Thermal and nonthermal methods are essential in ensuring the safety, quality, and extended shelf life of dairy products. Thermal processing involves the application of heat to destroy harmful microorganisms and extend the shelf life of dairy products, such as pasteurization and sterilization. Pasteurization is done to eliminate pathogens while preserving the taste and nutritional value. Whereas sterilization requires applying higher temperatures, ensuring the destruction of all microorganisms, and allowing for a long shelf life without refrigeration. Nonthermal processing, which preserves nutritional and sensory qualities without significant heat, includes techniques like high-pressure processing, ultraviolet treatment, microfiltration, pulsed electric field processing, and ultrasound processing. Both methods, with their own advantages, find their applications within the dairy industry for maintaining the safety, quality, and longevity of dairy products.