ABSTRACT
This chapter discusses the safety and regulatory aspects and environmental impacts of using non-thermal processing techniques (such as supercritical fluid technology, ultrasound, irradiation, membrane filtration, cold plasma, hurdle technology, pulsed electric fields, pulsed UV light, hydrodynamic cavitation processing, high-pressure processing, and ozone) for various dairy products in the processing industry. The majority of those technologies are typically used to extend shelf-life and increase food products’ safety by eliminating the enzymes and pathogenic or spoilage microorganisms. Non-thermal technologies have minimal impacts on the flavor, color, and nutritional values of food products, while the products meet consumer requirements with higher standards of food safety. This chapter also aims to elaborate on the environmental impact of some non-thermal technologies from different aspects, including energy and water consumption and gas emissions. These techniques are environmentally friendly and less malicious to the environment than traditional technologies.
