Pasteurization, pioneered by Louis Pasteur in the nineteenth century, involves heating raw milk to a moderate temperature (72 °C for 15 s) followed by rapid cooling. Ultrahigh-temperature (UHT) processing, on the other hand, entails heating milk to ultrahigh temperatures (135 °C) for a short duration (2–5 s) and then rapidly cooling it. This intense thermal treatment destroys both pathogenic and spoilage microorganisms and spores, resulting in a product with an extended shelf life of several months when stored at ambient temperatures. Pasteurization and UHT processing are indispensable technologies in the dairy industry, playing vital roles in guaranteeing food safety, extending shelf life, preserving nutritional value, and meeting consumer demands for convenient and high-quality dairy products. They are essential steps in the production of various dairy products, including milk, cream, yogurt, and flavored milk drinks. Additionally, these thermal treatments help preserve the nutritional integrity of dairy products by minimizing the loss of vitamins and proteins during processing.