Pasteurized milk is internationally recognized dairy products with fresh flavor and nutrition. In USA, Europe, and other developed countries, pasteurized milk has more than 90% market share of fluid milk products. In China, pasteurized milk has rapidly developed in recent years and has more than 25% annual growth rate.It would become leading dairy products for city consume and new economic growth point of dairy industry in future. In this paper, we review the requirements of pasteurized milk for raw milk, pasteurization processing technology, shelf life, main spoilage microorganism and detection, identification, and the application of microfiltration technology to improve quality and shelf life.