The microbiological quality of the food is a determining factor to produce safe food. The purpose of this study was to determine the extrinsic and intrinsic factors that affect the useful life of the NUTRÁNGEL milkshake in the city of Cúcuta. To this end, the development of three phases was carried out. The first was the preparation of necessary culture media in the search for altering microorganisms. Phase number two consisted of taking samples of the product, environments, surfaces and manipulators of the company NUTRÁNGEL, and phase number three was the comparison of sensory characteristics of different products such as: taste, smell and texture. The results of the study identified intrinsic factors such as: the microbiological quality of the beverage by means of coliform analysis, mesophilic aerobes, molds and yeasts, identifying that there was no presence of coliforms, mesophilic aerobes, molds and yeasts and they remained within the value allowed 15 by the normative 0504-2019. In the analysis of surfaces, environments and manipulators the presence of 13 CFU / cm2 of molds and yeasts was evidenced, on surfaces surpassing the suggested values. On the other hand, the pH of the product was evaluated, which was maintained in 7 until the third sampling, acidifying in the 4 sampling with a value of 6. Extrinsic factors such as temperature and relative humidity were also determined, by evaluating the actual conditions storage of the samples listed as SAMPLE 1 and SAMPLE 2 respectively at two temperature ranges that were: M1: 4 ° C to 7 ° C and M2: from 7.1 ° C to 10 ° C, finding that there were no changes in the ranges established temperature. It was concluded that the best preservation of the product was given at a range of 4 to 7 ° C since it prolongs its shelf life with an expiration period of 32 days.