Abstract
Nonthermal processes have emerged as alternate techniques of processing as means to ensure microbial safety and preserve the organoleptic and nutritive quality of foods with minimal or negligible exposure to heat. In addition to preservation and enhanced processing effectiveness, these technologies have also been extended to other applications in dairy products, such as, tailored functionality, preservation of bioactive components, and development of hypoallergenic products. Several nonthermal techniques have evolved in recent times, including high-pressure, high-voltage discharge, ultrasound including thermosonication and manosonication, pulsed light, ozone treatment, etc., and its application on dairy beverages have been encouraging. The chapter discusses the basics of and systems employed for these emerging technologies with reference to its application in dairy beverages including, milk and milk-based beverages, fermented dairy drinks, whey, and colostrum. The effect of the aforementioned treatments on the quality and safety (sensory attributes, physicochemical effects, and microbial effects) of the above products will also be reviewed in the chapter.
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