Milk is a very nutritious food, providing suitable environment for the growth of many microorganisms. The heating processing technologies of this product, as pasteurization and Ultra High Temperature (UHT), allowed greatly extend their shelf-life as well as their safety. This research aimed to evaluate different types of processed milk commercialized in Campinas/SP. A total of 71 samples (40 pasteurized and 31 UHT) were analyzed for the following microbiological parameters: Bacillus cereus, Pseudomonas aeruginosa and total count of aerobic mesophilic (APHA). The presence of B. cereus e P. aeruginosa was not detected in any UHT samples (this analysis was done to compare the results). Meanwhile, 21 samples of pasteurized milk had counts ranging from 0 to 3.5 log CFU/ml for B. cereus (an average of 1.49 ± 0.99 log CFU/ml) and 4 samples showed counting from 0 to 1.25 log CFU/ml for P. aeruginosa (an average of 1.13 ± 0.13 log CFU/ml). A total of 44 milk samples (5 UHT and 39 pasteurized) showed results for total aerobic mesophilic count, being the higher count evidenced in pasteurized milk with 5,96 log CFU/ml (an average of 2.22 ±1.34 log CFU/ml). These results may indicate problems in pasteurized milk chain: in the raw material highly contaminated inefficiency of heat process and/or problems in cold chain. The presence of pathogenic micro-organisms such as Bacillus cereus can put consumer health in risk, as well as the presence of spoilage can decrease the product shelf-life.