Because pasteurization is not sterilization. Pasteurization is aimed at reducing the amount of viable microorganisms to a level that are likely to not cause disease. After which, the items are refrigerated to inhibit growth. Sterilization of food products would alter the taste, texture, etc probably to a point where people wouldn't eat it..
Why do bacteria still remain after the pasteurization?
Good question. Pasteurization is not sterilization. It does not heat the milk up under pressure, so bacterial spores remain. It slows them down, but doesn't wipe them out.
Reply:yep, some bacteria are tougher than others.
and if the heat is up, some produce spores which will develop into offsprings when the weather cools down. spores are highly resistant to heat and harsh conditions
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