ABSTRACT
82Milk is a perishable commodity and enriched in nutrients and requires immediate processing to extend the shelf life. Dairy products available in the market are fermented, heat desiccated, coagulated, clarified butter fat products, dried and frozen products. Processing can be carried out using thermal (pasteurization and sterilization) and non-thermal techniques (high pressure processing and pulse electric field). Different equipments involved during processing are chillers, centrifugal separator, homogenizer, microfluidizer, pasteurizer (batch and continuous), high hydrostatic processing machine and pulse electric field setup. Thermal mode of processing is well established and widely used but, nowadays non thermal processing is also getting recognition as consumer prefer minimally processes food with maximum nutrient benefits.
