*Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Significance of Dairy Product Preservation
1.2 Overview of Traditional Preservation Methods
1.3 Emergence of Biopreservation Techniques
1.4 Research Objectives and Scope
1.5 Structure of the Thesis

**

Chapter 2

: Literature Review**
2.1 Principles of Biopreservation
2.2 Microbial Spoilage in Dairy Products
2.3 Traditional Preservation Techniques in Dairy Industry
2.4 Biopreservation Agents and Mechanisms
2.5 Applications of Biopreservation in Dairy Products
2.6 Challenges and Limitations

**

Chapter 3

: Methodology**
3.1 Selection of Dairy Products for Experimentation
3.2 Biopreservation Agents and Cultures
3.3 Experimental Design and Setup
3.4 Data Collection and Analysis Methods
3.5 Ethical Considerations

**

Chapter 4

: Results and Discussion**
4.1 Microbiological Analysis of Treated Dairy Products
4.2 Shelf Life Extension Observations
4.3 Sensorial Evaluation of Biopreserved Dairy Products
4.4 Comparison with Traditional Preservation Methods
4.5 Effect of Storage Conditions
4.6 Economic Viability Assessment
4.7 Interpretation and Implications of Findings

**

Chapter 5

: Conclusion and Future Directions**
5.1 Summary of Key Findings
5.2 Contributions to the Field of Food Preservation
5.3 Recommendations for Industry Adoption
5.4 Areas for Future Research
5.5 Conclusion