Alternative technologies or production routes have been developed to add value to dairy products. Taste, healthy options and convenience have been major driving forces behind their development to meet consumer needs. Furthermore, a supply chain with an increased distance between milk production at farm and urban consumption has called for technology development.

Emerging technologies like high pressure processing, pulsed electric fields, ultrasounds and UV light have been extensively studied with regards to their effects on inactivation of microorganisms, enzymes, physical-chemical properties, extension of shelf-life, or modification of functionality prior to production of yogurt, ice cream, or cheese. Despite the many reported advantages, there are a limited number of commercial market applications in the area of dairy processing. Stricter regulations, poor integration in existing production lines and long process development time are some of the challenges to be solved. Nonetheless, after a slow start, an increased application in the dairy sector is expected to extend the shelf-life or deliver products with unique value in terms of nutritional profile or sensory attributes.

The supply chain of dairy products has been efficiently optimized to deliver fresh dairy products to markets far away from where the milk is produced, and there is a need to further extend the distribution radius. How do we extend the distribution radius while at the same time retaining the freshness of dairy products and meeting the consumer needs for locally produced products? The potential of distributed manufacturing of dairy products (i.e. products that are processed closer to the consumers) and the technological challenges will be discussed.