In recent years, consumers have been expecting convenient, healthful foods with “fresh-like” qualities, lengthy shelf lives, and safety. Blockchain and nonthermal processing technologies have gained popularity in recent years and have been used, particularly because technology developments have enabled upscaling and ongoing treatment. Nutritious items with established health advantages and those made using eco-friendly practices are the subject of emerging trends. It has been demonstrated that new technologies can effectively inactivate microorganisms while maintaining the nutritional value and functionality of milk and milk products. This suggests that nonthermal technologies may open up new markets for creative and wholesome dairy products. On the other hand, to fulfill the demands of the expanding population, one of the biggest difficulties, technological improvement is progressively finding applications in food and agricultural products. From the production of raw materials to the processing and product manufacturing, the dairy and food industries are now heavily automated. By streamlining process monitoring and control, automation in the dairy and food industries has enormous potential to increase safety, quality, and profitability. In dairy systems, nonthermal preservation technologies can produce a variety of unique and appealing characteristics that could result in functional products, enhanced processing, and new economic prospects. High-pressure processing (HPP), pulsed electric fields, ultrasonication, membrane filtration, and cold plasma are some of the new technologies that have shown promise in recent years for producing dairy products that are shelf stable while maintaining their nutritional value. The chapter specifically addresses the concept, scope, benefits, and drawbacks of developing technologies concerning the dairy business, emphasizing their effects on safety, quality, and nutritional value.