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Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant differences (p < 0.01) regarding the dry matter, pH values, and individual HAAs and total HAAs. The milk sample dry matter and pH values were in the range of 8.56–13.92% and 6.66–6.91, respectively. The growing up milk samples had the highestdoi:10.3390/foods10061247 pmid:34072697 fatcat:zwtodvrvbjcp3fuq4uk224aury