The present invention provides a method for extending shelf life of curd having steps of homogenizing freshly prepared curd from milk, subjecting the homogenized curd Pulse Electricity Field (PEF) processing, packing the PEF treated curd in pouches made of multilayer flexible packaging materials, permitting the packed curd to remain in water bath, and cooling the packed curd. The present invention provides a very efficient and cost effective method to increase shelf life of curd, which drastically reduces the wastage of curd and adds value to the same.
