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This study aims to determine the shelf life of pasteurized milk with the addition of matoa leaf extract over a certain period of time and at 4°C. The material used in this study was 0.1% matoa leaf extract which was added to pasteurized milk. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. This treatment consisted of P0 (0 storage day ); P1 (3 storage day); P2 (6 storage day); P3 (9 storage day); P4 (12 storage day). The parameters measured were the Total Plate Count (TPC) and pH value. The addition of matoa leaf extract was not significantly influence the decrease in the number of bacteria during the storage process. Conversely, the addition of matoa leaf extract significantly decrease the pH during the storage period.