Some milk nutrients, such as protein, can be denatured by heat treatments therefore is interesting to investigate non-thermal treatments. The objective of this study was to analyse the viability of short-wave ultraviolet treatment (UV-C) at 254 nm as a non-thermal process for skimmed, partial skimmed and whole milk decontamination. The effects of UV-C on microbial loads were evaluated by kinetic studies on the inactivation of inoculated Salmonella enteritidis. The UV-C treatment was carried out in a treatment chamber made of stainless-steel and provided with one low pressure mercury lamp with 9 W output. For dynamic conditions a magnetic stirrer was positioned at the central part of the lamp to ensure continuous stirred during irradiation. Whereas for static conditions the magnetic stirrer was not used. Inactivation was determined by plating. Color changes were quantified through the CIELAB color coordinates (L*, a* and b*) obtained by a spectrocolorimeter. The pH was determined by a calibrated Consort C380 pH meter. Lipid oxidation was evaluated by TBARS anlysis and protein oxidation was determined using Ellman’s reagent. UV-C was more effective to inactivate Salmonella enteritidis under dynamic conditions and 5.0 J cm-2 than under static conditions at the same dose of radiation for all types of milk treated. The load reduction achieved under dynamic conditions were 4.9 log10, 4.3 log10 and 3.9 log10 for skimmed, partial skimmed and whole milk, respectively. In addition, contrary to heat pasteurization, UV-C treatments was not affecting color and pH. The three different kinds of milk showed lower protein and lipid loss due to oxidation in UV-C treatment than in heat pasteurization. Those findings are valuable to further consider UV-C treatment of different types of milk as a feasible alternative to heat, preventing nutritional loss due to thermal denaturation of thermo sensitive nutrients.