage the formation of Maillard reaction color and flavor compounds that may or may not be desirable. This reaction also compromises the nutritional value of the protein as it makes unavailable amino acids, such as lysine, arginine and glutamine. The use of the shockwave steam injection technology allows for the processing of high protein dairy slurries. The viscosity observed in these shockwave-processed slurries is considerably lower than the one observed in traditionally heat-treated systems. Lower protein denaturation has been observed and this may be attributed to thermodynamic relationships within the process.