Pasteurized milk is favored by consumers worldwide because of its mild sterilization conditions, which can not only kill most pathogenic bacteria in raw milk but also maintain the main nutrients and flavor of fresh milk to the maximum extent. However, because low-temperature sterilization cannot completely inactivate all microorganisms in raw milk, some microorganisms remain in the final product and cause spoilage, which restricts the production, sale and consumption of pasteurized milk. The traditional method of detecting dairy quality is simple and rough. Therefore, this paper reviews the recent progress in the determination of the nutritional and microbial quality of pasteurized milk and other dairy products, in order to provide a theoretical basis for improving product quality and optimizing processing conditions.