Oxygen limits the shelf life of the probiotic bacteria found in yogurt. 

While oxygen is the primary concern, the packaging must also provide protection from other factors such as water vapor, carbon dioxide, temperature, odors, and aromas. Knowing the maximum acceptable probiotic loss and identifying suitable candidate materials are the first steps in developing the ideal packaging for this product. 

To learn more about the package development process, see the article in the Related Resources column.