Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products

作者：Na Ding, Qiyue Sun, Zhongna Yu, Hongning Jiang, Qijing Du, Rongbo Fan, Liangliang You, Yongxin Yang, Rongwei Han · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2025 · DOI：10.1080/10408398.2025.2534421 · 被引用次数：4 · 研究领域：Microbial Inactivation Methods、Listeria monocytogenes in Food Safety、Food Drying and Modeling

Thermal sterilization is a conventional approach in dairy processing that effectively eliminates microbes and extends shelf life. However, it also degrades heat-sensitive compounds, produces potentially harmful by-products, affects taste, and slightly reduces the nutritional value of dairy products. As a result, non-thermal sterilization technologies have emerged as viable alternatives for milk sterilization and shelf-life extension, representing innovative techniques in dairy processing. This review introduces the principles of non-thermal sterilization methods, including high-pressure processing, microwave, ultrasound, irradiation, cold plasma, pulsed electric field, and combined non-thermal sterilization techniques. It explores their effectiveness in microbial inactivation and shelf-life enhancement, along with their impacts on protein and fat structure, bioactive compounds, and digestibility. This review further examines the benefits and challenges associated with non-thermal sterilization in dairy processing, highlighting their significance in the production of milk products that more closely reflect their natural form, in accordance with consumer preferences for high-quality, nutritious foods. Notably, non-thermal technologies not only improve product quality but also reduce energy consumption and carbon emissions, supporting sustainable development. These technologies thus provide efficient processing solutions for the dairy industry, driving innovation and progress ac...