The purpose of this work is to examine the effect of heating temperature on milk fouling by comparing the evolution of deposits for three different heat treatments, respectively, pasteurization, sterilization and Ultra-High Temperature treatment. A numerical approach was used to resolve the governing equations of fluid flow, heat transfer and fouling model in a plane two-dimensional channel, which represents the first channel of the plate heat exchanger. Fouling model is based on the chemical alterations of ?-lactoglobulin protein. Different simulations were conducted according to the type of heat treatment. The results show that the evolution of deposits over time differs from one treatment to another and that the amount of deposit increases with the increase of the heating temperature. A correlation was determined to evaluate heat losses due to deposits according to heating temperature. This work will allow the dairy industry to better plan cleaning steps of equipment, which generate losses in terms of capital, energy and product quality.