## 3 Results and Discussion
### Microbial Count and Spoilage Indication
\begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Compounds**} & \multicolumn{6}{c}{**Storage Days**} \\ \cline{2-11}  & **0** & **1** & **5** & **9** & **12** & **14** & **16** & **17** & **18** & **19** \\ \hline
**Acetaldehyde** & ND & ND & ND & ND & ND & ND & ND & 8.38 \(\pm\) 3.02 & 8.62 \(\pm\) 2.38 & 9.10 \(\pm\) 0.83 & 9.99 \(\pm\) 0.81 \\
**Acetone** & 72.8 \(\pm\) 13.2 & 72.8 \(\pm\) 12.58 & 79.8 \(\pm\) 2.33 & 886.6 \(\pm\) 2.38 & 904.4 \(\pm\) 2.41 & 92.7 \(\pm\) 1.28 & 97.3 \(\pm\) 2.65 & 101.6 \(\pm\) 2.4 & 108.5 \(\pm\) 3.5 & 139.6 \(\pm\) 6.7 \\
**Botanan** & ND & ND & ND & ND & ND & ND & ND & 0.31 \(\pm\) 0.44 & 1.31 \(\pm\) 0.59 & 15.63 \(\pm\) 0.90 \\
**Butanon** & 7.56 \(\pm\) 0.03 & 81.7 \(\pm\) 0.05 & 9.19 \(\pm\) 0.05 & 9.56 \(\pm\) 0.04 & 109 \(\pm\) 0.10 & 12.1 \(\pm\) 0.10 & 12.5 \(\pm\) 0.01 & 13.7 \(\pm\) 0.12 & 133.3 \(\pm\) 0.68 & 15.4 \(\pm\) 2.20 \\
**Ethanol** & 0.04 \(\pm\) 0.01 & 0.20 \(\pm\) 0.02 & 8.07 \(\pm\) 0.4 & 12.3 \(\pm\) 0.85 & 14.3 \(\pm\) 0.36 & 14.94 \(\pm\) 0.12 & 2.34 \(\pm\) 1.03 & 2.82 \(\pm\) 0.06 & 3.71 \(\pm\) 0.52 & 5.29 \(\pm\) 1.17 \\
**Potanan** & 1.13 \(\pm\) 0.13 & 1.47 \(\pm\) 0.04 & 2.65 \(\pm\) 0.19 & 3.78 \(\pm\) 0.12 & 3.37 \(\pm\) 0.64 & 3.96 \(\pm\) 0.5 & 5.72 \(\pm\) 0.45 & 7.36 \(\pm\) 0.65 & 8.92 \(\pm\) 0.44 & 11.2 \(\pm\) 2.06 \\
**Etanol** & ND & ND & ND & ND & ND & ND & ND & 0.10 \(\pm\) 0.02 & 0.14 \(\pm\) 0.05 & 0.15 \(\pm\) 0.0 & 0.16 \(\pm\) 0.0 \\
**Etanol** & ND & ND & ND & ND & ND & ND & ND & 0.01 \(\pm\) 0.01 & 0.10 \(\pm\) 0.11 & 0.12 \(\pm\) 0.05 \\
**Etanol** & ND & ND & ND & ND & ND & ND & 0.21 \(\pm\) 0.13 & 0.54 \(\pm\) 0.28 & 0.55 \(\pm\) 0.56 & 0.18 \\
**Heptanat** & 0.02 & 0.04 \(\pm\) 0 & 0.18 \(\pm\) 0.01 & 0.21 \(\pm\) 0.03 & 0.43 \(\pm\) 0.05 & 0.63 \(\pm\) 0.04 & 0.55 \(\pm\) 0.02 & 0.78 \(\pm\) 0.08 & 1.07 \(\pm\) 0.29 & 1.51 \(\pm\) 0.43 \\
**3 Methi-Butanol** & ND & ND & ND & 0.011 \(\pm\) 0 & 0.01 \(\pm\) 0.01 & 0.01 \(\pm\) 0.02 & 0.02 \(\pm\) 0.04 & 0.19 \(\pm\) 0.09 & 0.08 \(\pm\) 0.08 & 0.23 \(\pm\) 0.11 \\
**Trans-2:**Elevenat** & ND & ND & ND & 0.015 \(\pm\) 0.0 & 0.015 \(\pm\) 0.0 & 0.016 \(\pm\) 0.02 & 0.03 \(\pm\) 0.01 & 0.05 \(\pm\) 0.02 & 0.06 \(\pm\) 0.02 \\
**Octanal** & ND & ND & ND & ND & ND & ND & 0.67 \(\pm\) 0.01 & 0.68 \(\pm\) 0.04 & 0.69 \(\pm\) 0.03 & 0.71 \(\pm\) 0.02 \\
**23-Butanediol** & ND & ND & ND & ND & ND & ND & 0.27 \(\pm\) 0.03 & 0.16 \(\pm\) 0.07 \(\pm\) 0.01 \\
**Hex-Propanone** & ND & ND & ND & ND & ND & ND & ND & 0.07 \(\pm\) 0.0 & 0.07 \(\pm\) 0.0 & 0.06 \(\pm\) 0.0 \\
**1-Hexanol** & ND & ND & ND & ND & ND & ND & 0.002 \(\pm\) 0.0 & 0.003 \(\pm\) 0.00 & 0.003 \(\pm\) 0.0 \\
**1-Pentanol** & ND & ND & ND & ND & ND & ND & 0.94 \(\pm\) 0.66 \(\pm\) 1.68 & 23.73 \(\pm\) 0.1 & 24.17 \(\pm\) 0.1 \\
**Hexanon** & ND & ND & ND & ND & ND & ND & 0.13 \(\pm\) 0.02 & 0.12 \(\pm\) 0.02 & 0.05 \(\pm\) 0.01 & 0.04 \(\pm\) 0.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Means values and standard deviation of volatile compounds (\(\mathrm{ug}/\mathrm{L}\)) of pasteurized milk stored at 10 \({}^{\circ}\)C.  
At the 19 th day of storage, TCC, SPC and TPC were increased to (Log\({}_{10}\) CFU 2.33 \(\pm\) 0.03 mL\({}^{-1}\), 4.08 \(\pm\) 0.05 mL\({}^{-1}\) and 5.36 \(\pm\) 0.17 mL\({}^{-1}\)) at 4 \({}^{\circ}\)C, (Log\({}_{10}\) CFU 7.90 \(\pm\) 0.11 mL\({}^{-1}\), 12.13 \(\pm\) 0.19 mL\({}^{-1}\) and 14.33 \(\pm\) 0.31 mL\({}^{-1}\)) at 7 \({}^{\circ}\)C, and (Log\({}_{10}\) CFU 13.892 mL\({}^{-1}\), 11.896 mL\({}^{-1}\) and 7.670 mL\({}^{-1}\)) at 10 \({}^{\circ}\)C, respectively (Table 4). To highlight that at 10 \({}^{\circ}\)C, _Enterobacteriaceae_ and Gram-positive bacteria revealed to assume a greater importance in the pasteurized milk spoilage. The shelf-life values found at 4 and 7 \({}^{\circ}\)C were revealed to be longer when compared to values reported in under-developed countries. For pasteurized milk, stored at 7 \({}^{\circ}\)C, [PERSON] et al.