Customer demands, marketing requirements and convenience have all played a part in the development of yogurt products with extended shelf life. Recent years have seen the development of manufacturing methods designed to increase product shelf life including:
- Production and filling under aseptic conditions
- Heat treatment of the finished product
Thermised yogurt has been heat treated after incubation to destroy lactic acid bacteria and other food spoilage micro organisms which can contaminate the manufacturing process. Due to its low pH, pasteurisation is sufficent to achieve this.