[Objective] To discuss the change in the quality of pasteurized milk when it is out of the cold chain and to provide a more practical reference for pasteurized milk producers and consumers.[Method]The samples were tested for acidity,pH value,taste and texture at 1 hour intervals at 25 ℃, 30 ℃ and 35 ℃ until deterioration,as objective indicators for comparative assessment of the preservation performance.[Result]The taste and texture of pasteurized milk were determined to be satisfactory at 8 hours at 35 ℃,10 hours at 30 ℃ and 22 hours at 25 ℃.[Conclusion]In light of pasteurized milk's properties,it is advised that storage at 25 ℃ should not exceed 6 hours,and that it should be thoroughly heated before consumption.