Diabetes, lactose intolerance, allergy to milk proteins, and high cholesterol are the main issues with dairy-based diets. In advanced countries, the market for dairy products is significantly impacted by vegetarianism and religious prohibitions on eating animal products. To make lactose-free milk, the enzyme lactase is added to camel and goat milk. The purpose of this study was to compare the effects of conventional and ohmic heating techniques on lactose-free goat and camel milk after pasteurization. Both conventional heating and the electromagnetic heating of milk samples were conducted for 15 minutes at 65°C and 15 minutes at 72°C. Milk samples were stored at 4°C both before and after storage to measure enzymatic activity and bacterial viability. The optimal combination of 75% goat milk and 25% camel milk produced stable lactose-free milk. Based on the treatment strategy, lactose-free milk was created, and its quality characteristics were examined. During the storage hours, the pH of the treatments varied from 6.3 to 7.3. While specific gravity decreased over time, titratable acidity ranged from 0.22 g/L to 0.33 g/L. This increase in storage time was seen. In the case of microbial analysis, the maximum value of microbial analysis was found 48 hours after storage treatment T₇. Staphylococcus aureus content ranged from 1.06 to 1.56 CFU/mL, whereas E. coli and salmonella count ranged from 0.33 to 0.53 CFU/mL. T₆ had the greatest results in the methylene blue reduction test because it took the longest to decrease the dye. Pasteurized milk sample plate counts varied not that much. The current study found that milk samples cooked both conventionally and ohmically undergo complete treatment, indicating that the ohmic approach was more effective. Because the ohmic technique has decreased the heating time and minimized milk sample nutritional loss, it may be used for lactose-free milk pasteurization.