New Concept in Milk Processing: Microwave and Radiation

Authors

  • Dr Martina Gamit Kamdhenu University

Keywords:

Microwave processing, Radiation processing, Milk processing, Dairy industry, Microbial inactivation and Shelf-life extension

Abstract

Milk processing technologies are evolving to meet the growing demand for safe, nutritious, and minimally processed dairy products. This review focuses on two emerging technologies, microwave and radiation processing, and their applications in the dairy industry. Microwave processing provides rapid and uniform heating, improving microbial safety while minimizing nutrient loss and preserving sensory quality. Radiation processing effectively reduces pathogenic and spoilage microorganisms, extends shelf life, and maintains product quality without significant thermal damage. Both technologies show advantages over conventional thermal treatments in terms of energy efficiency, product quality, and processing performance. Therefore, microwave and radiation processing have strong potential as future sustainable technologies for advanced milk and dairy processing.

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Published

2026-07-01

How to Cite

Gamit, D. M. (2026). New Concept in Milk Processing: Microwave and Radiation . LIFE SCIENCES LEAFLETS, 195, 09–19. Retrieved from https://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/1927

Issue

Vol. 195 (2026): 1st JULY 2026...ISSN 0976 - 1098(On Line) ISSN 2277 - 4297 (Print)

Section

Review

License

Copyright (c) 2026 LIFE SCIENCES LEAFLETS

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