Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

Milk is a nutritious perishable product having short shelf-life owing to the occurrence of spoilage bacteria in it. This has led an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase but damage nutritional and sensory qualities milk. Hence, there need develop innovative, nonthermal processing that while preserving its quality. review focuses on recent advances assuring microbial by using such high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation membrane microfiltration.