The present study was conducted to investigate the effects of dietary addition of lutein and antioxidant (vitamin E, VE; tea polyphenols, TP; ethoxyquin, EQ) on the lutein content in raw, pasteurized and UHT milk and milk flavor. Milk samples were collected from 5 groups of dairy cows after 2 mo of feeding. The 5 groups included a control without any addition, and groups supplemented with lutein (200 g/cow·day), lutein and VE (1.2 g/cow·day), lutein and TP (1.2 g/cow·day), and lutein and EQ, (2 g/cow·day), respectively. Milk samples were treated under pasteurization (72°C, 15s) and the UHT (135°C, 4s) process, and the milk flavor was evaluated via electric nose and sensory indices. Milk lutein content of the milk for different heat processes and storage times (1–7 d for pasteurized milk and 1–5 mo for UHT milk) was analyzed by RP-HPLC. Data were analyzed by SAS using the one-way ANVOA model. Those cows supplemented with VE- and TP exhibited an increased raw milk lutein content. Compared with pasteurization, the UHT process reduced the lutein content without antioxidant protection. During 5 mo of storage, more than 30% of the lutein was lost in the UHT milk. Among the 3 types of antioxidants, VE had the best protective effect on the lutein during the heat process and storage, whereas the EQ exhibited no effect. Thus, VE and TP addition could increase the lutein content in milk without changing the milk flavor and improve lutein stability during the heat process and storage.