This review article, authored by Manuel Simões, Lúcia C. Simões, and Maria J. Vieira, focuses on the mechanisms of biofilm formation, the detrimental effects of biofilms, and current and emerging control strategies in the dairy industry. Biofilms are complex microbial communities that form on surfaces, providing protection and resistance to environmental stressors. In the dairy industry, biofilms can lead to food spoilage, public health issues, and economic losses. The article highlights the challenges in controlling biofilms, particularly due to their resistance to conventional cleaning and disinfection methods. It discusses various control strategies, including the use of biosolutions such as enzymes, phages, and antimicrobial molecules, which offer new approaches to address biofilm resistance. The review also emphasizes the importance of understanding the specific properties of biofilms and the microorganisms involved, as well as the environmental factors that influence biofilm formation and persistence. The authors conclude by emphasizing the need for further research to develop more effective and sustainable biofilm control strategies in the food industry.This review article, authored by Manuel Simões, Lúcia C. Simões, and Maria J. Vieira, focuses on the mechanisms of biofilm formation, the detrimental effects of biofilms, and current and emerging control strategies in the dairy industry. Biofilms are complex microbial communities that form on surfaces, providing protection and resistance to environmental stressors. In the dairy industry, biofilms can lead to food spoilage, public health issues, and economic losses. The article highlights the challenges in controlling biofilms, particularly due to their resistance to conventional cleaning and disinfection methods. It discusses various control strategies, including the use of biosolutions such as enzymes, phages, and antimicrobial molecules, which offer new approaches to address biofilm resistance. The review also emphasizes the importance of understanding the specific properties of biofilms and the microorganisms involved, as well as the environmental factors that influence biofilm formation and persistence. The authors conclude by emphasizing the need for further research to develop more effective and sustainable biofilm control strategies in the food industry.