Non-Thermal Technologies for Raw Milk Processing: Microbiological Safety and Quality

The growing demand for minimally processed dairy products increases the need to improve the microbiological safety of raw milk while preserving its natural composition, nutritional value, and sensory properties. This review describes key non-thermal processing technologies, combined treatment schemes, and digital tools for quality and traceability management.
The literature analysis encompassed English-language publications indexed in Scopus, PubMed, and Web of Science, as well as Russian-language articles from the Russian Science Citation Index. The evaluation focused on core technologies, including ultraviolet radiation, cold plasma, high hydrostatic pressure, pulsed electric fields, and microfiltration, alongside AI-driven optimization of processing parameters and digital traceability based on distributed ledger technologies.
Compared to conventional thermal treatments, these methods offer superior efficacy in reducing microbial contamination and inactivating major pathogens, such as Escherichia coli and Listera monocytogenes, while preserving vitamins, enzymes, and bioactive proteins like lactoferrin. Multistage synergistic systems demonstrate the greatest potential because they combine physical barriers and inactivation mechanisms, thereby increasing process reproducibility and enabling a flexible balance between safety and quality. Furthermore, digital tools facilitate optimal parameter selection, predictive quality control, and the optimization of safety parameters throughout the supply chain.
Non-thermal technologies leveraging combined schemes and digital monitoring enhance raw milk safety while maintaining its natural quality profile. Future research should focus on standardizing validation protocols, evaluating these technologies on an industrial scale, and comprehensively assessing their impact on nutrients, sensory attributes, and process economics.

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