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While the pasteurization of milk kills most of the harmful bacteria, precautions always need to be made by the consumer to keep the milk from going bad. It's mostly obvious stuff: Don't leave the milk out on the counter for a long time; don't expose it to light that can make it can lose its vitamins; and close the carton when you're done to prevent the absorption of flavors from other foods in your refrigerator. Another way to keep milk as fresh as possible is to always keep it on a shelf—never in the inside of the door of your fridge, where the temperature fluctuates the most. Depending on who you ask, the fridge temperature should be 34-38 °F or 38-40 °F. Warmer temperatures give bacteria more of a chance to develop. You could theoretically freeze your milk for up to three months, but it'll turn lumpy and yellow and yucky looking (though it's still safe to drink).
Another way to keep milk as fresh as possible is to always keep it on a shelf—never in the inside of the door of your fridge, where the temperature fluctuates the most.