A number of parameters have been tested to develop models to predictive shelf life of pasteurized milk. The most commons are:

1. Initial microbial count, psychrotroph count and spoilage microflora count
2. Type of microbial contamination
3. Age of raw milk
4. Protease activity, endotoxin activity, impedance detection time
5. Storage temperature of pasteurized milk

Suggested Reading:

1. Rowe, MT (1993). Predictive Microbiology: use for assessing quality and safety of dairy products. J Indust Microbiol 12 330-336
2. Marsili, RT (2000). Shelf-Life Prediction of Processed Milk by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis. J Agri Food Chem 48 3470-3475
3. McMeekin, TA and Ross T (1996). Shelf life prediction: status and future possibilities. Int J Food Microbiol 33 65-83