ABSTRACT
94In this chapter, authors discussed thermal and non-thermal pasteurization of milk with mechanisms through which these technologies act on microorganisms. Authors also presented research advances on hybrid technologies in order to give additive or synergistic effects on overall milk quality. The detailed advantages of hybrid technologies for milk pasteurization were presented. Since these are emerging technologies and studies are still going on to validate these technologies, researchers can come with more precise hybrid technologies with their respective effects.
