Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications

Background Thermal processing is a fundamental unit operation in dairy manufacturing, essential for ensuring product safety and shelf life. However, conventional thermal treatments can negatively impact the physicochemical and sensory qualities of dairy products. As the industry faces increasing pressure to improve sustainability, energy efficiency and cost‐effectiveness, there is growing interest in alternative processing technologies that can mitigate these drawbacks. Aim This literature review critically examines emerging nonconventional thermal technologies—specifically microwave and ohmic heating (OH)—as potential alternatives to traditional thermal processing in dairy manufacturing. The review aims to evaluate their effectiveness, limitations and feasibility for industrial application. Methods A comprehensive review of peer‐reviewed journal articles, technical reports and recent literature was conducted. Sources were selected based on relevance to dairy processing, technological innovation and comparative analysis with conventional methods. Emphasis was placed on studies that addressed equipment design, energy consumption, processing efficiency and product quality outcomes. Major Findings Modern technologies such as microwave and OH offer promising advantages, including rapid and uniform heating, reduced processing times and potential improvements in product quality. However, challenges remain in terms of scalability, equipment costs and regulatory acceptance. The literature reveals a lack of standardised methodologies for evaluating these technologies and limited data on long‐term operational performance. Additionally, economic analyses and life cycle assessments are scarce, highlighting a gap in understanding the full industrial implications of adopting these technologies. Scientific or Industrial Implications The adoption of alternative thermal technologies could significantly enhance the sustainability and efficiency of dairy processing. However, further research is needed to address technical and economic barriers. This review underscores the importance of interdisciplinary collaboration to optimise these technologies for commercial use and to support evidence‐based decision‐making in the dairy industry.