Introduction: The focus of food scientists and engineers is towards non-thermal technologies for food processing and preservation for retaining the fresh attributes of the product without compromising safety and quality. In this research work, one of the non-thermal approaches called the pulsed electric field (PEF) method has been employed for shelf-life studies of raw milk processing and preservation. Objective: The main aim of this study is to investigate the shelf life studies of raw milk processing based on intense electric pulses of short duration and its packaging using various materials viz., glass bottles, lacquered tins, polyethene pouches and retort pouches. Methods: To analyze the shelf life studies of raw milk processing, a non-thermal approach called the pulsed electric field method, which uses high voltage electric pulses for food processing, has been employed. Results: The raw milk procured from nearby villages was processed using a pulsed electric field system and its shelf life was investigated using four different packaging materials. A voltage level of 35 kV/cm and 600 square pulses of pulse width 2.5 __ampersandsignmicro;sec enhanced the shelf-life to 28 days when stored in glass bottles. Conclusion: The study suggests that the shelf life of processed milk samples is good in glass bottles followed by tins, retort pouches and polyethene pouches.