Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk

•We monitored microbial numbers sensory properties and volatile composition of milk.•We used PTR-MS and descriptive sensory panel to study changes in the milk over time.•High microbial numbers did not cause spoilage with a detectable threshold.•Weak relationship existed between microbial numbers, sensory properties & volatiles.•This was due to differences in the spoilage potential of the microorganisms.