The electropure process is a method of sterilising milk using electrical current — ohmic heating applied to dairy. Milk flows between electrodes and the alternating current passes directly through it; the milk’s own electrical resistance generates heat uniformly and almost instantly throughout the volume, with no hot surfaces and no temperature gradients. The rapid, even heating kills pathogens and spoilage organisms while spending less time at high temperature than conventional pasteurisation, which promises better flavour and nutritional retention. The technology belongs to the family of novel thermal processes — alongside pulsed electric fields and high-pressure processing — chasing the same goal: safety without the cooked taste. Commercial uptake has been limited by equipment cost and regulatory pathways, but the physics is elegant — the milk heats itself, from the inside out.