Bacillus spp. Possess the ability to generate resilient spores that endure high temperatures (pasteurization and ultra-high temperature sterilization), germinate, and resume growth. Pseudomonas species can thrive in low temperatures, while secreting extracellular enzymes such as protease and lipase... The presence of these enzymes from Bacillus and Pseudomonas in milk and its products can alter their structure and taste, diminishing quality and shelf life. Furthermore, these bacteria are equipped with antibiotic resistance, posing significant health risks when present in contaminated dairy products. To minimize these negative effects of these bacteria on dairy products and human health, it is necessary to implement microbiological control measures from farm to processing plant, including cleaning and sanitation, and the application of appropriate heat treatment.