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All "organic" means is that the farm the milk comes from does not use antibiotics to fight infections in cows or hormones to stimulate more milk production.
Organic milk lasts longer because producers use a different process to preserve it.
According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country.
The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it.
Compare that to pasteurization, the standard preservation process.