Both UHPH and UHT soymilks did not present microbiological growth
during storage. UHPH soymilk presented high colloidal stability and relevant decrease in hydroperoxide index
during storage. On the other hand, almost all of the compounds associated to off-flavors were detected in the volatile profile of soymilk. Sensory results indicated that UHPH treatment did not produce changes in soymilk which
could affect the panel perception for different UHT and UHPH soymilks and for selecting their preference.