There has been an increasing demand for products considered healthy, including those that are minimally processed and free from preservatives or additives. Thus, the food industry has sought to reinvent itself, producing foods with few sensory and nutritional changes in relation to raw materials. Cold pasteurization by membranes offers a solution that preserves the natural characteristics of food and beverages while ensuring safety and extended shelf life. Microfiltration is a good alternative to thermal processes because it can operate under mild temperature and, consequently, does not present the development of brown compounds, cooked flavors, or the loss of vitamins and bioactive thermolabile compounds. This chapter describes protocols for promoting cold pasteurization of milk and fruit juices using microfiltration membranes, highlighting important factors for sample handling, selection of process conditions, and the membrane used, as well as the steps to be performed after microfiltration.