Technologies that Extend the Shelf Life of Dairy Products: A Review

Anna Duganova; Grigory Rogov; Ninel Sorokina; Zorigto Namsaraev

doi:10.21603/1019-8946-2025-5-56

UDC

TECHNOLOGIES THAT EXTEND THE SHELF LIFE OF DAIRY PRODUCTS: A REVIEW Technologies that Extend the Shelf Life of Dairy Products: A Review

АА Аа

Published in Dairy industry · Pages 5–15 · Rubric: Review article

DOI: https://doi.org/10.21603/1019-8946-2025-5-56

Received: 07.05.2025 Accepted: 19.09.2025 Published: 21.10.2025 Language of publication: RUS

Authors

Anna Duganova

SPIN

Grigory Rogov

ORCID SPIN

Ninel Sorokina

SPIN

Zorigto Namsaraev

SPIN

Anna Duganova

All-Russian Research Institute of Butter- and Cheesemaking, V. M. Gorbatov Federal Scientific Center for Food Systems Russian Federation · Uglich

SPIN

Grigory Rogov

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ORCID SPIN

Ninel Sorokina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems rukovoditel' eksperimental'noy biofabriki · Russian Federation · Moscow

SPIN

Zorigto Namsaraev

National Research Center "Kurchatov Institute" Russian Federation · Moscow

SPIN

ABSTRACT

Dairy products may change their initial composition during storage and transportation. Microbial metabolism affects their sensory properties and reduces their shelf life. The article reviews the current technology and research aimed at increasing the shelf life of dairy products. The study included a comparative analysis of traditional dairy processing methods, such as heat treatment and pasteurization, as well as such innovative technologies as hydrostatic pressure, cold plasma, and pulsed electric fields. Conventional dairy processing methods and innovative technological solutions have various advantages and disadvantages. The storage stability of dairy products depends not only on the processing method but also on the additives, preservatives, bacteriocins, starter cultures, and packaging materials. Additives and preservatives increase the shelf life of fermented dairy products while bacteriocins and protective starter cultures improve the quality, extend the shelf life, and increase the competitiveness of domestic producers. Novel packaging materials preserve the quality of dairy products for a long time. Starter microflora also affects the shelf life of dairy products. Starters with low post-fermentative activity inhibit acid formation during production. The most urgent task that the national dairy industry has to solve is developing its own concentrated bacterial starters for fermented dairy products with low post-fermentation activity. The data obtained can be used to prevent and regulate post-fermentative processes in dairy production.

KEYWORDS

Starters, fermented dairy products, shelf life, shelf-life extension, post-fermentative activity

Funding

Stat'ya podgotovlena v ramkah nacional'nogo proekta po obespecheniyu tehnologicheskogo liderstva «Novye materialy i himiya» po Gosudarstvennomu zadaniyu FGBNU «FNC pischevyh sistem im. V. M. Gorbatova» RAN, tema № FGUS-2025-0006.

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JATS XML

Editor-in-Chief, editorial board chair

GOST

Duganova A. Y., Rogov G. N., Sorokina N. P., Namsaraev Z. B. Technologies that Extend the Shelf Life of Dairy Products: A Review // . 2025. pp. 5-15. DOI: https://doi.org/10.21603/1019-8946-2025-5-56. (Date of access 20.08.2026).

MLA

Anna Duganova, Rogov G. N., Sorokina N. P., Namsaraev Z. B.. "Technologies that Extend the Shelf Life of Dairy Products: A Review." (2025): 5-15. DOI: https://doi.org/10.21603/1019-8946-2025-5-56.

APA

Duganova A. Y., Rogov G. N., Sorokina N. P., Namsaraev Z. B. (2025). Technologies that Extend the Shelf Life of Dairy Products: A Review. , 5-15. https://doi.org/10.21603/1019-8946-2025-5-56

Chicago

Anna Duganova, Rogov G. N., Sorokina N. P., Namsaraev Z. B.. "Technologies that Extend the Shelf Life of Dairy Products: A Review." , no. (2025): 5-15. https://doi.org/10.21603/1019-8946-2025-5-56.

WIKI

{{cite journal | author = Duganova A. Y., Rogov G. N., Sorokina N. P., Namsaraev Z. B. | title = Technologies that Extend the Shelf Life of Dairy Products: A Review | journal = | year = 2025 | pages = 5-15 | doi = 10.21603/1019-8946-2025-5-56 }}

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TECHNOLOGIES THAT EXTEND THE SHELF LIFE OF DAIRY PRODUCTS: A REVIEW Technologies that Extend the Shelf Life of Dairy Products: A Review

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