Sea buckthorn, a nutrient-rich fruit with functional components, emerges as an innovative ingredient for developing fermented milk and other dairy products. Its incorporation has demonstrated a notable influence on the physicochemical properties, taste, flavor, nutritional content, and role of lactic acid bacteria in fermented milk. Exploring sea buckthorn as a novel ingredient in dairy processing is poised to offer consumers access to more nourishing and wholesome dairy options. In particular, sea buckthorn polysaccharides have shown promise for enhancing fermented milk. Furthermore, this chapter provides a perspective on the potential of functional sea buckthorn fermented milk, underpinning the advancement of the functional food sector with theoretical insights.