Why shelf life of pasteurized milk in Australia is 2 weeks wheras in India it is 2-3 days? Mainly in India the milk is pasteurised and filled in pouches, not the way like in Australia/ western countries where they are distributed in cans. In India the main source of milk is buffalo, not cow as in western countries. Do these make any difference in shelf life?

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Pasteurization is a process of heating food, primarily liquids, to a specific temperature for a definite length of time, and then cooling it immediately.  This process slows microbial growth in food.  The process dates back to ancient China, around 1117, but the modern process is named for French chemist and microbiologist Louis Pasteur.  The first modern pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1864.

I would tend to say the shelf-life is dictated by the conditions the milk is kept under.  For example, pouches are probably harder to sterilize than are the metal containers.  Another factor to examine is the temperature level the milk is kept at.  In any event, there is something about the environment of Indian milk which is not as effective as that of the Australian milk environment.

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