**Abstract**

 The dairy, as an essential agricultural activity, plays a vital role in global food production systems. Irrespective of the regions or countries, milk producers are confronted with several and sometimes contradictory challenges: achieving food security, reaching economic profitability while responding to sustainable development goals. The quality and safety of raw milk are essential for the manufacture of dairy products. For the preservation of raw milk, two options are proposed by the FAO: cold storage or the activated lactoperoxidase system. Worldwide, mostly farmers attempt to "produce" raw milk for which the bacterial content does not exceed 100,000 (105 ) cfu/ml: due to the particularities of milk production and handling and numerous contamination risks, it is difficult to always reach this goal. Our group has evaluated an N2 gas flushing-based technology, as a supplementary or alternative hurdle to prevent bacterial development, such as to preserve the quality and safety of raw milk during its storage and transportation from farms to processing sites. We discuss here its potential compared to other options.

**Keywords:** food security and quality, raw milk, spoilage, bacteria, psychrotrophs, antibacterial, N2 gas flushing
