When I was asked to write on "Aspects of Shelf-life," I was uncertain how to proceed. The factors that limit shelf-life and means to extend shelf-life are at once complex and simple. So, I will begin and end this piece with the same advice: "To maximize shelf-life, pay close attention to the quality of the incoming milk and other ingredients, product formulation, the selection of starter culture, the sanitation program in your plant and maintain the appropriate low-storage temperature."