Non-Thermal Processes Used in Milk Treatment

Renewed technology created a demand for natural foods or foods with more natural properties. Therefore, the processes used in food production necessiated taking measures to establish innovations over time. It takes a long time and a lot of practice to change the processing steps of the products in the food sector. Two of the most important technology used in dairy technology involve pasteurization and sterilization processes to ensure the inactivation of microorganisms. Although the currently used processes are able to inactivate microorganisms at high temperatures, they change the structural properties of milk components and decrease its nutritional value. This has led to the search for new methods. To protect milk and not to damage its nutritional value, it is also possible to apply non-thermal technological processes, which provide the desired microorganism inactivation. Non-thermal technological processes are microfiltration (MF), impact electric field, high pressure application, ultrasound, ultraviolet and X rays. Microfiltration is applied by considering the membrane system used and are classified according to pore size. Separation of bacteria and spores in milk are carried out by filtration through membranes. In the pulsed electric field and high pressure applications, inactivation is achieved by damaging the cell membranes of microorganisms.. In this review, these processes are explained and their advantages and disadvantages are discussed