Pasteurized milk is milk products that are sterilized by heat pasteurization levels. The heat is used to destroy microorganisms that cause disease in humans. Milk safe to consume and inhibition of enzymes that degrade the milk enzyme Lipase, which hydrolyzes triglycerides into free fatty acids in milk fat, such as butyric acid, which causes rancidity. But the heat can not destroy microorganisms that cause spoilage of milk of any kind. Therefore, after the pasteurized milk should be stored at temperatures below 8 ° C in order to increase the number of control. Microorganisms such as bacteria to survive the heat.Spores of bacteria Pasteurized milk Shelf life up to 10 days.