Thermal processing of WM reported the increased formation of dimethyl sulfide which indicates possible further oxidation in WM that may affect its shelf-life . In contrast, UV-A irradiation at 838 mJ/cm 2 itself demonstrated no significant effect on dimethyl sulfide (conc. < 0.14 percentile) and also did not generate any new sulfur compounds which are responsible for the cooked flavor of milk. Additionally, a 51% decrease in maltol in UV-A treated milk indicates that unlike in thermal processing maillard reaction is not stimulated, thereby resisting the major pathway of flavor development. Results showed no significant difference in the overall alcohols content between control and highest dose delivered (838 mJ/cm 2 ) WM samples, while the availability of esters and acids increased by 4% and 23% in the treated samples respectively. In contrast, reported drastic change in the volatile profile of thermally pasteurized WM like ultrahigh temperature (UHT, pasteurized at 135°C for 2 s), low-temperature long-time (LTLT, pasteurized at 60°C for 30 min), and high-temperature short-time (HTST, pasteurized at 100°C for 5 min). At 838 mJ/cm 2 there was a 9% reduction in overall aldehyde content, particularly with hexanal and butanal.