In this sense, UHPH technology has been applied as an alternative to those thermal treatments. This research paper presents a comparative study between soymilk treated byUHPH and byUHT to produce a product stored at room temperature for 6 months. Results showed stable levels of oxidation, high physical stability, no microbial growth and a positive trend of sensory response during the period analyzed for UHPH soymilk.Moreover, the UHPH system was designed to work at continuous flow, allowing its application in several industrial food processes.