ABSTRACT
Application of bacteriocins in milk sectors can make way for milk products without any chemical preservatives, which can further help in reducing the heat intensity during milk processing and manufacturing of milk products that are naturally processed and preserved. There is significant scope for research in the area of bacteriocins for traditional foods. The knowledge of the proper selection of bioprotective cultures along with proper formulation of bacteriocin treatment (single or along with other antimicrobials) can pave the way for safe products especially for developing nation, where milk safety is the most neglected area.
