Growing demand for safe milk and dairy products consumption has centered the food industry's attention on unveiling the potential of innovative food processing technologies as new conservation methods for producing high-quality minimally processed foods. Producing such products without compromising consumer health is a major challenge in the food industry which is even amplified for the dairy industry because milk constituents are temperature sensitive and can directly affect the safety and quality of all processed dairy products . To continuously produce a high-quality product acceptable for value-added markets, milk quality criteria must be included in processing goals particularly for foods aimed at vulnerable people. The impact of processing conditions on the protein digestibility-corrected amino acid score and and lipid oxidation are mostly considered as quality criteria while optimizing the processing parameters due to milk standard of identity (Code of Federal Regulations Title 21).