###### Abstract  
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols--low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)--and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in \(\beta\)-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained \(\beta\)-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had \(\beta\)-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coiliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples. m 2023132127. 2023132127.  
the food industry [11]. Despite its numerous advantages, the thermal processing associated with whey protein powder can exert detrimental effects on its functional attributes, namely, solubility, emulsification, and foaming capabilities [12]. Elevated thermal conditions instigate denaturation, aggregation, and cross-linking of the protein macromolecules, consequently undermining their functionality [13; 14; 15]. Moreover, these high temperatures can potentially give rise to the generation of off flavors and off odors [16; 17], further compromising its consumer appeal. As a result, PEF treatment presents a robust and promising solution for the preservation of the desired functional characteristics of whey protein following the completion of processing [18]. This evolving understanding underscores the potential for innovative approaches to maintaining the integrity of whey protein's distinctive attributes in the face of processing challenges. Moreover, PEF treatment can be conducted at lower temperatures than thermal processing [19], reducing the risk of off-flavor development [16; 17]. As the field of food science continually evolves, a salient topic of investigation pertains to the implications of processing methods on the nutritional integrity of consumables. The focus of this research endeavor is to critically appraise and juxtapose the nutritional profiles of milk and liquid whey subjected to pulsed electric field (PEF) treatment versus those processed via traditional thermal pasteurization methodologies, encompassing high temperature, short time (HTST), low temperature, long time (LTLT), and microfiltration (MF). This study seeks to elucidate potential differences, with the ultimate goal of informing optimized processing strategies that balance food safety and nutritional preservation. In this study, we analyzed the preservation of important nutrients, such as whey protein, casein, amino acids, cholesterol, fatty acids, and vitamins A, D, and E, to determine the effectiveness of PEFs in preserving these properties. PEF technology has shown great potential for the food industry as a non-thermal alternative to traditional pasteurization methods.