Maintaining the microbiological quality of cultured dairy products and dairy analogs is a balancing act. The taste and health benefits of fermentation products must be maintained while spoilage organisms are inhibited. Success is rewarded by reduced spoilage and returns from retail.
One of the tools available to the processor is active packaging of the retail product. Through use of this technology, spoilage is reduced and shelf life extended. Active packaging technology is applicable to both dairy and non-dairy products.