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High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important changes in milk proteins imparted by these three processing technologies. HPP dissociates casein micelles at low pH (<6.7) and concentrations (<4% w/w), while β-LG is the most pressure sensitive whey protein due to the presence of free thiol groups. Milk enzyme activity is inhibited at higher pressures (>400 MPa). MW treatment denatures whey proteins rapidly, even below their thermal denaturation temperatures. High-power MW treatment (e.g. 60 kW) deactivates enzymes by denaturing them. However, low-power controlled MW irradiation (e.g. 30 W) improves enzyme activity. Ultrasound can homogenize protein aggregates in dairy systems and cause whey protein …