LAUSR

Abstract Non-bovine milk plays a pivotal role in providing food security and economic upliftment of people. Moreover, non-bovine milk of minor mammalian species viz. camel, goat, sheep, etc. are mostly correlated with specific nutritional and medicinal virtues. Pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety. However, certain limitations linked with intensive heat treatments like nutritional losses, color modifications, and flavor changes have led to an exploration of emerging technologies to produce wholesome milk products with better retention of nutrients and biological components. The most notable emerging technologies studied for non-bovine milk and milk products are thermal (ohmic and microwave heating) and non-thermal (high pressure processing, UV, ultrasound, and pulse electric field) technologies. This review presents the application of emerging technologies on microbial inactivation, shelf-life enhancement, and their effects on the nutritional attributes of non-bovine milks. These technologies have shown huge potential in preserving nutritional components while imparting safety and offers opportunities to develop products with distinct texture and flavor profiles.