ABSTRACT
Microbes are major causative agents of spoilage in fermented dairy foods. Hence, aseptic manufacturing techniques are the first step towards ensuring a higher shelf-life. The shelf-life extending techniques in this chapter indicate promising applications for certain types of fermented dairy products. Most of the shelf-life extending studies have focused on a few products such as yogurt and cheeses. Hence, the applicability of such techniques in other fermented dairy products, especially the traditional products; need to be studied in detail. Application of bacteriocinogenic LAB (Lactic Acid Bacteria) strains has the edge over other techniques in fermented dairy products. Advances in packaging techniques, such as active packaging, can ensure a reduction in the risk of microbial contamination. However, combining two or more techniques seems to be more promising, which also should take into account the physical, chemical, and microbial characteristics of the product, the feasibility of application and economic aspects. However, application of such techniques should not be a substitute for high-quality raw materials and standard manufacturing practices, and rather these should be used as complementary techniques along with existing practices.
