It is essential to keep milk conditioned at low temperatures; to maintain this high nutritional value and submit it to heat treatments such as pasteurization and Ultra-High Temperature (UHT) process. The main aims of heat treatment are to reduce the microbial population, both pathogenic and spoilage, to inactivate enzymes and to minimize chemical reactions and physical changes (Lewis and Deeth, 2009). The production of heat treated milk for human consumption covers the spectrum from pasteurization to in-container sterilization, with respect to shelf life and heat-induced changes in milk (Sakkas et al., 2014).