The TBARS results are in agreement with the trend observed in volatiles profiling (Table ). For instance, the probability of oxidation in WM can be inferred from the changes in sulfur compounds, maltol, and hexanal content . The significant decrease in the maltol content indicates the resistance to onset of maillard reaction which reduces the lipid oxidation. Sulfur compounds in WM are often considered oxidation products. Among the 90 percentile compounds (Table ) sulfur compounds were not observed which is also an indication of reduced possibility of oxidation in UV-A irradiated WM. Additionally, decreased hexanal content (Table ) also results in increased oxidative stability. reported the TBARS level of raw milk in the range 0.02-0.03 whereas TBARS value of milk that was exposed to light and protected from light was 0.92 ± 0.09 mg/kg and 0.59 ± 0.184 mg/kg, respectively . In WM reconstituted (12%) from powder the TBARs value ranged between 0.044 to 0.221 . reported the TBARS values of raw and UHT milk as 0.45 and 0.47 MDA/kg. The difference occurred in TBARs value of control and UV-A irradiated WM is observed to be similar to other thermal processing techniques, since storage can either raise or reduce the value of TBARs, further investigation is needed to understand the shelf-life stability of UV-A treated WM.