The quality of stored pasteurized milk is equally affected by the surviving micro-flora, and by storage conditions like temperature, oxygen, and light; this topic milk quality and testing of fluid milk, milk reception and processing steps, factors limiting pasteurized milk shelf-life, production of cream, vitamin fortification, extended shelf-life (ESL) milk, specialty milk beverages, modern dairy processing and key Considerations for the future, dairy processing plant design and construction as well as modern milk packaging.