To study the properties of the UHT milk found in the local Egyption market, Six representative UHT milk samples from the main Dairy plants were collected, Samples took the capital letters A, B, C, D, E and F. Samples were physiochemically, microbiologically analysed as well sensory evaluation was done to follow their acceptability to the Egyptian UHT milk Specification No. 1623/2005. Results can be summarized as follows:

Chemical composition of different samples before shaking are not the same after shaking. Total solids for fresh milks before shaking were 13.46, 14.11, 12.56, 11.93, 12.60, 11.76% for A, B, C, D, E and F samples, respectively, Respective values after 180 days storage at room temperature were 14.36, 14.84, 13.32, 12.72, 13.16, 12.44%, respectively, this is may be due to the floating of fat on the milk surface, while protein tend to sink toward the bottom of containers during the storage time.

Fat percentage for fresh and after 180 days of storage were (3.842/3.443), (3.76/3.320), (3.155/2.015), (3.1142.704), (3.100/2.725)  and (3.002/2.684) for A, B, C, D, E and F samples, respectively, the differences in values is due to tendency of fat to float on the surface of UHT milk and they are less in the middle and the bottom of container. Respective protein contents for fresh and 180 days old UHT were (3.2902.654), (3.3202.593), (3.2301.220), (3.2602.461), (3.2002.513) and (3.1502.485)% differences in such values is the tendency of protein to go towards the bottom.

Ash contents before  shaking ranged between (0.656%) and (0.784%). Sedimentation ratio increased with the storage period, the highest sedimentation values were for (C) sample being 6.703 gm/200ml milk, this is may be due to the presence of traces of endogenous enzymes.

Fatty acids profile for each milk sample was analysed using GLC. The percentage of Saturated and Unsaturated fatty acids are not similar to the fat of cow milk. Expected that vegetable oils were added to milk before UHT processing.

Organoleptic analysis scoring points decreased as the storage period advanced especially after 60 days of storage. Total scoring points for 60 days old UHT for different samples and after 180 days were (78.2/52), (81.2/50.5), (82.1/40.3), (87/53.7), (88.1/56.3) and (89.3/60.5) out of 100 for A, B, C, D, E and F treatment respectively. The above study showed that the Six UHT samples contained palm oil and are not under the Egyptian Standard Specification. As the storage period advanced the good properties decreased. It is recommended to make the validity of UHT milk only three months instead of six months to encourage consumers for UHT milk consumption. It seems that UHT milk processors accept low quality raw milk not under the correct specifications which lead to low quality UHT milk.