The aim of this paper was to determine the influence of skimming and pasteurization on changes in the chemical-physical parameters of milk. The specific aim was to determine the differences between the freezing point of the initial raw milk, the pasteurized whole milk and the skimmed pasteurized milk. A total of 15 milk samples were analyzed. Samples were analyzed using standard, reference methods for determination of the freezing point of milk and it’s basic chemical composition (milk fat content, lactose, protein and dry matter, non-fat dry matter). In this study, raw milk had the lowest value of the freezing point (-0.5226 °C), while the values of the freezing point of pasteurized and skimmed milk were higher. There was a rise in the value of freezing point in pasteurized milk at 0.0019 °C, but due to the low number of analyzes (n = 15), the increase of the freezing point value was not statistically significant. Skimming also caused an increase of the freezing point value for 0.0021 °C. Moreover, as a consequence of the technological process of skimming, there have been significant (P<0.005) changes in skimmed milk composition. Comparing to fresh raw and pasteurized milk, in skimmed milk lactose, protein and non-fat dry matter has significantly increased, while the milk fat and dry matter has significantly decreased (P<0.005). Based on the results of this research it can be concluded that pasteurization does not have a significant effect on the changes in the basic chemical composition and freezing point of milk, whereas the skimming affects the changes in the basic chemical composition of the milk and can slightly affect the increase in the value of the freezing point.