Malnutrition and diseases associated with metabolic disorders are problems that affect the world's population. Dairy products have proven to be a solution because they are a source of vitamins, minerals, and beneficial microorganisms for a host's health. However, many of these nutritional benefits can be lost through the processing, storage, and digestion of foods. The use of functional ingredients such as microencapsulates has attracted attention in order to add value to products due to the benefits they generate. Therefore, the objective of this project was to evaluate the viability and bioaccessibility of functional ingredients encapsulated in dairy matrices such as natural yogurt and cottage cheese, as well as to evaluate the products at the sensory and shelf-life levels.