The basic technology of pasteurization involves rapidly heating milk to kill microorganisms, briefly holding it there, and then rapidly cooling it to prevent microorganisms from forming again. Milk, often called “daily milk,” is stored at around 65°C for 15 seconds, then rapidly cooled to 4°C, the storage temperature, before being released cold. This milk has a shelf life of 3-5 days and is recommended for storage in a home refrigerator. Long-life milk is heated to around 140°C and then rapidly cooled for 4-5 seconds. Long-life milk can be stored at room temperature for 2-6 months. However, once opened, it should be stored in the refrigerator and consumed within 2 days.

Cheese, the second most important food product produced from milk, is one of those rare foods that increases in value and flavor during storage. Depending on the type, cheese is typically stored at 2-5°C, with a shelf life of 2-12 months. Butter from milk can be stored at -25°C for 12 months.