The licuri milk is obtained from the almonds of the palm tree, which is widely distributed in the Caatinga biome, occurring mainly to the east of the São Francisco River. The objective of the research was to identify the main parameters for the conservation of vegetable milk from licuri and the most suitable method to increase the shelf life of the milk. Quality control analysis were carried out in order to determine purity, pH, acidity and colorimetric index using methods from the IAL Food Manual. The results obtained showed that the treatment in sample B (pasteurization at 90ºC for 30 minutes) was significant compared to the other treated samples. From a chemical point of view, it was observed that treatment B prevented major changes in the milk, demonstrating that pasteurization is a viable treatment for increasing the shelf life of vegetable milk.

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